Taormina P J, Niemira B A, Beuchat L R
Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin 30223-1797, USA.
Int J Food Microbiol. 2001 Sep 28;69(3):217-25. doi: 10.1016/s0168-1605(01)00505-0.
Antimicrobial activity of honey has been attributed to hydrogen peroxide, which is produced by naturally occurring glucose oxidase, and phenolic compounds, although lethality of and inhibition by these and other components against microorganisms vary greatly, depending on the floral source of nectar. This study was undertaken to compare honeys from six floral sources for their inhibitory activity against Escherichia coli O157:H7, Salmonella typhimurium, Shigella sonnei, Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus. A disc assay revealed that development of zones of inhibition of growth depends on the type and concentration of honey, as well as the test pathogen. Growth of B. cereus was least affected. The inhibition of growth of S. sonnei, L. monocytogenes, and S. aureus in 25% solutions of honeys was reduced by treating solutions with catalase, indicating that hydrogen peroxide contributes to antimicrobial activity. Darker colored honeys were generally more inhibitory than light colored honeys. Darker honeys also contained higher antioxidant power. Since antimicrobial activity of the darker colored test honeys was not eliminated by catalase treatment, non-peroxide components such as antioxidants may contribute to controlling the growth of some foodborne pathogens. The antibacterial properties of honeys containing hydrogen peroxide and characterized by a range of antioxidant power need to be validated using model food systems.
蜂蜜的抗菌活性归因于过氧化氢（由天然存在的葡萄糖氧化酶产生）和酚类化合物，尽管这些成分以及其他成分对微生物的致死率和抑制作用因花蜜的花源而异。本研究旨在比较六种花源的蜂蜜对大肠杆菌O157:H7、鼠伤寒沙门氏菌、宋内志贺氏菌、单核细胞增生李斯特氏菌、金黄色葡萄球菌和蜡样芽孢杆菌的抑制活性。纸片扩散法显示，抑菌圈的形成取决于蜂蜜的类型和浓度以及受试病原体。蜡样芽孢杆菌的生长受影响最小。用过氧化氢酶处理25%蜂蜜溶液后，宋内志贺氏菌、单核细胞增生李斯特氏菌和金黄色葡萄球菌的生长抑制作用降低，这表明过氧化氢有助于抗菌活性。颜色较深的蜂蜜通常比颜色较浅的蜂蜜具有更强的抑制作用。颜色较深的蜂蜜还具有更高的抗氧化能力。由于过氧化氢酶处理并未消除颜色较深的受试蜂蜜的抗菌活性，抗氧化剂等非过氧化物成分可能有助于控制某些食源性病原体的生长。含有过氧化氢且具有一系列抗氧化能力的蜂蜜的抗菌特性需要使用模拟食品体系进行验证。
