Sartore Steven, Boyd Seth, Slabaugh Daniel, Jain Nikhil, Piepenbrink Blake, Blount Stephanie, Alla Zimrisha, Cheso Walters, Belanger Hunter, Arnold Thomas P
Research, Lake Erie College of Osteopathic Medicine, Bradenton, USA.
Research, Lake Erie College of Osteopathic Medicine School of Pharmacy, Bradenton, USA.
Cureus. 2021 Sep 4;13(9):e17718. doi: 10.7759/cureus.17718. eCollection 2021 Sep.
Honey is known for exhibiting antibacterial properties, indicating its use as part of traditional medicine since the early ages. With the advent of antibiotic-resistant bacteria, the need for alternative antimicrobials has outpaced the actual development of novel, broad-spectrum antibiotics. Previous research has revolved around the sugar content of honey because its sweetness makes it an attractive food source. However, research assessing the protein and lipid components of honey is lagging behind that of its sugar counterpart. The goal of this investigation was to examine the antimicrobial properties of honey and to identify any distinct proteins or lipids.
In order to isolate individual peptides and lipids, the different samples of local and foreign-sourced honeys were dialyzed, and the resulting dialysate proteins were screened via gel electrophoresis (sodium dodecyl-sulfate polyacrylamide gel electrophoresis [SDS-PAGE]) with Coomassie blue and silver stain, while lipids were examined using thin layer chromatography (TLC). To assess antimicrobial potency, a series of Kirby-Bauer disc diffusion assays was performed on Mueller-Hinton agar using different types of raw honey with , , , and . The process was then repeated using the peptide extracts from the dialyzed fractions of the honeys.
The SDS-PAGE trials revealed repetitive promising protein bands across several gels below 75kDa with both Coomassie blue and silver staining. The TLC analysis of varying raw honey samples consistently demonstrated the presence of medium and long-chain fatty acids, likely in the range of C12-C14. In the disc diffusion assays, the greatest amount of inhibition was seen when the honeys were tested as a whole instead of its constituent parts.
Instead of an individual component acting as the key to honey's action against bacteria, it appears there is a synergistic relationship amongst the sugars, proteins, and lipids that make each honey unique.
蜂蜜以其抗菌特性而闻名，这表明它从早期就被用作传统医学的一部分。随着抗生素耐药菌的出现，对替代抗菌药物的需求超过了新型广谱抗生素的实际开发速度。以前的研究主要围绕蜂蜜的糖分含量，因为其甜味使其成为有吸引力的食物来源。然而，评估蜂蜜蛋白质和脂质成分的研究落后于对其糖分成分的研究。本研究的目的是检验蜂蜜的抗菌特性，并鉴定任何独特的蛋白质或脂质。
为了分离单个肽和脂质，对本地和国外来源的不同蜂蜜样本进行透析，所得透析液蛋白质通过考马斯亮蓝和银染的凝胶电泳（十二烷基硫酸钠聚丙烯酰胺凝胶电泳[SDS-PAGE]）进行筛选，而脂质则使用薄层色谱（TLC）进行检测。为了评估抗菌效力，在穆勒-欣顿琼脂上使用不同类型的生蜂蜜（含 、 、 、 ）进行了一系列 Kirby-Bauer 纸片扩散试验。然后使用蜂蜜透析部分的肽提取物重复该过程。
SDS-PAGE 试验在 75kDa 以下的几块凝胶上均显示出重复的、有前景的蛋白条带，考马斯亮蓝和银染均如此。对不同生蜂蜜样本的 TLC 分析始终表明存在中链和长链脂肪酸，可能在 C12 - C14 范围内。在纸片扩散试验中，当将蜂蜜作为一个整体而非其组成部分进行测试时，观察到的抑制作用最大。
看来并非单个成分是蜂蜜抗菌作用的关键，而是构成每种蜂蜜独特性的糖、蛋白质和脂质之间存在协同关系。
