Resolving a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation
Madhavi Rane*1, Kalyani Deshmukh2, Paurnima Mulik3 , Nihal Mulani4, and Rajeshree Patwardhan5
1,2,3,4Department of Microbiology, Abeda Inamdar Senior College, Azam Campus, Pune 411001 (India) 5Department of Microbiology, H.V.Desai College, Pune 411011 (India) *Address for correspondence E-mail: drmadavidrane@gmail.com
ABSTRACT
Honey has an established function as an antibacterial agent that has a broad spectrum of activity against gram-positive and gram negative bacteria such as Salmonella spp., Staphylococcus spp., Escherichia coli, Bacillus spp. Large number of honeys from different geographical locations and different botanical origins show growth inhibitory action. Several bioactive compounds have been identified in honey which contributed to its antibacterial action. The commonly accepted list of contributors includes hydrogen peroxide, catalase to hydrogen-peroxide ratio, polyphenols, antioxidants, DNA degradation and protection assay, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration. Removal of H2O2 by catalase eliminated bacteriostatic activities caused by both phenolics and H2O2 suggesting that the growth inhibition resulted from the coupling chemistry between these compounds. Both phenolics and H2O2 were involved in DNA degradation by honey. In conclusion the aim of study was to find out the antibacterial activity of honey by DNA degradation assay,Hydrogen peroxide assay and phenolic content