Osmotic effect of honey on growth and viability of Helicobacter pylori

Honey from New Zealand and Saudi Arabia at concentrations approximating 20% (v/v) inhibit the growth of H. pylori in vitro. The anti-H. pylori effect involves both hydrogen peroxide- and non-peroxide-mediated killing mechanisms. This study was designed to determine whether the anti-H. pylori activity of honey differed regionally (honey from Texas, Iowa, and New Zealand) and to determine whether this activity was due to the presence of hydrogen peroxide. Broth dilution susceptibility tests were performed using solutions of honey prepared in BHI broth ranging in concentration from 5 to 35% (v/v) in 5% increments. Control solutions containing glucose, fructose, and combined glucose/fructose solutions in ratios of 1:1.23 were also prepared. Paired catalase controls were included in all tests. Twenty-eight clinical isolates of H. pylori were tested. Growth was determined on the basis of a plus/minus grading score. All of the solutions containing either fructose, glucose, glucose and fructose combinations, or honey were equally effective in inhibiting the growth of H. pylori. All of the isolates were inhibited by solutions containing 15% (w/v) carbohydrate. Honey solutions, with or without catalase, inhibited 24/28 isolates at a concentration of 10%, and 28/28 isolates at a concentration of 15%. In conclusion, regional differences in honey activity against H. pylori were not detected, nor was the effect of killing related to the presence of hydrogen peroxide in the honey samples. Osmotic effects were shown to be the most important parameter for killing H. pylori as all carbohydrate solutions > or = 15% (v/v) inhibited 100% of the H. pylori.