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How methylglyoxal kills bacteria: An ultrastructural study

Erika Rabie1, June Cheptoo Serem1, Hester Magdalena Oberholzer1

  • 1a Department of Anatomy, Faculty of Health Sciences , University of Pretoria , Arcadia , South Africa.

Ultrastructural Pathology
|March 18, 2016
PubMed

Insights

Methylglyoxal (MGO), a key compound in manuka honey, exhibits potent antibacterial properties. This study reveals MGO damages bacterial fimbriae and flagella, hindering their movement and adherence.

Area of Science:

  • Microbiology
  • Biochemistry
  • Ultrastructural analysis

Background:

  • Honey's antibacterial activity is attributed to methylglyoxal (MGO), hydrogen peroxide, bee defensin, and polyphenols.
  • High MGO levels in manuka honey are linked to its strong antibacterial effects.
  • Previous studies suggest honey reduces bacterial motility, but the specific role of MGO is unclear.

Purpose of the Study:

  • To investigate the direct effects of MGO on bacterial morphology.
  • To examine the impact of MGO on bacterial fimbriae and flagella structure.
  • To determine the minimum inhibitory concentration (MIC) of MGO against selected bacteria.

Main Methods:

  • Determined MIC of MGO against Gram-positive (Bacillus subtilis, Staphylococcus aureus) and Gram-negative (Pseudomonas aeruginosa, Escherichia coli) bacteria.
  • Utilized transmission electron microscopy to observe ultrastructural changes in bacteria exposed to varying MGO concentrations (0.5, 1.0, 2 mM).
  • Focused on morphological alterations, specifically changes in fimbriae and flagella.

Main Results:

  • MGO demonstrated broad-spectrum antibacterial activity with MICs ranging from 0.8 to 1.2 mM.
  • At 1 mM MGO, significant reductions in fimbriae and flagella were observed in B. subtilis and E. coli, with remaining structures appearing stunted.
  • At 2 mM MGO, fimbriae and flagella were absent, and bacteria showed membrane damage and shrinkage.

Conclusions:

  • MGO directly impacts bacterial ultrastructure, leading to the loss of fimbriae and flagella.
  • These structural alterations caused by MGO are likely responsible for reduced bacterial adherence and motility.
  • MGO is a critical factor in the antibacterial efficacy of honey, particularly in disrupting bacterial colonization mechanisms.
Keywords:
Antibacterialfimbriaeflagellamethylglyoxal

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