Related Experiment Video
Updated: Jun 11, 2025
Live/Dead Staining for Quantifying Viable but Not Culturable Cells in Manuka Honey-Treated Wound-Causing Bacteria
Published on: April 25, 2025
Antibacterial Activity and Prebiotic Properties of Six Types of Lamiaceae Honey
Filomena Nazzaro1, Maria Neve Ombra1, Francesca Coppola1
1Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy.
Abstract:
Our work investigated the antimicrobial and prebiotic properties of basil, mint, oregano, rosemary, savory, and thyme honey. The potential antimicrobial action, assessed against the pathogens Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, evidenced the capacity of the honey to influence the pathogenic hydrophobicity and hemolytic activities. Honey inhibited pathogen biofilms, acting especially on the mature biofilms, with inhibition rates of up to 81.62% (caused by the presence of mint honey on L. monocytogenes). S. aureus biofilms were the most susceptible to the presence of honey, with inhibition rates up of to 67.38% in the immature form (caused by basil honey) and up to 80.32% in the mature form (caused by mint honey). In some cases, the amount of nuclear and proteic material, evaluated by spectrophotometric readings, if also related to the honey's biofilm inhibitory activity, let us hypothesize a defective capacity of building the biofilm scaffold or bacterial membrane damage or an incapability of producing them for the biofilm scaffold. The prebiotic potentiality of the honey was assessed on Lacticaseibacillus casei Shirota, Lactobacillus gasseri, Lacticaseibacillus paracasei subsp. paracasei, and Lacticaseibacillus rhamnosus and indicated their capacity to affect the whole probiotic growth and in vitro adhesive capacity, as well as the antioxidant and cytotoxic abilities, and to inhibit, mainly in the test performed with the L. casei Shirota, L. gasseri, and L. paracasei supernatants, the immature biofilm of the pathogens mentioned above.
Insights
This study shows that various honeys possess antimicrobial properties, effectively inhibiting pathogenic bacteria like Staphylococcus aureus biofilms. These honeys also exhibit prebiotic potential, influencing probiotic bacteria growth and adhesive capabilities.
Area of Science:
- Food Science
- Microbiology
- Natural Products Chemistry
Background:
- Honey possesses diverse biological activities, including antimicrobial and prebiotic effects.
- Understanding these properties is crucial for exploring honey's therapeutic and functional food applications.
- Specific floral honeys may exhibit varying degrees of efficacy.
Purpose of the Study:
- To investigate the antimicrobial and prebiotic properties of basil, mint, oregano, rosemary, savory, and thyme honey.
- To assess the impact of honey on pathogenic bacterial hydrophobicity, hemolytic activity, and biofilm formation.
- To evaluate the influence of honey on probiotic bacteria growth, adhesion, and antioxidant/cytotoxic capacities.
Main Methods:
- Antimicrobial activity tested against Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus.
- Biofilm inhibition rates determined for immature and mature biofilms, with spectrophotometric analysis.
- Prebiotic potential assessed using Lacticaseibacillus casei Shirota, Lactobacillus gasseri, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus.
Main Results:
- Honey demonstrated significant inhibition of pathogenic bacterial biofilms, particularly mature biofilms (up to 81.62% inhibition).
- Staphylococcus aureus biofilms were highly susceptible, with inhibition rates up to 80.32% for mature biofilms.
- Honey influenced probiotic growth, in vitro adhesion, and antioxidant/cytotoxic abilities, and inhibited immature pathogen biofilms via supernatants.
Conclusions:
- Floral honeys exhibit potent antimicrobial activity against key pathogens and effectively inhibit biofilm formation.
- Honeys possess prebiotic properties, modulating probiotic bacteria characteristics and potentially contributing to gut health.
- These findings highlight the multifaceted health benefits of honey, supporting its use in functional foods and therapeutics.
