Honey Compounds Exhibit Antibacterial Effects Against Aggregatibacter actinomycetemcomitans JP2

Area of Science:

• Microbiology
• Natural Products Chemistry
• Periodontology

Background:

• *Aggregatibacter actinomycetemcomitans* JP2 genotype is a significant periodontal pathogen associated with severe periodontitis and systemic conditions.
• Honey and royal jelly (RJ) possess known bioactive properties that may target this microorganism.
• Understanding the antimicrobial potential of natural products is crucial for developing novel therapeutic strategies.

Purpose of the Study:

• To evaluate the antibacterial efficacy of various honeys and royal jelly (RJ) against *Aggregatibacter actinomycetemcomitans* JP2.
• To identify key bioactive compounds, such as hydrogen peroxide and flavonoids, contributing to the antimicrobial activity.
• To assess the potential of these natural products in managing periodontitis.

Main Methods:

• Antibacterial activity was assessed using agar well diffusion and microdilution assays.
• Physicochemical characterization included measurements of hydrogen peroxide, total phenolic content (TPC), and total flavonoid content (TFC).
• Minimum inhibitory concentrations (MICs) were determined for all tested samples.

Main Results:

• All tested honeys and RJ exhibited antibacterial activity against *A. actinomycetemcomitans* JP2, with MICs ranging from 40.7 to 104.3 mg/mL.
• Medical-grade honey-based formulation (MGHF), RJ, and multifloral honeys demonstrated the lowest MIC values.
• A significant correlation was found between higher hydrogen peroxide and TFC values and lower MICs, indicating their contribution to antibacterial potency.

Conclusions:

• Honey and RJ possess significant antibacterial properties against *A. actinomycetemcomitans* JP2.
• Hydrogen peroxide and flavonoids are key compounds responsible for the observed antimicrobial effects.
• Further clinical investigations are warranted to explore the therapeutic application of honey, RJ, and their constituents in periodontitis management.