Manuka honey
Monday, June 29th, 2009
On MicrobiologyBytes I’ve often discussed dangerous antibiotic-resistant superbugs such as Staphylococcus aureus MRSA and Clostridium difficile, and what can be done about them. Manuka honey is gathered in New Zealand and Australia from bees which have fed on the manuka bush, Leptospermum scoparium. Recent research has shown that this particular honey has antibacterial activity due primarily to the presence of methylglyoxal (Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand. Mol Nutr Food Res. 2008 Apr;52(4):483-9). This substance originates from dihydroxyacetone, which is present in the nectar of manuka flowers in varying amounts (The origin of methylglyoxal in New Zealand manuka (Leptospermum scoparium) honey. Carbohydr Res. 2009 May 26;344(8):1050-3). Nectar washed from manuka flowers contained high levels of dihydroxyacetone and no detectable methylglyoxal. Storage of manuka honey at 37°C leads to a decrease in the dihydroxyacetone content and a related increase in methylglyoxal. Addition of dihydroxyacetone to clover honey followed by incubation results in methylglyoxal levels similar to those found in manuka honey.
So why the fuss? Dressings containing manuka honey have been shown to be clinically effective against a wide range of bacteria which cause skin ulcers and chronic wound infections, a big problem in hospitals (PubMed: latest research). But manuka honey is in relatively short supply, and so expensive. Manuka honey is now being made in the UK from bushes brought to the Tregothnan Estate near Truro, Cornwall, in 1888. It goes well with a Cornish cream tea, but at £55 a pot, it’s still not cheap.
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