New research on Manuka Honey from New Zealand has unveiled another reason for its antibacterial activity.
Findings of a research laboratory in Singapore shows that a special molecule in Manuka honey acts to augment the antibacterial activity of methylglyoxal in the honey – a process known as synergy. The unique type of antibacterial activity in Manuka honey was originally discovered at the University of Waikato in New Zealand during the 1980s. Evidence shows Manuka honey's special antibacterial properties are effective at healing wounds and other skin conditions. Research also shows that this activity is only present in some Manuka honey.
Research indicates that methylglyoxal is responsible for the antibacterial activity in Manuka honey. However, researchers also feel there is another synergistic factor contributing to its antibacterial properties. Research has proven the existence of a special molecule that combines with the methylglyoxal molecule and other fractions in Manuka honey to create the powerful antibacterial activity that it is known for. This discovery is also the key to understanding why the clinically proven antibacterial activity is so effective and why research to date has shown that bacteria fail to develop the resistance that is inevitable with conventional antibiotics.
Research is now underway to confirm the mode of action of the synergist and to further understand its interaction with other fractions, including methylglyoxal. This latest research will provide the medical industry with a full scientific understanding of the antibacterial properties of Manuka honey.
The Manuka honey industry is now worth in excess of $100 million in export earnings. However, not all Manuka honeys are equal and the way to test potency has been an issue for some time. The original testing standard uses a simple method of comparing the bacterial kill-zone of a honey sample to the kill-zone of a standard antiseptic. For a variety of reasons this can't be perfect and is open to interpretation and a margin of error. The ideal objective is to have a simple analytical chemical test that can be carried out by any lab anywhere in the world. But such a test isn't possible until we know what we're trying to measure. Discovering the synergist was the key. Analysis now includes developing an algorithm to find the strength of a honey's antibacterial activity by measuring the level of the synergist and the level of methylglyoxal present. It will then be possible to very precisely determine the non-peroxide activity of Manuka honey.
