Effect of innate honey components on microbial stress. Understanding the mechanism of honey antibacterial action against anaerobe bacteria associated

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Honey has a long history in wound treatment, proved to have therapeutic properties mainly attributed to the enzymatic production of hydrogen peroxide (H2O2), high osmolality, low pH (3.2-4.5) and also the contribution of other innate antibacterial compounds. After the availability of medical grade honeys (Manuka, Medihoney, Surgihoney, Remavil) on the market, honey garnered renewed interest in its clinical potential as it was reported to have antibacterial/ bactericidal activity against a wide range of clinical important pathogens. The investigation of the underlying antimicrobial mechanism of honey, being still obscure, constitutes the aim of this study. A model- honey, which performs high antibacterial activity, will be developed and optimized, so as to be characterized the antibacterial mechanism against E.coli strains associated with vaginal infection. Further hypothesis concern the potential synergistic effect of honey and Lactobacilli, which produce H2O2, inhibiting the colonization of anaerobes (and facultative anaerobes) in the vagina. The effect of individual and synergistic stress (pH, osmolality, H2O2) on bacteria responses will be investigated with applied microbiology and molecular biology. Microscopy techniques will elucidate the effect of multiple stresses on bacteria phenotype changes. Mathematical models will support the prediction of bacterial responses. Ultimately, the systematic understanding of honey antibacterial action and the underlying molecular mechanism on bacterial stress responses is pivotal for the development of an innovative pharmaceutical application. This promising technology is based on the controlled release mechanism of honey antibacterial components intravaginally, eliminating pathogens' colonization and maintaining the microflora in desirable levels.