Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

  • Jana Rueckriemen - , TUD Dresden University of Technology (Author)
  • Oliver Klemm - , TUD Dresden University of Technology (Author)
  • Thomas Henle - , Chair of Food Chemistry, TUD Dresden University of Technology (Author)

Abstract

Manuka honey (Leptospermum scoparium) exerts a strong antibacterial effect. Bacterial enzymes are an important target for antibacterial compounds. The enzyme urease produces ammonia and enables bacteria to adapt to an acidic environment. A new enzymatic assay, based on photometric detection of ammonia with ninhydrin, was developed to study urease activity. Methylglyoxal (MGO) and its precursor dihydroxyacetone (DHA), which are naturally present in manuka honey, were identified as jack bean urease inhibitors with IC50 values of 2.8 and 5.0 mM, respectively. Urease inhibition of manuka honey correlates with its MGO and DHA content. Non-manuka honeys, which lack MGO and DHA, showed significantly less urease inhibition. MGO depletion from manuka honey with glyoxalase reduced urease inhibition. Therefore, urease inhibition by manuka honey is mainly due to MGO and DHA. The results obtained with jack bean urease as a model urease, may contribute to the understanding of bacterial inhibition by manuka honey. (C) 2017 Elsevier Ltd. All rights reserved.

Details

Original languageEnglish
Pages (from-to)540-546
Number of pages7
JournalFood chemistry
Volume230
Publication statusPublished - 1 Sept 2017
Peer-reviewedYes

External IDs

Scopus 85015717571

Keywords

Keywords

  • Manuka honey, Helicobacter pylori, Jack bean urease, Methylglyoxal, Dihydroxyacetone, Ninhydrin, HELICOBACTER-PYLORI, DIGESTION, EXTRACT, SUSCEPTIBILITY, INACTIVATION, MECHANISM, GASTRITIS, KINETICS, ALLIUM, FOOD