The
Potential of Honey To Promote Oral Wellness |
P. C. Molan
Honey
Research Unit, Abstract Honey has
been used as a medicine throughout the ages,
and
in more recent times has been "rediscovered" by the medical
profession for treatment of burns, infected wounds and skin ulcers. The
large
volume of literature reporting its effectiveness indicates that honey
has
therapeutic features that indicate it has potential for the treatment
of
periodontal disease, mouth ulcers and other problems of oral health.
Honey has
a potent broad-spectrum antibacterial activity that rapidly clears
infection
from wounds when applied topically, which may make it suitable for
"anti-infective" treatment of periodontal disease as well as for
clearing infection in mouth ulcers and wounds from oral surgery. The
action of
honey in preventing wounds becoming infected also indicates that it may
be of
use in preventing the development of dry socket after tooth extraction.
The
soothing effect resulting from the very effective anti-inflammatory
action of
honey may also be beneficial in these applications. The
anti-inflammatory
activity of honey, combined with its significant content of
antioxidants, may
also be of benefit in preventing the erosion of periodontal tissues
that occurs
as collateral damage from the free radicals released in the
inflammatory
response to infection. The stimulatory action of honey on the growth of
granulation tissue and epithelial cells would also be of benefit in
hastening
the repair of damaged tissues. The relief of inflammation and
stimulation of
repair processes may also be of benefit for stomatitis associated with
cancer
therapy. Technology has been developed to produce honey in the form of
candy or
gels that would be suitable for these various therapeutic applications.
The
risk of caries resulting from the use of honey is likely to be
decreased by
selecting honey with a high level of antibacterial activity. Honeys can vary as much as a
hundred-fold in
their
antibacterial potency. Using ones in the middle of this range it has
been shown
that cariogenic species of bacteria will not grow at concentrations of
honey
lower than would be occurring in saliva, nor will they produce dextran,
and
their production of acid is markedly inhibited. Honey
selected
to have a
high level of antibacterial activity is available commercially, but
selection
of honeys with high levels of antioxidant and anti-inflammatory
activity is
currently just at the research stage. Introduction Although
very well known as a food, honey is not well
recognised as a medicine, yet it is one of the oldest medicines known (Zumla and Lulat 1989)
and has continued to be used as such throughout the
ages (Jones 2001).
However, it has been "rediscovered" in more
recent times by the medical profession (Zumla
and Lulat 1989),
and the large volume of literature appearing on the
effectiveness of honey in treating infected wounds and skin ulcers
describes
features that indicate that honey has potential for the therapy of
periodontal
disease, mouth ulcers and other problems of oral health. One feature of
honey
that may be particularly beneficially in promotion of oral wellness is
its
antibacterial activity. Although there has been some recognition of
this in the
past in regard to the question of whether or not honey is cariogenic,
there has
been no recognition of the marked variance between honeys in the
potency of
this activity, and the antibacterial activity of honey has been
concluded to be
of no consequence. Although physicians two millennia ago specified
particular
types of honey be used to treat particular ailments (Aristotle
(350 BC) 1910; Gunther 1934 (Reprinted 1959))
this ancient wisdom has been forgotten by clinicians.
But identification of honeys with high levels of antibacterial activity
in
laboratory studies (Molan 1992b)
has put a new light on the possibility of honey being
of benefit to oral health. Nature
of honey Honey is
nectar collected by bees from a wide variety of
plants that is concentrated by evaporation of water to form a saturated
or
supersaturated solution of sugars, consisting typically of 17% water,
38%
fructose, 31% glucose, 10% other sugars, and a wide range of
micronutrients
(vitamins, amino acids and minerals), with a pH below 4 (White
1975).
For the processing of the nectar during the ripening
of it into honey the bees add some enzymes. One of these is an
invertase which
converts the sucrose in the nectar into glucose and fructose, so that
the
sucrose content of honey is typically only 1% of the total sugar
content (White 1975).
Another is glucose oxidase which forms gluconic acid
and hydrogen peroxide from the glucose. This enzyme is inactive in
ripened honey
but is reactivated when honey is diluted, giving honey antibacterial
activity (Molan 1992a).
The low levels of hydrogen peroxide produced are
sufficient to make honey quite potently antibacterial (Molan
1992a)
yet are only about one thousandth of the
concentration in a 3% solution of hydrogen peroxide as used as an
antiseptic,
so do not cause any inflammation or damage when in contact with body
tissues.
Being concentrated plant secretions, honey also contains various
phytochemicals.
Some of these are antioxidants (Frankel,
Robinson, and Berenbaum 1998),
which would protect against any free radical damage
that could possibly result from the hydrogen peroxide formed in honey.
Others
have antibacterial properties which augment the activity of the
hydrogen
peroxide (Molan 1992a). The enzyme
in honey that produces hydrogen peroxide is
inactivated by exposure to heat and to light, so the processing and
storage
conditions can make a major difference to the level of antibacterial
activity
in honey (Molan 1992b).
Also, the enzyme is removed by adsorption to the
diatomaceous earth filters sometimes used to obtain clear liquid honey (Molan 1992a).
Raw (unpasteurised and unfiltered) honey would be
expected to have the highest antibacterial activity, but even in
unprocessed
honey there can be large variations in the level of antibacterial
activity
because of factors associated with the floral source of the honey (Molan 1992b).
Various researchers have carried out testing to find
the degree to which honey could be diluted and still stop the growth of
the
bacteria, using a single strain of bacteria and a variety of honeys.
They found
the minimum inhibitory concentration ranged from 25% honey down to
0.25% in one
study, from 20% down to 0.6% in another, and from 50% down to 1.5% in
two
others (Molan 1992b).
With this work showing some honeys can be up to one
hundred times more active than others, it is obviously important that
honey is
carefully selected if it is to be used as an antibacterial agent. Therapeutic
features of honey Various
therapeutic features of honey have been noted in
the
many published reports on clinical studies and animal experiments where
honey
has been used as a dressing for wounds, skin ulcers and burns. This
literature
has been reviewed (Molan 2001a),
as has the literature providing explanations for how
honey exerts its therapeutic effects (Molan
2001b).
Almost all of the reports are of treatment of
external wounds rather than lesions and infections of mucosal surfaces,
but the
features observed are relevant also to many aspects of dental practice.
It has
been observed that honey clears infection, removes malodour, reduces
inflammation and pain, causes edema and exudation to subside, and
increases the
rate of healing by stimulation of angiogenesis, granulation and
epithelialisation. Many of these features could be expected to be
secondary to
the clearance of infection, since infection causes an inflammatory
response
which in turn causes pain, edema, exudation and a slowing or cessation
of the
healing process. However, they have been observed in also in
experimental
wounds in animals where no infection was involved. Nevertheless, the
rapid
clearance of infection is the most notable feature of honey as a wound
dressing, in many cases it clearing infection when no conventional
therapy had
worked. And, unlike other antiseptics, honey is not cytotoxic so it
does not
slow healing, nor does it have any adverse side-effects like
antibiotics do. The
antibacterial activity of honey has been know for
almost
as long as bacteria have been known to be the cause of infection, and
the large
amount of published research over the years revealing the broad
spectrum of
action and the potency of this activity has been comprehensively
reviewed (Molan 1992a).
It has been found that honey is effective against
aerobic, anaerobic, Gram-positive and Gram-negative bacteria, also a
variety of
fungi, but the likely clinical usefulness of this activity is in many
cases not
clear because of failure to take into account the wide variance in
potency of
the activity of honey. More recently studies have been carried out
using
standardised honeys selected to be close to the median level of
activity found
in a survey of a large number of samples of commercially produced
honey. These
have demonstrated the potency of the activity of honey against
infective bacteria
to be sufficient to be likely to be useful clinically. In one study
with 20 isolates of Pseudomonas
from infected wounds (Cooper
and Molan 1999)
the minimum inhibitory concentration of honey was
found to range from 5.5% to 9.0%.
In another
with 58 clinical isolates of Staphylococcus
aureus (Cooper, Molan, and
Harding 1999)
the minimum inhibitory concentration of honey was
found to range from 2% to 4% (v/v).
Antibiotic-resistant strains of
bacteria (MRSA and VRE) have been found to be just as sensitive to
honey as the
antibiotic-sensitive strains of the same species (Cooper
et al. 2000),
and there have been clinical reports of wounds
infected with MRSA being cleared of infection and healed by application
of
honey (Betts and Molan 2001;
Dunford et al. 2000; Natarajan et al. 2001). Recent
research indicates that honey may in addition to
its
antibacterial activity clear infection also through stimulating the
activity of
leukocytes. Cell culture studies have shown that low concentrations of
honey
stimulate proliferation of lymphocytes and activate phagocytes (Abuharfeil, Al-Oran, and Abo-Shehada
1999),
and stimulate monocytes to release cytokines which
are activators of the immune response to infection (Tonks
et al. 2001).
As well as this, honey supplies glucose which is
essential for the ‘respiratory burst’ in
macrophages that is an
essential part
of their mechanism of destroying bacteria. Additionally, honey provides
substrates for glycolysis, the major mechanism of energy production in
macrophages. Potential
of honey for therapeutic usage in dentistry The
therapeutic features of honey seen in its usage in
wound
care elsewhere on the body indicate that it has the potential to be
useful for
prevention or treatment of infection in wounds following tooth
extraction or
oral surgery, and for treating other oral infections. There has been
one report
published of honey being used in oral surgery, describing a small
clinical
trial of the placing of honey in the socket before closure of the wound
after
surgical removal of impacted third molars (Elbagoury
and Fayed 1985).
(This trial showed less pain, less incidence of
postoperative complications and less swelling in the honey-treated
group than
in the untreated control group.) The effectiveness of honey in such an
application is likely to be very limited by its being likely to
dissolve fairly
quickly in the saliva and thus not be present to have a therapeutic
effect for
very long. If it could be held in place for long enough it would be
expected
that honey would be
fully effective in
preventing infection developing in sockets following extraction, as it
has been
found to do so in wounds elsewhere on the body. By preventing
streptococci from
growing it would be expected to prevent the development of dry socket,
a
condition that is due to protease activity from the bacteria removing
the
protective fibrin clot formed on removal of the tooth. A novel wound
dressing
material consisting of gelled honey that has been developed (PCT patent
application by the Honey having
an anti-inflammatory activity raises
the possibility of it being useful as
a therapeutic agent for periodontitis also. Its antibacterial activity
would
provide "anti-infective" therapy of periodontal disease, by removing
the etiological factor, and the anti-inflammatory activity would block
the
direct cause of the erosion of the connective tissues and bone.
Furthermore,
its activating effects on leukocytes could be beneficial, as some
periodontitis
is due to immune cell hypofunction allowing pathogens to grow unchecked
and
cause direct tissue damage (Chapple
1996).
Yet immune cell hyperfunction can cause collateral
damage to tissues through the release of reactive oxygen species (free
radicals), byproducts of inflammation (Chapple
1996).
The initial inflammatory response is elicited by
bacterial cell wall components, but reactive oxygen species released
from the
activated phagocytes feed back as signals to elicit further
inflammatory
response. The erosive damage caused by the persisting state of
inflammation in
periodontal disease can be stopped by removing the bacteria causing the
continuous stimulation of an inflammatory response or by blocking
excessive
inflammatory response. It has also been proposed that antioxidants be
used to
protect the periodontal tissues from the damaging free radicals formed
in the
inflammatory response (Battino et
al. 1999).
Honey contains a substantial level of antioxidants (Frankel,
Robinson, and Berenbaum 1998),
and has an anti-inflammatory action that has been
clearly demonstrated to be direct and not secondary to the clearance of
infection (Molan 2001a).
Another beneficial feature of using honey to treat
periodontal disease would be its well established stimulation of the
growth of
granulation tissue and epithelial cells (Molan
2001a),
which would aid in repair of the damage done by
infecting bacteria and by the free radicals from the inflammatory
response to
them. The
anti-inflammatory action and stimulating effect on
tissue repair of honey could possibly be of benefit for the relief of
oral
conditions resulting from radiotherapy and chemotherapy of cancer.
Publications
on the use of honey on thermal burns to the skin report that honey
reduces
inflammation, and anecdotal reports indicate that the anti-inflammatory
activity of honey applied to the skin after radiotherapy minimises
radiation
burns to the skin. There has also been a published report on using
honey to ease
the pain of
stomatitis during radiotherapy (Chiba et
al. 1985).
There are also anecdotal reports of honey being
effective in relieving the gastritis associated with chemotherapy of
cancer.
Research on the mechanism of action of honey in protecting against
damage to
the gastric mucosa caused by other agents indicates that it is the
anti-inflammatory activity of honey that is responsible (Molan
2001b). But a
practical difficulty if using honey therapeutically
in
the mouth is that of applying the honey to the lesion and keeping it in
place.
For therapy of periodontal disease one possibility is to use a soft
form of the
gelled honey wound dressing material discussed above, which could be
smeared
along the gingival margin periodically. Experience with use of honey in
wound
care indicates that the antibacterial and anti-inflammatory components
of honey
will diffuse well into tissues from topical application. Another
possibility is
to use honey in place of toothpaste. (A dentifrice abrasive could be
included
in the honey to ensure a good cosmetic result.) For less localised
lesions the
use of candy made with honey (discussed below) would be a way of
keeping honey
in contact with oral tissues for a protracted period. Candy made
with honey may also be useful for prevention
of
halitosis, as honey has been observed to give rapid removal of malodour
from
infected wounds (Molan 2001a).
It would not be just the antibacterial action of
honey involved, as bacteria would use the glucose in honey in
preference to
amino acids, and thus would produce lactic acid instead of bad-smelling
amines
and sulphur compounds (Nychas,
Dillon, and Board 1988).
Normally the consumption of candy would be of
concern because of the increased risk of caries, but with the use of
honey with
a high level of antibacterial activity this risk may be reduced, as
discussed
below. Is
honey harmful to the teeth? There has
been much debate in the past about whether or
not
honey is harmful to the teeth, mostly as part of the debate about raw
sugar
versus refined sugar. Occasionally has come into this debate the
recognition
that honey has antibacterial activity, but where the effect of this has
been
investigated the results have been equivocal. However, what has not
been taken
into account is that honey varies very markedly in the potency of its
antibacterial activity. Recent research with honey selected to have a
good
level of antibacterial activity has shown that there is potential for
protection of dental health if such honey were used in place of refined
sugar
in the manufacture of candy. With honey
having a high content of fermentable sugars it
could be expected that it would be cariogenic. Various researchers in
the past
have investigated this, using animal studies. However, only two papers
showed
awareness of honey having antibacterial properties (Decaix
1976; George, Sadek, and Roziek 1978),
and none took into account the variance in potency
of the antibacterial activity of honey, each study using a single
unselected
honey. In three of the studies honey was found to be equally as
cariogenic as
sucrose was (George, Sadek, and
Roziek 1978; Nizel 1973; Shannon, Edmonds, and Madsen 1979).
In another two, honey was found to be more
cariogenic than sucrose was (König
1967; Wakeman et al. 1948).
But another study found honey to be much less
cariogenic than sucrose (Decaix
1976). Honey has
also been tested in comparison with sucrose in
a
model system where the sugars were added to saliva and incubated in the
presence of calcium phosphate (Jenkins,
Forster, and Speirs 1959).
In this study three different, non-selected, honeys
were used. Two of them caused more mineral to be dissolved than sucrose
did,
but the other one caused less to be dissolved than sucrose did. Other
research has been carried out to determine the
effect
of honey on the growth of cultures of oral bacteria, again using single
unselected honeys. One study, on seven species of oral streptococci,
found that
the minimum inhibitory concentration of honey for Strep.
oralis was 12%, for Strep.
anginosus was 17%, and for Strep.
gordonii, Strep. mutans, Strep.
salivarius, Strep. sanguis and
Strep.
sobrinus was 25%, which was the same as the minimum
inhibitory
concentration of sucrose (Basson,
du Toit, and Grobler 1994).
Another study (Steinberg,
Kaine, and Gedalia 1996)
also found the minimum inhibitory concentration of
honey for Strep. mutans was 25%, and
for Strep. sobrinus was 35%, which
also indicated that there was little if any antibacterial action in the
honey
beyond the osmotic effect of its sugar content. This study did however
find
that the salivary bacterial count was reduced by 40% one hour after
holding 5
ml of honey in the mouth for 4 minutes, but this could have been due to
a
stimulation of flow of saliva washing away the bacteria. In a study
where
various honeys were used, the strength of inhibition of growth of Strep. mutans was found to be correlated
with the amount of hydrogen peroxide produced in the honey (Dustmann 1987).
The degree of inhibition of production of lactic acid
by the bacteria was also found to depend on the amount of hydrogen
peroxide
produced in the honey. It was also observed that no dextran was
produced by Strep. mutans growing
on a medium
containing honey whereas it was produced with sucrose in the medium. More
recently research has been carried out to find the
minimum inhibitory concentration of honey for species of bacteria
believed to
cause caries, using honeys with standardised antibacterial activity to
take
into account the large variation in potency that can occur (Fjällman 2000).
The honeys were selected to have a level of
antibacterial activity near the median found in a survey of the
activity level
of hundreds of samples of commercially-produced honey. It was found
that the
minimum inhibitory concentrations of honey for Strep.
mitis, Strep. sobrinus
and Lactobacillus caseii were 7%,
7.5–8.5% and 8–12% respectively. The production of
acid by these
bacteria was
also inhibited. Compared with that produced from sucrose, honey at a
concentration
of 10% gave 75–80% less acid production from the streptococci
and 30%
less from L.caseii. There was no
dextran
produced from 10% solutions of the honeys. When the honeys were added
at a
concentration of 10% to a medium containing 10% sucrose the production
of
dextran from sucrose was inhibited by 75–89%. It can be
concluded therefore that although honey may be
cariogenic because of its high content of fermentable sugars, with
selected
honeys that have higher levels of antibacterial activity there is the
potential
for harm to the teeth to be reduced by inhibition of the cariogenic
bacteria.
But the degree to which this occurs in the mouth would have to be
determined by
feeding experiments. Another
concern with keeping honey in the mouth for
prolonged
periods if it were consumed as candy is that its acidity may erode
dental
enamel. But research has shown that honey contains a component that
protects
calcium phosphate from dissolving in acid (Edgar
and Jenkins 1974; Jenkins, Forster, and Speirs 1959).
A study measuring enamel microhardness and examining
enamel by scanning electron microscopy found no evidence of
decalcification
after exposure of enamel to 100%, 50% and 25% honey for 3 hours (Grobler, du Toit, and Basson 1994).
The protective agent in honey appears to be an
organic phosphate ester of some sort (Edgar
and Jenkins 1974).
Prolonged incubation of honey in the presence of
saliva was found to cause the degradation of this ester, but this was
only
partially so in a period of four hours (Edgar
and Jenkins 1974),
whereas honey candy would be in saliva for a period
of the order of one minute before the dissolved honey is swallowed and
fresh
honey dissolves from the candy. However, in a study where volunteers
were asked
to hold a teaspoonful of honey in the mouth for 5 minutes, measurement
of
enamel microhardness revealed some decalcification of enamel had
occurred, but
not in xerostomic individuals (Sela
et al. 1998).
But any effect of saliva degrading the
enamel-protecting factor in honey would not be a problem if honey was
in direct
contact with the teeth when being used for "anti-infective" therapy
of periodontal disease. Replacing
sugar with honey in candy Because the
antibacterial activity of honey is destroyed
by
heat, if honey were used in place of sugar in the usual processes of
manufacturing candy it would retain little if any of its activity. But
technology has been developed (Fjällman
2000)
that allows candy with most of the usual textures to
be produced from honey without heating to a degree that would destroy
the
activity. Tests on volunteers sucking or chewing such candy and
measuring the
volume of saliva produced showed that the resulting concentrations of
honey in
saliva ranged from 18% to 46%, well in excess of the concentrations
found to be
needed to inhibit the cariogenic bacteria (Fjällman
2000). Conclusion The
therapeutic properties of honey evident in its well
established
usage in wound care clearly give it potential for therapeutic use in
various
areas of dentistry, but there will need to be trials carried out before
its
usefulness in known. There is also the potential for the risk of caries
to be
reduced by using honey selected to have a high level of antibacterial
activity,
but again trials need to be carried out to determine to what extent
this is
true. Presently in Biographical
sketch of author: Dr.
Molan is Associate Professor of Biochemistry and Director of the Honey
Research
Unit at the Disclosure
statement: The research
work in the Honey Research Unit is supported by funding from the New
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Jones. 2001. Honey and monocyte modulation: a possible role in wound
healing. Cytokine In press. Wakeman, E.
J., J. K. Smith, M. Zepplin, W. B. Sarles,
and
P. H. Phillips. 1948. Microorganisms associated with dental caries in
the
cotton rat. Journal of Dental Research
27 (4):489-492. White, J. W.
1975. Composition of honey. In Honey:
a Comprehensive Survey, edited by
E. Crane. London: Heinemann. Zumla, A.,
and A. Lulat. 1989. Honey - a remedy
rediscovered. Journal of the Royal
Society of Medicine 82:384-385. |
Please
go to order information. Order Manuka Honey: http://mizar5.com/honeyorder.html Further information: • UMF is the name of a very beneficial antibacterial property found in some strains of manuka honey. (UMF is not in all manuka honey.) • UMF indicates the honey has a high antibacterial component. • UMF is a guarantee and measure of the antibacterial potency of honey. • UMF Manuka Honey (UMF10 is minimum level) has enhanced antibacterial potency giving it special healing qualities. • UMF Manuka Honey is the preferred honey when selecting honey for special therapeutic uses. • UMF is an industry registered name, trademark, standard indicating antibacterial quality • The UMF standard is the only standard worldwide identifying and measuring the antibacterial strength of honey. UMF was
first discovered by Dr Peter Molan, MBE, of
Waikato
University's Honey Research Unit. There are
Two Types of Manuka Honey: The Name UMF The UMF
Standard is an industry registered standard
indicating which honey has the special UMF property. UMF Guarantee The UMF Rating
Laboratory
Testing of Manuka Honey for UMF Rating: The Test
Results
The UMF
Ratings (measure of antibacterial strength): What Can UMF
Do? 2. Studies are
showing
UMF Manuka Honey with high levels of UMF could be very effective in
helping relieve stomach ulcer symptoms and gastritis, and when applied
topically, in assisting the natural healing of skin ulcers, wounds,
burns, boils, cracked skin, MRSA. But the UMF property is quite stable. |
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