Manuka honey is a monofloral honey made by bees in New Zealand that frequent the manuka bush, Leptospermum scoparium. It is claimed to have antibacterial properties because of its methylglyoxal content. Manuka Honey should contain at least 70% Manuka pollen count in order to be called Manuka Honey. Manuka honey is typically dark in colour with a strong flavour.
Manuka Honey is gathered in New Zealand from bees feeding on manuka, which grows uncultivated throughout the country. The honey has antibacterial properties, but its antimicrobial activity varies with origin and processing.
An agar-well diffusion assay is conducted on the bacterium Staphylococcus aureus to test the methylglyoxal’s antibacterial activities. Firstly, two wells are created in an agar plate, and S. aureus cells are scraped onto each well using an inoculating needle. After soaking small squares of blotter paper with methylglyoxal and phenol solution separately into the wells, each square is set in different ends of the agar plate using forceps and then left upside down in the refrigerator for a few days. After that, a comparison between the size and shape of the bacterial colonies is made to determine the antibacterial activities between the two. Varying concentrations of phenol solution are used to find one that coincides with the antibacterial potency of the methylglyoxal. This can allow fair comparison with UMF and MGO ratings and determine its accuracy. Human Cortaflex
Human Cortaflex
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