I want hypothesis
DISCUSSION
The information gathered by the studies on Manuka Honey showed its importance when it came to its effects on Pseudomonas aeruginosa. There two ways in which the honey affects p.aeruginosa; inhibiting siderophore production and affecting its structure.
In Study1 the ability of Manuka Honey to act as an anti-microbial agent was evident by the effects the honey had on the bacteria and by limiting P.aeruginosa’s ability to infect a wound. The research looked at the importance of iron for the bacteria and honey’s ability to prevent P.aeruginosa from obtaining it from the host. Iron is of very great importance to the bacteria, bacteria, however, iron is bound to the host’s proteins. Therefore, the bacteria produces siderophores which help the bacteria gain access to iron. Not only are the siderophores use as iron magnets, but as signaling molecules for P.aeruginosa. Signaling molecules are important because they relay messages from the environment. They help the bacteria respond to their environment (Kronda, Cooper, & Maddocks, 2013).
Manuka honey interferes with the production of the siderophores which are produced when there is insufficient iron in the bacteria’s environment. Therefore, the organism is unable to thrive in its environment. Consequently, the honey prevents infection. A close analysis of the data when the different strains of P.aeruginosa were grown in an environment with limited amounts of iron, showed that there was a significant production of siderophores, as evidenced by using the Chrome Azul S (CAS) assay.
On the other hand, another portion of the P.aeruginosa organisms were treated with the honey. The results as expected, were different. The bacterial cells exposed to the honey lost their viability over time,when compared to controls. The honey had tremendous effects on the bacteria due to the organism’s inability to access iron. Eventually, the overall growth and multiplication of the bacteria colonies were greatly affected.
From the evidence presented, bacteria require a higher concentration of iron for it to thrive. However, the human body does not provide the best habitat for the bacteria. Therefore, organisms have to adapt to these conditions by improving their iron acquisition pathway and their virulence components. However, the honey was shown to curb the growth of the bacteria as long as it is administered at sublethal doses. P.aeruginosa stands no chance of surviving in a host environment where it has the inability to rummage iron.
The mechanism of how the honey’s ability to reduce the production of siderophore in P.aeruginosa is still unknown. However, deeper analysis showed that it may be as a result of altered responses by the transcriptional regulators. The research data indicated that the honey was very effective in an environment where there was a limited concentration of iron. Such circumstances are very advantageous to patients with wounds that are very vulnerable to infection.
The human body has an immune response mechanism that can limit the growth of pathogens by limiting the iron levels available. Combining this response with Manuka honey would mean great success and recovery for patients. In some cases, there are some species of P.aeruginosa that thrive better in environments of limited iron supply (Kronda, Cooper, & Maddocks, 2013). This type strains was used as a control to prove that the honey did work at limiting the amount of iron made available by the siderophore .
Analysis of the honey itself shows that it has a very low concentration of iron. One that is incapable of providing a conducive environment for the growth of the bacteria. Statistics indicated based on exprimental data obtained, that the concentration of iron would have to be between 8.5 ×10 -11 and 2.55 ×10 -9 per mol. When compared to the optimal iron concentration for the growth of bacteria, this level would lead to a very minimal production of siderophores.
Looking at the adaptations made by bacteria, the production of siderophores is an example of a virulence factor. Therefore, when Manuka honey is applied, it provides further stress to the bacteria. The bacteria, in this case, is exposed to an environment having an iron restriction. From the evidence and data provided, Manuka honey may be classified as an antivirulence compound and bactericidal ageant.
The authors of Study2 documented that Manuka honey had an effect on the structure of P.aeruginosa. The investigations made out, the using microtitre method, showed that honey had a significant impact of honey on the bacteria. Looking at the experimental details, the scan from the electron micrographs of both treated and untreated bacteria cells, revealed a structural change on the cells. The change included the physical appearance of the cell, its shape, and the presence of cellular debris (Henriques, Jenkins, Burton, & Cooper, 2010).
The untreated cells were found to have smooth surfaces, unlike those cells which were treated with the honey. The cells of the treated bacteria had furrows and small blisters on their surfaces. The cells that were treated with honey were either shortened or had some kind of distortion in their shape. The data provided indicated that out of all the stationery cells exposed to honey solutions, only a small percentage presented with a structural anomaly. Although honey contains a lot of sugar which accounts for more than 95% of the dry matter found in honey, the results might suggest that the effects of Manuka honey on P.aeruginosa was not entirely dependent on the sugar concetration contained in the honey (Lu et al., 2013).
There are other factors that may lead to the changes exhibited by the bacteria. Some of these changes may have been caused by factors like acidity, high osmolality, and the presence of the ability to block the action by hydrogen peroxide; to mention but a few. Manuka honey is very effective at inhibiting the growth of bacteria by changing its structure. The sucrose and fructose in the honey also act as a medium for extracting water from the bacteria. Therefore, the bacteria end up plasmolysed and hence resulting change in shape and structure.
The Manuka therefore has been shown to have the combined effect of being lethal to bacteria, as well as decreasing adaptability in an environment that contains it. The honey does not only affect the viability, but has a direct effect on its internal structure.
Conclusion
The treatments of bacterial related infections are now becoming very difficult. However, the use of Manuka honey might change all this. Utilizing what various scientists have come up with concerning the use of honey to heal patients, may go a long way in preventing deaths due to infections or other forms of antimicrobial resistance. The research conducted mainly includes how honey is able to affect bacteria preventing it from multiplying and thriving in the host body.
Manuka honey has proven to have various factors that have the capability to inhibit various bacterial factors such as denying them access to important resources such as iron and changing their physical structure (Lu et al., 2013). It acts as the best antibacterial option for most people. The honey has proven to be very useful when it comes to regulating the bacterial colony growth in the trials and experiments conducted. The only shortcoming was the fact that the mechanism of how the honey’s ability to reduce the bacteria's activity such as in the production of siderophore in bacteria, is still unknown. Unless further investigations into how this is achieved are done. This explains why the use honey into the health institutions such as hospitals is carefully done.
However, researchers have made tremendous steps in understanding how honey works in preventing further microbial infection which includes preventing the production of siderophore, changing the bacteria morphology, and reinforcing the availability of certain resources. Because of its healing effects, the Manuka honey has been approved by almost all the research institutes in the world.
The treatment of bacteria related infections are now becoming more chalenging dereloping antibiotic resistance. Based on recent studies, honey may have the poteutial of being utilized along with existing antimicrobics in treating certain infections, wcich at the present time increase morbidity and mortality in patients.
Conclusion
Based on the finding of the study1 and 2 the fallowing conclusion can be made!
One of the virulance factor of P.aeruginosa is its ability to sequester iron from the test duling an infection by way of siderophore productoin. Manoka honey may limit wond infection by P.aeruginosa by limitng its ability to capture iron.
The MIC and MBC value of Manuk honey against P.aeruginosa were fuond to be 9.5% (w/v) and 12% (w/v) negitivley with time kill curve demonstred abactericidal rather than a bacteriostic effect.
Electron microscopy demonstred lose in structure in legrity and man lead change in cell shap and surface when P.aeruginosa was grown in in the presence of Manoka honey.
The multi faceted action of manuka honey make it a potential and effective compouned for ues as an anti in an age when antibactria are becoming increasing by in adequate.
References
Henriques, A. F., Jenkins, R. E., Burton, N. F., & Cooper, R. A. (2011). The effect of Manuka honey on the structure of Pseudomonas aeruginosa. European journal of clinical microbiology & infectious diseases, 30(2), 167-171
Kronda, J., Cooper, R., & Maddocks, S. (2013). Manuka honey inhibits siderophore production in Pseudomonas aeruginosa. Journal Of Applied Microbiology, 115(1), 86-90. http://dx.doi.org/10.1111/jam.12222
Lu, J., Carter, D. A., Turnbull, L., Rosendale, D., Hedderley, D., Stephens, J., ... & Harry, E. J. (2013). The effect of New Zealand kanuka, manuka and clover honey on bacterial growth dynamics and cellular morphology varies according to the species. PLoS One, 8(2), e55898.
