The microcosm of honey: how "liquid gold" can protect our health

For centuries, people have used it for colds and to heal wounds due to its anti-inflammatory, antioxidant and antimicrobial properties. Behind these effects, however, is a fascinating world of microorganisms that live in honey itself, Phys.org reports.

Honey is based on sugars (mainly glucose and fructose), water, and various organic substances that bees produce. Although we most often hear about the Apis mellifera species, there are actually several varieties of honey-producing bees.The main "secret" of honey is the enzyme glucose oxidase, which bees add when collecting nectar. It converts some of the glucose into hydrogen peroxide (H₂O₂), lowering pH and inhibiting the growth of most harmful bacteria.

In this case, different microbes can be present in honey, from yeast to bacteria (e.g. Bacillus, Klebsiella). Their sources are the bees' digestive system and the environment (soil, air, flowers). Sometimes these microorganisms are useful: some increase the acidity of honey, others help to keep it fresh. However, there is also a downside - for example, some yeasts spoil honey with a high moisture content, and spores of the dangerous bacterium Clostridium botulinum can lead to botulism in small children (that's why honey is not recommended for babies under a year old).

Not all types of honey are the same: the properties are influenced by region, seasonality, and flora. That is why there are hundreds of unique flavours, from the usual floral to avocado or buckwheat. Manukasort, native to Australia and New Zealand, attracts special attention. Its characteristic feature is the substance methylglyoxal (MGO), which enhances its antimicrobial effect. However, scientists emphasise that the honey "formula" itself (including hydrogen peroxide and a high concentration of sugars) plays as much of a role as a single component.

Raw (unpasteurised) honey is usually richer in microorganisms and possible allergens, including pollen particles. Pasteurised honey undergoes a heat treatment that kills some of the germs - but the beneficial bacteria may disappear along with them.

Research is ongoing, but it's already clear that honey is more than just a treat. Its complex microbial ecosystem provides fertile ground for potential discoveries in medicine, nutrition and agriculture.