Honey Compounds Exhibit Antibacterial Effects Against Aggregatibacter actinomycetemcomitans JP2.

Background:Aggregatibacter actinomycetemcomitans JP2 genotype is a virulent pathogen linked to severe periodontitis and systemic diseases. Honey and royal jelly (RJ) have demonstrated bioactive properties against this microorganism. This study aims to assess the bioactive properties of honeys and RJ against this key periodontal pathogen and to preliminarily identify key compounds with antibacterial potential. Methods: The antibacterial activity of honeys and commercial products (manuka, L-Mesitran^® as a medical-grade honey-based formulation (MGHF), and Honix^® RJ) against A. actinomycetemcomitans JP2 was evaluated using the agar well diffusion method and microdilution assays. Extensive physicochemical characterization (e.g., hydrogen peroxide level, total phenolic content, and total flavonoid content) was conducted to correlate the bioactive compounds with the antimicrobial activity. Results: All tested samples exhibited varying antibacterial potency, with inhibition zones ranging from 21 to 37 mm. The MICs ranged from 40.7 to 104.3 mg/mL. MGHF, RJ, and multifloral honeys showed the lowest MICs. The pH of six out of eight samples could not induce enamel decalcification while the pH of three samples may not influence cementum demineralization. Vitamin C, zinc, magnesium, and potassium were present in measurable quantities, and were not associated with significant antibacterial activity. MGHF showed the highest hydrogen peroxide activity and TFC values. TFC and H₂O₂ content were statistically correlated with lower MIC values. Conclusions: Honey and RJ showed antibacterial activity against A. actinomycetemcomitans JP2, partly attributed to their content of hydrogen peroxide and flavonoids. Clinical trials are needed to confirm the potential role of honey, RJ, and their bioactive compounds in managing periodontitis.