生物谷 www.bioon.net 訊 對(duì)于一直在尋找新抗體的科學(xué)家來(lái)說(shuō),，這是一個(gè)好消息：據(jù)2010年7月份FASEB Journal雜志上的一項(xiàng)最新研究,，研究人員首次闡釋了蜂蜜殺滅細(xì)菌的機(jī)制。蜜蜂會(huì)產(chǎn)生一種叫defensin-1的蛋白,，并將其加入到蜂蜜中,，結(jié)果表明，該蛋白或能在未來(lái)用于治療燒傷,，皮膚感染,，甚至可以開(kāi)發(fā)新藥來(lái)對(duì)抗耐生素類(lèi)的細(xì)菌感染。
"我們已經(jīng)完全破解了單一醫(yī)用蜂蜜抗菌活性的分子基礎(chǔ),，這將促進(jìn)蜂蜜在醫(yī)學(xué)中的應(yīng)用,。"荷蘭阿姆斯特丹大學(xué)醫(yī)學(xué)中心的Sebastian A.J. Zaat博士表示，蜂蜜或其中的單獨(dú)成分可能對(duì)治療和預(yù)防由耐抗生素細(xì)菌導(dǎo)致的感染具有很好的作用,。
這項(xiàng)研究中,，Zaat和他的同事們檢測(cè)了醫(yī)用蜂蜜對(duì)抗耐抗生素細(xì)菌所引起的疾病的抗菌活性。研究人員開(kāi)發(fā)了一種方法能夠選擇性地中和蜂蜜中一些已知的抗菌因素，然后分別確定出其抗菌作用,。最終,，他們分離得到了defensin-1蛋白，這種蛋白是蜜蜂免疫系統(tǒng)的組成部分,，能夠被蜜蜂加入到了蜂蜜中,。分析結(jié)果表明，蜂蜜主要的抗菌活性就來(lái)源于該蛋白,。這些結(jié)果同樣揭示了蜜蜂內(nèi)部的免疫機(jī)制,，這或能幫助養(yǎng)蜂人培育一種更為健康的蜜蜂品種,。
"很早以前我們就知道,，在我們受到一些細(xì)菌感染的時(shí)候蜂蜜可以幫助減輕痛苦，但是還不清楚其具體的機(jī)制,。"FASEB Journal的主編Gerald Weissmann表示,，"現(xiàn)在我們可以從蜂蜜中提取這種強(qiáng)有力的抗菌成分，并開(kāi)發(fā)出更為有效的方法治療或抑制細(xì)菌感染,。(生物谷Bioon.net)
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生物谷推薦原文出處：
The FASEB Journal. doi: 10.1096/fj.09-150789.
How honey kills bacteria
Paulus H. S. Kwakman*, Anje A. te Velde, Leonie de Boer*, Dave Speijer, Christina M. J. E. Vandenbroucke-Grauls*, and Sebastian A. J. Zaat*,1
* Department of Medical Microbiology, Center for Infection and Immunity Amsterdam,
Laboratory of Experimental Gastroenterology and Hepatology, and
Department of Medical Biochemistry, Academic Medical Center, University of Amsterdam, Amsterdam; and
Department of Medical Microbiology and Infectious Diseases, Vrije Universiteit Medical Center, Amsterdam, The Netherlands
With the rise in prevalence of antibiotic-resistant bacteria, honey is increasingly valued for its antibacterial activity. To characterize all bactericidal factors in a medical-grade honey, we used a novel approach of successive neutralization of individual honey bactericidal factors. All bacteria tested, including Bacillus subtilis, methicillin-resistant Staphylococcus aureus, extended-spectrum β-lactamase producing Escherichia coli, ciprofloxacin-resistant Pseudomonas aeruginosa, and vancomycin-resistant Enterococcus faecium, were killed by 10–20% (v/v) honey, whereas 40% (v/v) of a honey-equivalent sugar solution was required for similar activity. Honey accumulated up to 5.62 ± 0.54 mM H2O2 and contained 0.25 ± 0.01 mM methylglyoxal (MGO). After enzymatic neutralization of these two compounds, honey retained substantial activity. Using B. subtilis for activity-guided isolation of the additional antimicrobial factors, we discovered bee defensin-1 in honey. After combined neutralization of H2O2, MGO, and bee defensin-1, 20% honey had only minimal activity left, and subsequent adjustment of the pH of this honey from 3.3 to 7.0 reduced the activity to that of sugar alone. Activity against all other bacteria tested depended on sugar, H2O2, MGO, and bee defensin-1. Thus, we fully characterized the antibacterial activity of medical-grade honey.—Kwakman, P. H. S., te Velde, A. A., de Boer, L., Speijer, D., Vandenbroucke-Grauls, C. M. J. E., Zaat, S. A. J. How honey kills bacteria.
