Honey compounds exhibit antibacterial effects against Aggregatibacter actinomycetemcomitans JP2

Background: Aggregatibacter actinomycetemcomitans JP2 genotype is a virulent pathogenlinked to severe periodontitis and systemic diseases. Honey and royal jelly (RJ) havedemonstrated bioactive properties against this microorganism. This study aims to assessthe bioactive properties of honeys and RJ against this key periodontal pathogen and topreliminarily identify key compounds with antibacterial potential. Methods: The antibacterialactivity of honeys and commercial products (manuka, L-Mesitran® as a medical-gradehoney-based formulation (MGHF), and Honix® RJ) against A. actinomycetemcomitans JP2was evaluated using the agar well diffusion method and microdilution assays. Extensivephysicochemical characterization (e.g., hydrogen peroxide level, total phenolic content,and total flavonoid content) was conducted to correlate the bioactive compounds withthe 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 to104.3 mg/mL. MGHF, RJ, and multifloral honeys showed the lowest MICs. The pH ofsix out of eight samples could not induce enamel decalcification while the pH of threesamples may not influence cementum demineralization. Vitamin C, zinc, magnesium, andpotassium were present in measurable quantities, and were not associated with significantantibacterial activity. MGHF showed the highest hydrogen peroxide activity andTFC values. TFC and H2O2 content were statistically correlated with lower MIC values. Conclusions: Honey and RJ showed antibacterial activity against A. actinomycetemcomitansJP2, partly attributed to their content of hydrogen peroxide and flavonoids. Clinical trialsare needed to confirm the potential role of honey, RJ, and their bioactive compounds inmanaging periodontitis.