Manuka honey as a multifunctional therapeutic against Helicobacter pylori: from chemical profiling to in vitro potency and in vivo gastroprotective efficacy

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Manuka honey contains bioactive phenolic and flavonoid chemicals with antibacterial and anti-inflammatory effects. The chemical profile and therapeutic efficiency of Manuka honey against Helicobacter pylori infection were investigated utilizing in-vitro and in-vivo models. The phenolic and flavonoid contents were profiled using HPLC. The antibacterial property of Manuka honey extract was determined using inhibitory zones, MIC, MBC, and time-kill tests. An H. pylori rat model was utilized to investigate changes in weight, bacterial burden, histological modifications, NF-κB expression, inflammatory cytokines (TNF-α, IL-4), oxidative stress indicators (CAT, SOD, MDA, NO), and biochemical parameters such as kidney and liver functioning. HPLC examination identified seven phenolic chemicals, the most prevalent of which were coumaric, cinnamic, and chlorogenic acids, as well as seven flavonoids, dominated by chrysin, rutin, and kaempferol. Manuka honey demonstrated strong anti-H. pylori activity (inhibition zone 15.1 mm), equivalent to conventional medications with MIC 31.25 µg/mL and MBC 62.5 µg/mL. Time-kill curves revealed no significant differences from normal therapy. Manuka honey treated infected rats by restoring body weight, reducing stomach bacterial load, improving histology, and downregulating NF-κB expression. The treated rats showed decreased TNF-α, increased IL-4, improved antioxidant enzyme levels, lower oxidative stress indicators, and normalized liver and kidney functioning. Manuka honey has substantial anti-H. pylori capacity, substantial anti-inflammatory properties, oxidative stress regulation, and protection of gastric tissue, hepatic, and renal functions, indicating its therapeutic usefulness as a natural complementary to H. pylori infection.

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