Study Finds Stingless Bee Honey Has Powerful Antimicrobial Properties

New Delhi: A recent study by researchers at the University of Sydney has revealed that honey produced by native Australian stingless bees has powerful and stable antimicrobial properties. Known locally as "sugarbag" honey, this unique honey is made by bee species such as Austroplebeia australis, and it may offer new hope in the global battle against antibiotic resistance.

Unlike honey from European honeybees, which often loses its medicinal power when exposed to heat or stored for long periods, stingless bee honey retains its antimicrobial activity even after heat treatment and long-term storage. This durability makes it a promising candidate for use in medical and commercial applications.

One of the key findings of the study is that sugarbag honey’s antimicrobial effects are not solely dependent on hydrogen peroxide. Instead, it shows both peroxide and non-peroxide-based activity, making it effective even in the absence of hydrogen peroxide. This contrasts with other well-known medicinal honeys, such as manuka honey, whose antimicrobial properties depend heavily on the specific plants the bees forage from.

Lead author Kenya Fernandes highlighted that the honey’s antimicrobial strength remained consistent across various geographical locations. This consistency suggests that the bees themselves contribute significantly to the honey’s medicinal qualities, not just the plants they visit. Co-author and microbiologist Professor Dee Carter added that this consistency sets stingless bee honey apart from honeybee honey, which can vary greatly depending on floral sources and seasonal conditions.

Sugarbag honey has long been used by Indigenous Australians for both food and healing. Although each stingless bee colony produces only about half a litre of honey annually, these bees are easy to manage, which could make larger-scale production feasible over time.

With ongoing research and the right regulatory approvals, sugarbag honey has the potential to enter high-value markets as a natural alternative to synthetic antibiotics. Scientists believe its unique properties could make a significant contribution to global efforts to combat antibiotic resistance.