Honey as a Potential Prebiotic in Balancing Oral Microbiome: A New Perspective towards Preventing Focal Infection in Periodontitis
Miftakhul Cahyati *
Department of Oral Medicine, Faculty of Dentistry, Brawijaya University, Malang-65145, Indonesia.
Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Khothibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Firman Jaya
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Premy Puspitawati Rahayu
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Dedes Amertaningtyas
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Ria Dewi Andriani
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.
Dodyk Pranowo
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang-65145, Indonesia.
Nurjannah
Department of Statistics, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia.
Asep Awaludin Prihanto
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang-65145, Indonesia.
Dewi Masyithoh
Department of Animal Husbandry, Faculty of Animal Science, Islamic University of Malang, Malang 65145, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Prebiotics are substances that can stimulate the growth and activity of good bacteria in the microbiome. By utilising prebiotics, the oral microbiome can be restored, and it can prevent the development of periodontitis in a more natural and safer way. The aim of this review is to investigate the potential role of honey as a natural prebiotic agent in modulating the oral microbiome, with a specific focus on its effectiveness in preventing focal infections and reducing the risk or progression of periodontitis. Honey contains various simple sugars like glucose and fructose digested, as well as important enzymes like glucose oxidase that play a role in the formation of hydrogen peroxide, a natural antimicrobial compound. In addition, honey also contains sour organic acids which provide a characteristic sour taste and help guard against pH stability in the environment mouth. Honey helps arrange biofilm formation (layer microbes on teeth) to keep them healthy and balanced (Al-Waili et al., 2011). In addition, honey can help stabilise the pH of the mouth cavity so as to prevent conditions that damage tooth enamel. Besides the biological benefits, using honey in product maintenance mouth also has the potential to increase patient compliance to therapy. This is caused by natural experience, honey received in a way widely accepted by the community, both in terms of taste and security usage. The combination of honey’s prebiotic and antimicrobial properties offers a dual mechanism that effectively restores oral microbiome homeostasis. However, further clinical research is needed to determine optimal dosing, application methods, and long-term safety. Integrating honey into oral care products presents a promising and innovative approach for the prevention and management of periodontitis. With a combination of beneficial biological, safety, comfort usage, as well as a sustainable environment, honey has the potential big for become an integral part of prevention and management strategies for periodontal disease in the future.
Keywords: Periodontal disease, prebiotics, oral microbiome, honey, cavity