Manuka honey stands out among honey varieties due to its unique antibacterial properties, particularly its non-peroxide antibacterial activity (NPA). A key component contributing to this uniqueness is its MGO content. This article explores what MGO is, how it shapes the benefits of Manuka honey, and why understanding MGO levels is essential for assessing honey quality.
What Does MGO Mean in Manuka Honey?
MGO stands for methylglyoxal, a natural compound in Manuka honey largely responsible for its therapeutic properties. These include promoting wound healing, aiding in epithelial cell regeneration, and assisting in ulcer treatment.
MGO levels in Manuka honey can range widely—from as low as 80 mg/kg to over 1800 mg/kg. To put this into perspective, Manuka honey typically contains nearly 100 times more MGO than conventional honey varieties.
So, how does MGO end up in the honey? This process is a fascinating feat of nature. Mānuka nectar naturally contains a compound called dihydroxyacetone (DHA). Bees convert some of this compound into MGO through enzyme activity in their stomachs. Interestingly, this conversion process continues over time, causing DHA levels to decrease while MGO levels increase for up to 12-24 months after harvesting.
Understanding the MGO Rating: A Partial Measure of Quality
In 2008, Professor Thomas Henle and his team at the Technical University of Dresden identified methylglyoxal as a key compound in Manuka honey, establishing a foundation for standardized MGO testing. However, research led by Dr. Peter Molan revealed that MGO is not the sole factor in Manuka honey’s antibacterial properties. While MGO levels correlate with antibacterial activity, they are not directly proportional. For example, honey with 300 mg/kg of MGO has roughly twice the non-peroxide antibacterial rating of honey with 100 mg/kg, rather than the threefold increase one might expect under a direct proportionality.
Additionally, MGO acts differently within Manuka honey than it does in isolation, with other elements in the honey modifying how this compound interacts with bacteria. This highlights that while MGO is a critical component, it is not the only contributor to Manuka honey’s antibacterial effects.
MGO Concentration Over Time and Storage Conditions
It’s important to note that the methylglyoxal content of Manuka honey changes over time. MGO concentration initially increases rapidly during the first couple of years after harvest due to the chemical conversion of DHA to MGO. However, as the DHA supply is depleted, the rate of conversion slows. According to Analytica Laboratories, storage conditions, particularly temperature, can impact the rate of DHA-to-MGO conversion. The ideal storage temperature to balance DHA-to-MGO conversion is at or below 23°C.
Ensuring Authenticity and Quality
Quality assurance is crucial when it comes to Manuka honey. Unfortunately, MGO can be produced industrially and added to honey, leading to ‘fake’ Manuka honey that can mislead consumers. Therefore, measuring only MGO does not guarantee the authenticity and quality of Manuka honey.
The Role of the UMF™ Grading System
The ideal solution to the aforementioned quality assurance issue lies in the UMF™ (Unique Manuka Factor) grading system. Unlike the MGO grading system, which focuses solely on methylglyoxal content, UMF evaluates four key compounds:
- Methylglyoxal (MGO): Responsible for Manuka honey’s strong antibacterial properties.
- Leptosperin: A compound unique to Manuka flower nectar, helping to confirm the honey’s authenticity and origin.
- Dihydroxyacetone (DHA): A precursor to MGO, DHA naturally converts into MGO over time, ensuring the long-term potency of Manuka honey.
- Hydroxymethylfurfural (HMF): Used to verify that the honey has not been overheated or improperly stored, which can degrade its quality.
By measuring these four components, the UMF grading system ensures that only high-quality, authentic Manuka honey receives UMF certification. Genuine Manuka honey from New Zealand carries both an MGO rating and a UMF™ grade. When purchasing, look for a UMF™ grade along with the MGO rating to ensure authenticity.
Which MGO Manuka Honey is Right for You?
The choice of MGO levels depends largely on your individual health goals:
- For everyday use, MGO 83+ is a great choice. It’s perfect for cooking and baking and provides essential vitamins and minerals—plus, it tastes delicious! Common grades in this range include MGO 83+, MGO 90+, MGO 100+, MGO 120+, MGO 150+, and MGO 250+.
- For moderate antibacterial benefits, MGO 263+ is often recommended. Common grades in this range include MGO 263+, MGO 300+, MGO 400+, and MGO 500+.
- For a strong antibacterial and medicinal impact, MGO 514+ is often suggested. Common grades in this range are MGO 550+, MGO 600+, and MGO 800+.
- For maximum antibacterial strength, MGO 829+ is highly recommended. Common grades include MGO 850+, MGO 900+, and MGO 950+.
MGO, Antibacterial Properties, and the Growing Concern of Antibiotic Resistance
With rising concern over antibiotic resistance, the antibacterial properties of Manuka honey, largely attributable to MGO, have gained attention. Methylglyoxal in Manuka honey has shown potential to deter biofilm formation—protective layers that bacteria create around themselves to defend against threats like antibiotics and disinfectants. These biofilms are difficult to penetrate and pose a significant challenge when treating wounds or infections with conventional medications.
Additionally, MGO in Manuka honey has demonstrated potential to inhibit the growth of dangerous pathogens. It has proven effective against Streptococcus pyogenes, gram-negative bacteria such as E. coli, and even hard-to-treat methicillin-resistant Staphylococcus aureus (MRSA).
What is the Highest MGO in Manuka Honey?
Some premium brands produce rare Manuka honey with exceptionally high MGO content. Notably, The True Honey Co.’s Rare Harvest Manuka Honey holds one of the highest grades available worldwide, with an MGO 2050+ / UMF 34+ rating. This ultra-premium product, which is also UMF-certified, is currently available for purchase.
Manuka honey with an MGO value above 1,700 is rare. Brands like New Zealand Honey Co. (1282+ MGO) and Manukora (1123+ MGO) offer high-MGO varieties, though these are often costly and limited in availability.
Final Note
In summary, MGO, or methylglyoxal, is a natural compound found in Manuka honey, renowned for its unique therapeutic and antibacterial properties. This potent ingredient, created through an intriguing process involving bees and Manuka flowers, significantly contributes to Manuka honey’s overall potency. While MGO concentration alone does not guarantee the authenticity or quality of Manuka honey, its measurement, combined with a UMF grading, provides a comprehensive evaluation system to ensure consumers receive genuine and quality Manuka honey. The remarkable therapeutic potential of MGO underscores its invaluable role in combating medical challenges like antibiotic resistance, showcasing the manifold benefits and applications of Manuka honey.
