An extract of maple syrup makes certain dangerous bacteria, such as E. coli, more susceptible to antibiotics, a McGill study has found.
The researchers found maple syrup is a rich source of phenolic compounds which are capable of repressing a number of bacterial genes linked to antibiotic resistance.
While this is just a first step, the researchers hope that if this trait could be harnessed it could lead to future maple syrup/antibiotic capsules which could lower the amount of antibiotics used to treat certain conditions.
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The original research paper, published in Applied and Environmental Microbiology on April 16, 2015, is available upon request.
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