Center of Pharmaceutical Studies, Faculty of Pharmacy, Health Science Campus, University of Coimbra, Azinhaga de S. Comba 3000-354, Coimbra, Portugal.
Food Chem. 2012 Dec 1;135(3):1505-10. doi: 10.1016/j.foodchem.2012.05.090. Epub 2012 May 30.
This work reports the antifungal activity of Lavandula luisieri essential oils against yeast, dermatophyte and Aspergillus strains responsible for human infections and food contamination. The oil's cytotoxicity and its effect on the yeast-mycelium transition in Candida albicans, an important virulence factor, were also evaluated. Analyses by GC and GC/MS showed a peculiar composition of irregular monoterpenes. Significant differences between the samples occurred in the amounts of 1,8-cineole, fenchone and trans-α-necrodyl acetate. The oil with higher amounts of irregular monoterpenes was the most effective. The influence of the oils on the dimorphic transition in C. albicans was also studied through the germ tube inhibition assay. Filamentation was completely inhibited at concentrations sixteen times lower than the minimal inhibitory concentration. The results support the use of L. luiseiri essential oils in the development of new phytopharmaceuticals and food preservatives and emphasise its antifungal properties at concentrations not cytotoxic or with very low detrimental effects on mammalian cells.
这项工作报道了薰衣草精油对引起人类感染和食物污染的酵母、皮肤真菌和曲霉菌的抗真菌活性。还评估了油的细胞毒性及其对白色念珠菌（一种重要的毒力因子）酵母-菌丝体转变的影响。GC 和 GC/MS 分析表明，不规则单萜具有特殊的组成。样品之间在 1,8-桉叶油醇、葑酮和反式-α-新牛儿酸乙酯的含量上存在显著差异。不规则单萜含量较高的油效果最显著。通过芽管抑制试验研究了油对白色念珠菌二态性转变的影响。在比最小抑菌浓度低十六倍的浓度下，完全抑制了菌丝形成。结果支持在开发新型植物药和食品防腐剂中使用薰衣草精油，并强调其在不具有细胞毒性或对哺乳动物细胞具有非常低的有害影响的浓度下的抗真菌特性。
