Rajkowska Katarzyna, Kunicka-Styczyńska Alina, Maroszyńska Marta
1 Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology , Lodz, Poland .
2 Biotechnology Laboratory, Regional Park of Science and Technology Ltd. , Lodz, Poland .
Microb Drug Resist. 2017 Jan;23(1):18-24. doi: 10.1089/mdr.2016.0001. Epub 2016 Apr 19.
Candida spp. cause significant health problems, inducing various types of superficial and deep-seated mycoses in humans. As a result of the increasing antibiotic resistance among pathogenic yeasts, the interest in alternative agents of antifungal activity is growing. This study evaluated the antimicrobial activity of selected essential oils (EOs) against Candida clinical and food-borne strains, including antibiotic-resistant isolates, in relation to yeast cell surface hydrophobicity (CSH). Candida strains showed different range of susceptibility to tea tree, thyme, peppermint, and clove oils, and peppermint oil demonstrated the lowest anticandidal activity with minimal inhibitory concentrations (MICs) of 0.03-8.0% v/v. MIC values for thyme and clove oils ranged from 0.03% to 0.25% v/v, and for tea tree oil-from 0.12% to 2.0% v/v. The exception was Candida tropicalis food-borne strain, the growth of which was inhibited after application of EOs at concentration of 8% v/v. Due to diverse yeast susceptibility to EOs, isolates were divided into five clusters in a principal component analysis model, each containing both clinical and food-borne strains. Hydrophobic properties of yeast were also diversified, and 37% of clinical and 50% of food-borne strains exhibited high hydrophobicity. The study indicates high homology of clinical and food-borne Candida isolates in relation to their susceptibility to anticandidal agents and hydrophobic properties. The susceptibility of yeasts to EOs could be partially related to their CSH. High antifungal activity of examined EOs, also against antibiotic-resistant isolates, indicates their usefulness as agents preventing the development of Candida strains of different origin.
念珠菌属会引发严重的健康问题，在人类中诱发各种类型的浅表和深部真菌病。由于致病性酵母对抗生素的耐药性不断增加，人们对具有抗真菌活性的替代药物的兴趣与日俱增。本研究评估了所选精油（EOs）对念珠菌临床菌株和食源性菌株（包括耐抗生素分离株）的抗菌活性，并研究了其与酵母细胞表面疏水性（CSH）的关系。念珠菌菌株对茶树油、百里香油、薄荷油和丁香油表现出不同程度的敏感性，薄荷油的抗念珠菌活性最低，最低抑菌浓度（MICs）为0.03 - 8.0%（v/v）。百里香油和丁香油的MIC值范围为0.03%至0.25%（v/v），茶树油的MIC值范围为0.12%至2.0%（v/v）。热带念珠菌食源性菌株是个例外，在应用浓度为8%（v/v）的精油后其生长受到抑制。由于酵母对精油的敏感性不同，在主成分分析模型中，分离株被分为五个簇，每个簇都包含临床菌株和食源性菌株。酵母的疏水特性也各不相同，37%的临床菌株和50%的食源性菌株表现出高疏水性。该研究表明，临床和食源性念珠菌分离株在抗念珠菌药物敏感性和疏水特性方面具有高度同源性。酵母对精油的敏感性可能部分与其CSH有关。所检测的精油具有较高的抗真菌活性，对耐抗生素分离株也有效，表明它们可作为预防不同来源念珠菌菌株生长的药物。
