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In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices

BACKGROUND: Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known abo...

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Autores principales: Dzoyem, Jean Paul, Tchuenguem, Roland T, Kuiate, Jules R, Teke, Gerald N, Kechia, Frederick A, Kuete, Victor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3933192/
https://www.ncbi.nlm.nih.gov/pubmed/24533718
http://dx.doi.org/10.1186/1472-6882-14-58
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author Dzoyem, Jean Paul
Tchuenguem, Roland T
Kuiate, Jules R
Teke, Gerald N
Kechia, Frederick A
Kuete, Victor
author_facet Dzoyem, Jean Paul
Tchuenguem, Roland T
Kuiate, Jules R
Teke, Gerald N
Kechia, Frederick A
Kuete, Victor
author_sort Dzoyem, Jean Paul
collection PubMed
description BACKGROUND: Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential. The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. METHODS: The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. RESULTS: Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. CONCLUSION: The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.
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spelling pubmed-39331922014-02-25 In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices Dzoyem, Jean Paul Tchuenguem, Roland T Kuiate, Jules R Teke, Gerald N Kechia, Frederick A Kuete, Victor BMC Complement Altern Med Research Article BACKGROUND: Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential. The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. METHODS: The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. RESULTS: Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. CONCLUSION: The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result. BioMed Central 2014-02-17 /pmc/articles/PMC3933192/ /pubmed/24533718 http://dx.doi.org/10.1186/1472-6882-14-58 Text en Copyright © 2014 Dzoyem et al.; licensee BioMed Central Ltd. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Dzoyem, Jean Paul
Tchuenguem, Roland T
Kuiate, Jules R
Teke, Gerald N
Kechia, Frederick A
Kuete, Victor
In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title_full In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title_fullStr In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title_full_unstemmed In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title_short In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices
title_sort in vitro and in vivo antifungal activities of selected cameroonian dietary spices
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3933192/
https://www.ncbi.nlm.nih.gov/pubmed/24533718
http://dx.doi.org/10.1186/1472-6882-14-58
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