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Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations
Members of Candida species cause significant health problems, inducing various types of superficial and deep-seated mycoses in humans. In order to prevent from Candida sp. development, essential oils are more and more frequently applied, due to their antifungal activity, low toxicity if used appropr...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486128/ https://www.ncbi.nlm.nih.gov/pubmed/28629195 http://dx.doi.org/10.3390/ijms18061307 |
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author | Rajkowska, Katarzyna Otlewska, Anna Kunicka-Styczyńska, Alina Krajewska, Agnieszka |
author_facet | Rajkowska, Katarzyna Otlewska, Anna Kunicka-Styczyńska, Alina Krajewska, Agnieszka |
author_sort | Rajkowska, Katarzyna |
collection | PubMed |
description | Members of Candida species cause significant health problems, inducing various types of superficial and deep-seated mycoses in humans. In order to prevent from Candida sp. development, essential oils are more and more frequently applied, due to their antifungal activity, low toxicity if used appropriately, and biodegrability. The aim of the study was to characterize the early alterations in Candida albicans metabolic properties in relation to proteins and chromosomal DNA profiles, after treatment with peppermint and clove oils at sub-inhibitory concentrations. The yeasts were affected by the oils even at a concentration of 0.0075% v/v, which resulted in changes in colony morphotypes and metabolic activities. Peppermint and clove oils at concentrations ranging from 0.015× MIC (minimal inhibitory concentration) to 0.5× MIC values substantially affected the enzymatic abilities of C. albicans, and these changes were primarily associated with the loss or decrease of activity of all 9 enzymes detected in the untreated yeast. Moreover, 29% isolates showed additional activity of N-acetyl-β-glucosaminidase and 14% isolates—α-fucosidase in comparison to the yeast grown without essential oils addition. In response to essential oils at 0.25–0.5× MIC, extensive changes in C. albicans whole-cell protein profiles were noted. However, the yeast biochemical profiles were intact with the sole exception of the isolate treated with clove oil at 0.5× MIC. The alterations were not attributed to gross chromosomal rearrangements in C. albicans karyotype. The predominantly observed decrease in protein fractions and the yeast enzymatic activity after treatment with the oils should be considered as a phenotypic response of C. albicans to the essential oils at their sub-inhibitory concentrations and may lead to the reduction of this yeast pathogenicity. |
format | Online Article Text |
id | pubmed-5486128 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-54861282017-06-29 Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations Rajkowska, Katarzyna Otlewska, Anna Kunicka-Styczyńska, Alina Krajewska, Agnieszka Int J Mol Sci Article Members of Candida species cause significant health problems, inducing various types of superficial and deep-seated mycoses in humans. In order to prevent from Candida sp. development, essential oils are more and more frequently applied, due to their antifungal activity, low toxicity if used appropriately, and biodegrability. The aim of the study was to characterize the early alterations in Candida albicans metabolic properties in relation to proteins and chromosomal DNA profiles, after treatment with peppermint and clove oils at sub-inhibitory concentrations. The yeasts were affected by the oils even at a concentration of 0.0075% v/v, which resulted in changes in colony morphotypes and metabolic activities. Peppermint and clove oils at concentrations ranging from 0.015× MIC (minimal inhibitory concentration) to 0.5× MIC values substantially affected the enzymatic abilities of C. albicans, and these changes were primarily associated with the loss or decrease of activity of all 9 enzymes detected in the untreated yeast. Moreover, 29% isolates showed additional activity of N-acetyl-β-glucosaminidase and 14% isolates—α-fucosidase in comparison to the yeast grown without essential oils addition. In response to essential oils at 0.25–0.5× MIC, extensive changes in C. albicans whole-cell protein profiles were noted. However, the yeast biochemical profiles were intact with the sole exception of the isolate treated with clove oil at 0.5× MIC. The alterations were not attributed to gross chromosomal rearrangements in C. albicans karyotype. The predominantly observed decrease in protein fractions and the yeast enzymatic activity after treatment with the oils should be considered as a phenotypic response of C. albicans to the essential oils at their sub-inhibitory concentrations and may lead to the reduction of this yeast pathogenicity. MDPI 2017-06-19 /pmc/articles/PMC5486128/ /pubmed/28629195 http://dx.doi.org/10.3390/ijms18061307 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Rajkowska, Katarzyna Otlewska, Anna Kunicka-Styczyńska, Alina Krajewska, Agnieszka Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title | Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title_full | Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title_fullStr | Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title_full_unstemmed | Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title_short | Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations |
title_sort | candida albicans impairments induced by peppermint and clove oils at sub-inhibitory concentrations |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5486128/ https://www.ncbi.nlm.nih.gov/pubmed/28629195 http://dx.doi.org/10.3390/ijms18061307 |
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