Additive potential of ginger starch on antifungal potency of honey against Candida albicans

Abstract

ObjectiveTo evaluate the additive action of ginger starch on the antifungal activity of honey against Candida albicans (C. albicans). MethodsC. albicans was used to determine the minimum inhibitory concentration (MIC) of four varieties of Algerian honey. Lower concentrations of honey than the MIC were incubated with a set of concentrations of starch and then added to media to determine the minimum additive inhibitory concentration (MAIC). ResultsThe MIC for the four varieties of honey without starch against C. albicans ranged between 38% and 42% (v/v). When starch was incubated with honey and then added to media, a MIC drop was noticed with each variety. MAIC of the four varieties ranged between 32% honey (v/v) with 4% starch and 36% honey (v/v) with 2% starch. ConclusionsThe use of ginger starch allows honey benefit and will constitute an alternative way against the resistance to antifungal agents.