Aktywność olejku anyżowego (Oleum Anisi) wobec grzybów drożdżopodobnych

Abstract

Introduction. Anise (Pimpinella anisum L.) is a slow growing annual plant from Apiaceae family of height that ranges from 30-50 cm. Anise fruits and produced essential oil are flavoring of foods, some medicines, toothpastes and mouthwashes. The essential oil is obtained by steam distillation from the nature fruits. Its main constituents are anetholes. Anise essential oil exhibited many biological and therapeutical activities. It has antibacterial and antifungal activity. Aim. The aim of this dates was to investigate the susceptibility of yeastlike fungi on anise oil. Material and methods. The sensitivity to anise oil of 74 strains yeastlike fungi and 9 reference strains were tested. The microorganism was from the following genera: Candida albicans (29 strains), C. glabrata (8), C. guilliermondii (2) C. humicola (2), C. kefyr (5), C. krusei (7), C. lusitaniae (2), C. parapsilosis (8), C. tropicalis (9) and C. utilis (2). Date was carried out using the plate dilution technique in Sabouraud’s agar. The concentrations of tested anise oil was: 2.0, 1.0, 0.50, 0.25, 0.12 and 0.06 mg/ml. The inoculum containing 105 CFU/spot was transfer with Steers replicator upon the surface of agar with and without tested oil (strain growth control). Incubation of agar plates were conducted in aerobic conditions in 37°C for 24-48 hrs. Minimum inhibitory concentration (MIC) was interpreted as the lowest concentrations of anise oil which inhibited the growth of strains of yeastlike fungi. Results. The results indicated that the strains of dates yeastlike fungi were susceptible to oil in concentrations from range 0.12-0.50 mg/ml. The most susceptible to anise oil were the strains from genera of C. guilliermondii, C. utilis (MIC 0.12-0.25 mg/ml) and C. lusitaniae (MIC = 0.25 mg/ml). The strains of C. albicans, which was isolated frequently, were susceptible in ranges 0.12-0.50 mg/ml. The oil was very active towards strains C. parapsilosis. Growth 87% of this strains was inhibited by concentrations 0.12-0.25 mg/ml. Moreover oil exhibited activity towards under half (55%) strains of C. tropicalis in concentration 0.12 mg/ml. The fungus from genus C. humicola were the lowest sensitive to anise oil (MIC = 0.5 mg/ml). Conclusions. Anise oil showed activity towards all tested yeastlike fungi. The most susceptible to oil characterized the strains from genera C. guilliermondii, C. utilis and C. lusitaniae. Oil was less active towards C. humicola strains.