Antifungal activity, antibiofilm, synergism and molecular docking of Allium sativum essential oil against clinical isolates of C. albicans

Rafael Pereira,Tigressa Helena Soares Rodrigues,Selene Maia De Morais,Emmanuel Silva Marinho,Raquel Oliveira Dos Santos Fontenelle,Hélcio Silva Dos Santos,Márcia Machado Marinho,Josilayne De Fátima Souza Mendes

doi:10.33448/rsd-v10i12.20457

Rafael Pereira, Tigressa Helena Soares Rodrigues + Show 6 more

Open Access

https://doi.org/10.33448/rsd-v10i12.20457

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Abstract

The aim of the present study was to investigate the biological activity of A. sativum essential oil against clinical isolates of C. albicans and, in addition, a computational study of the action of two main compounds of the essential oil on the protein of the fungus CYP51 was carried out. The Minimum Inhibitory Concentration and the Minimum Fungicidal Concentration were determined by the broth microdilution method. The biofilm formation was evaluated by biomass quantification using the violet crystal staining method. For the study of molecular docking computer simulations of interaction between CYP51 and ligands were performed using the AutoDock Vina code. The main constituents were diallyl disulfide, followed by diallyl disulfide. The essential oil demonstrated activity against clinical isolates of C. albicans. The essential oil showed a reduction progressive increase in the biomass produced from the biofilms of all yeasts tested in this study. The ligands Diallyl disulfide, Diallyl trisulfide and fluconazole formed complexes with the protein target. Based on the results, the essential oil of A. sativum can be considered promising product for the development of new drugs in the prevention of infections associated with C. albicans. This study characterizes the effects of A. sativum essential oil against clinical isolates of C. albicans responsible for the development of pathologies in humans.

Highlights

Garlic (Allium sativum L.) is one of the most important vegetables in the world, with a total harvest area of 1,437,690 ha and an annual production of 24,255,303 tons of dry bulbs (FAO, 2013)
The in vitro susceptibility as well as the antibiofilm activity of different strains of C. albicans obtained from clinical isolates with the essential oil of A. sativum and amphotericin B was evaluated
Regarding the in vitro antifungal activity of the essential oil of A. sativum, the results presented in Table 2 shows that the essential oil was able to inhibit the microbial growth of C. albicans ranging from 1.25 to 0.625 mg. mL-1

Summary

Introduction

Garlic (Allium sativum L.) is one of the most important vegetables in the world, with a total harvest area of 1,437,690 ha and an annual production of 24,255,303 tons of dry bulbs (FAO, 2013). The main compounds responsible for the taste and odor of garlic are non-volatile compounds (thiosulfinates) that contain sulfur, among which the aline sulfoxide or S-allyl-cysteine, which are predominant contributors to the taste of garlic (Block et al, 1993; HornícKová et al, 2010) In addition to their flavor attributes, these sulfur compounds are responsible for the renowned medicinal properties of garlic, such as anticancer, antidiabetic, anti-inflammatory, antimicrobial, antioxidant, cardioprotective and immunomodulatory activities (Alorainy 2011; Chen et al, 2013; Capasso 2013; Kumar et al, 2013; Lanzotti et al, 2014; Borlinghaus et al, 2014). They can further increase the biosynthesis of glutathione, of which important antioxidant functions are known (Banerjee et al, 2003)

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