Abstract
AbstractThe purpose of this research was to investigate the chemical composition of essential oils (EOs) from:Origanum vulgareL.,Satureja hortensisL.,Thymus serpyllumL. andThymus vulgarisL. (Lamiaceae) cultivated in Poland, and to study their antifungal activity towards clinical isolates of oralCandidaspp. The hydrodistilled essential oils were analyzed using the GC-MS method. The antifungal activity was evaluatedin vitroagainst oral isolates and reference strains ofCandida albicansandC. glabrata, using the broth microdilution method according to the European Committee on Antimicrobial Susceptibility Testing (EUCAST) and Clinical and Laboratory Standards Institute (CLSI) guidelines, allowing for estimation of minimal inhibitory concentration (MIC) and minimal fungicidal concentration (MFC). GC-MS analysis revealed that carvacrol was the main EO compound in oregano and summer savory, while thymol and linalool were the major ingredients of thyme and wild thyme oils, respectively. The EOs possessed fungicidal activity againstC. albicansandC. glabrata, including oral isolates, with MIC = 125 – 2000 mg/L, MFC = 250 – 4000 mg/L and MFC/MIC = 1 – 4, depending on the yeast and plant species. The most active was thyme oil – with MIC = 125 – 500 mg/L, MFC = 250 – 500 mg/L and MFC/MIC = 1 – 2.
Highlights
The yeasts from genus Candida, covering about 280 species, are a part of the microbiota colonizing mucocutaneus areas, with a reported prevalence of 15-75%, mainly within the oral cavity, upper airways, gastrointestinal tract and vagina of healthy individuals
The purpose of the work was to analyze the chemical composition of essential oils (EOs) from: Origanum vulgare L., Satureja hortensis L., Thymus serpyllum L. and Thymus vulgaris L. cultivated in Poland, and to assess their antifungal activity against oral isolates of Candida spp
It is well known that the composition, quality and content of EOs are subject to a great variation and are influenced by diverse factors such as the geographical and climatic conditions, as well as the conditions used for culture, drying and storage, the harvesting season, or differences in oil extraction techniques
Summary
The yeasts from genus Candida, covering about 280 species, are a part of the microbiota colonizing mucocutaneus areas, with a reported prevalence of 15-75%, mainly within the oral cavity, upper airways, gastrointestinal tract and vagina of healthy individuals. Candida spp., especially Candida albicans and Candida glabrata (the last listed under the collective non-albicans Candida species listing [NAC]) are the most important cause of opportunistic infections worldwide, affecting predominantly immunocompromised or hospitalized patients, as well as the elderly population [1,2,3]. C. albicans is the most common species isolated from the oral cavity (in 40% of the entire population) [1]. The incidence of C. glabrata is difficult to determine since this species is rarely isolated alone and is often co-isolated with C. albicans. It currently ranks second or third as the causative agent of Candida infections [4]
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