PDF(Pubmed)
Abstract：
In recent years, a significant number of infections have been attributed to non-albicidal Candida species (NAC), mainly due to the increasing resistance of NAC to antifungal agents. As only a few antifungal agents are available (azoles, echinocandins, polyenes, allylamines and nucleoside analogues), it is very important to look for possible alternatives to inhibit resistant fungi. One possibility could be essential oils (EOs), which have been shown to have significant antifungal and antibacterial activity. Therefore, in this study, the efficacy of 12 EOs and their combinations was evaluated against four yeasts of the genus Candida (C. albicas, C. glabrata, C. tropicalis and C. parapsilosis). GC-MS and GC-MS FID techniques were used for the chemical analysis of all EOs. VITEK-2XL was used to determine the antifungal susceptibility of the tested Candida spp. strains. The agar disc diffusion method was used for primary screening of the efficacy of the tested EOs. The broth dilution method was used to determine the minimum inhibitory concentrations (MICs) of the most potent EOs. After MIC cultivation, the minimum fungicidal concentration (MFC) was determined on Petri dishes (60 mm). The synergistic effect of combined EOs was evaluated using the checkerboard method and expressed as a fractional inhibitory concentration index (FICI). The results showed that ginger > ho-sho > absinth > dill > fennel > star anise > and cardamom were the most effective EOs. For all Candida species tested, the synergy was mainly observed in these combinations: ginger/fennel for C. albicans FICI 0.25 and C. glabrata, C. tropicalis and C. parapsilosis FICI 0.5 and absinth/fennel for C. albicans FICI 0.3125, C. tropicalis FICI 0.3125 and C. parapsilosis FICI 0.375. Our results suggest that the resistance of fungal pathogens to available antifungals could be reduced by combining appropriate EOs.
摘要：
近年来,大量的感染归因于非杀药念珠菌（NAC），主要是由于NAC对抗真菌剂的耐药性增加。由于只有几种抗真菌剂可用(唑类药物，棘白菌素,多烯，烯丙基胺和核苷类似物），寻找抑制抗性真菌的可能替代方法非常重要。一种可能是精油(EO)，已被证明具有显着的抗真菌和抗菌活性。因此,在这项研究中，针对念珠菌属的四种酵母评估了12种EO及其组合的功效（C.albicas,C.光滑，热带和近平滑C.)。GC-MS和GC-MSFID技术用于所有EO的化学分析。VITEK-2XL用于确定测试的念珠菌的抗真菌敏感性。菌株。琼脂圆盘扩散法用于初步筛选测试的EO的功效。肉汤稀释法用于确定最有效的EOs的最小抑制浓度(MIC)。MIC培养后,在培养皿(60mm)上测定最小杀真菌浓度(MFC)。使用棋盘法评估组合EO的协同作用,并表示为分数抑制浓度指数(FICI)。结果表明，生姜>辣味>苦艾酒>茴香>八角>和豆蔻是最有效的EO。对于所有测试的念珠菌，在这些组合中主要观察到协同作用：生姜/茴香用于白色念珠菌FICI0.25和光滑念珠菌，用于白色念珠菌FICI0.3125、热带念珠菌FICI0.3125和近念珠菌FICI0.375的热带念珠菌和近念珠菌FICI。我们的结果表明，可以通过结合适当的EOs来降低真菌病原体对可用抗真菌剂的抗性。
