Assessment of in vitro antifungal activity of preparation ''fin Candimis'' against Candida strains

Anna Głowacka, Anna Bednarek-Gejo, Danuta Trojanowska, Mariusz Mianowany, Alicja Budak

Abstract


The aim of the study was to assess the antifungal activity of preparation „fin Candimis” (oregano essential oil) against yeast-like strains belonging to the genus Candida. During the investigation, there were used up nine Candida albicans strains and ten C. glabrata strains isolated from different clinical material, along with one C. albicans demonstration strain ATCC 90028. The oregano essential oil, utilized in the study, was obtained from fresh leaves of Origanum vulgare L. and bore a trade name „fin Candimis”. According to data yielded by its manufacturer, concentration of pure oregano essential oil in preparation „fin Candimis” totals up to 210 mg/ml. The susceptibility of the Candida strains to preparation „fin Candimis” was assessed by means of the disc-diffusion method, upon the Sabouraud solid medium (after a 24-hour incubation of the cultures at temperature of 37 degrees centigrade); the oregano essential oil had been diluted in 1 ml of DMSO, according to the geometrical progression. A measure of the antifungal activity of preparation „fin Candimis” was the minimal inhibitory concentration (MIC), in terms of the fungus growth. Preparation „fin Candimis” is capable of being applied in the prevention and treatment of candidiasis – alone, or as a natural adjunctive agent. The C. albicans strains are more susceptible to preparation „fin Candimis” in comparison to the C. glabrata ones.

Keywords


Candida albicans; C. glabrata; oregano essential oil; susceptibility

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