Candida albicans Impairments Induced by Peppermint and Clove Oils at Sub-Inhibitory Concentrations

• Published in: International journal of molecular sciences 2017-06, Vol.18 (6), p.1307
• Main Authors: Rajkowska, Katarzyna, Otlewska, Anna, Kunicka-Styczyńska, Alina, Krajewska, Agnieszka
• Format: Article
• Language: English
• Subjects: alpha-L-Fucosidase - drug effects; anticandidal activity; Antifungal activity; Antifungal Agents - chemistry; Antifungal Agents - pharmacology; Antimicrobial agents; Candida; Candida albicans; Candida albicans - drug effects; Candida albicans - enzymology; Candida albicans - growth & development; Candida albicans - metabolism; Cell division; Chromosome rearrangements; Chromosomes, Fungal - drug effects; Clove Oil - chemistry; Clove Oil - pharmacology; Deoxyribonucleic acid; DNA; Enzymatic activity; Enzyme Assays; Enzymes; Essential oils; Food; Fractions; Fungal Proteins - drug effects; Fungal Proteins - metabolism; Fungicides; Glucosaminidase; Hexosaminidases - drug effects; Humans; Infections; Karyotype; Karyotypes; Mentha piperita - chemistry; Metabolism; Microbial Sensitivity Tests; Minimum inhibitory concentration; Molecular Weight; Morphology; Mutation; Numerical analysis; Oils & fats; Oils, Volatile; Pathogenicity; Peppermint; Phosphatase; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant Oils - chemistry; Plant Oils - pharmacology; Proteins; proteins profile; Respiration; Toxicity; Yeast
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms18061307

Members of species cause significant health problems, inducing various types of superficial and deep-seated mycoses in humans. In order to prevent from sp. development, essential oils are more and more frequently applied, due to their antifungal activity, low toxicity if used appropriately, and biodegrability. The aim of the study was to characterize the early alterations in metabolic properties in relation to proteins and chromosomal DNA profiles, after treatment with peppermint and clove oils at sub-inhibitory concentrations. The yeasts were affected by the oils even at a concentration of 0.0075% / , which resulted in changes in colony morphotypes and metabolic activities. Peppermint and clove oils at concentrations ranging from 0.015× MIC (minimal inhibitory concentration) to 0.5× MIC values substantially affected the enzymatic abilities of , and these changes were primarily associated with the loss or decrease of activity of all 9 enzymes detected in the untreated yeast. Moreover, 29% isolates showed additional activity of -acetyl-β-glucosaminidase and 14% isolates-α-fucosidase in comparison to the yeast grown without essential oils addition. In response to essential oils at 0.25-0.5× MIC, extensive changes in whole-cell protein profiles were noted. However, the yeast biochemical profiles were intact with the sole exception of the isolate treated with clove oil at 0.5× MIC. The alterations were not attributed to gross chromosomal rearrangements in karyotype. The predominantly observed decrease in protein fractions and the yeast enzymatic activity after treatment with the oils should be considered as a phenotypic response of to the essential oils at their sub-inhibitory concentrations and may lead to the reduction of this yeast pathogenicity.