[In vitro susceptibility testing of wheat lines used for cultivation in Yazd province against an aflatoxicogen Aspergillus flovus]

Wheat is one of the most common and important cereals with the highest cultivation rate in Iran, which highly is susceptible to contaminate with fungi particularly aflatoxinogen fungi. Using the resistant wheat lines for cultivation can be useful in controlling of wheat and food contamination to aflatoxin. The aim of the current study was to evaluate the susceptibility of the wheat, which introduced by agricultural research centre for cultivation in Yazd, against contamination with Aspergillus flavus aflatoxinogen fungi. In the current experimental study ten lines of wheat, which introduced by Yazd agricultural research centre for cultivation in Yazd province were used for an In vitro evaluation of their susceptibility to contamination with 1x10[3] conidia of Aspergillus flavus. After 48 hours the final conidia of fungus on the wheat were counted and data analyzed using Kruskal-wallis, Pearson correlation and other statistical tests. Kavir, Rhosan and Shiraz wheat samples with the mean counting of 118500, 152500, and 122000 CFU/ml [colony forming units] of Aspergillus conidia, known as the most three resistant wheat strain respectively in this study. Sistan and Akbari wheat strains with the mean561500 and 460500 CFU/ml showed the highest susceptibility rate to contamination with Aspergillus flavus conidia [P<0.001]. There wasn't seen any statistical significant correlation between the protein percent of wheat lines with their susceptibility to Aspergillus flavus [P>0.05]. However proper storage of wheat can prevent growth of microorganisms, cultivation of the resistant wheat lines can produce the resistant products and help for controlling and prevention of contamination with fungi

[Survey the role of temperature, pH and the glucose concentration on in vitro germ tube formation by Candida dubliniensis]

C. dubliniensis is a new known species in genus of Candida. Although this yeast was firstly isolated from oral lesions in AIDS patients, but recently it has been isolated from non-AIDS immunosupressed lesions as well. The ability of C. dubliniensis in production of germ tube in human serum is one of the most important virulent factors, which can induce transformation of fungi from yeast to filamentous form. This phenomenon can be altered by few environmental and nutritional factors. The general purpose of this study was to investigate the effect of temperature, pH and glucose concentrations in germ tube formation of C. dubliniensis in in vitro. The germ tube production test in human serum [with normal glucose titer] in different temperature, pH, and glucose concentrations were conducted using standard strain of C. dubliniensis [CD 34]. The average number of cells with germ tube after 2 hours and the earliest time for production of germ tube were analyzed using one-way ANOVA test. Maximum germ tube production rate were seen in 42°C, pH 7 and in concentration of 30 mg/ml glucose [P= 0.0001] and also germ tube observed in earliest time in those conditions. It seems that these environmental and nutritional factors in human body can promote this fungus to produce germ tube for invasion in susceptible patients especially in diabetics

[In vitro antifungal effect of aqueous garlic [allium sativum] extract and its combination with fluconazole against five common clinical candida isolated from candidiasis lesions]

Increasing rate of candidiasis prevalence and consequently use of antifungal drugs as prophylactic and curative agents has led to the widespread emergence of resistant strains. Therefore this study was designed to evaluate the in vitro antifungal activity of an aqueous extract of garlic and the synergic effect of garlic extract with fluconazole against common clinical isolates of Candida species from patients with candidiasis. The antifungal activity of aqueous garlic extract was investigated in an in vitro system using standard broth microdilution method against five common clinically isolates of Candida species including C. albicans, C. tropicalis, C. glabrata [T.glabrata], C. parapsilosis, C. krusei and 3 standard strains of Candida. The synergic antifungal effect of garlic extract in combination with fluconazole was also determined. The strongest activity of garlic extract was seen against Candida tropicalis [MIC=0.78mg/ml], C. glabrata [MIC=1.56mg/ml], and C. albicans [MIC=3.12mg/ml] respectively. C. krusei was the most resistant species against garlic extract [MIC 6.25mg/ml]. The minimum inhibition concentration of fluconazole was reduced eight folds against C. tropicalis, 4 folds against C. albicans and C. glabrata, and 2 folds for other Candida species in the presence of 3.12 mg/ml garlic extract. In comparing means, the isolated colonies [CFU] in wells without garlic extract and CFU in other wells showed statistical significant differences for C. tropicals [P=0.0001], C. glabrata [P=0.001] and C. albicans [P=0.002]. Candida species particularly resistant species such as Candida tropicalis and Candida glabrata are sensitive to aqueous extract of garlic, and combination of garlic extract with fluconazole in topical use could increase the efficacy rate of fluconazole