ABSTRACT
The aim of this study was to evaluate the in vitro activity of the essential oil extracted from Origanum vulgare against sixteen Candida species isolates. Standard strains tested comprised C. albicans (ATCC strains 44858, 4053, 18804 and 3691), C. parapsilosis (ATCC 22019), C. krusei (ATCC 34135), C. lusitaniae (ATCC 34449) and C. dubliniensis (ATCC MY646). Six Candida albicans isolates from the vaginal mucous membrane of female dogs, one isolate from the cutaneous tegument of a dog and one isolate of a capuchin monkey were tested in parallel. A broth microdilution technique (CLSI) was used, and the inoculum concentration was adjusted to 5 x 10(6) CFU mL-1. The essential oil was obtained by hydrodistillation in a Clevenger apparatus and analyzed by gas chromatography. Susceptibility was expressed as Minimal Inhibitory Concentration (MIC) and Minimal Fungicidal Concentration (MFC). All isolates tested in vitro were sensitive to O. vulgare essential oil. The chromatographic analysis revealed that the main compounds present in the essential oil were 4-terpineol (47.95 percent), carvacrol (9.42 percent), thymol (8.42 percent) and □-terpineol (7.57 percent). C. albicans isolates obtained from animal mucous membranes exhibited MIC and MFC values of 2.72 µL mL-1 and 5 µL mL-1, respectively. MIC and MFC values for C. albicans standard strains were 2.97 µL mL-1 and 3.54 µL mL-1, respectively. The MIC and MFC for non-albicans species were 2.10 µL mL-1 and 2.97 µL mL-1, respectively. The antifungal activity of O. vulgare essential oil against Candida spp. observed in vitro suggests its administration may represent an alternative treatment for candidiasis.
Subject(s)
Animals , Dogs , Candidiasis, Vulvovaginal , Candida/isolation & purification , In Vitro Techniques , Oils, Volatile/analysis , Oils, Volatile/isolation & purification , Origanum/analysis , Origanum/isolation & purification , Chromatography, Gas , Diagnostic Techniques and Procedures , Methods , Mucous MembraneABSTRACT
Origanum vulgare L. (Lamiaceae) has been currently known for their interesting antimicrobial activity being regarded as alternative antimicrobial for use is food conservation systems. This study aimed to evaluate the effectiveness of O. vulgare essential oil in inhibiting the growth of some food-related Aspergillus species (A. flavus, A. parasiticus, A. terreus, A. ochraceus, A. fumigatus and A. niger). The essential oil revealed a strong anti-Aspergillus property providing an inhibition of all assayed mould strains. MIC values were between 80 and 20 µL/mL being found a MIC50 of 40 µL/mL. The essential oil at concentration of 80 and 40 µL/mL provided a fungicidal effect on A. flavus, A. fumigatus and A. niger noted by a total inhibition of the radial mycelial growth along 14 days of interaction. In addition, the essential oil was able to inhibit the mould spores germination when assayed at concentrations of 80 and 40 µL/mL. Our results showed the interesting anti-Aspergillus activity of O. vulgare essential oil supporting their possible use as anti-mould compound in food conservation.
Origanum vulgare L. (Lamiaceae) tem sido atualmente reconhecido por sua intensa atividade antimicrobiana sendo considerado como fonte de compostos antimicrobianos alternativos para uso em sistemas de conservação de alimentos. Este estudo objetivou avaliar a efetividade do óleo essencial de O. vulgare em inibir o crescimento de algumas espécies de Aspergillus (A. flavus, A. parasiticus, A. terreus and A. fumigatus) de interesse em alimentos. O óleo essencial revelou uma forte atividade atni-Aspergillus provocando a inibição de todas as cepas fúngicas ensaiadas. Os valores de MIC estiveram entre 80 e 20 µL/mL sendo encontrado uma MIC50 de 40 µL/mL. O óleo essencial nas concentrações de 80 e 40 µL/mL causou um efeito fungicida sobre A. flavus, A. fumigatus e A. niger notado por uma total inibição do crescimento micelial radial ao longo de 14 dias de interação, bem como foi capaz de inibir a germinação de esporos destas cepas fúngicas. Nossos resultados mostram a intensa atividade anti-Aspergillus do óleo essencial de O. vulgare suportando o seu possível uso como antifúngico em sistemas de conservação de alimentos.