In Vitro Antifungal Susceptibility of Environmental Isolates of Cryptococcus spp. from the West Region of Cameroon.

BACKGROUND: Cryptococcus neoformans is responsible of cryptococcosis, a life-threatening infection that affects healthy and immunocompromised individuals. It is the first cause of adult acute meningitis in some sub-Saharan African countries with a mortality rate of about 100% in cases of inappropriate therapy. This study aimed at examining the occurrence and the antifungal patterns of Cryptococcus isolates from pigeon droppings and bat guanos in the west region of Cameroon. METHODS: A total of 350 samples were randomly collected from three selected localities of west region of Cameroon. The identification was performed based on capsule production assessed by Indian ink preparation. Additional tests performed were urea broth, glycine and tryptophan assimilation tests. The antifungal susceptibility test was performed by the broth microdilution method. RESULTS: Mycological analysis led to the identification of 98 isolates, of which 57 isolates of C. neoformans var. gattii and 41 isolates of C. neoformans var. neoformans. All the isolates showed resistance to antifungals tested except nystatin which showed MIC mean values ranging between 0.5 µg/mL and 0.65 µg/mL. CONCLUSION: The prevalence of C. neoformans in pigeons and bats excreta in the west region of Cameroon is 28.57 %. C. neoformans var. gattii and C. neoformans var. neoformans are the main serotypes. Isolates found to be resistant to fluconazole and ketoconazole. Our results emphasize the need for further study on the molecular epidemiology in comparison with clinical isolates.

In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.

BACKGROUND: Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. METHODS: The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. RESULTS: Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. CONCLUSION: The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.