Atividade antifúngica do extrato alcoólico de Mentha piperita sobre Candida albicans e C. tropicalis
Antifungal activity of Mentha piperita alcoholic extract on Candida albicans and C. tropicalis
MATOS, Bruno Mello de Matos; KOMIYAMA, Edson Yukio Komiyama; Balducci, I.; KOGA-ITO, Cristiane Yumi Koga-Ito
Rev. odontol. UNESP, vol.38, n4, p.9-9, 2009
Resumo
O objetivo do estudo foi avaliar a atividade antifúngica do extrato alcoólico de hortelã sobre Candida albicans e C. tropicalis. Incluíram-se no estudo C. albicans (ATCC 18804, ATCC 36802 e 20 isolados clínicos) e C. tropicalis (ATCC 13803 e 20 isolados clínicos) e foram realizados testes de screening com cepas padrão de C. dubliniensis (NCPF 3108), C. glabrata (ATCC 90030), C. krusei (ATCC 6258) e C. parapsilosis (ATCC 22019). O extrato de hortelã foi testado frente às amostras de Candida spp. pelo método de microdiluição. Inicialmente, realizou-se diluição seriada do extrato de hortelã em caldo RPMI, utilizando placas de microtitulação; nestas, inocularam-se suspensões padronizadas contendo 106 células. mL–1 de cada cepa a ser avaliada e foi incluído também um grupo controle do veículo (álcool). Os testes foram realizados em duplicata, as placas incubadas a 37 °C por 24 horas, e a leitura realizada em leitor de microplacas para determinação da concentração inibitória mínima (CIM). A seguir, determinou-se a concentração fungicida mínima (CFM) por meio da semeadura do conteúdo de cada poço da microplaca em ágar Sabouraud dextrose. Os resultados mostraram ação do extrato de hortelã (CIM e CFM) sobre C. albicans (p = 0,00001), mas não sobre C. tropicalis [p = 0,5296 (CIM) e p = 0,6504 (CFM)]. O extrato de hortelã apresentou ação superior sobre C. albicans quando comparada à C. tropicalis, p = 0,00001 (CIM e CFM). Concluiu-se que o extrato de hortelã apresentou atividade inibitória e fungicida sobre as amostras de C. albicans avaliadas.
Palavras-chave
Antifúngicos, Cândida, fitoterapia, Mentha piperita
Abstract
The aim of the study was evaluate the antifungal activity of the peppermint alcoholic extract on Candida albicans and C. tropicalis. It was included in the study C. albicans (ATCC 18804, ATCC 36802 and 20 clinical isolates) and C. tropicalis (ATCC 13803 and 20 clinical isolates), and performed screening tests with C. dubliniensis (NCPF 3108), C. glabrata (ATCC 90030), C. krusei (ATCC 6258), C. parapsilosis (ATCC 22019). The peppermint extract was evaluated on Candida spp. by microdilution method. Firstly, it was performed serial dilutions of the extract into RPMI broth in microdilution plates where was inoculated standardized suspensions with 106 cells/ml of each strain to be evaluated, and a control group (alcohol) was also included. The tests were made in duplicate, the plates were incubated at 37 °C/24 hours and the reading was performed in a microplates reader to determine the minimal inhibition concentration (MIC). Following, the minimal fungicide concentration (MFC) was determined by plating the content of each well of the microplate on Sabouraud dextrose agar. The results showed activity of the peppermint extract (MIC and MFC) on C. albicans (p = 0.00001), but not on C. tropicalis, p = 0.5296 (MIC) and p = 0.6504 (MFC). The peppermint extract showed higher activity on C. albicans when it was compared with C. tropicalis, p = 0.00001 (MIC and MFC). We concluded that the peppermint extract showed inhibitory and fungicide activity on the C. albicans strains tested.
Keywords
Antifungal agents, Candida, phytotherapy, Mentha piperita
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