Effects of essential oil combinations on pathogenic yeasts and moulds

Horváth, Györgyi and Török Jenei, Julianna and Vágvölgyi, Csaba and Böszörményi, Andrea and Krisch, Judit (2016) Effects of essential oil combinations on pathogenic yeasts and moulds. ACTA BIOLOGICA HUNGARICA, 67 (2). pp. 205-214. ISSN 0236-5383

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Essential oils (EOs) can be used as alternative or complementary antifungal agents against human pathogenic moulds and yeasts. To reduce the effective dose of antimicrobial agents, EOs are combined which can lead to synergistic or additive effect. In this study the anti-yeast and anti-mould activities of selected EOs were investigated, alone and in combinations, against clinical isolates of Candida albicans, C. parapsilosis, Aspergillus fumigatus, A. terreus, Rhizopus microsporus, Fusarium solani and Lichtheimia corymbifera. Minimum inhibitory concentrations (MICs) were determined for the EOs of cinnamon, citronella, clove, spearmint and thyme. To investigate the combination effect of the EOs, fractional inhibitory concentrations (FICs) were defined by the checkerboard method and the type of interaction was determined by the FIC index (FICI). FIC index below 0.5 was considered as synergism and between 0.5 and 1 as additive effect. Strongest antifungal activity was showed by thyme EO with MIC values below 1.0 mg/ml. Combination of EOs resulted in additive or indifferent effect, with occasional “borderline synergism”. The best combination was cinnamon with clove leading to additive effect in all cases.

Item Type: Article
Subjects: Q Science / természettudomány > QR Microbiology / mikrobiológia
Depositing User: Dr Judit Krisch
Date Deposited: 02 Jul 2018 12:49
Last Modified: 02 Jul 2018 12:49

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