Effect of Edible Sesame Oil on Growth of Clinical Isolates of Candida albicans
| Autor: | Junko Nishio, Shinobu Okada, Toshiko Ogawa |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
Antifungal Agents Mycelium Research and Theory biology Fatty acid biology.organism_classification Antimicrobial Corpus albicans Yeast Microbiology chemistry.chemical_compound chemistry Sesamin Candida albicans Food science Growth inhibition Olive Oil Safflower Oil Sesame Oil |
| Zdroj: | Biological Research For Nursing. 16:335-343 |
| ISSN: | 1552-4175 1099-8004 |
| DOI: | 10.1177/1099800413501539 |
| Popis: | Elderly individuals are at increased risk of oral thrush (oral candidiasis) due to decreased saliva secretion. Due to their antimicrobial properties, edible oils can be effective natural agents for oral care. The objective of the present study was to compare the effects of sesame oil, which is widely used for cooking in Asian countries, and two other edible oils on the growth of both mycelial and yeast forms of five clinical isolates of Candida albicans, a causative microorganism of oral thrush. We assessed the effect of each oil in concentrations of 0.078%, 0.156%, and 0.313% on growth of the mycelial forms of the clinical isolates over 24 hr using the crystal violet method. We also evaluated the effect of each oil on growth of the yeast forms by counting the number of viable yeast cells after culturing in the oils for 24 hr. Sesame oil inhibited the growth of both mycelial and yeast forms. Safflower and olive oil also inhibited the growth of both forms of C. albicans but to a lesser extent than sesame oil. The ability to inhibit the growth of the mycelial form correlated with sesame oil concentration. Roasting influenced growth inhibition ability and high-roasted sesame oil most effectively inhibited the yeast form. The growth inhibitory effect differed among the five isolates. We hypothesize that the sesamin and fatty acid components of sesame oil are involved in its antifungal activity. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|