Antifungal efficacy of spice extracts against Candida albicans: An in vitro study

Abstract

Background: Candida species are normal commensals and are isolated intra-orally in 17%–75% of healthy individuals and all debilitated people. Eradication of candidiasis is complicated by the emergence of Candida strains that are resistant to the currently used antifungal agents. Plants as remedies are gaining popularity in developed countries. Although many plants have already been investigated against Candida albicans, the search is still to find a long-term prevention or cure for oral candidiasis. Objectives: The objective of this study was (1) to evaluate the antifungal activity of black pepper, bay leaf, cinnamon, and cumin against C. albicans and (2) to determine the minimum inhibitory concentration (MIC) of spice extracts against C. albicans. Materials and Methods: Spices obtained from the local market were dried and powdered. Solvent extracts were obtained by maceration with methanol followed by filtration and evaporation. The antifungal efficacy was assessed using cup-plate diffusion method followed by the determination of MIC by serial tube dilution technique. Statistical analysis was done using one-way analysis of variance followed by Tukey's post hoc test. P < 0.05 was considered as statistically significant. Results: All the extracts evaluated showed variable degree of inhibition zones against C. albicans with cinnamon showing the highest inhibition (49.3 ± 0.52) mm and also with least MIC against C. albicans (< 0.05 mg/ml). Conclusion: These results exhibit the antifungal activity of the spice extracts against C. albicans, which may be useful in the treatment of oral candidiasis.

Keywords

• Antifungal efficacy
• Candida albicans
• spice extracts