2018, Number 1
Efecto antifúngico de emulsiones a base de aceite esencial de orégano mexicano (Lippia graveolens), contra Candida albicans
Language: Spanish
References: 14
Page: 42-45
PDF size: 243.39 Kb.
ABSTRACT
Candida albicans is one of the most common opportunistic pathogen in humans, it can be responsible for infection in immunosuppressed hosts. It represents a serious problem in the health sector, as it is one of the main nosocomial infections, delaying the recovery of the patient and increasing the economic expenses. In addition, the development of resistance by this fungus to the commonly used drugs (derived from azoles) has generated the need to find other natural alternatives that are capable of combating this microorganism, without he undesired side effects that cause them Antifungal agents. Objective: Evaluate inhibitory effect of three different emulsions with Lippia graveolens (Mexican oregano), essential oil against opportunistic pathogen Candida albicans. Method: Evaluation of inhibitory effect of three different emulsions by the Kirby-Bauer technique. Results: All emulsions keep inhibitory effect against Candida albicans, being the emulsion with the Arabic gum matrix, the one with the largest inhibition halo. Conclusions: Arabic gum emulsions of Lippia graveolens oil could be an alternative to some antifungal drugs to which Candida albicans has developed resistance.REFERENCES
Arana, A., Estarrón, M., Obledo, E. N., Padilla, E., Silva, R., & Lugo, E. (2010). Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with diff erent composition when microencapsulated inβ- cyclodextrin. Letters in Applied Microbiology, 50(6), 585–590. http://doi.org/10.1111/j.1472-765X.2010.02837.x
Hernández, E., Regalado, C., Vázquez, P., Guerrero, I., & García, B. E. (2014). Microencapsulation, chemical characterization, and antimicrobial activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) oregano essential oils. Scientifi c World Journal. http://doi.org/10.1155/2014/641814
Rodriguez, I., Cruz, M. R., Silva, B. A., Gonzalez, G. A., Moctezuma, E., Gutierrez, M. M., … Ayala, J. F. (2016). Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes. Journal of the Science of Food and Agriculture, (January). http://doi.org/10.1002/jsfa.7568