Journal of Bacteriology & Parasitology

Antifungal properties of essential oils: True or myth?

3^rd International Congress on Bacteriology and Infectious Diseases

August 04-06, 2015 Valencia, Spain

Maroszynska Marta1,2, Kunicka-Styczynska Alina2, Rajkowska Katarzyna2, Makowski Krzysztof1, Komorowski Piotr1 and Walkowiak Bogdan1

Posters-Accepted Abstracts: J Bacteriol Parasitol

Abstract:

Candida species are both a normal member of microbiota of most mammals and an opportunistic pathogen. They are
recognized as the most frequent etiological agent of systemic and invasive candidiasis in humans. In addition, the biofilm
formed by the yeast is a serious problem in medicine and many industries. Therefore, searching for new antifungal substances
that may be effective in preventing the spread of Candida yeast remains a big challenge. Our goal was to determine the
antimicrobial activity of essential oils against clinical and food-born strains of Candida. Minimal inhibitory concentration
(MIC) of five essential oils, cinnamon oil (Cinnamomum zeylanicum), tea tree oil (Melaleuca alternifolia), clove oil (Syzygium
aromaticum), peppermint oil (Mentha piperita) and thyme oil (Thymus vulgaris) against seven clinical strains of Candida
albicans and five food-borne strains: Candida lusitaniae, Candida famata, Candida krusei, Candida rugosa, Candida boidinii
was determined by serial dilution method. All tested isolates were sensitive to all essential oils. MIC ranged from 0,031%
to 4% for clinical isolates and from 0,031% to 12, 5% for food-borne isolates. Peppermint oil showed the weakest activity
while cinnamon oil demonstrated the strongest one. The activity rank of essential oils was as follows: cinnamon oil>thyme
oil>clove oil>tea tree oil>peppermint oil. High activity of cinnamon oil can be explained by a high content about 90% of
the main component cinnamaldehyde which is considered to be very active. Our study shows that the essential oils may be
attractive antimicrobial agents with broad spectrum activity, chip and environmentally safe and potentially used to combat
drug-resistanthospital superbugs.

Biography :

Maroszy�?ska Marta is a PhD student in the Institute of Fermentation Technology and Microbiology, Department of Food Science and Biotechnology, Lodz University
of Technology, Poland. She is the scientific and research worker of Industrial Biotechnology Laboratory in BioNanoPark, Lodz Regional Park of Science and
Technology. This center is the first in Poland which unit their own laboratories in bio- and nanotechnologies and innovative start-ups.