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Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

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Abstract

Monofloral lavender honey samples (n = 30), were analyzed to test antifungal effect against Candida albicans, Candida krusei, and Cryptococcus neoformans. The specific growth rates (μ) showed that all the yeast growths were reduced in the presence of honey. The honey concentration (% w/v) that inhibited 10% of the yeasts growth (X min) ranged from 31.0% (C. albicans), 16.8% (C. krusei) and 23.0% (C. neoformans). A synthetic honey solution was also tested to determine antifungal activity attributable to sugars. The presence of synthetic honey in the C. krusei culture medium at concentrations above 58.0% (w/v) was established as X min, while C. albicans and C. neoformans were more resistant, since X min values were not reached over the ranged tested (10–60%, w/v). What the data suggests is that the component in the lavender honey responsible for the observed antifungal in vitro properties is not sugar based. Honey might be tapped as a natural resource to look for new medicines for the treatment of mycotic infections. This could be very useful, onsidering the increasing resistance of antifungals. It should be noticed that this is the first study concerning the effect of lavender honey on the growth of pathogenic yeasts.

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Authors and Affiliations

  1. CIMO-Mountain Research Center, 5301-855, Bragança, Portugal

    Maria Leticia Estevinho

  2. Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855, Bragança, Portugal

    Maria Leticia Estevinho & Sílvia Esteves Afonso

  3. Department of Analytical Chemistry, Nutrition and Bromatology, University of Santiago de Compostela, E-27002, Lugo, Galicia, Spain

    Xesús Feás

Authors
  1. Maria Leticia Estevinho
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  2. Sílvia Esteves Afonso
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  3. Xesús Feás
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Correspondence to Maria Leticia Estevinho.

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Estevinho, M.L., Afonso, S.E. & Feás, X. Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans . J Food Sci Technol 48, 640–643 (2011). https://doi.org/10.1007/s13197-011-0243-1

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  • DOI: https://doi.org/10.1007/s13197-011-0243-1

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