Antifungal activity of Spices against Candida albicans

Abstract

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. Spices as remedies are gaining popularity in the world today. Although many species have already been investigated against Candida albicans, the search is still to find long-term prevention or cure for candidiasis. The objective of this study was to evaluate the
antifungal activity of cinnamon, and clove against C. albicans. Spices obtained from the local market were dried and powdered. Solvent extracts were obtained by adding ethanol followed by filtration and evaporation. The study aims to counter the antifungal action of different flavors/spices against Candida albicans, by applying the comparative technique for both the agar well diffusion method and the Disc-diffusion method. The entire research project was carried out at the Microbiology Laboratory of D.A.V. College from January 2022 to April 2022, under the guidance of a supervisor. Extracts retrieved from a total of 5 spices - Bay leaf (Laurus nobilis), Black pepper (Piper nigrum), Cinnamon (Cinnamomum verum), Clove (Syzygium aromaticum), and Cumin (Cuminum cyminum) showed remarkable antifungal activity against C. albicans. The antifungal activity of Clove was even determined the best against pathogenic Candida albicans even when compared with the most used antifungal drug i.e., Fluconazole. While analyzing the comparative techniques, the Disc diffusion method seemed to be more useful due to its absorbing capacity. Thus, the study concluded results exhibit the antifungal activity of the spice extracts against Candida albicans, which may be useful in the treatment of candidiasis.