Article Sidebar

Submitted
25 July 2021
Accepted
22 September 2022
Published
5 September 2022
Download
pdf
Statistic
Read Counter : 411 Download : 650

Main Article Content

Abstract

Highlight:


1. Garlic and Vitamin C effect on Candida Albicans.


2.  Vitamin C has the ability to inhibit C. albicans in PBS media but it did not have significant MIC due to the presence of glucose in the media if combined with garlic petroleum extract.


 


Abstract:


Garlic can downregulate ECE1, a gene that regulates the production of candidalysin as a virulence factor for C. albicans. Allicin in garlic has antifungal properties because allicin can penetrate cell membranes and damage cell organelles such as vacuoles and mitochondria, causing irreversible structural and functional damage that leads to cell death. Garlic that is processed into extracts also has antifungal abilities. Purely squeezed garlic extract had a MIC of 50%, while the ethanol extract of garlic had a MIC of 40%. This difference is thought to be due to differences in the use of concentrations used and the use of extract solvents. Vitamin C can inhibit C. albicans in PBS media, there is an active metabolism and oxygen, low free iron concentration, there is mitochondrial inhibition ongoing, and in the early stationary growth phase. However, the combination of garlic petroleum ether extract and vitamin C did not show significant MIC due to the presence of glucose in the media, which could increase the growth of C.albicans.

Keywords

Garlic Minimum inhibitory concentration vitamin C C. albicans human and health

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite
Lufthansyahrizal, M. F., Kusuma Andriana, & Sri Adila Nurainiwati. (2022). Inhibitory Effect of Garlic and Vitamin C on Candida Albicans. Folia Medica Indonesiana, 58(3), 280–284. https://doi.org/10.20473/fmi.v58i3.28605
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Agustantina T, Soekartono R (2021). Antifungal activity from garlic extract (Allium sativum) against Candida albicans growth. Indones. J. Dent. Med. 4, 60–62.
  2. Andayani D, Kurniawan R (2013). Uji daya hambat ekstrak etanol bawang putih tunggal (Allium sativum L.) terhadap Jamur (Candida albicans). J. Ilmu Kesehat. dan Farm. 2, 15–19.
  3. Avci P, Freire F, Banvolgyi A, et al (2016). Sodium ascorbate kills Candida albicans in vitro via iron-catalyzed Fenton reaction: Importance of oxygenation and metabolism. Future Microbiol. 11, 1535–1547.
  4. Batiha G, Beshbishy A, Wasef L, et al (2020). Chemical constituents and pharmacological activities of garlic (Allium sativum L.): A review. Nutrients 12, 1–21.
  5. Bayan L, Koulivand P, Gorji A (2014). Garlic: a review of potential therapeutic effects. Avicenna J. Phytomedicine 4, 1–14.
  6. Borlingus J, Albretcth M, Bruhlke I, et al (2014). Allicin: Chemistry and biological properties. Molecules 19, 12591–12615.
  7. Carr A, Maggini S (2017). Vitamin C and immune function. Nutrients 9, 1–25.
  8. Felix T, Röder DvD, Pedroso R (2019). Alternative and complementary therapies for vulvovaginal candidiasis. Folia Microbiol. (Praha). 64, 132–141.
  9. Khaira N, Idroes R, Bahi M, et al (2016). Kombinasi ekstrak petroleum eter bawang putih (Allium sativum linn) dengan vitamin C terhadap aktivitas Candida albicans. J. Nat. 16, 11–12.
  10. Li W, Shi Q, Dai H, et al (2016). Antifungal activity, kinetics and molecular mechanism of action of garlic oil against Candida albicans. Sci. Rep. 6, 1–9.
  11. Marchese A, Barbieri R, Sanches-Silva A, et al (2016). Antifungal and antibacterial activities of allicin: A review. Trends Food Chem. 52, 49–56.
  12. Masoudi M, Rahimi R (2017). Anti-Candida effect of allium sativum. Der Pharmachia Lett. 9, 163–168.
  13. Mukaremera L, Lee K, Mora-Montes H, et al (2017). Candida albicans yeast, pseudohyphal, and hyphal morphogenesis differentially affect immune recognition. Front. Immunol. 8, 1–12.
  14. Nakamoto M, Kunimura K, Suzuki J, et al (2019). Antimicrobial properties of hydrophobic compounds in garlic: Allicin, vinyldithiin, ajoene, and diallyl polysulfides (Review). Exp. Ther. Med. 19, 1550–1553.
  15. Nurhasanah F, Andrini Y, Hamidy Y (2017). Aktivitas antifungi air perasan bawang merah (Allium ascalonicum L.) terhadap Candida albicans secara in vitro. J. Ilmu Kedokt. 9, 71–77.
  16. Patil S, Rao R, Majumdar B, et al (2015). Clinical appearance of oral candida infection and therapeutics strategies. Front. Microbiol. 6, 1–10.
  17. Petropoulos S, Fernandes A, Barros L, et al (2018). Antimicrobial and antioxidant properties of various Greek garlic genotypes. Food Chem. 245, 7–12.
  18. Rambet L, Waworuntu O, Gunawan P (2017). Uji konsentrasi hambat minimum (KHM) perasan murni bawang putih (Allium sativum) terhadap pertumbuhan Candida albicans. PHARMACON 6, 16–23.
  19. Richardson J, Moyes D (2015). Adaptive immune responses to Candida albicans infection. Virulence 6, 327–337.
  20. Said M, Watson C, Grando D (2020). Garlic alters the expression of putative virulence factor genes SIR2 and ECE1 in vulvovaginal C. Albicans isolates. Sci. Rep. 10, 1–9.
  21. Santos Gc, Vasconcelos C, Lopes A, et al (2018). Candida infections and therapeutic strategies: Mechanisms of action for traditional and alternative agents. Front. Microbiol. 9, 1–23.
  22. Sobel J (2016). Recurrent vulvovaginal candidiasis. Am. J. Obstet. Gynecol. 214, 15–21.
  23. Upadhyay R (2016). Garlic: A potential source of pharmaceuticals and pesticides. Int. J. Green Pharm. 10, 1–28.
  24. Wang D, Feng Y, Liu J, et al (2010). Black garlic (Allium sativum) extracts enhance the immune system. Med. Aromat. Plant Sci. Biotechnol. 4, 37–40.