Effect of Xylitol with Various Concentration and Duration on the Growth of Candida albicans (In Vitro study)

Abstract

The growth of C. albicans is influenced by glucose intake. Xylitol is commonly used as sugar substitute. Reported effective concentrations of xylitol in reducing C. albicans growth in vitro were varied, 1%, 5%, and 10%. Objectives: Investigate the effect of different concentration and duration of xylitol exposure in inhibiting C. albicans growth in vitro. Method: Identification of C. albicans from oral swab of a male candidiasis patient was conducted using CHROMagar, confirmed by germ tube test. C. albicans suspension (10 8 cells/µl) were inoculated in SDB contained 1%, 5%, 10% xylitol, and without xylitol (as control), for 3 and 7 days, then incubated in 37 o C on SDA and counted for their CFU after 48 hours. The C. albicans ATCC 10231 strain was used as a comparison. Results: After 3 days, increased concentration of xylitol (1%, 5%, 10%) lead to decrease growth of C. albicans, both the ATCC 10231 (125%; 51%; 14% respectively) and the clinical isolate (103%; 81%; 42%), p = 0.044. Significant lower growth of C. albicans compared to control were only seen in those exposed to 10% xylitol (p = 0.024). After 7 days, exposure of 1%, 5%, 10% xylitol did not significantly affect the growth of C. albicans (p = 0.396). Conclusion: The growth of C. albicans could be inhibited by 10% xylitol for 3 days.

Antifungal Activity of Xylitol against Candida albicans: An in vitro Study

“…Moreover, C. albicans ACTT 10231 strain was used as a comparison. 19 This finding revealed the importance of the concentrations of xylitol on the growth of Candida compared with previous studies that somewhat reported minimum or no effect for xylitol in this matter. 9,11 In 2011, Amaral et al 22 evaluated the antimicrobial effects of xylitol with MIC, and they found significant antimicrobial effects of this substance against Staphylococcus aureus, Escherichia coli, C. albicans, Pseudomonas aeruginosa, and Aspergillus niger.…”

“…[15][16][17] Xylitol is found to be an effective inhibitor of C. albicans with a dose-dependent relation. Different concentrations of xylitol including 5, 18 and 10% 19 were reported to be effective in growth inhibition of C. albicans in vitro. Hence, we aimed to evaluate the inhibitory effects of xylitol on C. albicans by assessing its MIC and MFC.…”

Penambahan Gula pada Medium Biakan untuk Meningkatkan Pertumbuhan dan Kemampuan Antagonisme Candida tropicalis terhadap Patogen Penyebab Penyakit Layu Fusarium Tomat

“…Gula sebagai sumber karbon dibutuhkan dalam pertumbuhan optimal khamir yang akan menentukan karakter fenotipik dan morfologi (Barnett et al, 2000). Penambahan beberapa gula telah dilaporkan dapat meningkatkan pertumbuhan dan kemampuan antagonisme khamir (Janisiewicz, 1994;Druvefors, 2004;Leepel et al, 2009;Rahmawati, 2017;Hartati dkk. 2018).…”

“…Pichia anomala mampu meningkatkan pertumbuhan dan antagonisme khamir tersebut (Druvefors, 2004), gula glukosa mampu meningkatkan pertumbuhan khamir C. albicans (Leepel et al, 2009), penambahan gula trehalosa mampu meningkatkan pertumbuhan dan antagonisme khamir Rhodotorula minuta (Hartati dkk., 2018). Peningkatan pertumbuhan dan kemampuan antagonisme khamir akibat penambahan gula juga sangat dipengaruhi oleh konsentrasi gula yang digunakan (Leepel et al, 2009 Secara umum, sumber karbon seperti gula diperlukan untuk pertumbuhan dan perkembangan mikrob. Gula dan sumber nutrisi lainnya dalam media tumbuh dimanfaatkan oleh khamir dengan cara didegradasi selanjutnya digunakan untuk melakukan metabolisme.…”

“…Hasil proses tersebut akan menyebabkan khamir mampu tumbuh pada media (Kamel, 2016 Meningkatnya pertumbuhan khamir C. tropicalis dengan perlakuan penambahan beberapa jenis gula dapat dipengaruhi oleh sifat gula dan konsentrasinya. Menurut Leepel et al (2009) gula glukosa dapat menyebabkan kondisi isotonis pada medium pertumbuhan khamir sehingga terjadi keseimbangan cairan makanan yang akhirnya dapat meningkatkan pertumbuhan khamir. Gula sukrosa mampu memaksimalkan proses fermentasi yang baik bagi khamir (Türker, 2014).…”