Growth and Respiration Characteristics of Candida albicans

Anand, Shalini; Prasad, Rajendra

doi:10.1007/978-3-642-75253-7_4

Cited by 4 publications

(5 citation statements)

References 104 publications

(111 reference statements)

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“…Also, as expected, Adh1, required for the conversion of acetaldehyde to ethanol in the alcoholic fermentation, was detected as more abundant in hyphal cells by 2D-DIGE and confirmed by Western blotting in two different induction conditions, Lee’s medium and 50% FBS (Figure ). A different inducer (proline) was used in a classical work where it is described that hyphal growth is associated with a decrease in tricarboxylic acid cycle enzyme activity, the repression of mitochondrial activity and increase in ethanol production (reviewed in ref ). We detected at least one differentially abundant protein for each of these processes (Aco1, Atp2 and Adh1, respectively).…”

Section: Discussionsupporting

confidence: 92%

“…One of the major global changes detected by our proteomic yeast-to-hypha transition analysis is the change from respiratory to fermentative metabolism. According to this, during the past 50 years C. albicans physiologic studies have associated fermentation with filamentation and respiration with yeast morphology (reviewed in ref ). These observations were recently corroborated by Muhler and colleagues .…”

Section: Discussionsupporting

confidence: 91%

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Quantitative Proteome and Acidic Subproteome Profiling of Candida albicans Yeast-to-Hypha Transition

et al. 2010

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Candida albicans yeast-to-hypha morphological transition is involved in the virulence strategy of this opportunistic fungal pathogen. Changes in relative abundance of the Candida proteome related to this process were analyzed using different two-dimensional differential in-gel electrophoresis (2D-DIGE)-based approaches. First, a comparative analysis of yeast and hyphal cytoplasmic proteins allowed the detection of 106 protein spots with significant variation in abundance. Sixty-one of them, corresponding to 46 proteins, were identified. As most of the differentially abundant proteins had an acidic isoelectric point, a large-scale prefractionation approach to analyze the acidic C. albicans subproteome was carried out. Ninety acidic C. albicans proteins were identified by either gel-based or nongel-based approaches. Additionally, different workflows combining preparative isoelectric focusing, Cy labeling, and narrow pH gradient 2-DE gels were tested to analyze the differences in relative protein abundance between yeast and hyphal acidic subproteomes. It was possible to identify 21 differentially abundant acidic proteins; 10 of them were not identified in the previous 2D-DIGE gels. Functional and network interaction analyses of the 56 differentially abundant proteins identified by both approaches rendered an integrated view of metabolic and cellular process reorganization during the yeast-to-hypha transition. With these results, we propose a model of metabolic reorganization.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 91%

Quantitative Proteome and Acidic Subproteome Profiling of Candida albicans Yeast-to-Hypha Transition

et al. 2010

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“…As mention in the literature, the as C. albicans single biofilm was cultured aerobically, after mixed with they were cultured anaerobically S. mutans commonly have optimal growth in aerobic condition, . C. albicans however, it also can grow in anaerobic conditions (elevated CO-concentration) (Anand and Prasad 1991;Thein et al 2007).…”

Section: Section: Methodologymentioning

confidence: 99%

Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

et al. 2020

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Background: Cajuputs candy (CC), an Indonesian functional food, utilizes the bioactivity of Melaleuca cajuputi essential oil (MCEO) to maintain oral cavity health. Synergistic interaction between Candida albicans and Streptococcus mutans is a crucial step in the pathogenesis of early childhood caries. Our recent study revealed several alternative MCEOs as the main flavors in CC. The capacity of CC to interfere with the fungus-bacterium relationship remains unknown. This study aimed to evaluate CC efficacy to impair biofilm formation by these dual cariogenic microbes. Methods: The inhibition capacity of CC against mixed-biofilm comprising C. albicans and S. mutans was assessed by quantitative (crystal violet assay, tetrazolium salt [MTT] assay, colony forming unit/mL counting, biofilm-related gene expression) and qualitative analysis (light microscopy and scanning electron microscopy). Result: Both biofilm-biomass and viable cells were significantly reduced in the presence of CC. Scanning electron microscopy imaging confirmed this inhibition capacity, demonstrating morphology alteration of C. albicans, along with reduced microcolonies of S. mutans in the biofilm mass. This finding was related to the transcription level of selected biofilm-associated genes, expressed either by C. albicans or S. mutans. Based on qPCR results, CC could interfere with the transition of C. albicans yeast form to the hyphal form, while it suppressed insoluble glucan production by S. mutans. G2 derived from Mojokerto MCEO showed the greatest inhibition activity on the relationship between these cross-kingdom oral microorganisms (p < 0.05). Conclusion: In general, all CC formulas showed biofilm inhibition capacity. Candy derived from Mojokerto MCEO showed the greatest capacity to maintain the yeast form of C. albicans and to inhibit extracellular polysaccharide production by S. mutans. Therefore, the development of dual-species biofilms can be impaired effectively by the CC tested.

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Section: Abbreviationsmentioning

confidence: 99%

Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

et al. 2019

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Background: Cajuputs candy (CC), an Indonesian functional food, utilizes the bioactivity of Melaleuca cajuputi essential oil (MCEO) to maintain oral cavity health. Synergistic interaction between Candida albicans and Streptococcus mutans is a crucial step in the pathogenesis of early childhood caries. Our recent study revealed several alternative MCEOs as the main flavors in CC. The capacity of CC to interfere with the fungus-bacterium relationship remains unknown. This study aimed to evaluate CC efficacy to impair biofilm formation by these dual cariogenic microbes. Methods: The inhibition capacity of CC against mixed-biofilm comprising C. albicans and S. mutans was assessed by quantitative (crystal violet assay, tetrazolium salt [MTT] assay, colony forming unit/mL counting, biofilm-related gene expression) and qualitative analysis (light microscopy and scanning electron microscopy). Result: Both biofilm-biomass and viable cells were significantly reduced in the presence of CC. Scanning electron microscopy imaging confirmed this inhibition capacity, demonstrating morphology alteration of C. albicans, along with reduced microcolonies of S. mutans in the biofilm mass. This finding was related to the transcription level of selected biofilm-associated genes, expressed either by C. albicans or S. mutans. Based on qPCR results, CC could interfere with the transition of C. albicans yeast form to the hyphal form, while it suppressed insoluble glucan production by S. mutans. G2 derived from Mojokerto MCEO showed the greatest inhibition activity on the relationship between these cross-kingdom oral microorganisms (p < 0.05). Conclusion: In general, all CC formulas showed biofilm inhibition capacity. Candy derived from Mojokerto MCEO showed the greatest capacity to maintain the commensal form of C. albicans and to inhibit extracellular polysaccharide production by S. mutans. Therefore, the development of dual-species biofilms can be impaired effectively by the CC tested.

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Growth and Respiration Characteristics of Candida albicans

Cited by 4 publications

References 104 publications

Quantitative Proteome and Acidic Subproteome Profiling of Candida albicans Yeast-to-Hypha Transition

Quantitative Proteome and Acidic Subproteome Profiling of Candida albicans Yeast-to-Hypha Transition

Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

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