The effect of quaternary ammonium surfactants on the inhibition of the aerobic metabolism of Saccharomyces cerevisiae—A calorimetric study

Candida yeasts are opportunistic pathogens responsible for infections in immunocompromised individuals. Among the virulence factors present in these yeasts we can mention the ability to adhere to host cells, exoenzyme production and germ tube formation. Several compounds, such as antifungal agents, plants extracts, protein inhibitors and surfactants, have been tested regarding their capacity in inhibit Candida spp. virulence factors. Among these compounds, a significant lower number of works are focused on the inhibition action caused by different types of surfactant. The present work aimed to evaluate the effect generated by the surfactants cetyltrimethylammonium chloride (CTAC), sodium dodecyl sulfate (SDS), N-hexadecyl-N-N'-dimethyl-3-ammonio-1-propane-sulfonate (HPS) and octylphenoxypolyethoxyethanol (Triton X-100) on the viability, adhesion ability and exoenzyme production by Candida species. CTAC and HPS were capable to inhibit Candida spp. growth at very low concentrations. All surfactants demonstrated to be capable to inhibit the adhesion of Candida species to buccal epithelial cells (BEC) and the proteinase production. On the other hand, the phospholipase production remained unaltered after the treatment with these compounds. The present data denote that cationic and zwitterionic surfactants are interesting prototypes of inhibitory agents against Candida spp., which is probably associated with the cationic punctual charge of both surfactants. The results are discussed in details in agreement with recent reports from literature.

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Inhibition of Virulence Factors of Candida spp. by Different Surfactants

Lyon

Santos

Moraes

et al. 2010

Mycopathologia

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The effect of quaternary ammonium surfactants on the inhibition of the aerobic metabolism of Saccharomyces cerevisiae—A calorimetric study

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Inhibition of Virulence Factors of Candida spp. by Different Surfactants

Inhibition of Virulence Factors of Candida spp. by Different Surfactants

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