Publication:
Effect of essential oils prepared from thai culinary herbs on sessile candida albicans cultures

dc.contributor.authorRay S. Hovijitraen_US
dc.contributor.authorSuwan Choonharuangdejen_US
dc.contributor.authorTheerathavaj Srithavajen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-12-11T02:43:03Z
dc.date.accessioned2019-03-14T08:04:36Z
dc.date.available2018-12-11T02:43:03Z
dc.date.available2019-03-14T08:04:36Z
dc.date.issued2016-09-01en_US
dc.description.abstract© 2016, Sichuan University Press. All rights reserved. Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro- 5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices.en_US
dc.identifier.citationJournal of Oral Science. Vol.58, No.3 (2016), 365-371en_US
dc.identifier.doi10.2334/josnusd.15-0736en_US
dc.identifier.issn18804926en_US
dc.identifier.issn13434934en_US
dc.identifier.other2-s2.0-84990872389en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/43553
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84990872389&origin=inwarden_US
dc.subjectDentistryen_US
dc.titleEffect of essential oils prepared from thai culinary herbs on sessile candida albicans culturesen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84990872389&origin=inwarden_US

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