TY - GEN
T1 - In vitro inhibitory effect of vanillin on Candida biofilm
AU - Thaweboon, Sroisiri
AU - Thaweboon, Boonyanit
AU - Kaypetch, Rattiporn
N1 - Publisher Copyright:
© 2017 Trans Tech Publications, Switzerland.
PY - 2017
Y1 - 2017
N2 - Vanillin is a major constituent of vanilla seeds which is used as a flavoring agent in both food and non-food industries. Previous reports have showed that vanillin had antimicrobial properties against food spoilage bacteria, yeasts, and molds. However, investigations about its effect on oral pathogenic yeasts are scarcely found. Objective: This study aims to determine the effect of vanillin on candida biofilm formation in vitro. Method: Vanillin (Sigma-Aldrich, UK) was prepared in 99.7% ethyl alcohol and diluted to concentrations of 0.5-20 mM. Biofilms of Candida albicans (ATCC 10231 and 2 clinical strains) were grown on the bottom of 96-well plate with Yeast Nitrogen Base (YNB) medium supplemented with 100 mM glucose in a shaking incubator at 37ºC for 24 h. After washing, each concentration of vanillin was added with YNB supplemented with 200 mM glucose. The plate was incubated in shaking incubator for another 24 h at 37ºC. Evaluation of biofilm was assessed through the XTT reduction assay. A solution of 0.2% chlorhexidine gluconate solution and 99.7% ethyl alcohol were used as positive and negative controls respectively. Result: It was found that 75-80% candida biofilm reduction was demonstrated at concentrations of 10.5-20 mM vanillin whereas chlorhexidine exhibited 94% biofilm reduction. Conclusion: Our results indicate that vanillin is a promising agent that can be used to cure candida infection in the oral cavity. Further studies are required to evaluate its effect on other yeast strains and cytotoxicity before consideration for usage in patients.
AB - Vanillin is a major constituent of vanilla seeds which is used as a flavoring agent in both food and non-food industries. Previous reports have showed that vanillin had antimicrobial properties against food spoilage bacteria, yeasts, and molds. However, investigations about its effect on oral pathogenic yeasts are scarcely found. Objective: This study aims to determine the effect of vanillin on candida biofilm formation in vitro. Method: Vanillin (Sigma-Aldrich, UK) was prepared in 99.7% ethyl alcohol and diluted to concentrations of 0.5-20 mM. Biofilms of Candida albicans (ATCC 10231 and 2 clinical strains) were grown on the bottom of 96-well plate with Yeast Nitrogen Base (YNB) medium supplemented with 100 mM glucose in a shaking incubator at 37ºC for 24 h. After washing, each concentration of vanillin was added with YNB supplemented with 200 mM glucose. The plate was incubated in shaking incubator for another 24 h at 37ºC. Evaluation of biofilm was assessed through the XTT reduction assay. A solution of 0.2% chlorhexidine gluconate solution and 99.7% ethyl alcohol were used as positive and negative controls respectively. Result: It was found that 75-80% candida biofilm reduction was demonstrated at concentrations of 10.5-20 mM vanillin whereas chlorhexidine exhibited 94% biofilm reduction. Conclusion: Our results indicate that vanillin is a promising agent that can be used to cure candida infection in the oral cavity. Further studies are required to evaluate its effect on other yeast strains and cytotoxicity before consideration for usage in patients.
KW - Biofilm
KW - Candida
KW - Vanillin
UR - http://www.scopus.com/inward/record.url?scp=85036478419&partnerID=8YFLogxK
U2 - 10.4028/www.scientific.net/MSF.909.177
DO - 10.4028/www.scientific.net/MSF.909.177
M3 - Conference contribution
AN - SCOPUS:85036478419
SN - 9783035712919
T3 - Materials Science Forum
SP - 177
EP - 181
BT - 5th Asia Conference on Mechanical and Materials Engineering - 5th ACMME 2017
A2 - Bin Abd Shukor, Mohd Hamdi
A2 - Es-Said, Omar S.
A2 - Chang, J.H.
PB - Trans Tech Publications Ltd
T2 - 5th Asia Conference on Mechanical and Materials Engineering, ACMME 2017
Y2 - 9 June 2017 through 11 June 2017
ER -