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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Fungi of the Candida genus are responsible for invasive candidiasis, which affects people all over the world and has high mortality rates. This is due to their virulence factors, which give them great resistance and pathogenicity. In addition, the emergence of multidrug-resistant strains makes it difficult to treat these infections. In this way, natural products have emerged as an alternative to standard drugs, where plants known for their medicinal properties such as Turnera subulata become attractive to research. The present work aimed to analyze the ethanol extract of Turnera subulata leaves against standard strains of Candida albicans, Candida krusei and Candida tropicalis using broth microdilution techniques. The identification of the compounds in T. subulata leaves by LC-MS revealed the presence of a wide variety of substances such as carboxylic acids and terpenes, with flavonoids and fatty acids being more evident. The antifungal assays showed that the extract was not able to inhibit the growth of the tested strains at concentrations with a clinical relevance. However, at higher concentrations, it was able to inhibit the fungal dimorphism of C. albicans and C. tropicalis. It is possible that the T. subulata extract has potential as an inhibitor of fungal virulence factors without affecting the cell viability. Further research should be carried out in order to assess its inhibitory potential for other fungal virulence factors.

Details

Title
LC-MS Analysis and Antifungal Activity of Turnera subulata Sm.
Author
Jacqueline Cosmo Andrade-Pinheiro 1 ; Celestina Elba Sobral de Souza 2 ; Daiany Alves Ribeiro 2 ; Andressa de Alencar Silva 2 ; Viviane Bezerra da Silva 3   VIAFID ORCID Logo  ; Antonia Thassya Lucas dos Santos 2 ; Victor Juno Alencar Fonseca 2 ; Delmacia Gonçalves de Macêdo 2 ; Rafael Pereira da Cruz 2 ; Almeida-Bezerra, José Weverton 2   VIAFID ORCID Logo  ; Antonio Júdson Targino Machado 2 ; Thiago Sampaio de Freitas 2 ; Edy Sousa de Brito 4   VIAFID ORCID Logo  ; Paulo Riceli Vasconcelos Ribeiro 4   VIAFID ORCID Logo  ; José Galberto Martins da Costa 2 ; Melo Coutinho, Henrique Douglas 2   VIAFID ORCID Logo  ; Kowalska, Grażyna 5   VIAFID ORCID Logo  ; Rowiński, Rafał 5 ; Kowalski, Radosław 6   VIAFID ORCID Logo  ; Maria Flaviana Bezerra Morais-Braga 2   VIAFID ORCID Logo 

 Pimenta Campus, Regional University of Cariri (URCA), Av. Cel Antônio Luis, 1161, Pimenta, Crato 63105-010, Brazil; Laboratório de Bioensaios, Federal University of Cariri (UFCA), R. Olegário Emidio de Araujo, s/n, Centro, Brejo Santo 63260-000, Brazil 
 Pimenta Campus, Regional University of Cariri (URCA), Av. Cel Antônio Luis, 1161, Pimenta, Crato 63105-010, Brazil 
 Department of Botany, Federal University of Pernambuco (UFPE), Av. Prof. Moraes Rego, 1235, Recife 50670-901, Brazil 
 Embrapa Agroindústria Tropical, Tropical R. Pernambuco, 2270-Pici, Fortaleza 60511-110, Brazil 
 Department of Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland 
 Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland 
First page
415
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
22237747
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2767259663
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.