Inhibitory Effect of Different Types of Fermented Milk on Candida albicans

Background: Candida albicans (C. albicans) is known as an opportunistic fungal pathogen, and although it is a normal flora of the gastrointestinal tract, it has the ability to colonize every human tissue, causing serious and invasive infections. Objective: This study focused on the antifungal activ...

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Autores principales:	Maryam Azizkhania, Per Erik Joakim Sarisb, Mehdi Baniasadic
Formato:	article
Lenguaje:	EN
Publicado:	Alborz University of Medical Sciences 2020
Materias:	candida albicans kefir yogurt Diseases of the digestive system. Gastroenterology RC799-869
Acceso en línea:	https://doaj.org/article/472da7e12b4046438b52cab4fd4c795d
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spelling	oai:doaj.org-article:472da7e12b4046438b52cab4fd4c795d2021-11-18T06:56:46ZInhibitory Effect of Different Types of Fermented Milk on Candida albicans2345-33622322-586610.34172/ijep.2020.21https://doaj.org/article/472da7e12b4046438b52cab4fd4c795d2020-08-01T00:00:00Zhttp://enterpathog.abzums.ac.ir/PDF/ijep-4362https://doaj.org/toc/2345-3362https://doaj.org/toc/2322-5866Background: Candida albicans (C. albicans) is known as an opportunistic fungal pathogen, and although it is a normal flora of the gastrointestinal tract, it has the ability to colonize every human tissue, causing serious and invasive infections. Objective: This study focused on the antifungal activity of the produced yogurts and kefirs from cow, camel, sheep, and goat milk against C. albicans during the storage period at 4 ยบ C. Materials and Methods: The pH, titratable acidity, the content of some organic acids, and anti-Candida activity of yogurt and kefir samples were evaluated based on the aim of the study. Results: The titratable acidity of the samples significantly increased after the fermentation, along with pH reductions. The concentration of lactic and pyruvic acids increased during the fermentation while citric, uric, and hippuric acid content demonstrated a decrease. The results revealed that kefir samples had a stronger anti-Candida effect compared to yogurt samples. On the first day of the storage period, the growth inhibitory effect of sheep milk kefir was 90.20%, followed by camel kefir (78.37%), goat kefir (74.52%), cow kefir (73.23%), sheep yogurt (48.56%), camel yogurt (37.51%), cow yogurt (34.42%), and goat yogurt (30.32%). Eventually, the inhibition rate of sheep milk kefir reached 96.50% after 20 days of storage. Conclusion: It seems that kefir may be used as a nutraceutical and functional food against C.albicans infections.Maryam AzizkhaniaPer Erik Joakim SarisbMehdi BaniasadicAlborz University of Medical Sciencesarticlecandida albicans kefir yogurt Diseases of the digestive system. GastroenterologyRC799-869ENInternational Journal of Enteric Pathogens, Vol 8, Iss 3, Pp 94-100 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	candida albicans kefir yogurt Diseases of the digestive system. Gastroenterology RC799-869
spellingShingle	candida albicans kefir yogurt Diseases of the digestive system. Gastroenterology RC799-869 Maryam Azizkhania Per Erik Joakim Sarisb Mehdi Baniasadic Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
description	Background: Candida albicans (C. albicans) is known as an opportunistic fungal pathogen, and although it is a normal flora of the gastrointestinal tract, it has the ability to colonize every human tissue, causing serious and invasive infections. Objective: This study focused on the antifungal activity of the produced yogurts and kefirs from cow, camel, sheep, and goat milk against C. albicans during the storage period at 4 ยบ C. Materials and Methods: The pH, titratable acidity, the content of some organic acids, and anti-Candida activity of yogurt and kefir samples were evaluated based on the aim of the study. Results: The titratable acidity of the samples significantly increased after the fermentation, along with pH reductions. The concentration of lactic and pyruvic acids increased during the fermentation while citric, uric, and hippuric acid content demonstrated a decrease. The results revealed that kefir samples had a stronger anti-Candida effect compared to yogurt samples. On the first day of the storage period, the growth inhibitory effect of sheep milk kefir was 90.20%, followed by camel kefir (78.37%), goat kefir (74.52%), cow kefir (73.23%), sheep yogurt (48.56%), camel yogurt (37.51%), cow yogurt (34.42%), and goat yogurt (30.32%). Eventually, the inhibition rate of sheep milk kefir reached 96.50% after 20 days of storage. Conclusion: It seems that kefir may be used as a nutraceutical and functional food against C.albicans infections.
format	article
author	Maryam Azizkhania Per Erik Joakim Sarisb Mehdi Baniasadic
author_facet	Maryam Azizkhania Per Erik Joakim Sarisb Mehdi Baniasadic
author_sort	Maryam Azizkhania
title	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
title_short	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
title_full	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
title_fullStr	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
title_full_unstemmed	Inhibitory Effect of Different Types of Fermented Milk on Candida albicans
title_sort	inhibitory effect of different types of fermented milk on candida albicans
publisher	Alborz University of Medical Sciences
publishDate	2020
url	https://doaj.org/article/472da7e12b4046438b52cab4fd4c795d
work_keys_str_mv	AT maryamazizkhania inhibitoryeffectofdifferenttypesoffermentedmilkoncandidaalbicans AT pererikjoakimsarisb inhibitoryeffectofdifferenttypesoffermentedmilkoncandidaalbicans AT mehdibaniasadic inhibitoryeffectofdifferenttypesoffermentedmilkoncandidaalbicans
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Inhibitory Effect of Different Types of Fermented Milk on Candida albicans

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