Effect of tyrosol on adhesion of Candida albicans and Candida glabrata to acrylic surfaces

The prevention of adhesion of Candida cells to acrylic surfaces can be regarded as an alternative to prevent denture stomatitis. The use of quorum sensing molecules, such as tyrosol, could potentially interfere with the adhesion process. Therefore, the aim of this study was to assess the effect of tyrosol on adhesion of single and mixed cultures of Candida albicans and Candida glabrata to acrylic resin surfaces. Tyrosol was diluted in each yeast inoculum (10(7) cells/ml in artificial saliva) at 25, 50, 100, and 200 mM. Then, each dilution was added to wells of 24-well plates containing the acrylic specimens, and the plates were incubated at 37°C for 2 h. After, the effect of tyrosol was determined by total biomass quantification, metabolic activity of the cells and colony-forming unit counting. Chlorhexidine gluconate (CHG) was used as a positive control. Data were analyzed using analysis of variance (ANOVA) and the Holm-Sidak post hoc test (α = 0.05). The results of total biomass quantification and metabolic activity revealed that the tyrosol promoted significant reductions (ranging from 22.32 to 86.16%) on single C. albicans and mixed cultures. Moreover, tyrosol at 200 mM and CHG significantly reduced (p < 0.05) the number of adhered cells to the acrylic surface for single and mixed cultures of both species, with reductions ranging from 1.74 to 3.64-log10. In conclusion, tyrosol has an inhibitory effect on Candida adhesion to acrylic resin, and further investigations are warranted to clarify its potential against Candida infections.

Constituintes micromoleculares de Aristolochia melastoma Manso: compostos nitrados

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo químico e biológico do fungo endofítico Phomopsis sp. isolado da Senna spectabilis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Investigação eletroquímica e aplicação de eletrodos de carbono vítreo modificados por filmes de poli-L-lisina na determinação de antioxidantes

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estudo químico e avaliação biológica dos fungos endofíticos Xylaria sp. e Colletotrichum crassipes isolados de Casearia sylvestris (Flacourtiaceae)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.

Efeito do tirosol sobre biofilmes de Streptococcus mutans

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estudos de fungos filamentosos isolados da rizosfera de Senna spectabilis: uma exploração racional da biodiversidade molecular com potencial citotóxico e anticolinesterásico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Fungos endofíticos em Eugenia brasiliensis: prospecção química, biológica, enzimática e avaliação do co-cultivo e epigenética em Xylaria cubensis, Diaporthe sp. e Colletotrichum sp.

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)