Avaliação da eficácia de óleos vegetais in natura e ozonizados no controle de cândida spp.

Abstract

Candida spp, is a pathogen associated with health, causes superficial or invasive infections with a high mortality rate. The pathogenicity is attributed to virulence factors such as adhesion, proteinases, phospholipases, and hemolysins. The emergence of strains resistant to conventional treatments, highlights the need to obtain highly effective drugs that do not generate microbial resistance, among which, ozonized vegetable oils have gained prominence for their wide range of antimicrobial effect, are effective in antifungal therapies, antibacterial and antiviral. In this context, the objective of this research was to evaluate the effectiveness of ozonated and in natura vegetable oils in the in vitro inactivation of Candida albicans ATCC 25923 and Candida tropicalis ATCC 4563. To analyze the antifungal activity, vegetable oils of coconut, palm oil, sunflower, olive and pequi, all fresh and ozonized in concentrations ranging from 0.32% to 100%. The minimum inhibitory concentration was determined by the plate microdilution method, and then the minimum fungicidal concentration and the fungicidal kinetics of the oils were verified. The results showed that the vegetable oils of sunflower, coconut, palm oil, pequi and olive, in natura and ozonized, inactivated Candida tropicalis and C. albicans, however the in natura oils of palm, sunflower and coconut presented minimum inhibitory and fungicidal concentrations higher than those of ozonized oils, while those of olive and pequi did not show differences. Regarding the ability to reduce colony-forming units as a function of time, it was found that olive and pequi oils, ozonated and in natura, were more effective. Based on the results, the vegetable oils indicate the possibility of using them in the therapy of Candida spp.