Antifungal Effects and Mechanism of Bioactive Components of Allinm chinense on Candida albicans

Abstract

Abstract: The bioactive components of Allium chinense inhibited multiplication of Candida albicans and its minimal inhibiting concentrations(MIC) was 0. 2%(V/V). The leakage of 260nm absorbing materials was increased in a dose-dependent manner after C.albicans treated by the bioactive components. The bioactive components inhibited glucose-induced acidification of the medium and increased Methylene Blue staining, also in a dose-dependent manner. The structure of β-(1-3)-D-glucan , which is a main composition of C.albicans cell wall, was changed by the bioactive components, analyzing by FT-Infrared spectrometer.

Key words: Allium chinense, bioactive components, antifungal, cell permeability, medium acidification, β-(1-3)-D-glucan

MENG Song, HU Sheng-Biao, XIE Wei-An, DING Xue-Zhi, SUN Yun-Jun, XIA Li-Qiu. Antifungal Effects and Mechanism of Bioactive Components of Allinm chinense on Candida albicans[J]. FOOD SCIENCE, 2005, 26(9): 119-123.

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Antifungal Effects and Mechanism of Bioactive Components of Allinm chinense on Candida albicans

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