Antimycotic Activity of Natural Honey and their Combination with Curcuma Starch against Candida albicans in correlation with Flavonoid contents, Diastase activity
2013
Moussa, Ahmed | Khiati, Baghdad | Meslem, Abdemalek | Bacha, Salima | Aissat, Saad | Djebli, Noureddine
The aim of this study was to determine the anti- Candia albicans activity of 6 varieties of honey and their combination with Curcuma starch in correlation with diastase number (α-amylase) andphenolic compounds. The quality parameters (principally, diastase number and hydroxymethyl furfural levels (HMF) of honey were investigated. The total flavonoids contents by the aluminum chloride method. An agar incorporation technique was used to assess the Minimum inhibition concentration (MICs) and Minimum additive inhibitory concentration (MAICs) of honey against C. albicans ATCC10231. Hydroxymethyl furfural (HMF) content shows values between 3.8 and 78.4 mg kg-1(Mean=23.15); diastase values were between 7.3 and 26 (Mean = 16.55). The mean total flavonoid content was found to be 8.11 mg CE/kg, with a minimum of 5. 41 mg CE/ kg, and a maximum of 9.94 mg. The MICs for the six samples of honey without starch against C. albicans ranged between 40 % and 50 % (vol/vol). When starch was incubated with honey and then added to media, a MICs drop was noticed with each sample. MAICs of the six samples ranged between 32 % honey (vol/vol) with 1 % starch and 40 % honey (vol/vol) with 4 % starch. No significant correlation was established between MICs drop, diastase number and total flavonoid content. The use of curcuma starch allows honey benefit and would constitute an additive effect to the antifungal activity of honey.
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