Effect of tannin fruit extracts on Candida albicans yeast

Tannin nanoparticles

Abstract

Background: The results of the chemical detection showed that the active groups in the fruit extracts of the tannin plant contained glycosides, saponins, flavonoids, tannins, terpene and phenols.

Aim: To evaluate Tannins inhibition activity against Candida albicans. 

Materials and methods: A number of aqueous, alcoholic and acetone fruit extracts of Tannins were prepared, and their effect on inhibition of Candida albicans was tested. Four concentrations were used [10, 20, 30, 40 (mg / ml)].

Results: The effect of tested extracts on yeast varied in terms of concentration and type of extract. The inhibition diameter was positively correlated to the increase in extract concentration. The results showed that the acetone extract was with a very high effectiveness and demonstrate higher inhibition effect against C. albicans, with an average inhibition diameter of 15.5 and 20 mm at a concentration of 10 and 20 mg / ml, respectively, while it was increased to reach 24.5 and 28 mm at a concentration  30 and 40 mg/ml, respectively. The alcoholic extract  came in the second inhibition effect.

Conclusion: The acetone extract shows a higher inhibitory activity than alcoholic and aqueous extracts.  The interesting finding of this study was the inhibition against C. albicans was exhibited in the first 24 hours, while the nystatin inhibitory effect started in after 48 hours. The inhibition timing was vital as it lead to short course of treatment and less possibility for resistance induction