Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

Abstract

Monofloral lavender honey samples (n = 30), were analyzed to test antifungal effect against Candida albicans, Candida krusei, and Cryptococcus neoformans. The specific growth rates (μ) showed that all the yeast growths were reduced in the presence of honey. The honey concentration (% w/v) that inhibited 10% of the yeasts growth (X min) ranged from 31.0% (C. albicans), 16.8% (C. krusei) and 23.0% (C. neoformans). A synthetic honey solution was also tested to determine antifungal activity attributable to sugars. The presence of synthetic honey in the C. krusei culture medium at concentrations above 58.0% (w/v) was established as X min, while C. albicans and C. neoformans were more resistant, since X min values were not reached over the ranged tested (10–60%, w/v). What the data suggests is that the component in the lavender honey responsible for the observed antifungal in vitro properties is not sugar based. Honey might be tapped as a natural resource to look for new medicines for the treatment of mycotic infections. This could be very useful, onsidering the increasing resistance of antifungals. It should be noticed that this is the first study concerning the effect of lavender honey on the growth of pathogenic yeasts.

This is a preview of subscription content, access via your institution.

References

  1. Bath PK, Singh N (2001) Effect of microwave heating on hydroxymethylfurfural formation and browning in Helianthus annuus and Eucalyptus lanceolatus honey. J Food Sci Technol 38:366–368

    CAS  Google Scholar 

  2. Bardy J, Slevin NJ, Mais KL, Molassiotis A (2008) A systematic review of honey uses and its potential value within oncology care. J Clin Nurs 17:2604–2623

    Article  Google Scholar 

  3. Becker JM, Caldwell GA, Zachgo EA (1996) Sterilization methods, biotechnology, 2nd edn. San Diego, Academic Press, pp 210–211

    Google Scholar 

  4. Boukraa L, Benbarek H, Moussa A (2008) Synergistic action of starch and honey against Candida Albicans in correlation with diastase number. Braz J Microbiol 39:40–43

    Article  Google Scholar 

  5. Calhelha RC, Andrade JV, Ferreira IC, Esteviño LM (2006) Toxicity effects of fungicide residues on the wine-producing process. Food Microbiol 23:393–398

    Article  CAS  Google Scholar 

  6. Codex A (2002) Codex standard 12– revised codex standard for honey. Stan Methods 11:1–8

    Google Scholar 

  7. DeMera JH, Angert ER (2004) Comparison of the antimicrobial activity of honey produced by Tetragonisca angustula (Meliponinae) and Apis mellifera from different phytogeographic regions of Costa Rica. Apidologie 35:411–417

    Article  Google Scholar 

  8. Estevinho L, Pereira AP, Moreira L, Dias LG, Pereira E (2008) Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food Chem Toxicol 46:3774–3779

    Article  CAS  Google Scholar 

  9. Fridkin SK (2005) The changing face of fungal infections in health care settings. Clin Infect Dis 41:1455–1460

    Article  Google Scholar 

  10. Irish J, Carter DA, Shokohi T, Blair S (2006) Honey has an antifungal effect against Candida species. Med Mycol 44:289–291

    Article  Google Scholar 

  11. Koc AN, Silici S, Kasap F, Hörmet-Oz HT, Mavus-Buldu H (2008) Antifungal activity of Turkish honey against Candida spp: and Trichosporon spp an in vitro evaluation. Med Mycol 2:1–6

    Article  Google Scholar 

  12. Kotoki D, Deka SC (2010) Baking loss of bread with special emphasis on increasing water holding capacity. J Food Sci Technol 47:128–131

    Article  CAS  Google Scholar 

  13. Küçük M, Kolailı S, Karaoğlu Ş, Ulusoy E, Baltacı C, Candan F (2007) Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem 100:526–534

    Article  Google Scholar 

  14. Lay-Flurrie K (2008) Honey in wound care: effects, clinical application and patient benefit. Br J Nurs 17:32–36

    Google Scholar 

  15. Lusby PE, Coombes AL, Wilkinson JM (2005) Bactericidal activity of different honeys against pathogenic bacteria. Arch Med Res 36:464–467

    Article  CAS  Google Scholar 

  16. Molan P (2001a) Why honey is effective as a medicine. Bee World 82:22–40

    Google Scholar 

  17. Molan PC (2001b) Potential of honey in the treatment of wounds and burns. Am J Clin Dermatol 2:13–19

    Article  CAS  Google Scholar 

  18. Naveena BM, Sen AR, Vaithiyanathan S, Muthukumar M, Babji Y (2007) Effect of honey and vitamin C on quality of microwave cooked chicken patties. J Food Sci Technol 44:505–508

    CAS  Google Scholar 

  19. Nguyen KT, Ta P, Hoang BT, Cheng S, Hao B, Nguyen MH, Clancy CJ (2010) Characterising the post-antifungal effects of micafungin against Candida albicans, Candida glabrata, Candida parapsilosis and Candida krusei isolates. Int J Antimicrob Agents 35:80–84

    Article  CAS  Google Scholar 

  20. Omafuvbe BO, Akanbi OO (2009) Microbiological and physico-chemical properties of some commercial Nigerian honey. Afr J Microbiol Res 3:891–896

    CAS  Google Scholar 

  21. Pappas PG, Rex JH, Lee J, Hamill RJ, Larsen RA, Powderly W et al (2003) A prospective observational study of candidemia: epidemiology, therapy, and influences on mortality in hospitalized adult and pediatric patients. Clin Infect Dis 37:634–643

    Article  Google Scholar 

  22. Perfect JR, Casadevall A (2002) Cryptococcosis. Infect Dis Clin North Am 16:837–874

    Article  Google Scholar 

  23. Theunissen F, Grobler S, Gedalia I (2001) The antifungal action of three South African honeys on Candida albicans. Apidologie 32:371–379

    Article  Google Scholar 

  24. Tortorano AM, Kibbler C, Peman J, Bernhardt H, Klingspor L, Grillot R (2006) Candidaemia in Europe: epidemiology and resistance. Int J Antimicrob Agents 27:359–366

    Article  CAS  Google Scholar 

  25. Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez JA (2008) Functional properties of honey, propolis, and royal jelly. J Food Sci 73:117–124

    Article  Google Scholar 

  26. Wadikar D, Nanjappa C, Premavalli KS, Bawa AS (2010) Development of ready-to-eat appetisers based on pepper and their quality evaluation. J Food Sci Technol 47:638–643

    Article  Google Scholar 

Download references

Author information

Affiliations

Authors

Corresponding author

Correspondence to Maria Leticia Estevinho.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Estevinho, M.L., Afonso, S.E. & Feás, X. Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans . J Food Sci Technol 48, 640–643 (2011). https://doi.org/10.1007/s13197-011-0243-1

Download citation

Keywords

  • Honey
  • Antifungal
  • Lavender
  • Candida albicans
  • Candida krusei
  • Cryptococcus neoformans