Difficulties in the treatment of Candida spp. invasive infections are usually related to the formation of biofilms. The aim of this study was to determine the effects of molecular weight (MW) of chitosan (using high (HMW), medium (MMW) and low (LMW) molecular weight chitosan) on Candida albicans, Candida tropicalis and Candida parapsilosis sensu stricto. The deacetylation degree (DD) and molecular weight M were measured by potentiometric titration and viscosimetry, respectively. The planktonic shape activity was quantified by broth microdilution, and the activity against biofilm was quantified by metabolic activity through XTT 2,3-bis(2-methoxy-4-nitro-5-sulfophenyl)-5-[(phenylamino)carbonyl]- 2H-tetrazolium hydroxide and biomass formation (crystal violet). The influence of chitosan MW on the planktonic form of Candida spp. was strain dependent. Fungal growth decreased with increasing chitosan MW for C. tropicalis and C. parapsilosis, while chitosan MW did not modulate the effect for C. albicans. With regard to the formation of biofilms, in both the adhesion and mature phases, the biomass and metabolic activities of Candida spp. were reduced by about 70% and 80%, respectively for each phase.

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This study aimed to evaluate the yeast biofilm growth kinetics and ultrastructure of Sporothrix schenckii complex and assess their mature biofilm susceptibility in filamentous and yeast forms to potassium iodide (KI) and miltefosine (MIL). Yeast biofilms were evaluated by crystal violet staining, XTT reduction assay and microscopic techniques. Susceptibility of planktonic and sessile cells was analyzed by broth microdilution. S. schenckii complex in yeast form produced biofilms, with an optimum maturation at 96 h, showing multilayered blastoconidia embedded in extracellular matrix. KI and MIL minimum inhibitory concentration (MIC) ranges against planktonic cells were 62,500–250,000 μg/ml and 0.125–4 μg/ml, respectively. KI and MIL reduced biofilm metabolic activity by 75.4% and 67.7% for filamentous form and 55.1% and 51.6% for yeast form, respectively. This study demonstrated that S. schenckii complex forms biofilms in vitro, and potassium iodide and miltefosine inhibit Sporothrix spp. biofilms in both filamentous and yeast forms.

ABSCTRACTA candy product was obtained using cashew nut kernel cake and its composition and stability were evaluated during storage at room temperature (28C) for 189 days. Sensory tests were performed to define the formulation, testing different cake contents (50.0, 59.5, and 69.5%), roasting time (0, 90, and 180 min), and sugar contents (20, 25, and 30%). The established formulation was 59.5% cake roasted at 100C for 90 min, 25% sugar, 0.5% salt, 5% cassava flour, and 10% corn oil. Proximate composition was 16.59% proteins, 30.28% lipids, 2.75% ashes, and 50.38% total carbohydrates. During storage it was observed that moisture and water activity increased and colour darkened. The product was considered microbiologically safe and shelf-stable at least for 6 months and sensory acceptance remained at an average value of 7.6 in a 9 points hedonic scale.