In vitro antifungal properties of Pistacia atlantica and olive extracts on different fungal species

Abstract

Background and Purpose: Pistacia atlantica, which belongs to the Anacardiaceae family, grows in the Zagrossian region of Iran. The aim of this study was to evaluate the antifungal properties of Pistacia atlantica and olive leaf extracts against different fungal species.Materials and Methods:In this study, we assessed the activities of olive leaf extracts and Pistacia atlantica leaf and fruit extracts against Candida species, including C. albicans, C. glabrata, C. tropicalis, and C. krusei. In addition, antifungal activities against three filamentous species, i.e., Aspergillus niger, Aspergillus flavus, and Aspergillus fumigates, were assessed, using the agar-well diffusion method. Results:The minimal inhibitory concentrations (MICs) values of fruit and leaf extracts from Pistacia atlantica ranged 6.25-12.5 mg ml-1 and 6.25-25 mg ml-1 against the tested Candida and Aspergillus species, respectively. The olive leaf extracts showed no activity against Candida species or Aspergillus flavus, while they exhibited antifungal potency against Aspergillus niger and Aspergillus fumigatus (MIC: 12.5-25 mg/ml). The MICs of the mixture of selected extracts ranged from 6.25 to 25 mg/ml.Conclusion:Based on the results, the ethanolic extracts of the selected plants exhibited antifungal potency against the tested fungi and could be used as natural antifungal agents.

Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions

“…33 The use of OLE in the food industry can contribute beneficially to a better food preservation due to its high antimicrobial properties. [11][12][13] This natural antimicrobial activity can reduce the spoilage microbiota and increase the shelf life of the product, 19 as well as from a food safety point of view by inhibiting foodborne pathogens, 51,52 or providing beneficial health effects in the gut microbiota of consumers. 11,30 The antimicrobial activity of OLE has been studied by several authors in order to increase the shelf life of foodstuffs, such as inhibition of lactic acid bacteria and enterobacteria in refrigerated turkeys; 19 reducing S. enterica in leafy greens 51 or against L. monocytogenes in cold-smoked salmon 52 but no correlation was made with any particular compound.…”

“…5 In recent times, a large spectrum of beneficial health properties in vitro and in vivo have been attributed to OL and their extracts, including an important antioxidant effect, 6,7 antihypertensive activity, 8 lower body mass and fat storage, 9 and hypoglycemic effect. 10 Several studies have also disclosed that olive leaf extracts (OLE) possess antimicrobial activity against certain bacteria, 11 fungi 12,13 and viruses. 14 In addition, OLE has been related to the activity of cells involved in the inflammatory response.…”

Antifungal effects of the aqueous and ethanolic leaf extracts of Echinophora platyloba and Rosmarinus officinalis

“…Also, the MIC of the methanolic extract against S. aureus and L. monocytogenes was 25000 ppm. According to a study by Gavanji and Larki [ 28 ], the propolis extract with MIC 90 and MFC of 39 and 65 µg/ml showed the highest antifungal activities, respectively, compared with other studied extracts. Also, the extracts of Allium cepa and Thymus vulgaris (MFC= 169 and 137 µg/ml, respectively) showed the least significant effects on the fungi.…”

Antifungal and antibacterial activities of polyherbal toothpaste against oral pathogens, In vitro

“…The solution was tested against five microorganisms, including S. mutans, L. caseie, S. sanguis, S. salivarius, and C. albicans, by using agar well diffusion method following the previous studies [ 28 , 29 ]. The agar plates inoculated with bacteria were kept in an anaerobic cabinet supplied with CO 2 at 37°C for 24, 48, and 72 h. On the other hand, those agar plates inoculated with C. albicans were incubated at 30°C for 48 h [ 30 ].…”