Study of Ecological Relationship of Yeast Species with Candida albicans in the Context of Vulvovaginal Infections

Abstract

The role of the fungal community, the mycobiota, in the health of the vagina is currently an important area of research. The emergence of new sequencing technologies and advances in bioinformatics made possible the discovery of novel fungi inhabiting this niche. Candida spp. constitutes the most important group of opportunistic pathogenic fungi, being the most prevalent fungal species in vulvovaginal infections. However, fungi such as Rhodotorula spp., Naganishia spp. and Malassezia spp. have emerged as potential pathogens in this niche, and therefore it is clinically relevant to understand their ecological interaction with Candida spp. The main aim of this study was to evaluate the impact of yeasts on Candida albicans’ pathogenicity, focusing on in-vitro growth, and biofilm formation at different times of co-culture and germ tube formation. The assays were performed with isolated species or with co-cultures of C. albicans (ATCC10231) with one other yeast species: Rhodotorula mucilaginosa (DSM13621), Malassezia furfur (DSM6170) or Naganishia albida (DSM70215). The results showed that M. furfur creates a symbiotic relationship with C. albicans, enhancing the growth rate of the co-culture (149.69%), and of germ tube formation of C. albicans (119.8%) and inducing a higher amount of biofilm biomass of the co-culture, both when mixed (154.1%) and preformed (166.8%). As for the yeasts R. mucilaginosa and N. albida, the relationship is antagonistic (with a significant decrease in all assays), thus possibly repressing the mixture’s pathogenicity. These results shed light on the complex interactions between yeasts in the vaginal mycobiome.

The potential for Scotch Malt Whisky flavour diversification by yeast

“…Unfortunately, some can also be harmful by producing biogenic amines (Visciano and Schirone 2022 ), or some can cause opportunistic infections such as Candida albicans (Caetano et al. 2023 ). To ensure that the Scotch whisky consumption is safe, all new yeast strains, purposely added, must adhere to food safety regulation.…”