Resveratrol inhibits the virulence of Candida albicans. - GreenMedInfo Summary
Resveratrol impaired the morphological transition of Candida albicans under various hyphae-inducing conditions.
J Microbiol Biotechnol. 2010 May;20(5):942-5. PMID: 20519919
Department of Biochemistry and Oral Health Science Center HRC7, Tokyo Dental College, Mihama-ku, Chiba City, Japan. firstname.lastname@example.org
The ability of the human fungal pathogen Candida albicans to undergo the morphological transition from a single yeast form to pseudohyphal and hyphal forms in response to various conditions is known to be an important for its virulence. Many studies have shown the pharmacological effects of resveratrol, a phytoalexin polyphenolic compound. In this study, we investigated the antifungal activity of resveratrol against C. albicans. Both yeast-form and mycelial growth of C. albicans were inhibited by resveratrol. In addition, normal filamentation of C. albicans was affected and yeast-to-hypha transition under serum-, pH-, and nutrient-induced hyphal growth conditions was impaired by resveratrol.