title: Effect of cinnamaldehyde on hyphal growth of C. albicans under various treatment conditions.
abstract: This study investigated the effects of cinnamaldehyde in combatting the hyphal growth of Candida albicans under varying concentrations, treatment times, and temperatures to determine the potential benefits of applying this substance to anti-Candida foods or gargles. From the results of pretreatment with cinnamaldehyde against Candida hyphae, we found that its inhibitory activity seemed to be strengthened in parallel with prolonged pretreatment time and a rise in temperature, and that pretreatment of 2,000 μg/ml for only 1 minute significantly inhibited the hyphal growth of C. albicans. We also demonstrated by XTT assay that pretreatment with cinnamaldehyde affected the metabolic activity of Candida hyphal cells. These findings suggest that a warm drink or mouthwash containing cinnamaldehyde might be a candidate as a prophylactic or therapeutic tool against oral Candida infection.
authors.affiliation: Research and Product Development Division, S&B Foods Inc., Tokyo, Japan.
authors.forename: Yuuki
authors.initials: Y
authors.lastname: Taguchi
authors.forename: Yayoi
authors.initials: Y
authors.lastname: Hasumi
authors.forename: Kazumi
authors.initials: K
authors.lastname: Hayama
authors.forename: Ryo
authors.initials: R
authors.lastname: Arai
authors.forename: Yayoi
authors.initials: Y
authors.lastname: Nishiyama
authors.forename: Shigeru
authors.initials: S
authors.lastname: Abe
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives* / Q000494:pharmacology; D002176:Candida albicans / Q000187:drug effects* / Q000254:growth & development; D025301:Hyphae / Q000187:drug effects* / Q000254:growth & development
chemical_list: D000171:Acrolein; C012843:cinnamaldehyde