大蒜素对白念珠菌形态转换的影响研究

The effect of allicin on the morphological transition of Candida albicans

目的探讨大蒜素对白念珠菌形态转换的影响及其作用机制。方法倒置显微镜观察白念珠菌菌丝形成的体外动力学过程;采用CLSI-M27-A3微量液基稀释法检测大蒜素对白念珠菌的最小抑菌浓度(minimum inhibitory concentration,MIC);倒置显微镜观察不同浓度大蒜素对白念珠菌在Spider液体培养基中菌丝形成的影响;qRT-PCR法检测在不同浓度大蒜素作用下白念珠菌菌丝相关基因HWP1、ALS1、EFG1、PDE2表达水平的变化。结果白念珠菌在Spider液体培养基中6 h时出现较长菌丝,24 h后镜下可见大量念珠菌菌丝包裹酵母细胞,紧密交错;大蒜素对白念珠菌的MIC值为25μg/mL;倒置显微镜观察(25~100)μg/mL浓度的大蒜素能明显抑制Spider液体培养基中白念珠菌菌丝的生长;qRT-PCR结果显示,在(25~100)μg/mL浓度的大蒜素作用下,白念珠菌菌丝相关基因表达下调。结论大蒜素能有效抑制白念珠菌的形态转换,其作用机制可能与调节菌丝形成相关基因的表达水平有关。

Objective To investigate the effect and mechanism of allicin on morphological transition of Candida albicans.Methods The inverted process of dynamic formation of Candida albicans hyphae was observed under microscope.CLSI-M27-A3 microdilution method was used to detect the minimum inhibitory concentration(MIC)of allicin against Candida albicans.The effect of allicin on the hyphal formation of Candida albicans in Spider liquid medium was observed under inverted microscope.qRT-PCR method was used to measure the expression of hypal related genes HWP1,ALS1,EFG1 and PDE2 of Candida albicans under the effect of allicin.Results Long hyphae began to appear in the Spider liquid medium at 6h.After 24 hours,a large number of hyphal wrapped yeast cells which interlaced tightly could be seen under inverted microscope.The MIC of allicin against to Candida albicans was 25μg/mL.The growth of Candida albicans hyphae could be significantly inhibited by allicin in concentrations of 25-100μg/mL in Spider liquid media.qRT-PCR results showed that the expression of hyphae related genes was down-regulated under the effect of allicin in concentrations of 25-100μg/mL.Conclusion Allicin could significantly inhibit the morphological transition of Candida albicans,and the mechanism may correlate to the regulation of the expression level of the genes which related to hyphal formation.