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      Growth of Candida albicans in human saliva is supported by low-molecular-mass compounds.

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          Abstract

          Saliva plays a key role in the maintenance of a stable oral microflora. It contains antimicrobial compounds but also functions as a substrate for growth of bacteria under conditions of low external nutrient supply. Besides bacteria, yeasts, in particular Candida albicans, commonly inhabit the oral cavity. Under immunocompromised conditions, instantaneous outgrowth of this yeast occurs in oral carriers of C. albicans, suggesting that this yeast is able to survive in the oral cavity with saliva as sole source of growth substrate. The aim of the present study was to identify the salivary constituents that are used by C. albicans for growth and survival in saliva. In addition, we have explored the effect of growth in saliva on the susceptibility of C. albicans to histatin 5, a salivary antifungal peptide. It was found that C. albicans was able to grow in human saliva without addition of glucose, and in the stationary phase could survive for more than 400 h. Candida albicans grown in saliva was more than 10 times less susceptible for salivary histatin 5 than C. albicans cultured in Sabouraud medium.

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          Author and article information

          Affiliations
          [1 ] Section of Oral Biochemistry, Academic Centre for Dentistry Amsterdam (ACTA), Vrije Universiteit and Universiteit van Amsterdam, Gustav Mahlerlaan 3004, 1081 LA Amsterdam, the Netherlands.
          [2 ] Section of Oral Biochemistry, Academic Centre for Dentistry Amsterdam (ACTA), Vrije Universiteit and Universiteit van Amsterdam, Gustav Mahlerlaan 3004, 1081 LA Amsterdam, the Netherlands e.veerman@acta.nl.
          Journal
          FEMS Yeast Res.
          FEMS yeast research
          Oxford University Press (OUP)
          1567-1364
          1567-1356
          Dec 2015
          : 15
          : 8
          26392045 fov088 10.1093/femsyr/fov088

          glucose, histatin, peptides, saliva, C albicans, culturing

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