Antifungal effect of honey against Candida albicans isolated from saliva

Abstract

The antifungal activity of different concentration of natural honey , synthetic honey and sugar syrup were examined against ten strains Candida albicans that isolated from saliva of patients with dentil caries and gingival ulcer . The antifungal test was done by agar dilution method by adding honey to the agar after sterilization . The concentrations used in this study of all sample were ranged from (10%- 85%) (w/v) The natural honey MIC that inhibited C. albicans growth ranged from (20%- 40%)(w/v%) . A synthetic honey and sugar solution was also tested to determine antifungal activity attributable to sugars. C. albicans was more resistant against the presence of synthetic honey and sugar syrup in the culture medium at concentrations above 70% (w/v%) . What the data suggests is that the component in the honey responsible for the observed antifungal in vitro properties is not sugar based. Honey might be tapped as a natural resource to look for new medicines for the treatment of mycotic infections. This could be very useful, onside ring the increasing resistance of antifungal.