Mem Inst Oswaldo Cruz, Rio de Janeiro, 112(9) September 2017
Original Article

New perspectives on the nutritional factors influencing growth rate of Candida albicans in diabetics. An in vitro study

Adrian Man1, Cristina Nicoleta Ciurea2, Dan Pasaroiu2, Ana-Ioana Savin2, Felicia Toma1,4, Floredana Sular3,4, Luigi Santacroce5,+, Anca Mare1

1University of Medicine and Pharmacy, Department of Microbiology, Tîrgu Mures, Romania
2University of Medicine and Pharmacy, Tîrgu Mures, Romania
3University of Medicine and Pharmacy, Department of Laboratory Medicine, Tîrgu Mures, Romania
4Emergency Clinical County Hospital, Tîrgu Mures, Romania
5University of Bari Aldo Moro, Policlinico University Hospital, Ionian Department and Microbiology and Virology Service, Bari, Italy

Page: 587-592 DOI: 10.1590/0074-02760170098
679 views 339 downloads

BACKGROUND The link between Candida albicans and diabetes mellitus is well-acknowledged, but incompletely elucidated.

OBJECTIVES The purpose of this study is to assess the growth rate of C. albicans (CA) in the presence of different concentrations of glucose and fructose, two of the main pathophysiologic and nutritionally relevant sugars in diabetic patients, in order to obtain a better understanding of the nutrient acquisition strategy and its possible relation to the hyperglycemic status of diabetic patients.

METHODS The effects of different concentrations of glucose and fructose (1000 mg%, 500 mg%, 250 mg% and 100 mg% w/v) on the growth rate of CA have been studied by flow-cytometry.

FINDINGS We found that glucose concentration is directly related to CA growth, which may be linked to the frequent yeast infections that occur in non-controlled diabetic patients; we also show that fructose inhibits CA growth rate.

MAIN CONCLUSIONS As a consequence of our hypothesis, the study demonstrates that fructose-containing food may prevent the development of candidiasis, at least in oral sites.

+Corresponding author:
Received 11 March 2017
Accepted 15 April 2017

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