Atividade antifúngica dos vinagres de álcool e de maçã sobre a espécies de Candida envolvidas com infecções na cavidade buca

Abstract

The objective of this study was evaluate the in vitro antifungal activity of alcohol and vinegar apple on Candida spp. Laboratorial tests of these substances were conducted, for determine the fungicidal and fungistatic potencial, as well as the ability to inhibit the adhesion of fungal strains to acrylic resin. We evaluated possible changes in surface roughness and color of the resin due to the use of alcohol and vinegar apple. To determine the minimum inhibitory concentration - MIC and minimum fungicidal concentration - CFM, we used the technique of microdilution. Microbial kinetics showed no statistically significant difference between alcohol and aplle vinegar after ANOVA (p>0,0001) and Tukey’s post test (p>0,05). However it was found that after 60 minutes there was a significant decrease in the number of colony forming units (CFU). Data obtained from tests of compliance were statistically analyzed using ANOVA and Tukey’s post test, indicating that the alcohol and apple vinegar have an inhibitory effect of adherence (p <0.001) in the inhibitory concentrations studied, but no statistically significant difference between the types of vinegar studied were observed. Data on change in surface roughness of acrylic resin were subjected to Kruskal-Wallis test and Dunn’s multiple comparison, verifying that the alcohol and the apple vinegar are not able to alter the surface roughness of acrylic resin. The tested products did not change the color of the acrylic resin. Alcohol and apple vinegar are important fungicidal and fungistatic agents in the treatment of Candida spp.