식초음료의 Candida albicans에 대한 성장억제 기전에 관한 연구
A study of growth inhibition mechanism of vinegar drink on Candida albicans
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초록
이 연구는 Candida albicans에 대한 과일식초음료의 항진균 억제 기전에 관하여 알아보고자 하였다. 식초음료가 C. albicans의 성장, 유전자 억제와 형태 변화에 미치는 영향을 평가하기 위하여 위상차현미경, Real-Time PCR 등을 시행하여 평가하였다. C. albicans의 생장력 검사 결과 식초 음료 첨가시 모두 성장이 억제되는 결과를 보였다. 또한 ALS3, ECE1, HWP1, Sap5의 발현 수준을 측정한 결과 식초 음료를 첨가한 경우 유전자 발현이 모두 감소되었다. 위상차 현미경으로 검사한 결과, 식초 음료를 첨가한 그룹은 C. albicans의 현저한 양적 감소, 형태학적 변화 및 억제를 보였다. 이 연구 결과는 식초 음료에 항진균 활성을 나타내는 성분이 있으며 구강 건강을 위한 항진균제 개발의 기초 자료로 사용될 수 있음을 시사한다.
Abstract
The purpose of this study was to investigate the antifungal inhibition mechanism of fruit vinegar drinks against Candida albicans. To evaluate the effect of vinegar drinks on the growth and morphological changes of C. albicans, we performed real-time PCR and phase contrast microscopy. All the groups added vinegar drink showed the inhibitory effect of C. albicans on growth compared to the control. The expression of genes ALS3, ECE1, HWP1, and Sap5 were decreased by vinegar drink. As a result of phase contrast microscopy, the group to which vinegar drink was added showed significant quantitative decrease, morphological change and inhibition of C. albicans. This study can be provided as basic data for the development of antibiotics by verifying the antifungal activity of vinegar drinks.
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