Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

Siska Septiana; Boy Muchlis Bachtiar; Nancy Dewi Yuliana; Christofora Hanny Wijaya

doi:10.12688/f1000research.20700.2

Cajuputs candy impairs Candida albicans and Streptococcus mutans mixed biofilm formation in vitro

F1000Res. 2019 Nov 15:8:1923. doi: 10.12688/f1000research.20700.2. eCollection 2019.

Authors

Siska Septiana¹, Boy Muchlis Bachtiar², Nancy Dewi Yuliana¹, Christofora Hanny Wijaya¹

Affiliations

¹ Department of Food Science and Technology, IPB University, Bogor, 16680, Indonesia.
² Oral Biology and Oral Science Research Center, Faculty of Dentistry, Universitas Indonesia, Jakarta, 10430, Indonesia.

Abstract

Background:Cajuputs candy (CC), an Indonesian functional food, utilizes the bioactivity of Melaleuca cajuputi essential oil (MCEO) to maintain oral cavity health. Synergistic interaction between Candida albicans and Streptococcus mutans is a crucial step in the pathogenesis of early childhood caries. Our recent study revealed several alternative MCEOs as the main flavors in CC. The capacity of CC to interfere with the fungus-bacterium relationship remains unknown. This study aimed to evaluate CC efficacy to impair biofilm formation by these dual cariogenic microbes. Methods: The inhibition capacity of CC against mixed-biofilm comprising C. albicans and S. mutans was assessed by quantitative (crystal violet assay, tetrazolium salt [MTT] assay, colony forming unit/mL counting, biofilm-related gene expression) and qualitative analysis (light microscopy and scanning electron microscopy). Result: Both biofilm-biomass and viable cells were significantly reduced in the presence of CC. Scanning electron microscopy imaging confirmed this inhibition capacity, demonstrating morphology alteration of C. albicans, along with reduced microcolonies of S. mutans in the biofilm mass. This finding was related to the transcription level of selected biofilm-associated genes, expressed either by C. albicans or S. mutans. Based on qPCR results, CC could interfere with the transition of C. albicans yeast form to the hyphal form, while it suppressed insoluble glucan production by S. mutans. G2 derived from Mojokerto MCEO showed the greatest inhibition activity on the relationship between these cross-kingdom oral microorganisms (p < 0.05). Conclusion: In general, all CC formulas showed biofilm inhibition capacity. Candy derived from Mojokerto MCEO showed the greatest capacity to maintain the yeast form of C. albicans and to inhibit extracellular polysaccharide production by S. mutans. Therefore, the development of dual-species biofilms can be impaired effectively by the CC tested.

Keywords: Cajuputs candy; Candida albicans; Streptococcus mutans; caries; essential oil; mixed biofilm.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Biofilms
Candida albicans
Candy
Indonesia
Melaleuca*
Streptococcus mutans*

Grants and funding

This study was funded by Directorate General of Resources for Science, Technology, and Higher Education, Ministry of Research, Technology and Higher Education, The Republic of Indonesia, through Program Pendidikan Magister menuju Doktor untuk Sarjana Unggul (PMDSU) 2018.