Table 4. Effects of salt on MICs of Hst 5, P113, di-18Hc and hybrid peptides against Candida strains.

	MICs (μg/ml)
NaCl Conc (mM)	C. albicans SC5413	C. albicans CCARM14020	C. albicans CCARM 14021	C. albicans CCARM 14022	C. guilliermondi CCARM 14018	C. guilliermondi CCARM 14019
Hst 5
0	8–16	8–16	4–8	8–16	1–2	2–4
150	32<	32<	32<	32<	32<	32<
P113
0	4–8	4–8	4–8	8–16	0.5–1	0.5–1
150	32<	32<	32<	32<	32<	32<
HHP1
0	2–4	2–4	2–4	4–8	1–2	1–2
150	32<	32<	32<	32<	32<	8–16
di-PH2
0	1–2	1–2	1–2	2–4	0.5–1	0.5–1
150	32<	32<	32<	32<	32<	1–2
di-WP2
0	2–4	4–8	4–8	4–8	2–4	4–8
150	8–16	16–32	8–16	16–32	2–4	4–8
di-18Hc
0	2–4	2–4	2–4	2–4	2–4	4–8
150	16–32	16–32	16–32	16–32	4–8	4–8