TABLE 1.
Inactivation of C. albicans by medium-chain fatty acids after 10-min incubation at 37°C
| Fatty acid | Concn (mM)b | No. (log10 CFU/ml) of viable yeast cellsa
|
||
|---|---|---|---|---|
| Ic | II | III | ||
| Capric acid (10:0)f | 10 | ≤2.00 ± NAde | ≤2.00 ± NA | ≤2.00 ± NA |
| 5 | 8.07 ± 0.42g | 8.20 ± 0.27 | 8.03 ± 0.38 | |
| 2.5 | 8.73 ± 0.06 | 8.57 ± 0.06 | 8.47 ± 0.15 | |
| Lauric acid (12:0) | 10 | 2.47 ± 0.31h | 4.00 ± 0.60h | 4.27 ± 0.65h |
| 5 | 6.47 ± 0.06h | 6.50 ± 0.36h | 6.87 ± 0.50h | |
| 2.5 | 8.67 ± 0.06 | 8.37 ± 0.06 | 8.40 ± 0.10 | |
| Control | 8.75 ± 0.11 | 8.68 ± 0.10 | 8.62 ± 0.13 | |
| 1% ethanol | 8.70 ± 0.00 | 8.70 ± 0.10 | 8.60 ± 0.10 | |
a
Mean (± standard deviation) of at least three determinations.
b
Final concentration of fatty acids.
c
Strains are defined in the text.
d
≤ Indicates that no colonies were detectable in 100 μl of the 10−1 dilution, which was the lowest dilution tested.
e
NA, not available.
f
Number of carbon atoms/number of double bonds.
g
The same results were obtained for lipids diluted in broth containing either 1 or 0.5% ethanol.
h
Significantly different from control (P < 0.01).