Efecto del aceite esencial de Chrysactinia mexicana A. Gray sobre aislados clínicos de Candida glabrata
DOI:
https://doi.org/10.18633/biotecnia.v23i1.1265Palabras clave:
S. cerevisiae, Fungicida, Piperitona, Asteraceae, MicrodiluciónResumen
El objetivo del trabajo fue evaluar el efecto del aceite esencial Chrysactinia mexicana A. Gray en aislados clínicos de C. glabrata. Se obtuvo aceite esencial por arrastre de vapor de las flores, hojas y ramas secundarias de C. mexicana. Se realizó cromatografía de gases y espectrometría de masas para conocer la composición del aceite. Se hicieron ensayos de microdilución en fase logarítmica y fase estacionaria con Saccharomyces cerevisiae y aislados clínicos de C. glabrata para determinar la Concentración Mínima Inhibitoria (CMI) en presencia del aceite esencial. Los principales compuestos del aceite esencial fueron la piperitona (29.57 %), eucaliptol (26.86 %), a-terpineol (14.65 %), delta-3-careno (12.37 %) y linalool (3.56 %). Se determinaron las CMI del aceite esencial, para las cinco cepas utilizadas en las dos fases de crecimiento, siendo menor la CMI para S. cerevisiae que para los diferentes aislados clínicos de C. glabrata. El aceite esencial de C. mexicana tiene efecto fungicida en S. cerevisiae y los aislados clínicos de C. glabrata.
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