Microbial Cell Factories The fermentation broth of Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus jensenii vaginal infection of Candida albicans in mice

Abstract

Abstract Background Vulvovaginal candidiasis (VVC) impacts millions of women globally, adversely affecting their quality of life. The primary cause of VVC is Candida albicans. Imidazole antifungals have been widely utilized in clinical settings for the treatment of VVC. However, these medications are associated with various side effects, including gastrointestinal discomfort, rash, and liver toxicity. Moreover, the emerging challenge of C. albicans developing resistance to azole drugs necessitates the development of new therapies for VVC. Results The main objective of this study was to assess the effect of the VAGINNE, the fermentation broth derived from Lactobacillus crispatus, L. gasseri, and L. jensenii, on VVC. The VVC model induced by C. albicans infection was successfully established in BALB/c mice. Following VAGINNE treatment, the colony-forming unit (CFU) of vaginal lavage was quantified through plating. The extent of the infection and inflammatory response was evaluated using hematoxylin-eosin (H&E) staining and enzyme-linked immunosorbent assay (ELISA), respectively. The fermentation broth of L. crispatus, L. gasseri, and L. jensenii exhibited inhibitory effects on the proliferation of C. albicans and the associated inflammatory response. Additionally, it demonstrated a potentially beneficial effects on the growth of Lactobacillus species. Conclusion These findings highlight the potential utility of the fermentation broth derived from these Lactobacillus strains as an antifungal agent for the treatment of VVC.