Antifungal Activity of Natural Sugar Substitutes against Candida albicans – An In vitro Study

Abstract

Abstract Background: Candida is the most common opportunistic infection in the human body. Candidiasis is usually diagnosed late. The impact of antimicrobial resistance has shifted the research focus to ethnopharmacology and ethnomedicine. Sugars are a universal component of our food supply. Sugar is largely seen as an unhealthy component of the diet that should not be consumed because of the diseases associated with it. The natural sugar substitutes may include honey, palm sugar, palm jaggery, maple syrup, date sugar, coconut sugar, and licorice. This study was conducted to explore the antifungal property of these natural substitutes of sugar. Methodology: The study was an in vitro study. The products were obtained from the local market and 100% saturated concentrations of the natural sugar substitutes were prepared. Candida albicans was isolated from a confirmed case of denture candidiasis. The fungi were cultured following confirmatory tests. Agar well diffusion assay was done on Sabouraud’s dextrose agar to assess the antifungal activity and minimum inhibitory concentration was assessed using the serial tube dilution technique. Results: It is observed that date sugar, honey, maple syrup, and nystatin (positive control) showed zones of inhibitions of (in millimeters, expressed as mean ± standard deviation), 5.25 ± 0.38, 7.83 ± 0.30, 10.25 ± 0.13, and 15.62 ± 0.44, respectively. Date sugar and honey were sensitive only at 100% concentration and maple syrup was sensitive till 50% concentration. Conclusion: Antifungal activity was demonstrated by date sugar, maple syrup, and honey. No zone of inhibition was observed with palm sugar, palm jaggery, and coconut sugar.