Influence of Lactobacillus in expression of virulence factors of Candida albicans

• Grant number: 13/04411-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2013
• End date: June 30, 2015
• Field of knowledge: Biological Sciences - Microbiology - Biology and Physiology of Microorganisms
• Principal Investigator: Mariella Vieira Pereira Leão
• Grantee: Valéria Mara Cortez Alves de Oliveira
• Host Institution: Instituto Básico de Biociências (IBB). Universidade de Taubaté (UNITAU). Taubaté , SP, Brazil

Abstract

Opportunistic mycoses are caused by fungi of low virulence that become pathogenic when they find a favorable environment for their development. Of the various opportunistic fungi highlights the genus Candida, which has virulence factors as the presence of adhesins, production of enzymes, dimorphism, biofilm formation, filament formation, among others. It has been observed reduction in episodes of Candida infections caused by the ingestion of foods enriched with probiotic bacteria, demonstrating that the interaction of these microorganisms can have a beneficial effect on the host. Thus, the present work aims to study the interaction with Lactobacillus rhamnosus is able to interfere with the expression of virulence factors of Candida albicans. For this, the microorganisms are cultured in a biofilm 24, 48 and 72 hours. Thereafter, the expression of the major virulence factors will be investigated in Candida strains isolated from biofilms. The filamentation will be investigated after growth in serum from rabbits and observing the formation of germ tubes. Biofilm formation is checked after growth in microtiter plates for 24 hours and observing the percentage transmittance spectrophotometer. The production of proteinase, phospholipase and hemolysin be observed in suitable media for production of these enzymes and the hydrophobicity will be examined with the aid of xylene. The results will be compared to virulence factors expressed by strains grown in biofilms in the absence of lactobacilli. (AU)