Effect of Mongolian Herbal Tea on Growth of Candida albicans

Abstract

Candida albicans, one of the main pathogens in the oral cavity, is involved in the development of oral candidiasis. Various components of tea, and especially polyphenols, are believed to be effective against the growth of yeast or bacteria. The purpose of this study was to investigate the effect of polyphenols in Mongolian herbal tea on growth of C. albicans. Tea extract was prepared from Mongolian herbal tea and diluted with distilled water (DW) at concentrations of 10, 20, 30, 40, or 50%. Distilled water was used as the control. Acidification of the medium was determined by measuring its pH; the presence of polyphenols by the Folin-Ciocalteau colorimetric method; and growth of C. albicans by absorbance at a wavelength of 630 nm at 0-, 6-, 12-, and 24-hr intervals. The pH of the medium was 5.2 to 5.27 in all experimental groups compared with 7.1 in the control group. Polyphenols were present in all experimental groups, and at significantly higher levels than in the control group. Growth of C. albicans showed a significant and time-dependent increase in the control and all experimental groups. Growth of C. albicans in all the experimental groups was higher than that in the control group. These results suggest that Mongolian herbal tea promotes the growth of C. albicans, despite the presence of polyphenols.