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| Review on Antifungal Possibility of Locally Processed Brown Sugar With Comparative Physicochemical Selections of Honey As Standard Against Candida Albicans. |
Olabimtan Olabode.H, Bhattacharjee Rahul, Basu Asmita, Batari Musa.L, Aronimo Samuel.B & Opeyemi Adegboyo
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Abstract:
In recent years, fungal infections have become a serious health problem. Candida albicans as a case study are considered as the fourth most common isolates associated with approximately 40% mortality in bloodstream infections among hospitalized patients. Due to various limitations of classical antifungals used currently, such as limited kinds of drugs, inevitable toxicities, and high prices, there is an urgent need to explore new antifungal agents based on novel targets. Selected physicochemical characteristics of honey that has been extensively explored for the treatment of fungal infections over time were reviewed and compared with brown sugar. Parameters such as colour, pH, moisture, ash, viscosity, electrical conductivities, reducing sugar, free acidity, sucrose, total dissolved solids, and hydroxyl methyl furfural were compared. Conclusively, with the similarities of the selected physicochemical parameters (honey and brown sugar), brown sugar specifically might retain the potential of inhibiting the activity of Candida albicans. This will then presented another cheap, readily available and edible source of antifungal biomaterials. Further antifungal studies were recommended.
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