Antifungal Activity and Inhibition Mechanisms of Various Plant Derived Natural Compounds against Yeast Cells

Abstract

Microorganisms develop resistance due to excessive and improper usage ofsynthetic chemicals as antimicrobials which have high toxic effects in foodindustry. Therefore, biological preservatives having antifungal propertiesbegan to take place of toxic chemicals. Essential oils (EOs) derived fromplants which prevents the deterioration of biofilm formed by yeast and prolongsshelf life as protective agents have recently become important in foodindustry. However, there is a significant restriction on the usage of essentialoils due to variations in their content depending on the extraction methods andstorage time. Thus, direct usage of active substances involved in the plantextracts may be preferred for industrial production. On the other hand,knowledge about antifungal mechanisms of substance is an important factor todetermine the areas where the components can be used effectively. Cell membranehas a vital role because of providing cellular integrity and homeostasis andcarrying out molecular transport. Antifungal agents have activity at very lowconcentrations via disrupting cell membrane integrity. They can be used forpreservation of foods, as well as for additives which are not toxic, anddecreasing contamination and biofilm formation via coatings in food industry. Since, EOs can be used as food preservatives andpharmaceutical agents, it is very important to understand their mode of actionand their main target sites in the cell. Thus this research not only opens newperspectives to understand antifungal activity mechanisms of EOs, but also helpwiden their use.