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Antifungal efficacy of caffeic acid and nano-caffeic acid particles against candidiasis: an in vitro study

Summary

Researchers developed a nano-particle form of caffeic acid, a natural compound found in coffee and tea, to treat oral yeast infections (candidiasis). The nano-version showed better antifungal activity than regular caffeic acid, though not as strong as prescription antifungal drugs. Since it comes from plants with fewer side effects, it could offer an alternative treatment option for patients with candidiasis.

Background

Candidiasis is the most common oral fungal infection with increasing resistance to conventional antifungals like nystatin and azole derivatives. Natural substances such as caffeic acid have demonstrated antifungal properties with fewer adverse effects. Nanotechnology offers potential to enhance the therapeutic properties of natural compounds.

Objective

This study investigated the antifungal efficacy of caffeic acid and nano-caffeic acid particles against Candida species isolated from candidiasis patients. The study aimed to compare the effectiveness of these compounds with conventional antifungals and evaluate the physicochemical characteristics of nano-formulations.

Results

The optimal niosomal formulation (Caffeosome 5) achieved 271.83 nm particle size, 42.34% encapsulation efficiency, and −5.58 mV zeta potential. Nano-caffeic acid demonstrated significantly improved antifungal activity (MIC 2-128 μg/mL) compared to pure caffeic acid (MIC 64-128 μg/mL), though less effective than nystatin and fluconazole. MIC values showed species-specific variability with C. albicans displaying relatively high MICs.

Conclusion

Nano-caffeic acid formulation showed enhanced antifungal efficacy compared to pure caffeic acid against Candida species. While nystatin and fluconazole remained more potent, nano-caffeic acid represents a promising herbal alternative with fewer side effects. This in vitro study provides foundation for future ex vivo and in vivo investigations.
  • Published in:Journal of Oral Microbiology,
  • Study Type:In vitro experimental study,
  • Source: 10.1080/20002297.2025.2564690, PMID: 41069704
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