Research Topic: synergistic interactions

Inhibitory and synergistic effects of volatile organic compounds from bat caves against Pseudogymnoascus destructans in vitro

Researchers discovered that two natural compounds found in bat cave environments—isovaleric acid and ethyl methyl carbonate—can effectively kill the fungus that causes white-nose syndrome in bats. When used together, these compounds work even better than alone, disrupting the fungus’s cell membranes, causing it to produce too many reactive molecules (free radicals), and triggering cell death. This discovery offers hope for developing new treatments to protect bat populations that have been devastated by this disease in North America.

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Investigation of the antifungal activity of panobinostat, tamoxifen, and miltefosine alone and in combination with some conventional antifungal drugs against fluconazole-resistant Candida species

Researchers tested whether three cancer drugs (panobinostat, tamoxifen, and miltefosine) could enhance the effectiveness of common antifungal medications against drug-resistant yeast infections. When combined with antifungals, some of these cancer drugs showed promise in killing resistant Candida species, though the effectiveness varied depending on which type of yeast was being treated. These findings suggest that combination therapies using already-approved drugs could help treat difficult fungal infections in cancer patients.

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Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces

Researchers found that two nucleoside compounds (ddA and FdCyd) can effectively kill harmful bacteria like Vibrio and Salmonella that form slimy biofilms on seafood and food preparation surfaces. These compounds work by damaging bacterial cell membranes and preventing bacteria from communicating with each other. When combined with a food additive already used in the meat industry, these nucleosides become even more effective at much lower doses, potentially making food safer while reducing residual chemical effects.

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