Frontiers in pharmacology · 2026
Antifungal and anti-virulence activities of cinnamon, thyme, and clove essential oils against Candida species.
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Ahaik Islam, Nunez-Rodriguez Juan Carlos, Abelló-Cros Sònia, Yanes Oscar, Bouhdid Samira, Gabaldón Toni
Аннотация
BACKGROUND: Candida species are major opportunistic pathogens, with Candida albicans being the most frequent cause of candidiasis. However, increasing rates of non-albicans infections and antifungal resistance bring an urgent need for new therapeutics. Essential oils (EOs) have gained attention due to their potential to inhibit fungal growth and virulence.
METHODS: The chemical composition of cinnamon, thyme and clove EOs was analyzed by gas chromatography-mass spectrometry (GC-MS). Antifungal activity was evaluated against eighteen Candida strains representing nine species, including multidrug-resistant isolates. Minimum inhibitory concentrations (MICs) were determined. The two most active EOs were further assessed for their effects on germ tube formation and protease production, two key virulence traits.
RESULTS: GC-MS identified cinnamaldehyde, thymol and eugenol as the dominant components of cinnamon, thyme and clove EOs, respectively (> 70% relative abundance). All EOs displayed antifungal activity, with cinnamon and thyme being the most potent. Both oils showed increased activity against multidrug-resistant strains of Candida parapsilosis and Nakaseomyces glabratus compared with their susceptible parentals, suggesting they may target resistance trade-offs. All five clades of Candidozyma auris displayed low MICs for cinnamon EO (0.002-0.008% v/v), indicating high susceptibility. Cinnamon EO reduced germ tube formation in C. albicans from 97% to 12% at MIC/2, while thyme EO completely inhibited germ tube formation and induced pseudohyphae. Protease production was totally suppressed in C. auris clades II and III at MIC/2 thyme EO.
CONCLUSION: These results highlight the strong dual activity of EOs, supporting further exploration of their potential as complementary therapeutic options against Candida infections.
METHODS: The chemical composition of cinnamon, thyme and clove EOs was analyzed by gas chromatography-mass spectrometry (GC-MS). Antifungal activity was evaluated against eighteen Candida strains representing nine species, including multidrug-resistant isolates. Minimum inhibitory concentrations (MICs) were determined. The two most active EOs were further assessed for their effects on germ tube formation and protease production, two key virulence traits.
RESULTS: GC-MS identified cinnamaldehyde, thymol and eugenol as the dominant components of cinnamon, thyme and clove EOs, respectively (> 70% relative abundance). All EOs displayed antifungal activity, with cinnamon and thyme being the most potent. Both oils showed increased activity against multidrug-resistant strains of Candida parapsilosis and Nakaseomyces glabratus compared with their susceptible parentals, suggesting they may target resistance trade-offs. All five clades of Candidozyma auris displayed low MICs for cinnamon EO (0.002-0.008% v/v), indicating high susceptibility. Cinnamon EO reduced germ tube formation in C. albicans from 97% to 12% at MIC/2, while thyme EO completely inhibited germ tube formation and induced pseudohyphae. Protease production was totally suppressed in C. auris clades II and III at MIC/2 thyme EO.
CONCLUSION: These results highlight the strong dual activity of EOs, supporting further exploration of their potential as complementary therapeutic options against Candida infections.