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EFFECTS OF SODIUM CAPRYLATE ON CANDIDA ALBICANS II.

Influence of Various Concentrations on Biochemical Changes¹

^a Department of Bacteriology, University of Georgia, Athens, Georgia

ABSTRACT

PAYNE, W. J. (University of Georgia, Athens) AND E. R. BANNISTER. Effects of sodium caprylate on Candida albicans. II. Influence of various concentrations on biochemical changes. J. Bacteriol. 86:558–562. 1963.—Suspending resting cells of Candida albicans in buffered solutions of 0.1 M sodium caprylate resulted in leakage of K⁺, protein, ribonucleic acid (RNA), and carbohydrate (including glucose) but not of deoxyribonucleic acid (DNA) or sterol. In 0.025 M caprylate, the yeast leaked carbohydrate but not any of the other metabolites, whereas at 2.5 x 10^–3M or in buffer alone there was no significant leakage. Inclusion of 2.5 x 10^–3M sodium caprylate in Sabouraud dextrose broth cultures, however, suppressed growth greatly. Assays of relative protein, RNA, and DNA contents of dried cells taken from the suppressed cultures revealed changes in the rates of production of each from those of untreated cultures.

¹ A preliminary account of this work was presented at the 63rd Annual Meeting of the American Society for Microbiology, Cleveland, Ohio, 5 to 9 May 1963.