| Abstract: | An attempt was made to isolate and identify Streptococcus faecalis products responsible for the inhibition of mycelial transformation of Candida albicans. Five of streptococcal strains which 48 h broth culture supernatants run at 37 degrees C inhibited the most transformation of Candida albicans from yeast phase to mycelial phage. The strains were cultivated for 48 h in Tryptic Soy Broth at 37 degrees C, centrifuged and culture supernatants sterilised by means of filtration on millipore membranes of 0.4 micron diameter. After multistep purification of supernatants filtration on Diaflo PM 10 ultrafiltration membranes, Sephadex G 25, polyacrylamide gel electrophoresis) a homogenous, active fraction was obtained containing peptides of molecular weight around 6,000 Da. The peptides lost ability to induce mycelial transformation of C. albicans after heating at 100 degrees C for 10 min. Significant inhibition of morphological transformation of fungal cells was seen at the preparation concentration of 0.12 microgram/ml. |
