Antifungal properties of hypericin, hypericin tetrasulphonic acid and fagopyrin on pathogenic fungi and spoilage yeasts

Figures & data

Table 1. Minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of hypericin, hypericin + S and fagopyrin against pathogenic fungi.

	Hypericin		Hypericin + S		Fagopyrin
Microorganisms	MIC (μg/mL)	MFC (μg/mL)	MIC (μg/mL)	MFC (μg/mL)	MIC (μg/mL)	MFC (μg/mL)
Candida albicans	11.7	11.7	750	750	11.7	11.7
Exophiala dermatitidis	0.18	0.73	0.18	46.9	11.7	11.7
Microsporum canis	11.7	187.5	2.93	11.7	11.7	46.9
Fusarium oxysporum	46.9	187.5	750	750	–	–
Trichophyton rubrum	2.93	46.9	750	750	46.9	46.9

Table 2. Minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of hypericin and hypericin + S against food spoilage yeasts.

	Hypericin		Hypericin + S
Microorganisms	MIC (μg/mL)	MFC (μg/mL)	MIC (μg/mL)	MFC (μg/mL)
Pichia fermentans	2.93	2.93	11.7	46.9
Kluyveromyces marxianus	46.9	46.9	0.73	11.7
Saccharomyces cerevisiae	0.18	2.93	0.011	0.046