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Re: Which sugars can candida use?
windupbird Views: 19,027
Published: 12 years ago
This is a reply to # 1,556,646

Re: Which sugars can candida use?

"The effects of xylitol were the same on all three strains of C albicans tested. Increasing concentrations of xylitol in glucose medium slightly decreased the maximum cell yields after 72 hours of incubation (Illustration a, c). However, the growth rate of C albicans in the presence of 5%
xylitol and 0.2% glucose was similar to that in glucose alone (c). The growth in xylitol alone was slow (c) and the maximum cell yield after 72 hours slightly decreased with increasing concentrations of xylitol (b) The addition of 0.2% glucose enhanced the growth rate."

I can live with this. It sucks that it doesn't actually kill the the yeast, but as long as the candida can't use the Xylitol to its advantage and the oligosaccharides are down there getting fermented by the beneficial bacteria and re-acidifying my gut (all very different to a petri dish or the mouth), then I'll be happy with the purchase. I've ordered Stevia as well. I take it you've heard good things about it if you've ordered some yourself?

I based my purchase of Xylitol on this study:

But just now found this:

"SUMMARY. The effects of dietary carbohydrates on the adherence of
Candida albicans to HeLa epithelial monolayers and buccal epithelial cells were compared by two assay systems. Candida prehcubated in O- ~Mgl,u cose, sucrose, galactose, xylitol or maltose medium produced a significant enhancement in adhesion to both types of epithelial cells. Maltose was the most effective Sugar and glucose the least effective in promoting adhesion, while lactose had no significant effect. A clinical isolate of C. albicans demonstrated a greater overall enhancement in adhesion from preincubation with glucose, sucrose and maltose, when compared with a reference laboratory strain of Candida. These results imply that exogenous or endogenous carbon sources may affect the oral and vaginal carriage of C. albicans, by modifying their adhesive properties."

"Maltose and xylitol induced maximal candidal adhesion to HeLa and buccal epithelial cells compared with that induced by the other tested sugars."

Of course stimulating adhesion isn't the same as stimulating growth, but this doesn't sound good.

From the same study - confirmation that yeast can't metabolise lactose (at least not directly):

"Lactose is the second most common dietary Sugar consumed in the western world(Page and Friend, 1975), and it does not appear to influence the adhesion of Candida to epithelial surfaces, at least in vitro. A possible reason for this result is the inability of C. albicans to metabolise lactose. However, C. albicans incubated in galactose, which it ferments, elicited a significant twofold increase in adhesion and Douglas, Houston and McCourtie (198 1) have obtained similar results with galactose-grown C. albicans exposed to acrylic surfaces and epithelial cells."

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