Evaluación in vitro de la Actividad Antifúngica de los Alcaloides del Agua de Cocción del Proceso de Desamargado del Chocho (Lupinus mutabilis Sweet)

Abstract

In the Food Microbiology laboratory of the Faculty of Sciences of the Polytechnic School of Chimborazo, the antifungal activity of the freeze-dried cooking and hydration waters from the Lupinus mutabilis Sweet (chocho) debittering process against Candida albicans ATCC 10231, Mycrosporum canis ATCC 10214 and Trichophyton rubrum ATCC 22402 was determined "in vitro"; The research is focused on reducing environmental pollution by using the alkaloids present in water, which cause the death of plant species in the place where they are discharged due to their high toxicity. It was financed by INIAP and SENACYT; when analyzing the freeze-dried products, the antifungal activity was determined using the techniques of Mitscher et al. and dilution in agar with spore suspension. The waters at concentrations of 1,000 µg/mL; 100 µg/mL and 10 µg/mL did not show activity against Candida albicans because of their abundant growth density. The percentage of growth of Mycrosporum canis was greater than 25%, resulting in a negative inhibition for the concentrations of 1,000 µg/mL; 100 µg/mL and 10 µg/mL of the lyophilized products tested; Trichophyton rubrum was also not inhibited. After the study carried out, the hypothesis was rejected because the alkaloids of the water from the debittering process did not present antifungal activity in the different concentrations tested on the pathogenic agents. Therefore, it is recommended to investigate new ways of extraction to obtain purer alkaloids.