Dual Mechanisms of Action: Anti-Candida and Anti-Inflammatory Potential of Lactobacillus Fermentation Broth in Treating Vulvovaginal Candidiasis

Abstract

Vulvovaginal candidiasis (VVC), a condition predominantly caused by Candida albicans, affects millions of women worldwide, prompting the need for alternative treatments due to the side effects and increasing resistance associated with conventional imidazole antifungals. This study investigated VAGINNE®, a novel fermentation broth derived from Lactobacillus species, as a potential VVC treatment. Using a BALB/c mouse model of C. albicans infection, we evaluated VAGINNE®’s effects on vaginal microbiome composition, inflammatory markers, and tissue integrity. Our findings revealed that VAGINNE® treatment enhanced the growth of beneficial Lactobacillus species while suppressing C. albicans proliferation, leading to a more balanced vaginal microbiome. Additionally, VAGINNE® significantly reduced pro-inflammatory cytokines (IL-17A, IL-22, IL-23) in vaginal tissues and systemic inflammatory markers (IL-6, IL-1β) in plasma. Histological analysis showed minimal fungal invasion and preserved vaginal epithelial integrity in VAGINNE®-treated mice compared to untreated controls. These results suggest that VAGINNE® could serve as an effective anti-Candida and anti-inflammatory agent for managing VVC, offering a promising alternative to traditional antifungal treatments. By promoting a healthy vaginal microbiome, reducing inflammation, and maintaining tissue health, this probiotic-based approach presents a novel strategy for addressing VVC, particularly in cases of drug resistance or adverse reactions to standard therapies. This study underscores the potential of microbiome-modulating strategies in managing vaginal infections, paving the way for more targeted and side-effect-free VVC treatments.