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

Vulvovaginal candidiasis (VVC), a condition predominantly caused by <i>Candida albicans</i>, 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 <i>Lactobacillus</i> species, as a potential VVC treatment. Using a BALB/c mouse model of <i>C. albicans</i> 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 <i>Lactobacillus</i> species while suppressing <i>C. albicans</i> 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.