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Pistacia terebinthus MEYVESİ: GIDA BOZULMASINI ÖNLEMEK İÇİN BİR ALTERNATİF

Yıl 2024, Cilt: 13 Sayı: 1, 23 - 30, 30.01.2024
https://doi.org/10.18036/estubtdc.1289435

Öz

The aim of this work was to investigate the usage possibilities of P. terebinthus fruit, which has a limited usage area, in the food industry. Antimicrobial activity of hexane extract obtained from P. terebinthus fruits from Adıyaman (Turkey) was determined by disc diffusion and micro-dilution assays against test microorganisms. In addition, the antibacterial activity of the extract on Escherichia coli O157:H7, one of the most important food-borne pathogens, was determined by viable cell count using a macro-dilution assay. The potential for use of the extract with probiotic candidate lactic acid bacteria (LAB) strains was also investigated. The hexane extract presented antimicrobial activity against all the tested microorganisms, with good inhibition zone diameters between 10.51 mm and 18.02 mm. MIC and MFC or MBC values of P. terebinthus fruit extract were determined as 5-80 µg/µL against all tested microorganisms. The lowest MIC and MBC values (5 µg/µL) of the extract were obtained against E. coli O157:H7. Macro-dilution assay results indicated that the P. terebinthus extract at various concentrations (5-10-20 mg/mL) inhibited the growth of E. coli O157:H7 more than the control group after all of the incubation hours. No viable E. coli O157:H7 cells were detected after 48 hours at all concentrations. The extract showed low antimicrobial activity, and relatively high bactericidal concentration on probiotic candidate LAB strains. This shows that P. terebinthus hexane extract at appropriate concentrations can be used together with probiotic strains as a natural preservative and biopreservative to prevent food spoilage and extend shelf life.

Proje Numarası

2019/022

Kaynakça

  • [1] Özçelik MM. Some functional foods of plant origin. Biyoloji Bilimleri Araştırma Dergisi 2016; 9(1): 57-68.
  • [2] Dalgıç L, Sermet OS, Özkan G. Effect of Roasting Temperatures on Quality Parameters of Turpentine Oil. Academic Food Journal/Akademik GIDA 2011; 9(3): 26-36.
  • [3] Giner-Larza EM, Máñez S, Giner-Pons RM, Recio MC, Rı́os JL. On the anti-inflammatory and anti-phospholipase A2 activity of extracts from lanostane-rich species. Journal of Ethnopharmacology 2000; 73(1-2): 61-69.
  • [4] Iauk L, Ragusa S, Rapisarda A, Franco S, Nicolosi VM. In vitro antimicrobial activity of Pistacia lentiscus L. extracts: preliminary report. Journal of Chemotherapy 1996; 8(3): 207-209.
  • [5] Topçu G, Ay M, Bilici A, Sarıkürkcü C, Öztürk M, Ulubelen A. A new flavone from antioxidant extracts of Pistacia terebinthus. Food Chemistry 2007; 103(3): 816-822.
  • [6] Matthäus B, Özcan MM. Quantitation of Fatty Acids, Sterols, and Tocopherols in Turpentine (Pistacia terebinthus Chia) Growing Wild in Turkey. Journal of Agricultural and Food Chemistry 2006; 54(20): 7667-7671.
  • [7] World Health Organization. Global report on traditional and complementary medicine. Geneva: World Health Organization. 2019.
  • [8] Shah MA, Mir SA. Plant extracts as food preservatives. Plant Extracts: Applications in the food industry. Chapter 6. 2022; 127-141.
  • [9] Tran VT, Nguyen TB, Nguyen HC, Do NHN, Le PK. Recent applications of natural bioactive compounds from Piper betle (L.) leaves in food preservation. Food Control 2023; 154: 110026.
  • [10] Aygün A, Gülbağça F, Nas MS, Alma MH, Çalımlı MH, Ustaoglu B, Altunoglu YC, Baloglu MC, Cellat K, Sen F. Biological synthesis of silver nanoparticles using Rheum ribes and evaluation of their anticarcinogenic and antimicrobial potential: A novel approach in phytonanotechnology. Journal of Pharmacuetical and Biomedical Analysis 2020; 179:113012.
  • [11] Oliveira M, Ferreira V, Magalhaes R, Teixeira P. Biocontrol strategies for Mediterranean- style fermented sausages. Food Research International 2018; 103: 438–449.
  • [12] Azizi F, Habibi Najafi MB, Edalatian Dovom MR. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express 2017; 7(1): 176.
  • [13] Jabbari V, Khiabani MS, Mokarram RR, Hassanzadeh AM, Ahmadi E, Gharenaghadeh S, Karimi N, Kafil HS. Lactobacillus plantarum as a probiotic potential from Kouzeh cheese (traditional Iranian cheese) and its antimicrobial activity. Probiotics and Antimicrobial Proteins 2017; 9(2): 189–193.
  • [14] Gerez CL, Torres MJ, De Valdez GF, Rollán G. Control of spoilage fungi by lactic acid bacteria. Biological Control 2013; 64(3): 231-237.
  • [15] Asan-Ozusaglam M, Gunyakti A. Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects. Food Science and Biotechnology 2019; 28(2): 501–509.
  • [16] Asan-Ozusaglam M, Gunyakti A. A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10. Acta Alimentaria 2021; 50(1): 13–21.
  • [17] Asan-Ozusaglam M, Gunyakti A. Investigation of a new Lactobacillus delbrueckii strain from human milk as a probiotic candidate. Journal of Food Safety and Food Quality 2022; 73(2): 58-66.
  • [18] Murray PR, Baron EJ, Jorgensen JH, Landry ML, Pfaller MA. Manual of Clinical Microbiology. 9th ed. Volume 2: ASM press, 2007.
  • [19] Chandrasekaran M, Venkatesalu V. Antibacterial and antifungal activity of Syzygium jambolanum seeds. Journal of Ethnopharmacology 2004; 91(1): 105-108.
  • [20] Sousa A, Ferreira ICFR, Calhelha R, Andrade PB, Valentão P, Seabra R, Estevinho L, Bento A, Pereira JA. Phenolics and antimicrobial activity of traditional stoned table olives ‘alcaparra’. Bioorganic & Medicinal Chemistry 2016; 14(24): 8533-8538.
  • [21] Hacıbekiroğlu I, Köseoğlu Yılmaz P, Haşimi N, Kılınç E, Tolan V, Kolak U. In vitro biological activities and fatty acid profiles of Pistacia terebinthus fruits and Pistacia khinjuk seeds. Natural Product Research 2015; 29(5): 444-446.
  • [22] Durak MZ, Uçak G. Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. Extracts. Turkish Journal of Agriculture and Forestry 2015; 39(1): 10-19.
  • [23] Doğan C., Determination of menengiç and some nuts husk’s antimicrobial and antioxidant properties and use in fruit yogurt productions. Ph.D. Thesis, Harran University Institute of Natural and Applied Sciences Department of Food Engineering, Şanlıurfa, Türkiye, 2016.
  • [24] Pereira AP, Ferreira ICFR, Marcelino F, Valentão P, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. cv. Cobrançosa) leaves. Molecules 2007; 12:1153-1162.
  • [25] Riley LW, Remis RS, Helgerson SD, McGee HB, Wells JG, Davis BR, Hebert RJ, Olcott ES, Johnson LM, Hargrett NT, et al,. Hemorrhagic colitis associated with a rare Escherichia coli serotype. New England Journal of Medicine 1983; 308(12): 681-685.
  • [26] Dhifi W, Mnif W, Ouerhani B, Ghrissi K. Chemical composition and antibacterial activity of essential oil from the seeds of Pistacia terebinthus grown in Tunisia. Journal of Essential Oil Bearing Plants 2012; 15(4): 582-588.
  • [27] Poyrazoğlu Çoban E, Bıyık HH, Törün B. Investigation of Antimicrobial Effects in Different Solvents of Pistacia terebenthus L. Fruits Collected from Aydın. Journal of Applied Biological Sciences 2017; 11 (3): 20-22.
  • [28] Nazim B, Houssem F, Ismail B, Yassine M, Derouicha M. Antimicrobial Activity of Leaf, Fruit, and Gall Extract of Pistacia terebinthus Growing in Tessala. Current Perspectives on Medicinal and Aromatic Plants 2021; 4(2): 87-92.
  • [29] Anandharaj M, Sivasankari B. Isolation of potential probiotic Lactobacillus oris HMI68 from mother's milk with cholesterol-reducing property. Journal of Bioscience and Bioengineering 2014; 118(2): 153-159.

Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE

Yıl 2024, Cilt: 13 Sayı: 1, 23 - 30, 30.01.2024
https://doi.org/10.18036/estubtdc.1289435

Öz

The aim of this work was to investigate the usage possibilities of P. terebinthus fruit, which has a limited usage area, in the food industry. Antimicrobial activity of hexane extract obtained from P. terebinthus fruits from Adıyaman (Turkey) was determined by disc diffusion and micro-dilution assays against test microorganisms. In addition, the antibacterial activity of the extract on Escherichia coli O157:H7, one of the most important food-borne pathogens, was determined by viable cell count using a macro-dilution assay. The potential for use of the extract with probiotic candidate lactic acid bacteria (LAB) strains was also investigated. The hexane extract presented antimicrobial activity against all the tested microorganisms, with good inhibition zone diameters between 10.51 mm and 18.02 mm. MIC and MFC or MBC values of P. terebinthus fruit extract were determined as 5-80 µg/µL against all tested microorganisms. The lowest MIC and MBC values (5 µg/µL) of the extract were obtained against E. coli O157:H7. Macro-dilution assay results indicated that the P. terebinthus extract at various concentrations (5-10-20 mg/mL) inhibited the growth of E. coli O157:H7 more than the control group after all of the incubation hours. No viable E. coli O157:H7 cells were detected after 48 hours at all concentrations. The extract showed low antimicrobial activity, and relatively high bactericidal concentration on probiotic candidate LAB strains. This shows that P. terebinthus hexane extract at appropriate concentrations can be used together with probiotic strains as a natural preservative and biopreservative to prevent food spoilage and extend shelf life.

Destekleyen Kurum

Aksaray University

Proje Numarası

2019/022

Teşekkür

This work (Project number 2019/022) was supported by Research Fund of Aksaray University. I would like to thank Songul Tacer for her help in the study.

Kaynakça

  • [1] Özçelik MM. Some functional foods of plant origin. Biyoloji Bilimleri Araştırma Dergisi 2016; 9(1): 57-68.
  • [2] Dalgıç L, Sermet OS, Özkan G. Effect of Roasting Temperatures on Quality Parameters of Turpentine Oil. Academic Food Journal/Akademik GIDA 2011; 9(3): 26-36.
  • [3] Giner-Larza EM, Máñez S, Giner-Pons RM, Recio MC, Rı́os JL. On the anti-inflammatory and anti-phospholipase A2 activity of extracts from lanostane-rich species. Journal of Ethnopharmacology 2000; 73(1-2): 61-69.
  • [4] Iauk L, Ragusa S, Rapisarda A, Franco S, Nicolosi VM. In vitro antimicrobial activity of Pistacia lentiscus L. extracts: preliminary report. Journal of Chemotherapy 1996; 8(3): 207-209.
  • [5] Topçu G, Ay M, Bilici A, Sarıkürkcü C, Öztürk M, Ulubelen A. A new flavone from antioxidant extracts of Pistacia terebinthus. Food Chemistry 2007; 103(3): 816-822.
  • [6] Matthäus B, Özcan MM. Quantitation of Fatty Acids, Sterols, and Tocopherols in Turpentine (Pistacia terebinthus Chia) Growing Wild in Turkey. Journal of Agricultural and Food Chemistry 2006; 54(20): 7667-7671.
  • [7] World Health Organization. Global report on traditional and complementary medicine. Geneva: World Health Organization. 2019.
  • [8] Shah MA, Mir SA. Plant extracts as food preservatives. Plant Extracts: Applications in the food industry. Chapter 6. 2022; 127-141.
  • [9] Tran VT, Nguyen TB, Nguyen HC, Do NHN, Le PK. Recent applications of natural bioactive compounds from Piper betle (L.) leaves in food preservation. Food Control 2023; 154: 110026.
  • [10] Aygün A, Gülbağça F, Nas MS, Alma MH, Çalımlı MH, Ustaoglu B, Altunoglu YC, Baloglu MC, Cellat K, Sen F. Biological synthesis of silver nanoparticles using Rheum ribes and evaluation of their anticarcinogenic and antimicrobial potential: A novel approach in phytonanotechnology. Journal of Pharmacuetical and Biomedical Analysis 2020; 179:113012.
  • [11] Oliveira M, Ferreira V, Magalhaes R, Teixeira P. Biocontrol strategies for Mediterranean- style fermented sausages. Food Research International 2018; 103: 438–449.
  • [12] Azizi F, Habibi Najafi MB, Edalatian Dovom MR. The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Express 2017; 7(1): 176.
  • [13] Jabbari V, Khiabani MS, Mokarram RR, Hassanzadeh AM, Ahmadi E, Gharenaghadeh S, Karimi N, Kafil HS. Lactobacillus plantarum as a probiotic potential from Kouzeh cheese (traditional Iranian cheese) and its antimicrobial activity. Probiotics and Antimicrobial Proteins 2017; 9(2): 189–193.
  • [14] Gerez CL, Torres MJ, De Valdez GF, Rollán G. Control of spoilage fungi by lactic acid bacteria. Biological Control 2013; 64(3): 231-237.
  • [15] Asan-Ozusaglam M, Gunyakti A. Lactobacillus fermentum strains from human breast milk with probiotic properties and cholesterol-lowering effects. Food Science and Biotechnology 2019; 28(2): 501–509.
  • [16] Asan-Ozusaglam M, Gunyakti A. A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10. Acta Alimentaria 2021; 50(1): 13–21.
  • [17] Asan-Ozusaglam M, Gunyakti A. Investigation of a new Lactobacillus delbrueckii strain from human milk as a probiotic candidate. Journal of Food Safety and Food Quality 2022; 73(2): 58-66.
  • [18] Murray PR, Baron EJ, Jorgensen JH, Landry ML, Pfaller MA. Manual of Clinical Microbiology. 9th ed. Volume 2: ASM press, 2007.
  • [19] Chandrasekaran M, Venkatesalu V. Antibacterial and antifungal activity of Syzygium jambolanum seeds. Journal of Ethnopharmacology 2004; 91(1): 105-108.
  • [20] Sousa A, Ferreira ICFR, Calhelha R, Andrade PB, Valentão P, Seabra R, Estevinho L, Bento A, Pereira JA. Phenolics and antimicrobial activity of traditional stoned table olives ‘alcaparra’. Bioorganic & Medicinal Chemistry 2016; 14(24): 8533-8538.
  • [21] Hacıbekiroğlu I, Köseoğlu Yılmaz P, Haşimi N, Kılınç E, Tolan V, Kolak U. In vitro biological activities and fatty acid profiles of Pistacia terebinthus fruits and Pistacia khinjuk seeds. Natural Product Research 2015; 29(5): 444-446.
  • [22] Durak MZ, Uçak G. Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. Extracts. Turkish Journal of Agriculture and Forestry 2015; 39(1): 10-19.
  • [23] Doğan C., Determination of menengiç and some nuts husk’s antimicrobial and antioxidant properties and use in fruit yogurt productions. Ph.D. Thesis, Harran University Institute of Natural and Applied Sciences Department of Food Engineering, Şanlıurfa, Türkiye, 2016.
  • [24] Pereira AP, Ferreira ICFR, Marcelino F, Valentão P, Andrade PB, Seabra R, Estevinho L, Bento A, Pereira JA. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. cv. Cobrançosa) leaves. Molecules 2007; 12:1153-1162.
  • [25] Riley LW, Remis RS, Helgerson SD, McGee HB, Wells JG, Davis BR, Hebert RJ, Olcott ES, Johnson LM, Hargrett NT, et al,. Hemorrhagic colitis associated with a rare Escherichia coli serotype. New England Journal of Medicine 1983; 308(12): 681-685.
  • [26] Dhifi W, Mnif W, Ouerhani B, Ghrissi K. Chemical composition and antibacterial activity of essential oil from the seeds of Pistacia terebinthus grown in Tunisia. Journal of Essential Oil Bearing Plants 2012; 15(4): 582-588.
  • [27] Poyrazoğlu Çoban E, Bıyık HH, Törün B. Investigation of Antimicrobial Effects in Different Solvents of Pistacia terebenthus L. Fruits Collected from Aydın. Journal of Applied Biological Sciences 2017; 11 (3): 20-22.
  • [28] Nazim B, Houssem F, Ismail B, Yassine M, Derouicha M. Antimicrobial Activity of Leaf, Fruit, and Gall Extract of Pistacia terebinthus Growing in Tessala. Current Perspectives on Medicinal and Aromatic Plants 2021; 4(2): 87-92.
  • [29] Anandharaj M, Sivasankari B. Isolation of potential probiotic Lactobacillus oris HMI68 from mother's milk with cholesterol-reducing property. Journal of Bioscience and Bioengineering 2014; 118(2): 153-159.
Toplam 29 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm Makaleler
Yazarlar

Meltem Aşan Özüsağlam 0000-0002-3638-1306

Proje Numarası 2019/022
Yayımlanma Tarihi 30 Ocak 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 13 Sayı: 1

Kaynak Göster

APA Aşan Özüsağlam, M. (2024). Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, 13(1), 23-30. https://doi.org/10.18036/estubtdc.1289435
AMA Aşan Özüsağlam M. Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. Ocak 2024;13(1):23-30. doi:10.18036/estubtdc.1289435
Chicago Aşan Özüsağlam, Meltem. “Pistacia Terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE”. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 13, sy. 1 (Ocak 2024): 23-30. https://doi.org/10.18036/estubtdc.1289435.
EndNote Aşan Özüsağlam M (01 Ocak 2024) Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 13 1 23–30.
IEEE M. Aşan Özüsağlam, “Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE”, Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, c. 13, sy. 1, ss. 23–30, 2024, doi: 10.18036/estubtdc.1289435.
ISNAD Aşan Özüsağlam, Meltem. “Pistacia Terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE”. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji 13/1 (Ocak 2024), 23-30. https://doi.org/10.18036/estubtdc.1289435.
JAMA Aşan Özüsağlam M. Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. 2024;13:23–30.
MLA Aşan Özüsağlam, Meltem. “Pistacia Terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE”. Eskişehir Teknik Üniversitesi Bilim Ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji, c. 13, sy. 1, 2024, ss. 23-30, doi:10.18036/estubtdc.1289435.
Vancouver Aşan Özüsağlam M. Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE. Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji. 2024;13(1):23-30.