Bakteriyel Biyofilmlerdeki Antimikrobiyel Direnç Mekanizması

Year 2019, , 131 - 139, 26.03.2019

Emel Ünal Turhan , Zerrin Erginkaya

https://doi.org/10.24323/akademik-gida.544978

Cited By: 2

Abstract

Biyofilm, mikroorganizmaların canlı veya cansız bir
yüzeye yapışarak kendi ürettikleri ekzopolimerik yapıda jelsi bir tabaka içine
gömülü halde birbirlerine, bir katı yüzeye ya da bir ara yüzeye tutunarak
oluşturdukları topluluk olarak tanımlanır. Gıda endüstrisinde biyofilm oluşumu
gıdalarda bozulmalara, gıda işleme ekipmanlarında hasarlara ve patojen
kontaminasyonları ile hastalıklara neden olduğu için istenmeyen bir durumdur. Biyofilmler
antimikrobiyel maddelere karşı planktonik hücrelerden daha dirençlidirler. Biyofilmlerdeki
bakterilerin antimikrobiyellere karşı gösterdikleri dirençten birçok olası
mekanizma sorumludur. Biyofilmlerdeki direnç mekanizmasını etkileyen başlıca
faktörler ekzopolisakkarit matriksi, enzimler, heterojenlik, hücresel
persistans, metabolik aktivite, genetik adaptasyon, kitle algılama, stres cevapları,
dış membran yapısı ve sızdırma pompaları’dır. Direnç mekanizmalarının tam
olarak anlaşılması biyofilm oluşumunun önlenmesi ve kontrol edilmesinde fayda
sağlayacaktır. Sonuç olarak etkili bir biyofilm kontrolü için araştırmacılar öncelikle
direnç mekanizmaları üzerinde yoğunlaşmalı ve daha sonra koruyucu önlemlerin
alınması gerekmektedir. Bu derlemede, gıda endüstrisindeki bakteriyel biyofilmlerin
antimikrobiyel maddelere karşı gösterdikleri direnç mekanizması üzerinde
durulmuştur.

Keywords

Biyofilm, Antimikrobiyel direnç, Gıda endüstrisi

Mechanism of Antimicrobial Resistance in Bacterial Biofilms

Abstract

Biofilm is defined as a community in which
microorganisms adhere to a living or inanimate surface, embedded in a
gelatinous layer in a self-produced matrix of extrapolymeric substances,
adhered to each other, to a solid surface or to an interface. In food industry,
biofilm formation is undesirable as they cause food spoilage, damages in food
processing equipment and diseases due to pathogenic contamination. Biofilms are
more resistant to antimicrobial agents than planktonic cells. There are various
possible mechanisms responsible for antimicrobial resistance of the bacteria in
biofilms. The main factors that affect resistance mechanism in biofilms are
characterized as exopolysaccharide matrix, enzymes, heterogeneity, cellular persistence,
metabolic activity, genetic adaptation, quorum sensing, stress responses, outer
membrane structure and efflux pumps. A whole understanding of resistance
mechanisms can provide benefits to prevent and control biofilm formation. As a
result, researchers should initially focus on the mechanisms of resistance for
effective biofilm control and then protective measures must be taken. In the
present review, the resistance mechanisms of bacterial biofilms in food industry
against antimicrobial agents are focused.

Keywords

Biofilm, Antimicrobial resistance, Food industry

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