Probiyotikler ve Belirlenmelerinde Kullanılan in vitro Testler

Year 2019, , 312 - 325, 22.09.2019

Hafsa Bilginer , Bülent Çetin

https://doi.org/10.17097/ataunizfd.549552

Cited By: 5

Abstract

Fonksiyonel gıdalara ve sağlıklı beslenmeye olan
ilginin her geçen gün artması ile birlikte probiyotikler, bilim dünyasının
önemli çalışma alanlarından biri haline gelmiştir. İnsan ve probiyotikler
arasındaki mutual ilişkinin zamanla yeni boyutlar kazanması, konu üzerindeki
çalışma sayısını ve probiyotik ürünlere olan ilgiyi daha da artırmaktadır.
Probiyotik bir ürün üretmeden önce, o üründe kullanılacak mikroorganizmaların
probiyotik olup olmadığının tespitinde ve güvenlik değerlendirmelerinde, in vitro ve in vivo testlerden faydalanılmaktadır. Bu derlemede, muhtemel
probiyotik suşun insan gastrointestinal sistemiyle uyumuna yönelik olarak
kullanılan; mide ortamına direnç, safra tuzuna tolerans, antibiyotik direnci,
antagonistik etki, kolesterol asimilasyonu, bağırsak yüzeyine yapışma ve model
gastrointestinal sistemler hakkında özet bilgi verilmeye çalışılmıştır.

Keywords

Probiyotik, In vitro testler, Gastrointestinal sistem

Probiotics and in vitro Tests Used for Their Determination

Abstract

With the increasing attention to functional
foods and healthy nutrition, probiotic microorganisms have become one of the
most important fields of study in the scientific world. As the emergence of new
dimensions of mutual positive relationship between human and probiotics, the
number of studies on the subject and the attention to probiotic products have
increased even more. Before producing a probiotic product, in vitro and in vivo
tests are used to determine whether the microorganisms are probiotics. In this
review,  it has been tried to provide
information about the probable probiotic strain used in the compliance with the
human gastrointestinal tract; resistance to gastric environment, tolerance to
bile salt, antibiotic resistance, cholesterol assimilation, intestinal surface
adhesion and model gastrointestinal systems.

Keywords

Probiotics, In vitro tests, Gastrointestinal system

References

• Abdulla, A.A., Abed, T.A., Saeed, A.M., 2014. Adhesion, Autoaggregation and Hydrophobicity of Six Lactobacillus Strains. British Microbiology Research Journal 4(4), 381-391.
• Akman, E., 2009. Bazı Laktik Asit Bakterilerinin Probiyotik Özelliklerinin İncelenmesi. Yüksek Lisans Tezi, İstanbul Teknik Üniv. Fen Bilimleri Enstitüsü, İstanbul, Türkiye.
• Al Saleh, A.A., Metwalli, A.A.M., Abu-Tarboush, H.M., 2006. Bile Salts and Acid Tolerance and Cholesterol Removal from Media by some Lactic Acid Bacteria and Bifidobacteria. Saudi Society for Food and Nutrition, 1(1), 1-17.
• Alp D., Ertürkmen P., 2017. Probiyotik Olarak Kullanılan Lactobacillus spp. Suşlarının Kolesterol Düşürücü Etkileri ve Olası Mekanizmalar. Mehmet Akif Ersoy Üniv. Fen Bilimleri Enstitüsü Derg., 8(1), 108-113.
• Anonim, 2018. Probiyotik Tablet, Kapsül, Toz ve Sıvı Çeşitleri ve Farkları. Suplementansiklopedisi.com, https:// supplementansiklopedisi.com/probiyotik-tabletkapsultoz-sivi-cesitleri-farklari/ (Erişim Tarihi: 11 Şubat 2018).
• Anonymous, 2018a. Examples of Antibiotic Sensitivity Testing Methods. Antimicrobial Resistance Learning Site, https://amrls.cvm.msu.edu/microbiology/detecting-antimicrobial-resistance/test-methods/examples-of-antibiotic-sensitivity-tesing-methods (Erişim Tarihi: 14 Şubat 2018).
• Anonymous, 2018b. Introduction to Cell Culture. Thermo Fisher Scientific, https:// www.thermofisher.com / tr / en / home / references / gibco-cell-culture-basics/ introduction-to-cell-culture.html (Erişim Tarihi: 23 Aralık 2018).
• Anonymous, 2018c. What is LCS. Yakult, https://www.yakult.co.in/yakult-LCS.php (Erişim Tarihi: 13 Şubat 2018).
• Argyri, A.A., Zoumpopoulou, G., Karatzas, K.A.G., Tsakalidou E., Nychas G.J.E., Panagou E.Z., Tassou C.C., 2013. Selection of Potential Probiotic Lactic Acid Bacteria from Fermented Olives by İn Vitro Tests. Food Microbiology, 33, 282-291.
• Balakrishna, A., 2013. In vitro Evaluation of Adhesion and Aggregation Abilities of Four Potential Probiotic Strains Isolated from Guppy (Poecilia reticulata). Brazilian Archives of Biology and Technology, 56(5), 793-800.
• Bilginer, H., 2018. Geleneksel Yöntemlerle Üretilen Sirkelerin Bazı Mikrobiyolojik Özelliklerinin Belirlenmesi, Mikrobiyotasında Yer Alan Asetik Asit Bakterilerinin İzolasyonu ve Moleküler Yöntemlerle Tanısı. Yüksek Lisans Tezi, Atatürk Üniv. Gıda Mühendisliği Anabilim Dalı, Erzurum.
• Blum, S., Reniero, R., Schiffrin E.J., Crittenden, R., Mattila-Sandholm, T., Ouwehand, A.C., Salminen, S., Wright, A., Saarela, M., Saxelin, M., Collins, K., Morelli,L., 1999. Adhesion Studies for Probiotics: Need for Validation and Refinement. Trends in Food Science and Technology, 10, 405-410.
• Brito, M.B., Diaz, J.P., Quzada, S.M., Llorente, C.G., Gil, A., 2012. Probiotic Mechanisms of Action. Annals of Nutrition and Metabolism, 61, 160-174.Chikindas, M.L., Weeks, R., Drider, D., Chistyakov, V.A., Dicks, L.M., 2018. Functions and Emerging Applications of Bacteriocins. Current Opinion in Biotechnology, 49, 23-28.
• Collins, J.K., Thornton, G., Sullivan, G.O., 1998. Selection of Probiotic Strains for Human Applications. International Dairy Journal, 8, 487-490.
• Costorena-Alba, M.M., Vázquez-Rodríguez, J.A., Lomeli, M.L.C., González-Martínez B.E., 2017. Cholesterol Assimilation, Acid and Bile Survival Of Probiotic Bacteria İsolated from Food and Reference Strains. CyTA-Journal of Food, 16(1), 36-41.
• Çetin, B., 2006. Koruyucu Kültür ve Laktik Asit Uygulamalarının Tavuk Etinde Raf Ömrü ve Salmonella Typhimurium Gelişimi ve Önemli Bazı Mikroorganizmaların İnhibisyonu Üzerine Etkileri. Doktora Tezi, Atatürk Üniv. Gıda Mühendisliği Anabilim Dalı, Erzurum.
• Çetin, B., Çakmakçı, S., Yıldız, H., Bilginer, H., Tarakçıoğlu, F., 2017. Turşu Fermantasyonunda Kullanılabilecek Laktik Asit Bakterilerinin Belirlenmesi ve Probiyotik Turşu Üretimi için Uygun Suşların Seçimi, Proje Sonuç Raporu. Tübitak, Ankara.
• Çomak-Göçer E.M.Ç., Ergin F., Küçükçetin A., 2016. Sindirim Sistemi Modellerinde Probiyotik Mikroorganizmaların Canlılığı. Akademik Gıda, 14(2), 158-165.
• De Melo Pereira, G.V., Coelho, B.D.O., Junior, A.I.M., Thomaz-Soccol, V., Soccol, C.R., 2018. How to select a probiotic? A review and update of methods and criteria. Biotechnology Advances, 0734-9750.
• De Vero, L., Giudici, P., 2008. Genus-Specific Profile of Acetic Acid Bacteria by 16S rDNA PCR-DGGE. International Journal of Food Microbiology,125, 96-101.
• Dunne, C., O’Mahony, L., Murphy, L., Thornton, G., Morrissey, D., O’Halloran, S., Feeney, M., Flynn, S., Fitzgerald, G., Daly, C., Kiely, B., O’Sullivan, G.C., Shanahan, F., Collins, J.K., 2001. In Vitro Selection Criteria for Probiotic Bacteria of Human Origin: Correlation with İn Vivo Findings. American Society for Clinical Nutrition, 73, 386S-92S.
• Elcioglu, O., Kunduhoglu, B., 2014. Probiotic Characteristics of Natural Lactobacilli Isolated from Traditional Kargı Tulum Cheese. Italian Journal of Food Science, 26, 31-41.
• Erem, F., Küçükçetin, A., Certel, M., 2013. Bacillus Türlerinin Probiyotik Olarak Değerlendirilmesi. Gıda, 38(4), 247-254.
• Escamilla-Monte,s R., Luna-Gonzále, A., Flores-Miranda, M.D.C., Álvarez-Ruiz, P., Fierro-Coronado, J.A., Sánchez-Ortiz, A.C., Ávila-Leal, J., 2015. Isolation and Characterization of Potential Probiotic Bacteria Suitable for Mollusk Larvae Cultures. The Thai Journal of Veterinary Medicine, 45(1), 11-21.
• European Food Safety Authority (EFSA), 2012. Guidance on the Assessment of Bacterial Susceptibility to Antimicrobials of Human and Veterinary Importance. Parma, Italy.
• FAO, 2002. Guidelines for the Evaluation of Probiotics in Food. World Health Organization-Food and Agriculture Organization of The United Nations, London, Ontario, Canada.
• Franz, C.M.A.P., Huch, M., Abriouel, H., Holzapfel, W., Galvez, A., 2011. Enterococci As Probiotics and Their İmplications in Food Safety. International Journal of Food Microbiology, 151, 125-140.
• Fuller R., 1992. Probiotics, The Scientific Basis. Springer Science-Business Media Dordrecht, Edinburgh, Scotland.
• Gad, G.F.M., Abdel-Hamid, A.M., Farag Z.S.H., 2014. Antibiotic Resistance in Lactic Acid Bacteria İsolated from Some Pharmaceutical and Dairy Products. Brazilian Journal of Microbiology, 45(1), 25-33.
• Gonzalez, A., Guillamon, J.M., Mas, A., Poblet, M., 2006. Application of Molecular Methods for Routine Identification of Acetic Acid Bacteria. International Journal of Food Microbiology, 108, 141-146.
• Gonzalez, A., Hierro, N., Poblet, M., Mas, A., Guillamon, J.M., 2005. Enumeration and Detection of Acetic Acid Bacteria by Real-Time PCR and Nested PCR. Federation of European Microbiological Societies, 254, 123-128.
• Gonzalez, A., Hierro, N., Poblet, M., Rozes, N., Mas A., Guillamon, J.M., 2004. Application of Molecular Methods for the Differentiation of Acetic Acid Bacteria in A Red Wine Fermentation. Journal of Applied Microbiology, 96, 853-860.
• Gullo, M., Caggia, C., De Vero, L., Giudici, P., 2006. Characterization of Acetic Acid Bacteria in Traditional Balsamic Vinegar. International Journal of Food Microbiology, 106, 209-212.
• Gupta, V., Garg, R., 2009. Probiotics. Indian Journal of Medical Microbiology, 27(3), 202-9.
• Gülbandılar, A., Okur M., Dönmez M., 2017. Fonksiyonel Gıda Olarak Kullanılan Probiyotikler ve Özellikleri. Türk Bilimsel Derlemeler Dergisi, 10(1), 44-47.
• Heiman, M. L., Greenway, F. L., 2016. A Healthy Gastrointestinal Microbiome is Dependent on Dietary Diversity. Moleculer Metabolism, 5, 317-320.
• Hemaiswary, S., Raja, R., Ravikumar, R., Carvalho, I.S., 2013. Mechanism of Action of Probiotics. Brazilian Archives of Biology and Technology, 56(1) ,113-119.
• Hoolihan, L.K., 2001. Prophylactic and Therapeutic Uses of Probiotics: A Review. Journal of the American Dietetic Asosiation, 101(2), 229-241.
• Hossain, M.I., Sadekuzzaman, M., Ha, S.D., 2017. Probiotics As Potential Alternative Biocontrol Agents in The Agriculture And Food Industries: A Review. Food Research International, 100, 63-73.
• Hummel, A.S., Hertel, C., Holzapfel, W.H., Franz, C.M.A.P., 2007. Antibiotic Resistances of Starter and Probiotic Strains of Lactic Acid Bacteria. Applied and Environmental Microbiology, 730-739.
• Ilabaca, C., Navarrete, P., Mardones, P., Romero, J., Mas, A., 2008. Application of Culture Culture-İndepent Molecular Biology Based Methods to Evaluate Acetic Acid Bacteria Diversity During Vinegar Processing. International Journal of Food Microbiology, 126, 245-249.
• İnanç, N., Şahin, H., Çiçek, B., 2005. Probiyotik ve Prebiyotiklerin sağlık Üzerine Etkileri. Erciyes Tıp Dergisi (Erciyes Medical Journal), 27(3), 122-127.
• Jara C., Mateo E., Guillamon J.M., Torija M.J., Mas A., 2008. Analysis Several of Methods for the Extraction of High Quality DNA From Acetic Acid Bacteria in Wine and Vinegar for Characterization by PCR-Based Methods. International Journal of Food Microbiology, 128, 336-341.
• Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., Fakiri, E.M., 2013. Health Benefits of Probiotics: A Review. ISRN Nutrition, 481651, 1-7.
• Kerry, R.G., Patra, J.K., Gouda, S., Park, Y., Shin, H.S., Das, G., 2018. Benefaction of Probiotics for Human Health: A Review. Journal of Food and Drug Analysis, XXX, 1-13.
• Kıran, F. ve Osmanağaoğlu, Ö., 2012. Laktik Asit Bakterilerinin Probiyotik Olarak Kullanımı. Selçuk Üniv., Selçuk Tarım ve Gıda Bilimleri Derg., 26 (4), 60-67.
• Kıray, E. ve Kariptaş, E., 2015. Probiyotikler, Prebiyotikler ve Sinbiyotiklerin Kolorektal Kanser İlişkisi. Elektronik Mikrobiyoloji Dergisi TR, 13(1), 28-46.
• Kim, J., Kim, J., Kim, Y., Oh, S., Song, M., Choe, J.H., Whang,K.Y., Kim, K.H., Oh, S., 2018. Influences of Quorum-Quenching Probiotic Bacteria on The Gut Microbial Community and İmmune Function in Weaning Pigs. Animal Science Journal, 89(2), 412-422.
• Kurt, Ş., Zorba, Ö., 2005. Bakteriyosinler ve Gıdalarda Kullanım Olanakları. Yüzüncü Yıl Üniv. Veteriner Fak. Derg., 16(1),77-83.
• Meral, H., Korukluoğlu, M., 2014. Laktik Asit Bakterilerinin Antibiyotik Direnç Mekanizmaları. Uludağ Üniversitesi Ziraat Fak. Derg., 28(2) 71-82.
• Moreira, J.L.S., Mota, R.M., Horta, M.F., Teixeira, S.M., Neumann, E., Nicoli, J.R., Nunes A.C., 2005. Identification to The Species Level of Lactobacillus İsolated in Probiotic Prospecting Studies of Human, Animal or Food Origin by 16S-23S rRNA Restriction Profiling. BMC Microbiology, 5, 15.
• Önal, D., Beyatlı, Y., Aslım, B., 2005. Probiyotik Bakterilerin Epitel Yüzeylere Yapışması. Orlab On-Line Mikrobiyoloji Dergisi, 3(9), 1-10.
• Önal-Darılmaz, D., 2010. Geleneksel Türk Peynirlerinde Propiyonik Asit Bakteri Türlerinin Belirlenmesi ve Bazı Probiyotik Özelliklerinin Araştırılması. Doktora Tezi, Biyoloji, Gazi Üniv. Fen Bilimleri Enstitüsü, Ankara.
• Özden, A., 2004. Mikrop ve Mide Hastalıkları. Türk Gastroenteroloji Vakfı, Fersa Matbaacılık, Ankara.
• Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V., Chhikara, N., 2018. Potential Non-Dairy Probiotic Products – A Healthy Approach. Food Bioscience, 21, 80-89.
• Papadimitriou, K., Zoumpopoulou, G., Foligne, B., Alexandraki, V., Kazou, M., Pot, B., Tsakalidou, E., Discovering Probiotic Microorganisms: İn Vitro, İn Vivo, Genetic And Omics Approaches. Frontiers in Microbiology, 6, 1-28.
• Papalexandratou, Z., Cleenwerck, I., Vos, P., Vuyst, L., 2009. (GTG)5-PCR Reference Framework for Acetic Acid Bacteria. Federation of European Microbiological Societies, 301, 44-49.
• Perez, R.F, Torres, C., Sanz, S., Larrea, F.R., 2010. Strain Typing of Bacteria Responsible for Vinegar Production by the Submerged Elaboration Method. Food Microbiology, 27, 973-978.
• Prabhurajeswar, C., Chandrakanth, K., 2018. Evaluation of Antimicrobial Properties and Their Substances Against Pathogenic Bacteria in-vitro by Probiotic Lactobacilli Strains İsolated from Commercial Yoghurt. Clinical Nutrition Experimental, 1-19.
• Prasad, J., Gill, H., Smart, J., Gopal, P.K., 1998. Selection and Characterisation of Lactobacillus and Bifidobacterium Strains for Use as Probiotics. International Dairy Journal, 8, 993-1002.
• Salminen, S., Isolauri, E., Wright, A., 2003. Safety of Probiotic Bacteria. Reviews in Food and Nutrition Toxicity, Ed: V.R. Preedy, Taylor and Francis Group, New York, USA, 271-283.
• Sarkar, A., Lehto, S.M., Harty, S., Dinan, T.G., Cryan, J.F., Burnet, P.F.J., 2016. Psychobiotics and the Manipulation of Bacteria-Gut-Brain Signals. Trends in Neurosciences, 39(11), 763-781.
• Schrezenmeir, J., Vrese, M., 2001. Probiotics, Prebiotics and Synbiotics-Approaching a Definition. American Society for Clinical Nutrition, 73, 361S-4S.
• Sezen, A.G., 2013. Prebiyotik, Probiyotik ve Sinbiyotiklerin İnsan ve Hayvan Sağlığı Üzerine Etkileri. Atatürk Üniv. Veterinerlik Bilimleri Derg., 8(3), 248-258.Shah, N.P., 2004. Probiotics and Prebiotics. Agro Food Industry Hi Tech, January/February.
• Shenderov, B.A., 2011. Probiotic (Symbiotic) Bacterial Languages. Molecular Biology Genetics and Biotechnology, Anaerobe, 17, 490-495.
• Soccol, C.R., Vandenberghe, L.P.S., Spier, M.R., Medeiros, A.B.P., Yamagushi, C.T., Lindner, J.D., Pandey, A., Thomaz-Soccol, V., 2010. The Potential of Probiotics: A Review. Food Technology and Biotechnology, 48 (4), 413-434.
• Tannis, A., 2008. How You Can Use Probiotics to Fight Cholesterol, Cancer, Suberbugs, Digestive Complaints and More. HarperCollins Publishers Ltd., Toronto, Ontario, Canada.
• TNO, 2017. TIM Gastrointestinal Systems. Netherlands, https://www.tno.nl /media/4057/tim_gastrointestinal_systems.pdf (Erişim Tarihi: 30 Ocak 2018).
• Tomasik, P.J., Tomasik, P., 2003. Probiotics and Prebiotics. American Association of Cereal Chemists International, 80(2), 113-117.
• Trcek, J., Ramus, J., Raspor, P., 1997. Phenotypic Characterization and RAPD-PCR Profilling of Acetobacter sp. Isolated from Spirit Vinegar Production. Food Technology and Biotechnology, 5, 63-67.
• Tsai, C.C., Lin, P., Hsieh, Y.M., Zhang, Z.Y., Wu, H.C., Huang, C.C., 2014. Cholesterol-Lowering Potentials of Lactic Acid Bacteria Based on Bile-Salt Hydrolase Activity and Effect of Potent Strains on Cholesterol Metabolism In Vitro and In Vivo. The Scientific World Journal, 1-10.
• Tsiouris, C.G., Tsiouri, M.G., 2017. Human Microflora, Probiotics and Wound Healing. Wound Medicine, 19, 33-38.
• Tuomola, E., Crittenden, R., Playne, M., Isolauri, E., Salminen, S., 2001. Quality Assurance Criteria for Probiotic Bacteria. American Society for Clinical Nutrition, 73, 393S-8S.
• Uymaz, B., 2010. Probiyotikler ve Kullanım Alanları. Pamukkale Üniv. Mühendislik Bilimleri Derg., 16(1), 95-104.
• Vegas, C., Gonzalez, A., Mateo, E., Mas, A., Poblet, M., Torija, M.J., 2013. Evaluation of Representativity of The Acetic Acid Bacteria Species Identified by Culture-Dependent Method During A Traditional Wine Vinegar Production. Food Research International, 51, 404-411.
• Vemuri, R., Shinde, T., Shastri, M.D., Perera, A.P., Tristram, S., Martoni, C.J., Gundamaraju, R., Ahuja, K.D.K., Ball, M., Eri, R., 2018. A Human Origin Strain Lactobacillus Acidophilus DDS-1 Exhibits Superior in vitro Probiotic Efficacy in Comparison to Plant or Dairy Origin Probiotics. International Journl of Medical Sciences, 15(9), 840-848.
• Walcher, D.L., Cruz, L.A.Z., De Lima Telmo, P., Martins, L.H.R., Da Costa De Avila, L.F., Berne, M.E.A., Scaini C.J., 2018. Lactobacillus rhamnosus Reduces Parasite Load on Toxocara Canis Experimental Infection in Mice, But Has No Effect on The Parasite İn Vitro. Parasitology Research, 117(2), 597-602.
• Walker, D.K., Gilliland, S.E., 1993. Relationships Among Bile Tolerance, Bile Salt Deconjugation, and Assimilation of Cholesterol by Lactobacillus acidophilus. Journal of Dairy Science, 76(4), 956-961.
• WGO, 2008. Probiotics and Prebiotics. World Gastroenterology Organisation Practice Guideline, Milwaukee, USA.
• Yavuzdurmaz, H., 2007. Isolation, Characterization, Determination Of Probiotic Properties of Lactic Acid Bacteria from Human Milk. MS Thesis, İzmir Enstitute of Technology, İzmir, Türkiye.
• Yiğit, T., 2009. Süt ve Süt Ürünlerinden Probiyotik Bakterilerinin İzolasyonu ve Tanımlanması. Yüksek Lisans Tezi, Anadolu Üniv. Fen Bilimleri Enstitüsü, Eskişehir, Türkiye.
• Zago, M., Fornasari, M.E., Carminati, D., Burns, P., Suàrez, V., Vinderola, G., Reinheimer, J., Giraffa G., 2011. Characterization and Probiotic Potential of Lactobacillus plantarum Strains İsolated from Cheeses. Food Microbiology, 28, 1033-1040.