Antimikrobiyal Fotodinamik Terapi: Gıda Kaynaklı Patojenler için Yeni Konsept

Abstract

Tarımsal uygulamalardaki değişiklikler, bireysel çeşitlilik, küresel gıda ticaretinin hatırı sayılır büyüklüğü, göçmen ve turist dolaşımı, mikroorganizma dönüşümleri ile başta antibiyotikler olmak üzere kimyasallara ve kullanılan uygulamalara karşı dirençli mikroorganizmaların oluşmasına yol açmıştır. Antimikrobiyal fotodinamik tedavi (aPDT), doğal/sentetik bir ışığa duyarlılaştırıcı, uygun bir ışık kaynağı ve moleküler oksijenin etkileşimi ile bu etkileşim sonucu ortaya çıkan reaktif oksijen türlerinin hedef mikroorganizma üzerinde sitotoksik etkisine dayanan bir yaklaşımdır. Oral biyofilmleri, yüzeysel lezyonları ve kronik sinüziti tedavi ederek tıbbi anlamda kendine yer bulan bu yöntemin faydaları, düşük hücre/doku penetrasyonu, zayıf seçicilik, termal olmayan etki ve hedef dışı hasar sorunları nedeniyle sınırlıdır. Gıda bilimindeki benzer uygulamaya yönelik sorunlara rağmen gelişen teknolojinin, gıda matrislerinde patojen inaktivasyonu, mikrobiyal yükün güvenli seviyelere indirilmesi, raf ömrünün uzatılması ve kalite kaybının önlenmesi konularında yeni çalışmaları teşvik etmesi beklenmektedir.

Keywords

• Fotodinamik tedavi
• Işığa duyarlılaştırıcılar
• Serbest radikaller
• Gıda patojenleri

Antimicrobial Photodynamic Therapy: Novel Concept for Foodborne Pathogens

Abstract

Changes in agricultural practices, individual diversity, the considerable size of the global food trade, immigrant and tourist circulation, with microorganism transformations have led to the formation of microorganisms that are resistant to chemicals and implementations used, especially antibiotics. Antimicrobial photodynamic therapy (aPDT) is an approach based on the interaction of a natural/synthetic photosensitizer, a suitable light source, and molecular oxygen, and the cytotoxic effect of reactive oxygen species resulting from this interaction on the target microorganism. The benefits of this method, which has found its place in medical terms by treating oral biofilms, superficial lesions, and chronic sinusitis, are limited by problems of low cell/tissue penetration, poor selectivity, non-thermal effect, and off-target damage. Despite similar practical problems in food science, developing technology is expected to encourage new studies on pathogen inactivation in food matrices, reducing the microbial load to safe levels, extending shelf life, and preventing quality loss.

Keywords

• Photodynamic Therapy
• Photosensitizers
• Free Radicals
• Foodborne Pathogens

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