Farklı Sürelerde Uygulanan Ultrases İşleminin S. boulardii’nin Probiyotik ve Antioksidan Özelliklerine Etkisi

Year 2023, , 245 - 253, 31.08.2023

Hamza Goktas , Demet Turali , Cansu Ağan , Osman Sağdıç

https://doi.org/10.31590/ejosat.1321968

Abstract

Bu çalışmada farklı sürelerde (5, 15, 30 ve 60 dk.) ultrases uygulamasının S. boulardii’nin probiyotik ve antioksidan özellikleri üzerindeki etkisi araştırılmıştır. Ultrases uygulaması sonucunda S. boulardii’nin agregasyon yüzdesinde artış tespit edilmiştir ve 24 saatlik inkübasyon sonunda minimum agregasyon yüzdesi %96 olarak belirlenmiştir. Suşların hidrofobisite yüzdeleri %7,94 ile %11,55 arasında değişmiş olup 60 dk.’lık ultrases uygulaması sonucunda S. boulardii’nin hidrofobisite yüzdesinde düşüş olmuştur. Ultrases uygulaması sonucunda S. boulardii’nin düşük pH ve safra tuzu direncinde önemli derecede azalma tespit edilmiştir (P≤0,05). 30 ve 60 dk.’lık ultrases uygulması S. boulardii’nin mide koşullarına direncini arttırmıştır. Ultrases uygulanan ve uygulanmayan S. boulardii’nin genel canlılık düzeyi %85’in üzerinde tespit edilmiştir. Test edilen antibiyotik ajanlara karşı farklı direnç düzeyler belirlenmiştir. Ultrases uygulaması sonucu S. boulardii’nin antioksidan aktivitesi artmıştır ve antioksidan aktivite sonuçları %13,25 ile %39,37 arasında değişmiştir. Sonuç olarak elde edilen sonuçlar ultrases uygulamasının S. boulardii’nin probiyotik ve antioksidan özelliklerinin geliştirilmesi için kullanılabileceğini göstermiştir.

Keywords

ultrases, S. boulardii, probiyotik özellikler, antioksidan aktivite

Supporting Institution

TÜBİTAK

Project Number

1919B012113124

Thanks

Beyza Kaya'ya teknik desteğinden ötürü teşekkür ederiz.

Effect of Ultrasound Application at Different Duration on Probiotic and Antioxidant Properties of S. boulardii

Abstract

In this study, the effect of ultrasound application at different durations (5, 15, 30 and 60 min.) on the probiotic and antioxidant properties of S. boulardii was investigated. As a result of the ultrasound application, auto-aggregation profile of the S. boulardii increased and after the 24 h incubation minimum aggreation profile was determined as 96%. Hydrophobicity percentages of the S. boulardii strains ranged from 7.94% to 11.55%, and there was a decrease in the percentage of hydrophobicity of S. boulardii as a result of 60 min ultrasound application. Ultrasound application resulted a significant decrease in the low pH and bile salt resistance of S. boulardii (P≤0.05). 30 and 60 minutes of ultrasound application increased the resistance of S. boulardii to gastric conditions and overall survival rate of ultrasound applied and non-applied S. boulardii strains were higher than 85%. Different resistance levels were determined against tested antibiotic agents. Ultrasound application resulted higher antioxidant activity for S. boulardii and results ranged between 13.25% and 39.37%. Finally, these results showed that ultrasound application could be used to improve the probiotic and antioxidant properties of S. boulardii.

Keywords

ultrasound, S. boulardii, probiotic properties, antioxidant activity

Project Number

1919B012113124

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