GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI

Year 2018, Volume 43, Issue 4, 533 - 548, 15.06.2018

Gülten Tiryaki Gündüz Zeynep Öztürk

https://doi.org/10.15237/gida.GD17112

Cited By: 1

Abstract

Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle, dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir.  Günümüzde nüfusun yaklaşık dörtte biri gıda kaynaklı hastalıklar açısından daha yüksek risk altındadır. Bu nedenle son yıllarda probiyotik mikroorganizmalar tarafından gıda kaynaklı patojen mikroorganizmaların üremelerinin inhibe edilmesi ile ilgili çalışmalar hız kazanmıştır. Probiyotik suşlar laktik asit, hidrojen peroksit, diasetil ve bakteriyosin gibi antimikrobiyal madde üretimi veya rekabet etme yoluyla patojen bakterilere karşı antagonistik aktivite göstermektedir. Ayrıca, probiyotikler immunoglobulin-A (IgA) salınımını ve makrofajların fagositik aktivitelerini arttırarak konak canlıda bağışıklık yanıtını uyarırlar. Bu derleme çalışmasında, probiyotik mikroorganizmaların yararlı etkilerini gösterebilmesi için sahip olması gereken özellikler, probiyotik mikroorganizmaların gıda kaynaklı patojen bakteriler üzerindeki inhibitif etkileri ve etki mekanizmaları ile ilgili yapılan çalışmalar incelenmiştir.

Keywords

Probiyotikler, patojen mikroorganizmalar, antagonistik aktivite, antagonistik aktivite

USE OF PROBIOTIC MICROORGANISMS FOR THE INHIBITION OF FOODBORNE PATHOGENS

Abstract

Foodborne illnesses have become a major public health problem around the world in the last 30 years due to a significant increase in these diseases and serious socio-economic problems. Nowadays about one-fourth of the population is at a higher risk for foodborne illnesses. For this reason, studies on the growth inhibition of foodborne pathogens by probiotic microorganisms have accelerated in recent years. Probiotic strains exhibit antagonistic activity against pathogenic bacteria by competition or production of antimicrobial substances such as lactic acid, hydrogen peroxide, diacetyl and bacteriocin. Also, probiotics stimulate the immune response in host by increasing immunoglobulin-A (IgA) secretion and phagocytic activities of macrophages. In this review, the studies on the properties that probiotic microorganisms possess in order to demonstrate beneficial effects, the inhibitory effect of probiotics on foodborne pathogenic microorganisms and their mechanisms of inhibitory activity are examined.

Keywords

Probiotics, pathogen microorganisms, antagonistic effects

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