MİKROORGANİZMALARDA ÇOĞUNLUĞU ALGILAMA VE ÇOĞUNLUĞU ALGILAMA MEKANİZMASININ ENGELLENMESİ

Year 2019, Volume: 44 Issue: 6, 943 - 953, 06.10.2019

Prof. Dr. İşıl Var Çağrı Çelik

https://doi.org/10.15237/gida.GD19016

Abstract

Hücreler arası iletişim ya da çoğunluğu algılama olarak
bilinen Quorum Sensing (QS) mekanizması ile gıda kaynaklı patojenler biyofilm,
antibiyotik direnci ve virülans gibi etkileri oluşturarak halk sağlığını tehdit
etmektedir. QS bakteriler, küfler ve mayalar gibi çeşitli mikroorganizmalarda
görülmektedir. QS mekanizmasında hücreler arası iletişimde kullanılan iletişim
molekülü olarak otoindükleyiciler görev almaktadır ve bu moleküllerin
mikroorganizmalara göre çeşitlilik göstermesi QS mekanizmasının kontrolünü
güçleştirmektedir. QS engelleme mekanizması olarak bilinen Quorum Quenching
(QQ) konusunda ise son yıllarda birçok çalışma yapılmaktadır. QQ mekanizması
enzimatik ve kimayasal olarak doğada bulunabilmekte ve bunun yanı sıra bitkisel
gıdaların ekstraktları da QS mekanizması sinyallerine kimyasal olarak
benzediğinden bu amaçla kullanılmakta ve onları inhibe etmektedir. Bu derlemede
halk sağlığı için birçok disiplinde olduğu gibi gıda sektöründe de çok ciddi
tehlikelere sebep olan mikroorganizmalardaki QS mekanizması ve bu mekanizmanın
zararlı etkilerinin önlenmesini konu alan QQ mekanizması ele alınmıştır.

Keywords

Mikroorganizmalarda çoğunluğu algılama, hücreler arası iletişim, küfler, mayalar, antibiyotik direnci

QUORUM SENSING AND QUORUM QUENCHING MECHANISM IN MICROORGANISMS

Abstract

Quorum sensing (QS), is cell to cell comunication,
threatens on public health to make effects by means of biofilm, antibiotic
resistance and virulence. QS observed in bacteria, molds and yeasts.
Autoinducers are most important communication molecules in QS. And the
diversity of these molecules according to microorganisms makes the control of
the QS mechanism difficult. In recent years, there is a lot of work about
Quorum Quenching (QQ) which is known as blocking mechanism of the QS. The QQ
mechanism exists both enzymatically and chemically in nature and the extracts
of plant-origin food has ability inhibited autoinducers owing to the fact that
they are chemically similar to autoinducers. In this review, the QS mechanism
in microorganisms that cause serious hazards in the food sector as well as in
many disciplines for public health and the QQ mechanism intended to prevent the
harmful effects of QS are discussed.

Keywords

Quorum sensing, quorum quenching, molds, yeasts, antibiotic resistance

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