ÇEŞİTLİ BİTKİSEL YAĞLARIN HELİCOBACTER PYLORİ'YE KARŞI ANTİMİKROBİYAL VE ANTİBİYOFİLM ETKİNLİKLERİ

Year 2024, , 819 - 825, 10.09.2024

Elif Aydın

https://doi.org/10.33483/jfpau.1438607

Abstract

Amaç: Bitkisel yağlar, antibakteriyel, antioksidan ve anti-enflamatuvar özellikler de dahil olmak üzere çeşitli biyolojik aktif bileşenlere sahiptir. Bu yağlar bulantı, kusma, öksürük ve gazın yanı sıra ishal ve dispepsiyi kontrol etmeye yardımcı olur. Ayrıca mide şişkinliğini ve bağırsak spazmı ağrısını azaltmaya yardımcı olur. Sonuç olarak, bu araştırmanın amacı 12 farklı bitkisel yağın Helicobacter pylori NTCC 11637 standart suşu üzerindeki antimikrobiyal ve antibiyofilm etkinliğini değerlendirmektir.
Gereç ve Yöntem: Antimikrobiyal etkinlik için minimum inhibitör konsantrasyon ve agar-kuyu difüzyon yöntemi, antibiyofilm etkinlik için ise mikropleyt yöntemi kullanıldı.
Sonuç ve Tartışma: Bitkisel yağlar 62.5-15.625 μg/ml konsantrasyonlarda antimikrobiyal, 250-15.625 μg/ml konsantrasyonlarda ise antibiyofilm etkinlik göstermiştir. Sonuçlarımız, kullandığımız bitkisel yağların, anti-Helicobacter pylori etkileri olan yeni bir Helicobacter pylori inhibitörleri sınıfının potansiyel bir bileşiği olabileceğini gösterdi.

Keywords

Antimikrobiyal, antibiyofilm, bitkisel yağlar, Helicobacter pylori

ANTIMICROBIAL AND ANTIBIOFILM ACTIVITIES OF VARIOUS VEGETABLE OILS AGAINST HELICOBACTER PYLORI

Abstract

Objective: Vegetable oils have various biologically active components, including antibacterial, antioxidant, and anti-inflammatory properties. These oils help control nausea, vomiting, coughing and gas, as well as diarrhea and dyspepsia. It also helps to reduce stomach bloating and intestinal spasm pain. To sum up, the objective of this investigation was to assess the antibacterial and antibiofilm properties of twelve different vegetable oils against the reference strain of Helicobacter pylori, NTCC 11637.
Material and Method: For antibacterial activity, the minimum inhibitory concentration and the agar-well diffusion method were employed, and for antibiofilm activity, the microplate method.
Result and Discussion: Vegetable oils showed antimicrobial activity at concentrations of 62.5-15.625 μg/ml and antibiofilm activity at concentrations of 250-15.625 μg/ml. According to our findings, the vegetable oils we utilized may have the ability to form a novel class of Helicobacter pylori inhibitors with anti-H. pylori properties.

Keywords

Antimicrobial, antibiofilm, Helicobacter pylori, vegetable oils

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