A Review on Antibacterial Effects of Fish Skin Mucus and Fish Lectins

Abstract

The skin of many fish species is covered with a layer of mucus that acts as a barrier between the fish and the environment. Mucus, which plays an important role in disease resistance, contains lectins along with many other components. Lectins are proteins with carbohydrate recognition and binding properties that are naturally produced by many organisms. Lectins take part in intercellular communication, pathogen-host relationship, and immune response by binding to specific carbohydrates on cell surfaces. In innate immune response, lectins increase opsonization by binding to pathogenic microorganisms. Moreover, many in vitro studies, as well as a few in vivo studies have shown that certain lectins can exhibit bactericidal effects without needing the presence of phagocytes. These effects occur by agglutination of bacteria, preventing biofilm formation or disrupting the cell wall structure. The antibacterial effects of fish mucus and fish lectins have been reported in many studies. In this review, some of these studies are summarized and the potential use of mucus and/or lectins as in vivo antimicrobial agents is evaluated.

Keywords

• Antibacterial
• Disease
• Fish skin mucus
• Lectin
• in vivo

A Review on Antibacterial Effects of Fish Skin Mucus and Fish Lectins

Abstract

Birçok balık türünün derisi, balığın çevre ile arasında bir bariyer görevi gören bir mukus tabakası ile kaplıdır. Hastalık direncinde önemli bir rol oynayan mukus, birçok bileşenin yanı sıra lektin proteinlerini de içermektedir. Lektinler, doğal olarak birçok organizma tarafından üretilen karbonhidrat tanıma ve bağlanma özellikleri olan proteinlerdir. Lektinler; hücre yüzeylerindeki spesifik karbonhidratlara bağlanarak hücreler arası iletişim, patojen-konak ilişkisi, bağışıklık yanıt gibi birçok işlevde rol oynar. Doğal bağışıklık yanıtta patojen mikroorganizmalara bağlanarak opsonizasyonu arttırır. Dahası, bazı lektinlerin birçok in vitro çalışmada, hatta birkaç in vivo çalışmada, fagositlere ihtiyaç duymadan da bakterisidal etki gösterebildiği ortaya konulmuştur. Bu etki; bakterinin aglütinasyonu, biyofilm oluşumunun engellenmesi veya hücre duvarı yapısının bozulması sayesinde gerçekleşir. Balık mukusunun ve balık lektinlerinin antibakteriyel etkileri birçok çalışmada bildirilmiştir. Bu derlemede, bu çalışmalardan bahsedilmiş ve mukus ve/veya lektinlerin in vivo antibakteriyel ajanlar olarak kullanılma potansiyeli değerlendirilmiştir.

Keywords

• Antibakteriyel
• Balık mukusu
• Hastalık
• Lektin
• in vivo

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