Probiyotik Escherichia coli Suşu Nissle 1917

Abstract

Probiyotikler yeterli miktarda alındıklarında, konakçının sağlığı üzerine olumlu etkileri bulunan, patojen olmayan canlı mikroorganizmalardır. Probiyotik mikroorganizmalar genellikle fermente süt ürünleri veya gıda takviyeleri gibi gıda maddelerinin bileşenleridir. Gıda endüstrisinde, yaygın olarak Laktik Asit Bakterileri (LAB) kullanılmaktadır. Hayvan besleme, yem endüstrisi ve ilaç sanayiinde ise laktik asit bakterilerinin yanı sıra diğer patojen olmayan ve sağlık üzerine olumlu etkileri bulunan mikroorganizmalar da (Sacchromyces boulardii ve Escherichia coli Nissle 1917 ) kullanılır. Bu çalışmada; probiyotik E. coli suşu Nissle 1917’nin kökeni, tıbbi tarihi, mikrobiyolojik ve genetik özellikleri, biyolojik aktiviteleri, güvenirliliği ve toksikolojik yönü ele alınmıştır. Bunlara ek olarak EcN (E.coli Nissle 1917) ile yapılan klinik deneyler de özetlenecektir.

Keywords

• E. coli suşu Nissle 1917,EcN,Probiyotikler

Probiotic Escherichia coli Strain Nissle 1917

Abstract

Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts. Probiotic microorganisms are usually components of foods such as fermented dairy products or food supplements. In the food industry, Lactic Acid Bacteria (LAB) is widely used. In livestock breeding, feed industry and pharmaceutical industry, microorganisms which are non-pathogenic and have positive effects on health (Sacchromyces boulardii, and Escherichia coli Nissle 1917) are used besides the lactic acid bacteria. This review focused on origin, medical history, microbiological and genetic characteristics, biological activity, biosafety and toxicological aspects of probiotic E. coli strain Nissle 1917. Additionally, clinical trials conducted with EcN (Escherichia coli Nissle 1917) will be summarized.

Keywords

• E. coli strain Nissle 1917,EcN,Probiotics

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