Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balıkta Bozulma Etmeni Bakteriler ile Gıda Kaynaklı Patojenik Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin incelenmesi

Year 2022, , 199 - 212, 31.03.2022

Yılmaz Uçar , Mustafa Durmuş , Esmeray Küley Boğa , Koray Korkmaz

https://doi.org/10.29133/yyutbd.1035443

Cited By: 1

Abstract

Biberiye esansiyel yağı (BEO) ve nanoemülsiyonunun (BNE) balıkta bozulma etmeni bakteriler (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens ve P. mirabilis) ve gıda kaynaklı patojenik bakterilerin (S. Paratyphi A, S. aureus, K. pneumoniae ve E. faecalis) gelişimi ve biyojenik amin (BA) üretimleri üzerine etkileri tirozin dekarboksilaz sıvısında (TDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş BEO uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen BNE'nun fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Tween 80, BEO ve BNE, patojen ve bozucu bakterilerin büyüme ve gelişme performanslarına inhibe edici yönde etkili olmuştur. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p<0.05). En yüksek histamin (HIS) üretimi, bozucu E. feacalis (58.76 mg/L) suşunda ve en düşük V. vulnificus (2.29 mg/L) suşunda gözlenmiştir. Putresin (PUT), kadaverin (CAD), spermidin (SPD) ve 2-feniletilamin (PHEN) gibi hemen hemen tüm diğer BA'ler patojenler ve bozulma grupları tarafından üretilmiştir. S. aureus, en yüksek tiramin (TYR) üreten (143.05-702.88 mg/L) suş olmuştur. V. vulnificus tarafından HIS üretimi, BNE varlığında önemli ölçüde baskılanmıştır (p<0.05). Muamele gruplarının (Tween 80, BEO ve BNE) etkisi bakteri suşuna ve spesifik amine bağlı olarak değişse de, tüm muamele grupları genel olarak bakteriler tarafından AMN ve BA üretimini azaltmıştır. Sonuç olarak, mevcut çalışma test edilen tüm bakterilerin birden fazla amino asidi dekarboksile etme yeteneğine sahip olduğunu, biberiye esansiyel yağının nanoemülsiyona dönüştürülmüş formunun biyojen amin üretimlerini baskıladığını ve bunun işlenmiş veya paketlenmiş balık veya gıda ürünlerinde alternatif bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Keywords

Nanoemülsiyon, biberiye esansiyel yağı, biyojenik amin, bakteri, tirozin dekarboksilaz sıvısı.

Supporting Institution

Ordu Üniversitesi, Bilimsel Araştırma Projeleri Birimi

Project Number

A-2012

Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on the Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria

Abstract

The effect of nanoemulsions based on rosemary essential oil (BNE) and its purified version (BEO) on the growth of fish spoilage bacteria (P. luteola, P. damselae, V. vulnificus, E. faecalis, S. liquefaciens, and P. mirabilis) and foodborne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E. faecalis) and their biogenic amine formation were investigated in tyrosine decarboxylase broth (TDB) using HPLC method. The flavour compounds of extracted BEO were determined using GC-MS. Physical properties of BNE (viscosity, thermodynamic stability, droplet size, and surface tension) were analysed. Tween 80, BEO, and BNE were inhibitory effects on the growth performances of the pathogenic and spoilage bacteria. Differences in ammonia (AMN) and biogenic amine (BA) production among groups were statistically significant (p<0.05). The highest HIS production was obtained by spoilage E. faecalis (58.76 mg L-1) and the lowest by V. vulnificus (2.29 mg L-1). Almost all other BAs such as PUT, CAD, SPD, and PHEN were formed by pathogens and spoilage groups. S. aureus (143.05-702.88 mg L-1) was the main high tyramine (TYR) producer in TDB. HIS production by V. vulnificus was considerably suppressed in the presence of BNE (p<0.05). Although the effect of treatment groups (Tween 80, BEO, and BNE) varied depending on the bacterial strain and specific amine, all groups generally decreased AMN and BA accumulation by bacteria. Consequently, the results show that all bacteria tested are capable of decarboxylating more than one amino acid and conversion of rosemary oil into nanoemulsion suppressed BA production activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.

Keywords

Bacteria, Biogenic amine, Essential oils, Decarboxylase broth. Nanoemulsion

Project Number

A-2012

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