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Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları

Yıl 2022, Cilt: 20 Sayı: 2, 194 - 198, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149889

Öz

Bakteriyosinler çeşitli bakteri türleri tarafından üretilen ve diğer mikroorganizmalar üzerinde inhibe edici veya öldürücü etki gösteren peptitlerdir. Sahip oldukları bu etkiler nedeniyle, bakteriyosinler gıda muhafazasında da kullanılmaktadır. Bu derlemede, bakteriyosin üreten bakteri türleri, bakteriyosinlerin sınıflandırılması, etki mekanizmaları, laktik asit bakterilerinin ürettiği bakteriyosinler ve bakteriyosinlerin gıda muhafazasında kullanımı konuları ele alınmıştır.

Kaynakça

  • [1] Chikindas, M.L., Weeks, R., Drider, D., Chistyakov, V.A., Dicks, L. MT. (2018). Functions and emerging applications of bacteriocins. Current Opinion in Biotechnology, 49, 23-28.
  • [2] Cotter, P.D., Hill, C., Ross, R.P. (2005). Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology, 3, 777-788.
  • [3] Hati, S., Mandal, S., Prajapati, J.B. (2013). Novel starters for value added fermented dairy products. Current Research in Nutrition and Food Science, 1, 83-91.
  • [4] De Vuyst, L., Leroy, F. (2007). Bacteriocins from lactic acid bacteria: Production, purification and food applications. Journal of Molecular Microbiology and Biotechnology, 13, 194-199.
  • [5] Beshkova, D., Frengova, G. (2012). Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry. Engineering in Life Sciences, 12(4), 419-432.
  • [6] Mills, S., Serrano, L., Griffin, C., O’connor, P.M., Schaad, G., Bruining, C., Hill, C., Ross, R.P., Meijer, W.C. (2011). Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microbial Cell Factories, 10, S7.
  • [7] Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L. (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71, 1-20.
  • [8] Mokoena, M.P. (2017). Lactic acid bacteria and their bacteriocins: classification, biosynthesis and applications against uropathogens: A mini-review. Molecules, 22, 1255.
  • [9] Ahmad, V., Khan, M.S., Jamal, Q.M.S., Alzohairy, M.A., Al Karaawi, M.A., Siddiqui, M.U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents, 49, 1-11.
  • [10] Parada, J.L., Caron, C.R., Medeiros, A.B.P., Soccol, C.R. (2007). Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives. Brazilian Archives of Biology and Technology, 50, 521-542.
  • [11] Bierbaum, G., Sahl, H.G. (2009). Lantibiotics: mode of action, biosynthesis and bioengineering. Current Pharmaceutical Biotechnology, 10, 2-18.
  • [12] Deegan, L.H., Cotter, P.D., Hill, C., Ross, P. (2006). Bacteriocins: biological tools for biopreservation and shelf-life extension. International Dairy Journal, 16, 1058-1071.
  • [13] Altena, K., Guder, A., Cramer, C., Bierbaum, G. (2000). Biosynthesis of the lantibiotic mersacidin: organization of a type B lantibiotic gene cluster. Applied and Environmental Microbiology, 66, 2565-2571.
  • [14] Drider, D., Fimland, G., Hechard, Y., McMullen, L.M., Prevost, H. (2006). The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews, 70, 564-582.
  • [15] Gong, H.S., Meng, X.C., Wang, H. (2009). Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ‘Jiaoke’, a traditional fermented cream from China. Food Control, 21, 89-96.
  • [16] Diep, D.B., Mathiesen, G., Eijsink, V.G.H., Nes, I.F. (2009). Use of lactobacilli and their pheromone-based regulatory mechanism in gene expression and drug delivery. Current Pharmaceutical Biotechnology, 10, 62-73.
  • [17] da Silva Sabo, S., Vitolo, M., González, J.M.D., De Souza Oliveira, R.P. (2014). Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Research International, 64, 527-536.
  • [18] Cotter, P.D., Ross, R.P., Hill, C. (2013). Bacteriocins-a viable alternative to antibiotics? Nature Reviews Microbiology, 11, 95-105.
  • [19] Silva, C.C.G., Silva, S.P.M., Ribeiro, S.C. (2018). Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Frontiers in Microbiology, 9, 594.
  • [20] Machaidze, G., Seelig, J. (2003). Specific binding of cinnamycin (Ro 09-0198) to phosphatidylethanolamine. Comparison between micellar and membrane environments. Biochemistry, 42, 12570-12576.
  • [21] Egan, K., Field, D., Rea, M.C., Ross, R.P., Hill, C., Cotter, P.D. (2016). Bacteriocins: novel solutions to age old spore-related problems? Frontiers in Microbiology, 7, 461.
  • [22] Yang, S.C., Lin, C.H., Sung, C.T., Fang, J.Y. (2014). Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Frontiers in Microbiology, 5, 241.
  • [23] Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121, 123-138.
  • [24] Simha, B.V., Sood, S., Kumariya, R., Garsa, A.K. (2012). Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceous NCDC 273 suitable for industrial application. Microbiological Research, 167, 544-549.

Bacteriocins: Their Classification, Mechanisms of Action and Use in Food Preservation

Yıl 2022, Cilt: 20 Sayı: 2, 194 - 198, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149889

Öz

Bacteriocins are peptides produced by various bacteria species and having inhibitory or killing effect on other microorganisms. Because of these effects, bacteriocins are also used in food preservation. In this review, bacteria species producing bacteriocins, classification of bacteriocins, their mechanisms of action, bacteriocins produced by lactic acid bacteria and use of bacteriocins in food preservation were discussed.

Kaynakça

  • [1] Chikindas, M.L., Weeks, R., Drider, D., Chistyakov, V.A., Dicks, L. MT. (2018). Functions and emerging applications of bacteriocins. Current Opinion in Biotechnology, 49, 23-28.
  • [2] Cotter, P.D., Hill, C., Ross, R.P. (2005). Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology, 3, 777-788.
  • [3] Hati, S., Mandal, S., Prajapati, J.B. (2013). Novel starters for value added fermented dairy products. Current Research in Nutrition and Food Science, 1, 83-91.
  • [4] De Vuyst, L., Leroy, F. (2007). Bacteriocins from lactic acid bacteria: Production, purification and food applications. Journal of Molecular Microbiology and Biotechnology, 13, 194-199.
  • [5] Beshkova, D., Frengova, G. (2012). Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry. Engineering in Life Sciences, 12(4), 419-432.
  • [6] Mills, S., Serrano, L., Griffin, C., O’connor, P.M., Schaad, G., Bruining, C., Hill, C., Ross, R.P., Meijer, W.C. (2011). Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microbial Cell Factories, 10, S7.
  • [7] Cleveland, J., Montville, T.J., Nes, I.F., Chikindas, M.L. (2001). Bacteriocins: safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71, 1-20.
  • [8] Mokoena, M.P. (2017). Lactic acid bacteria and their bacteriocins: classification, biosynthesis and applications against uropathogens: A mini-review. Molecules, 22, 1255.
  • [9] Ahmad, V., Khan, M.S., Jamal, Q.M.S., Alzohairy, M.A., Al Karaawi, M.A., Siddiqui, M.U. (2017). Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation. International Journal of Antimicrobial Agents, 49, 1-11.
  • [10] Parada, J.L., Caron, C.R., Medeiros, A.B.P., Soccol, C.R. (2007). Bacteriocins from lactic acid bacteria: Purification, properties and use as biopreservatives. Brazilian Archives of Biology and Technology, 50, 521-542.
  • [11] Bierbaum, G., Sahl, H.G. (2009). Lantibiotics: mode of action, biosynthesis and bioengineering. Current Pharmaceutical Biotechnology, 10, 2-18.
  • [12] Deegan, L.H., Cotter, P.D., Hill, C., Ross, P. (2006). Bacteriocins: biological tools for biopreservation and shelf-life extension. International Dairy Journal, 16, 1058-1071.
  • [13] Altena, K., Guder, A., Cramer, C., Bierbaum, G. (2000). Biosynthesis of the lantibiotic mersacidin: organization of a type B lantibiotic gene cluster. Applied and Environmental Microbiology, 66, 2565-2571.
  • [14] Drider, D., Fimland, G., Hechard, Y., McMullen, L.M., Prevost, H. (2006). The continuing story of class IIa bacteriocins. Microbiology and Molecular Biology Reviews, 70, 564-582.
  • [15] Gong, H.S., Meng, X.C., Wang, H. (2009). Plantaricin MG active against Gram-negative bacteria produced by Lactobacillus plantarum KLDS1.0391 isolated from ‘Jiaoke’, a traditional fermented cream from China. Food Control, 21, 89-96.
  • [16] Diep, D.B., Mathiesen, G., Eijsink, V.G.H., Nes, I.F. (2009). Use of lactobacilli and their pheromone-based regulatory mechanism in gene expression and drug delivery. Current Pharmaceutical Biotechnology, 10, 62-73.
  • [17] da Silva Sabo, S., Vitolo, M., González, J.M.D., De Souza Oliveira, R.P. (2014). Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria. Food Research International, 64, 527-536.
  • [18] Cotter, P.D., Ross, R.P., Hill, C. (2013). Bacteriocins-a viable alternative to antibiotics? Nature Reviews Microbiology, 11, 95-105.
  • [19] Silva, C.C.G., Silva, S.P.M., Ribeiro, S.C. (2018). Application of Bacteriocins and Protective Cultures in Dairy Food Preservation. Frontiers in Microbiology, 9, 594.
  • [20] Machaidze, G., Seelig, J. (2003). Specific binding of cinnamycin (Ro 09-0198) to phosphatidylethanolamine. Comparison between micellar and membrane environments. Biochemistry, 42, 12570-12576.
  • [21] Egan, K., Field, D., Rea, M.C., Ross, R.P., Hill, C., Cotter, P.D. (2016). Bacteriocins: novel solutions to age old spore-related problems? Frontiers in Microbiology, 7, 461.
  • [22] Yang, S.C., Lin, C.H., Sung, C.T., Fang, J.Y. (2014). Antibacterial activities of bacteriocins: application in foods and pharmaceuticals. Frontiers in Microbiology, 5, 241.
  • [23] Settanni, L., Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121, 123-138.
  • [24] Simha, B.V., Sood, S., Kumariya, R., Garsa, A.K. (2012). Simple and rapid purification of pediocin PA-1 from Pediococcus pentosaceous NCDC 273 suitable for industrial application. Microbiological Research, 167, 544-549.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Cesur MEHENKTAŞ Bu kişi benim
Ege Üniversitesi, Tire Kutsan Meslek Yüksekokulu
0000-0002-3925-7941
Türkiye

Yayımlanma Tarihi 27 Temmuz 2022
Gönderilme Tarihi 5 Temmuz 2018
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 2

Kaynak Göster

APA
MEHENKTAŞ, C. (2022). Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları. Akademik Gıda, 20(2), 194-198. https://doi.org/10.24323/akademik-gida.1149889
MLA
MEHENKTAŞ, Cesur. “Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları Ve Gıda Muhafazasında Kullanımları”. Akademik Gıda, c. 20, sy. 2, 2022, ss. 194-8, doi:10.24323/akademik-gida.1149889.
Chicago
MEHENKTAŞ, Cesur. “Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları Ve Gıda Muhafazasında Kullanımları”. Akademik Gıda 20, sy. 2 (Temmuz 2022): 194-98. https://doi.org/10.24323/akademik-gida.1149889.
EndNote
MEHENKTAŞ C (01 Temmuz 2022) Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları. Akademik Gıda 20 2 194–198.
ISNAD
MEHENKTAŞ, Cesur. “Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları Ve Gıda Muhafazasında Kullanımları”. Akademik Gıda 20/2 (Temmuz 2022), 194-198. https://doi.org/10.24323/akademik-gida.1149889.
AMA
MEHENKTAŞ C. Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları. Akademik Gıda. Temmuz 2022;20(2):194-198. doi:10.24323/akademik-gida.1149889
Vancouver
MEHENKTAŞ C. Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları. Akademik Gıda. 2022;20(2):194-8.
IEEE
C. MEHENKTAŞ, “Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları”, Akademik Gıda, c. 20, sy. 2, ss. 194–198, 2022, doi: 10.24323/akademik-gida.1149889.
JAMA
MEHENKTAŞ C. Bakteriyosinler: Sınıflandırılmaları, Etki Mekanizmaları ve Gıda Muhafazasında Kullanımları. Akademik Gıda. 2022;20:194–198.

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