Sütte Bulunan Doğal Antimikrobiyal Sistemler Ve Bunların Gıda Sanayiinde Kullanımı

Öz

Milk is a foodstuff, secreted by mammary glands of female mammals, includes almost all nutrients by adequate and balanced manner and has own taste, odor and consistency. Milk is an important foodstuff not only its owned valuable nutrients but also antimicrobial agents that have in its structure. The most abundant natural antimicrobials in milk are lactoferrin, lactoperoxidase and lysozyme. In recent years, many studies have been done on these substances. this review informs about structure and properties of antimicrobial systems in milk and , antimicrobial activities and this systems application areas in food industries

Anahtar Kelimeler

• Milk, lactoferrin, lactoperoxidase, lysozyme

SÜTTE BULUNAN DOĞAL ANTİMİKROBİYAL SİSTEMLER VE BUNLARIN GIDA SANAYİİNDE KULLANIMI - THE NATURAL ANTIMICROBIAL SYSTEMS IN MILK AND THEIR UTILIZATION IN FOOD INDUSTRY

Öz

SÜTTE BULUNAN DOĞAL ANTİMİKROBİYAL SİSTEMLER VE BUNLARIN GIDA SANAYİİNDE KULLANIMI

Süt, dişi memeli hayvanların meme bezlerinden salgılanan, kendine özgü tat, koku ve kıvamda olan hemen hemen tüm besin öğelerini yeterli ve dengeli bir şekilde bünyesinde bulunduran bir gıda maddesidir. Süt sadece sahip olduğu değerli besin maddelerinden dolayı değil yapısında bulundurduğu antimikrobiyal maddelerden dolayı da önemli bir gıda maddesidir. Sütte en çok bulunan doğal antimikrobiyaller laktoferrin, laktoperoksidaz ve lizozimdir. Son yıllarda bu maddeler üzerinde birçok çalışma yapılmıştır. Bu derlemede sütte bulunan antimikrobiyal sistemlerin yapısı ve özellikleri, antimikrobiyal aktiviteleri ve gıda sanayinde kullanım alanları hakkında bilgi verilmiştir.

THE NATURAL ANTIMICROBIAL SYSTEMS IN MILK AND THEIR UTILIZATION IN FOOD INDUSTRY

Milk is a foodstuff, secreted by mammary glands of female mammals, includes almost all nutrients by adequate and balanced manner and has own taste, odor and consistency. Milk is an important foodstuff not only its owned valuable nutrients but also antimicrobial agents that have in its structure. The most abundant natural antimicrobials in milk are lactoferrin, lactoperoxidase and lysozyme. In recent years, many studies have been done on these substances. this review informs about structure and properties of antimicrobial systems in milk and , antimicrobial activities and this systems application areas in food industries.

Anahtar Kelimeler

• Süt, laktoferrin, laktoperoksidaz, lizozim

Kaynakça

1. Karagözlü, C. ve Bayarer, M., ‘’Peyniraltı Suyu Proteinlerinin Fonksiyonel Özellikleri ve Sağlık Üzerine Etkileri’’, Ege Üniv. Ziraat Fak. Derg., 41(2): 197-207, (2004).
2. Adlerova L., Bartoskova A. ve Faldyna M., ‘’Lactoferrin: A Review’’, Veterinarni Medicina, 53: 457–468, (2008).
3. Gonzalez-Chavez S., Arevalo-Gallegos S. ve Rascon-Cruz Q., ‘’Lactoferrin: Structure, Function and Applications’’, International Journal of Antimicrobial Agents 33: 301.e1–301.e8, (2009).
4. Vasavada P., ve Cousin M., ‘’Dairy Science and Technology ‘’, Handbook, Volumes 13. John Wiley & Sons, 978-1-56081-078-0. Edited by: Hui, Y.H, (2005).
5. Seifu E., Buys E., ve Donkin E., ‘’Significance of The Lactoperoxidase System in the Dairy İndustry and Its Potential Applications: A Review’’, Trends in Food Science & Technology 16: 137–154, (2005).
6. Benkerroum N., ‘’Antimicrobial Activity of Lysozyme With Special Relevance to Milk’’,African Journal of Biotechnology Vol. 7 (25): 4856–4867, (2008).
7. Séverin S. Ve Wenshui X., ‘’Milk Biologically Active Components as Nutraceuticals: Review’’, Critical Reviews in Food Science and Nutrition, 45:7-8, 645-656, (2007).
8. Levay P. ve Viljoen M., ‘’Lactoferrın: A General Revıew’’, Haematologica 80: 252-267, (1995).

9. Farnaud S. ve Evans R., ‘’Lactoferrin—A Multifunctional Protein with Antimicrobial Properties’’, Molecular Immunology 40: 395– 405, (2003).
10. Wakabayashi H., Yamauchi K., Takase M., ‘’Lactoferrin research, technology andapplications’’, International Dairy Journal 16: 1241–1251, (2006).
11. Jenssen H. ve Hancock R., ‘’Antimicrobial Properties of Lactoferrin’’, Biochimie 91: 19-29, (2009).
12. Exposito I. ve Recio I., ‘’Antibacterial Activity of Peptides and Folding Variants from Milk Proteins’’, International Dairy Journal 16: 1294–1305, (2006).
13. Meyer A.S., Suhr K.I., Nielsen P. ve Holm, F., ‘’Naturel Food Preservatives’’, In Ohlsson, T. And Bengtsson, N., ed. Minimal Processing Technologies in the Food Industry, Chapter 6. CRC Press, Boca Raton, (2002).
14. Davidson P. M., Juneja V.K., ve Branen J.K., ‘’Antimicrobial Agents’’, In Branen, A.L., Davidson, P. M.,Salminen, S. And Thorngate III, J.H., ed.Food Additives (second eddition, Rev,Sed and Expanded), Chapter 20, (2002).
15. Losso J.N., Nakai S. ve Charter E.A., ‘’Lysozyme’’, In Naidu, A.S., ed. Natural Food Antimicrobial Systems, Chapter 6, CRC Press, Boca Raton, (2000).
16. Arnold D., Biase A., Marchetti M., Pietrantoni A., Valenti P., Seganti L. ve Superti F., ‘’Antiadenovirus Activity of Milk Proteins: Lactoferrin Prevents Viral İnfection’’, Antiviral Research 53: 153–158, (2002).
17. Tomita M., Wakabayashi H.,, Shin K., Yamauchi K., Yaeshima T. ve Iwatsuki K., ‘’Twenty-five Years of Research on Bovine Lactoferrin Applications’’, Biochimie 91: 52-57, Tsuda H., Sekine K., Ushida Y., Kuhara T., Takasuka N., Iigo M., Han B. ve Moore M. ‘’Milk and Dairy Products in Cancer Prevention: Focus on Bovine Lactoferrin’’, Mutation Research 462: 227–233, (2000).
18. Naidu, A.S., ‘’Activated lactoferrin - A new approach to meat safety’’, Food Technology 56 (3):40–45, (2002).
19. Morinaga M., ‘’Biological Functions of Lactoferrin: Basic Research and Applications’’, Milk Industry CO., Ltd. Fourth edition, (2003).
20. Naidu, A.S., ‘’Lactoferrin. In: Natural Food Antimicrobial Systems’’, Edited by A.S. Naidu, CRC press, Boca Raton Fl, 19–102 p, (2000).
21. Padgett, T., Han, I.Y., Dawson. P.L., ‘’Incorporation of food grade antimicrobial compounds into biodegradable packaging films’’, Journal Food Protection, 61(10):1330–5, (1998).
22. Naidu, A.S., Tulpinski, J., Gustilo, K., Nimmagudda, R., Morgan J.B., ‘’Activated lactoferrin’’, AGRO Food Industry Hi-Tech, 1- 10, (2003).
23. Colak, H., Hampikyan, H., Bingol, E.B., Aksu, H., ‘’The effect of nisin and bovine lactoferrin on the microbiological quality of Turkish-style meatball (Tekirdağ Köfte)’’, Journal of Food Safety28, 355–375, (2008).
24. Al-Nabulsi, A.A., Holley, R.A.,‘’Effects of Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters’’, International Journal of Food Microbiology, 113:84–91, (2007).
25. Al-Nabulsi, A.A., Ran, J.H., Liu, Z.Q., RodriguesVleira, E.T., Holley, R.A. ‘’Temperaturesensitive microcapsules containing lactoferrin and their action against Carnobacterium viridans on Bologna’’. Journal of Food Science 71 (6): M208–M214 (2006).
26. Del Olmo, A., Morales, P., Nunez, M., ‘’Bactericidal activity of lactoferrin and its amidated and pepsin-digested derivatives against Pseudomonas fluorescence in ground beef and meat fractions’’, Journal of Food Protection 72 (4): 760–765,( 2009).
27. Taylor, S., Brock, J., Kruger, C., Berner, T., Murphy, M., ‘’Safety determination for the use of bovine milk-derived lactoferrin as a component of an antimicrobial beef carcass spray’’, Regulatory Toxicology and Pharmacology, 39: 12- 24, (2004).
28. Payne, K.D., Davidson, P.M., Oliver, S.P., Christen, G.L., ‘’Influence of bovine lactoferrin on the growth of Listeria monocytogenes’’, Journal of Food Protection 53: 468–472, (1990).
29. Payne, K.D., Oliver, S.P., Davidson, P.M. ‘’Comparison of EDTA and apo-lactoferrin with lysozyme on the growth of foodborne pathogenic and spoilage bacteria’’, Journal of Food Protection 57: 62–65, (1994). Murdock, C.A.,
30. ‘’Antibacterial activity of pepsin-digested lactoferrin on foodborne pathogens in buffered broth systems and ultra-high temperature milk with EDTA’’, Journal of Applied Microbiology 93: 850–856, (2002).
31. Steijns, J.M., van Hooijdonk, A.C., ‘’Occurrence, structure, biochemical properties and technological characteristics of lactoferrin’’, British Journal of Nutrition 84: S11-S17, (2000).
32. Enrique, M., Marcos, J.F., Yuste, M., Martínez, M., Vallés, S., Manzanares, P., ‘’Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides’’, International Journal of Food Microbiology 127: 229–234,( 2008).
33. McLay J., Kennedy M., O’Rourke A., Elliot R. ve Simmonds R., ‘’Inhibition of Bacterial Foodborne Pathogens by the Lactoperoxidase System in Combination International Journal of Food Microbiology 73: 1–9, (2002). with Monolaurin’’,
34. Chung W. ve Hancock R., ‘’Action of Lysozyme and Nisin Mixtures Against Lactic Acid Bacteria’’, International Journal of Food Microbiology 60: 25–32, (2000).
35. Padgett, T., Han, I.Y., Dawson. P.L., ‘’İncorporation of lysozyme into biodegradable packaging film’’, Poultry Science,74: 175, (1995).
36. USDA-FSIS Safe and suitable ingredients used in the production of meat and poultry products. FSIS Directive 7120.1 Amendment 15.
37. United States Department Of Agriculture Food Safety And Inspection Service Washington, DC, Park S., Daeschel M., ve Zhao Y., ‘’Functional Properties of Antimicrobial Lysozyme–Chitosan Composite Films’’, Journal of Food Scıence Vol. 69, Nr. 8, (2004).
38. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği (2011) Ek 12-Bölüm C (diğer koruyucular). Yetki Kanunu: 5996. Yayımlandığı R.Gazete: 29.12.2011-28157
39. Geliş Tarihi:11.02.2013 Kabul Tarihi: 19.04.2013