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Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa

Yıl 2024, , 155 - 161, 02.12.2024
https://doi.org/10.32707/ercivet.1587311

Öz

Bacteriocins are commonly used in foods to inhibit the growth of spoilage and pathogenic bacteria, thus extending the shelf life of food products. Interest in bacteriocins is increasing because of the increasing tendency of consumers to use healthy, natural and additive-free products in foods. In this study, it was aimed to investigate the control of P. aeruginosa in milk by using partially purified bacteriocins produced from lactic acid bacteria (LAB) strains. Among the 13 reference LAB strains, four strains that showed the highest antimicrobial activity by the agar spot test were selected for bacteriocin production. The bacteriocins were partially purified with 40% ammonium sulfate. The antibacterial activity of bacteriocins on P. aeruginosa strains was determined in arbitrary unit by the well diffusion meth-od. Then, UHT milk samples inoculated with P. aeruginosa and bacteriocin cocktail were stored at +4°C for a week and bacterial counts were performed on the 1st, 3rd, 5th, and 7th days. The LAB strains that displayed the widest clear zones on P. aeruginosa were determined as L. plantarum, L. paraplantarum, L. fermentum and L. pentosus and the antimicro-bial activities of the partially purified bacteriocins of these strains were 640, 640, 160 and 80 AU/ml, respectively. Among tested P. aeruginosa strains, the highest antibacterial effect was observed against P. aeruginosa ATCC 15442 (>18mm). In the milk model, the bacteriocin cocktail caused a decrease of approximately 2 log cfu/ml in the number of bacteria for up to three days and the number remained constant until the end of the seventh day. However, the de-crease in the number of bacteria was not statistically significant (P>0.05). As a result, bacteriocins obtained from Lacto-bacillus strains showed antibacterial effect on P. aeruginosa on agar medium but could not achieve a significant de-crease on the milk. However, bacteriocins, which have generally been proven to efficient on Gram-positive bacteria, have been determined to be effective on P. aeruginosa, a Gram-negative bacterium. Moreover, this study emphasizes that in addition to in-vitro experiments, products to be used for biocontrol purposes in foods are also needed to comple-ment with food models.

Kaynakça

  • Arqués JL, Rodríguez E, Nuñez M, Medina M. Com-bined effect of reuterin and lactic acid bacteria bac-teriocins on the inactivation of foodborne patho-gens in milk. Food Contr 2011; 22: 457-61.
  • Cao-Hoang L, Chaine A, Gregoire L, Wache Y. Po-tential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese. Food Microbiol 2010; 27: 940-4.
  • Chatterjee M, Anju C, Biswas L, Kumar VA, Mohan CG, Biswas R. Antibiotic resistance in Pseudomo-nas aeruginosa and alternative therapeutic options. Int J Med Microbiol 2016; 306: 48-58.
  • Chen H, Hoover DG. Bacteriocins and their food ap-plications. Compr Rev Food Sci Food Saf 2003; 2(3): 82-100.
  • Cotter PD, Ros RP, Hill C. Bacteriocins-a viable alter-native to antibiotics? Nat Rev Microbiol 2013; 11: 95-105.
  • Dogan B, Boor KJ. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl Environ Microbiol 2003; 69: 130-8.
  • Elhag NB, Babiker ERB, Mahdi AA. Effect of bacteri-ocins-producing lactic acid bacteria on target micro-organisms. J Agri-Food Appl Sci 2014; 2 (5):155-62.
  • Elyass ME, Altayar MA, Mahdi AA, Abdelrawaf SS, Shigidi MT, Attitalla IH. Characterization and evalu-ation of antimicrobial activity of bacteriocins from Lactobacillus curvatus and Pediococcus pento-saceus. J Infect Non Infect Dis 2015; 1: 001.
  • Erkmen O, Bozoglu TF. Food microbiology: Princi-ples into practice. Volume 1, New York: Wiley, 2016 p.311.
  • Gao Y. Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation. Re-search Square 2023; 2-18.
  • Johnson EM, Jung Y, YuJin Y, Jayabalan R, Yang SH, Suh JW. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit Rev Food Sci Nutr 2018; 58(16): 2743-67.
  • Kamaliya DB, Javia BM, Gadhvi MS, Dudhagara DR. Isolation and characterization of probiotic bacteria from fruit pulp, screening of probiotic properties and production of bacteriocin and probiotic curd. Open J Biol Sci 2023; 8(1): 33-42.
  • Kaya HI, Simsek O. Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk. LWT-Food Sci Technol 2019; 115: 108464.
  • Kusharyati DF, Satwika TD, Mariana A, Rovik A. Po-tential screening of bacteriocinogenic-lactic acid bacteria rom mangrove sediment of Logending Beach for fisheries product preservation. J Trop Biodivers Biotechnol 2021; 6(1): 61927.
  • Lei S, Zhao R, Sun J, Ra J, Ruan X, Zhu Y. Partial purification and characterization of a broad-spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces. Food Sci Nutr 2020; 8(5): 2214-22.
  • Mills S, Serrano L, Griffin C, O’connor, PM, Schaad G, Bruining, C. Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microb Cell Fact 2011; 10: S7.
  • Nasution SA, Fachrial E, Ginting CN, Liena Piska F. Bacteriocin-producing Pediococcus acidilactici BAMA 15 isolated from "naniura" traditional foods in North Sumatra, Indonesia. Biodiversitas 2023; 24: 2830-5.
  • Parlindungan E, Dekiwadia C, Jones OA. Factors that influence growth and bacteriocin production in Lactiplantibacillus plantarum B21. Process Bio-chem 2021; 107: 18-26.
  • Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A. Chapter 1-Microbial spoilage of foods: Fundamen-tals. In The MicroBiological Quality of Food-Foodborne Spoilers; Bevilacqua A, Corbo MR, Sini-gaglia M, eds. Sawston, Cambridge, UK; Wood-head Publishing, 2017; pp. 1-21.
  • Prudêncio CV, dos Santos MT, Vanetti MCD. Strate-gies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. J Food Sci Technol 2015; 52(9): 5408-17.
  • Sharma C, Singh BP, Thakur N, Gulati S, Gupta S, Mishra SK, Panwar H. Antibacterial effects of Lac-tobacillus isolates of curd and human milk origin against food-borne and human pathogens. Biotech 2017; 7: 31.
  • Shokri D, Khorasgani, MR, Mohkam M, Fatemi SM, Ghasemi Y, TaheriKafrani A. The inhibition effect of Lactobacilli against growth and biofilm formation of Pseudomonas aeruginosa. Probiotics Antimicrob Proteins 2017; 10(1): 34-42.
  • Tirloni E, Bernardi C, Stella S. Pseudomonas spp. are food grade organic acids efficient against these spoilage microorganisms in fresh cheeses? Foods 2021; 10: 891.
  • Verma SK, Sood SK, Saini RK and Saini N. Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk. LWT-Food Sci Technol 2017; 83: 193-200.
  • Zhao R, Lu Y, Ran J, Li G, Lei S, Zhu Y and Xu B. Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01. Food Biosci 2020; 38: 100754.

Kısmi Saflaştırılmış Bakteriyosinlerin Pseudomonas aeruginosa Üzerindeki Antimikrobiyal Etkisi

Yıl 2024, , 155 - 161, 02.12.2024
https://doi.org/10.32707/ercivet.1587311

Öz

Bakteriyosinler, patojen ve/veya gıdalarda bozulmaya neden olan bakterilerin büyümesini engellemek ve gıdaların raf ömrünü uzatmak amacıyla yaygın olarak kullanılmaktadır. Tüketicilerin gıdalarda sağlıklı, doğal ve katkı maddesi içermeyen ürünleri kullanma eğiliminin artması nedeniyle bakteriyosinlere olan ilgi de artmaktadır. Bu çalışmada laktik asit bakterisi (LAB) suşlarından üretilen kısmi saflaştırılmış bakteriyosinler kullanılarak sütte P. aeruginosa'nın kontrolü-nün araştırılması amaçlanmıştır. On üç adet referans LAB suşu arasında agar spot testiyle en yüksek antimikrobiyal aktiviteyi gösteren dört suş, amonyum sülfatla kısmi olarak saflaştırılmıştır. Bakteriyosinlerin P. aeruginosa suşları üze-rindeki antibakteriyel aktivitesi kuyu difüzyon yöntemiyle arbitrary unit (AU/ml) olarak belirlenmiştir. Ek olarak, P. aerugi-nosa ile kontamine edilen UHT süt örneklerine bakteriyosin kokteyli eklenmiş bir hafta boyunca +4°C'de inkübe edile-rek 1., 3., 5. ve 7. günlerde bakteri sayımları yapılmıştır. P. aeruginosa üzerinde en geniş zon sergileyen LAB suşları-nın L. plantarum, L. paraplantarum, L. fermentum ve L. pentosus olduğu ve bu suşlardan elde edilen kısmi saflaştırıl-mış bakteriyosinlerinin antimikrobiyal aktivitelerinin sırasıyla 640, 640, 160 ve 80 AU/ml olduğu belirlenmiştir. Test edi-len P. aeruginosa suşları arasında en yüksek antibakteriyel etki P. aeruginosa ATCC 15442'ye (>18mm) karşı gözlen-miştir. Süt modelinde ise, bakteriyosin kokteyli bakteri sayısında üç güne kadar yaklaşık 2 log kob/ml azalmaya neden olmuş ve sayı yedinci günün sonuna kadar sabit kalmıştır. Bununla birlikte, bakteri sayısındaki azalmanın istatistiksel olarak anlamlı olmadığı tespit edilmiştir (P>0.05). Sonuç olarak çalışmada elde edilen bakteriyosinlerin P. aerugino-sa'ya karşı in-vitro ortamda antibakteriyel etki gösterdiği tespit edilmesine karşın gıda modelinde anlamlı bir sonuç elde edilememiştir. Bu çalışmanın verileri gıdalarda biyokontrol amaçlı kullanılacak maddelerin in-vitro analizlerin yanı sıra gıda modelleri ile tamamlanmasının önemi vurgulamıştır.

Kaynakça

  • Arqués JL, Rodríguez E, Nuñez M, Medina M. Com-bined effect of reuterin and lactic acid bacteria bac-teriocins on the inactivation of foodborne patho-gens in milk. Food Contr 2011; 22: 457-61.
  • Cao-Hoang L, Chaine A, Gregoire L, Wache Y. Po-tential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese. Food Microbiol 2010; 27: 940-4.
  • Chatterjee M, Anju C, Biswas L, Kumar VA, Mohan CG, Biswas R. Antibiotic resistance in Pseudomo-nas aeruginosa and alternative therapeutic options. Int J Med Microbiol 2016; 306: 48-58.
  • Chen H, Hoover DG. Bacteriocins and their food ap-plications. Compr Rev Food Sci Food Saf 2003; 2(3): 82-100.
  • Cotter PD, Ros RP, Hill C. Bacteriocins-a viable alter-native to antibiotics? Nat Rev Microbiol 2013; 11: 95-105.
  • Dogan B, Boor KJ. Genetic diversity and spoilage potentials among Pseudomonas spp. isolated from fluid milk products and dairy processing plants. Appl Environ Microbiol 2003; 69: 130-8.
  • Elhag NB, Babiker ERB, Mahdi AA. Effect of bacteri-ocins-producing lactic acid bacteria on target micro-organisms. J Agri-Food Appl Sci 2014; 2 (5):155-62.
  • Elyass ME, Altayar MA, Mahdi AA, Abdelrawaf SS, Shigidi MT, Attitalla IH. Characterization and evalu-ation of antimicrobial activity of bacteriocins from Lactobacillus curvatus and Pediococcus pento-saceus. J Infect Non Infect Dis 2015; 1: 001.
  • Erkmen O, Bozoglu TF. Food microbiology: Princi-ples into practice. Volume 1, New York: Wiley, 2016 p.311.
  • Gao Y. Antibacterial mechanism of garviecin LG34 against S. aureus and L. monocytogenes and its application in dairy products preservation. Re-search Square 2023; 2-18.
  • Johnson EM, Jung Y, YuJin Y, Jayabalan R, Yang SH, Suh JW. Bacteriocins as food preservatives: Challenges and emerging horizons. Crit Rev Food Sci Nutr 2018; 58(16): 2743-67.
  • Kamaliya DB, Javia BM, Gadhvi MS, Dudhagara DR. Isolation and characterization of probiotic bacteria from fruit pulp, screening of probiotic properties and production of bacteriocin and probiotic curd. Open J Biol Sci 2023; 8(1): 33-42.
  • Kaya HI, Simsek O. Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk. LWT-Food Sci Technol 2019; 115: 108464.
  • Kusharyati DF, Satwika TD, Mariana A, Rovik A. Po-tential screening of bacteriocinogenic-lactic acid bacteria rom mangrove sediment of Logending Beach for fisheries product preservation. J Trop Biodivers Biotechnol 2021; 6(1): 61927.
  • Lei S, Zhao R, Sun J, Ra J, Ruan X, Zhu Y. Partial purification and characterization of a broad-spectrum bacteriocin produced by a Lactobacillus plantarum zrx03 isolated from infant's feces. Food Sci Nutr 2020; 8(5): 2214-22.
  • Mills S, Serrano L, Griffin C, O’connor, PM, Schaad G, Bruining, C. Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microb Cell Fact 2011; 10: S7.
  • Nasution SA, Fachrial E, Ginting CN, Liena Piska F. Bacteriocin-producing Pediococcus acidilactici BAMA 15 isolated from "naniura" traditional foods in North Sumatra, Indonesia. Biodiversitas 2023; 24: 2830-5.
  • Parlindungan E, Dekiwadia C, Jones OA. Factors that influence growth and bacteriocin production in Lactiplantibacillus plantarum B21. Process Bio-chem 2021; 107: 18-26.
  • Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A. Chapter 1-Microbial spoilage of foods: Fundamen-tals. In The MicroBiological Quality of Food-Foodborne Spoilers; Bevilacqua A, Corbo MR, Sini-gaglia M, eds. Sawston, Cambridge, UK; Wood-head Publishing, 2017; pp. 1-21.
  • Prudêncio CV, dos Santos MT, Vanetti MCD. Strate-gies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology. J Food Sci Technol 2015; 52(9): 5408-17.
  • Sharma C, Singh BP, Thakur N, Gulati S, Gupta S, Mishra SK, Panwar H. Antibacterial effects of Lac-tobacillus isolates of curd and human milk origin against food-borne and human pathogens. Biotech 2017; 7: 31.
  • Shokri D, Khorasgani, MR, Mohkam M, Fatemi SM, Ghasemi Y, TaheriKafrani A. The inhibition effect of Lactobacilli against growth and biofilm formation of Pseudomonas aeruginosa. Probiotics Antimicrob Proteins 2017; 10(1): 34-42.
  • Tirloni E, Bernardi C, Stella S. Pseudomonas spp. are food grade organic acids efficient against these spoilage microorganisms in fresh cheeses? Foods 2021; 10: 891.
  • Verma SK, Sood SK, Saini RK and Saini N. Pediocin PA-1 containing fermented cheese whey reduces total viable count of raw buffalo (Bubalis bubalus) milk. LWT-Food Sci Technol 2017; 83: 193-200.
  • Zhao R, Lu Y, Ran J, Li G, Lei S, Zhu Y and Xu B. Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01. Food Biosci 2020; 38: 100754.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Biyoteknolojisi
Bölüm Araştırma Makalesi
Yazarlar

Eda Hacıömeroğlu 0000-0003-1859-4399

Gizem Çufaoğlu 0000-0001-8639-532X

Yayımlanma Tarihi 2 Aralık 2024
Gönderilme Tarihi 29 Şubat 2024
Kabul Tarihi 13 Haziran 2024
Yayımlandığı Sayı Yıl 2024

Kaynak Göster

APA Hacıömeroğlu, E., & Çufaoğlu, G. (2024). Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 21(3), 155-161. https://doi.org/10.32707/ercivet.1587311
AMA Hacıömeroğlu E, Çufaoğlu G. Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa. Erciyes Üniv Vet Fak Derg. Aralık 2024;21(3):155-161. doi:10.32707/ercivet.1587311
Chicago Hacıömeroğlu, Eda, ve Gizem Çufaoğlu. “Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas Aeruginosa”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 21, sy. 3 (Aralık 2024): 155-61. https://doi.org/10.32707/ercivet.1587311.
EndNote Hacıömeroğlu E, Çufaoğlu G (01 Aralık 2024) Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 21 3 155–161.
IEEE E. Hacıömeroğlu ve G. Çufaoğlu, “Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa”, Erciyes Üniv Vet Fak Derg, c. 21, sy. 3, ss. 155–161, 2024, doi: 10.32707/ercivet.1587311.
ISNAD Hacıömeroğlu, Eda - Çufaoğlu, Gizem. “Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas Aeruginosa”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 21/3 (Aralık 2024), 155-161. https://doi.org/10.32707/ercivet.1587311.
JAMA Hacıömeroğlu E, Çufaoğlu G. Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa. Erciyes Üniv Vet Fak Derg. 2024;21:155–161.
MLA Hacıömeroğlu, Eda ve Gizem Çufaoğlu. “Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas Aeruginosa”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, c. 21, sy. 3, 2024, ss. 155-61, doi:10.32707/ercivet.1587311.
Vancouver Hacıömeroğlu E, Çufaoğlu G. Antimicrobial Effect of Partially Purified Bacteriocins on Pseudomonas aeruginosa. Erciyes Üniv Vet Fak Derg. 2024;21(3):155-61.