GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI

Yıl 2018, , 533 - 548, 15.06.2018

Gülten Tiryaki Gündüz , Zeynep Öztürk

https://doi.org/10.15237/gida.GD17112

Cited By: 1

Öz

Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların
önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle,
dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir.  Günümüzde nüfusun yaklaşık dörtte biri gıda
kaynaklı hastalıklar açısından daha yüksek risk altındadır. Bu nedenle son
yıllarda probiyotik mikroorganizmalar tarafından gıda kaynaklı patojen
mikroorganizmaların üremelerinin inhibe edilmesi ile ilgili çalışmalar hız
kazanmıştır. Probiyotik suşlar laktik asit, hidrojen peroksit, diasetil ve
bakteriyosin gibi antimikrobiyal madde üretimi veya rekabet etme yoluyla
patojen bakterilere karşı antagonistik aktivite göstermektedir. Ayrıca,
probiyotikler immunoglobulin-A (IgA) salınımını ve makrofajların fagositik
aktivitelerini arttırarak konak canlıda bağışıklık yanıtını uyarırlar. Bu
derleme çalışmasında, probiyotik mikroorganizmaların yararlı etkilerini
gösterebilmesi için sahip olması gereken özellikler, probiyotik
mikroorganizmaların gıda kaynaklı patojen bakteriler üzerindeki inhibitif
etkileri ve etki mekanizmaları ile ilgili yapılan çalışmalar incelenmiştir.

Anahtar Kelimeler

Probiyotikler, patojen mikroorganizmalar, antagonistik aktivite, antagonistik aktivite

USE OF PROBIOTIC MICROORGANISMS FOR THE INHIBITION OF FOODBORNE PATHOGENS

Öz

Foodborne illnesses have become a
major public health problem around the world in the last 30 years due to a
significant increase in these diseases and serious socio-economic problems.
Nowadays about one-fourth of the population is at a higher risk for foodborne
illnesses. For this reason, studies on the growth inhibition of foodborne
pathogens by probiotic microorganisms have accelerated in recent years.
Probiotic strains exhibit antagonistic activity against pathogenic bacteria by
competition or production of antimicrobial substances such as lactic acid,
hydrogen peroxide, diacetyl and bacteriocin. Also, probiotics stimulate the
immune response in host by increasing immunoglobulin-A (IgA) secretion and
phagocytic activities of macrophages. In this review, the studies on the
properties that probiotic microorganisms possess in order to demonstrate
beneficial effects, the inhibitory effect of probiotics on foodborne pathogenic
microorganisms and their mechanisms of inhibitory activity are examined.

Anahtar Kelimeler

Probiotics, pathogen microorganisms, antagonistic effects

Kaynakça

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