BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI

Yıl 2017, Cilt: 42 Sayı: 1, 58 - 66, 13.02.2017

Derya Saygılı Cem Karagözlü

Öz

Enkapsülasyon, aktif olan maddenin çevresinde uygun
kaplama materyali ile koruyucu bir zar oluşturulması temeline dayanmaktadır.
Gıda endüstrisinde mikroenkapsülasyon istenen bileşenin dış etkenlere karşı
korunması, bazı özelliklerinin sürdürülebilmesi, kolay taşınması, tat ve koku
maskeleme, oluşabilecek reaksiyonların önüne geçme gibi amaçlarla
kullanılmasına rağmen koruyucu ve tedavi amaçlı fajların enkapsülasyonunun da
oldukça etkili bir yöntem olarak uygulanabildiği bilinmektedir. Bakteriyofajlar
20. yüzyılın başlarından beri bakteriyel enfeksiyonlara karşı koruma ve tedavi
amacıyla kullanılmış ancak artan antibiyotik tüketimi, fajların tedavi amaçlı
kullanımının önüne geçmiştir. En önemli özelliği yüksek spesifitesi olan
bakteriyofajlar, çiftlik hayvanlarında patojen kolonizasyonunun azaltılması
(faj tedavisi), çiğ süt, et ve taze gıdalarda dekontaminasyon (biyokontrol),
ekipman yüzeylerinde sanitasyon (biyosanitasyon), hazır gıdalarda raf ömrü
uzatmak (biyoprezervasyon) amacıyla uygulanabilen etkin bir yöntem olarak
karşımıza çıkmaktadır. Bakteriyofaj enkapsülasyon uygulamalarında, fonksiyonel
kaplama uygulamalarındaki gelişmelere paralel olarak daha uygun maliyetli ve
daha uzun süre muhafaza edilebilen mikrokapsül teknolojilerinin
geliştirilmesine ihtiyaç duyulmaktadır.

Anahtar Kelimeler

Enkapsülasyon, bakteriyofaj, faj tedavi, biyokontrol, biyosanitasyon, biyoprezervasyon

BACTERIOPHAGE ENCAPSULATION AND POTENTIAL APPLICATIONS

Öz

Encapsulation based on forming
a protective membrane around the active substance with a suitable coating
material. Although microencapsulation is applied for such purposes as
protection to some component against external influences, maintain some
features, easy handling, flavor and odor masking, blocking some reactions, it
is known that the phage encapsulation can be applied highly effective method
for the purpose of pretention and treatment. Since the early 20th century,
bacteriophages are used for prevention and treatment against bacterial
infections but increasing the consumption of antibiotics has prevented to use
of phages for treatment. Bacteriophages which is the most important feature high
specificity emerges an effective method in order to reduction of pathogen
colonization in farm animals (phage therapy), decontamination of raw milk, meat
and fresh food (biocontrol), sanitation of equipment surfaces (biosanitation),
extend shelf life of prepared foods (biopreservation). It is needed to develop
microcapsule technology which is more cost effective and longer stored in
parallel with developments of functional coating applications.

Anahtar Kelimeler

Encapsulation, bacteriophage, phage therapy, biocontrol, biosanitaion, biopreservation

Kaynakça

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