PEYNİRDEN İZOLE EDİLEN YÜKSEK SEVİYEDE AMİNOGLİKOZİD DİRENÇLİ ENTEROKOKLARDA VİRÜLENS FAKTÖRLERİN FENOTİPİK VE GENOTİPİK YÖNTEMLER İLE ARAŞTIRILMASI

Yıl 2019, Cilt: 44 Sayı: 4, 719 - 732, 01.08.2019

Yasin Tuncer , Degnide Ephrem Adıfon

https://doi.org/10.15237/gida.GD19075

Cited By: 2

Öz

Bu çalışmanın amacı daha önce peynir
örneklerinden izole edilen yüksek-seviyede aminoglikozid dirençli (YSAD) 54
enterokok izolatında virülens faktörlerin fenotipik ve genotipik yöntemler
kullanılarak araştırılmasıdır. YSAD enterokok izolatlarında α-hemolitik (48.15
%), γ-hemolitik (46.30 %), ve β-hemolitik (5.55 %) aktivite fenotipik olarak
belirlendi. Jelatinaz aktivitesi yalnız E.
faecalis RG22.4, RG26.1 ve RG26.2
suşlarında tespit edildi. Polimeraz
zincir reaksiyonu (PZR) ile E. faecium
RS32.2 hariç YSAD enterokok izolatlarında en az bir virülens genin varlığı
belirlendi. YSAD enterokok izolatlarında en sık görülen genlerin ccf 
(% 88.89), efaA_fs (% 85.19), acm (% 77.78), gelE (% 59.2), cpd (%
51.85) ve esp_fs (% 50) olduğu tespit edildi. Fenotipik
ve genotipik testler sonucu, 30 YSAD enterokok izolatında sessiz gelE geni bulundu. Peynirden izole edilen YSAD
enterokok suşlarında yüksek sıklıkla virülens faktör genlerinin tespit edilmesi
tüketici sağlığı için endişe uyandırıcıdır.

Anahtar Kelimeler

Enterococcus, peynir, yüksek seviyede aminoglikozid direnci, virülens faktör, polimeraz zincir reaksiyonu

Destekleyen Kurum

Süleyman Demirel Üniversitesi

Proje Numarası

5085-YL1-17

Teşekkür

Bu çalışmayı 5085-YL1-17 nolu proje ile maddi olarak destekleyen Süleyman Demirel Üniversitesi Bilimsel Araştırma Projeleri Yönetim Birimi’ne teşekkür ederiz. Degnide Ephrem Adifon yüksek lisans eğitimi sürecinde maddi olarak Benin Bursları Ulusal Müdürlüğü ve Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından desteklenmiştir.

INVESTIGATION OF VIRULENCE FACTORS USING PHENOTYPIC AND GENOTYPIC METHODS IN HIGH-LEVEL AMINOGLYCOSIDE RESISTANT ENTEROCOCCI ISOLATED FROM CHEESE

Öz

The aim of this study was to investigate the virulence
factors using phenotypic
and genotypic methods in 54 high-level aminoglycoside resistant (HLAR)
enterococci previously isolated from
cheese samples. The α-hemolytic (48.15 %), γ-hemolytic (46.30 %), and β-hemolytic (5.55 %) activities phenotypically were determined in HLAR enterococci. Gelatinase activity was detected in only E. faecalis RG22.4, RG26.1, and RG26.2 strains. At least one virulence factor gene
was determined using polymerase chain reaction (PCR) in HLAR isolates except E. faecium RS32.2. The most frequently
virulence genes were detected as ccf  (88.89 %), efaA_fs (85.19 %), acm (77.78 %),
gelE (59.2 %), cpd (51.85
%), and esp_fs
(50 %) in HLAR enterococci isolates. As a result of phenotypic and
genotypic tests, silent gelE genes
were found in 30 HLAR enterococci isolates. Detection of high frequency of
virulence factor genes in HLAR enterococci strains isolated from cheese is worrying for consumer health.

Anahtar Kelimeler

Enterococcus, cheese, high-level aminoglycoside resistance, virulence factor, polymerase chain reaction

Proje Numarası

5085-YL1-17

Kaynakça

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