Usnea sp.'nin Antibakteriyel Etkisinin Gıda Kaynaklı Patojenlere Karşı Değerlendirilmesi

Öz

Gıda kaynaklı hastalıkların görülme sıklığındaki artış, epidemiyolojik çalışmalarla ortaya konulmuş ve bu nedenle ülkelerin sosyoekonomik kalkınmalarına olan olumsuz etkisi de sağlık otoriteleri tarafından rapor edilmiştir. Doğal biyokaynakların kullanımı yoluyla gıda kaynaklı patojenlere karşı mücadele, son yıllardaki araştırmaların odak noktası haline gelmiştir. Likenler, çevrelerindeki diğer canlılarla rekabet etmeleri nedeniyle antibakteriyel, antifungal, anti-kanser vb. gibi çeşitli biyolojik aktivitelere sahip birçok ikincil metabolit üretirler. Bu açıdan, bu çalışmada Türkiye, Kastamonu'dan toplanan Usnea sp.'nin beş gıda kaynaklı patojene karşı antibakteriyel özelliklerini araştırmayı amaçladık. Bu bakteriler hem Gram-pozitif hem de Gram-negatif olanları içermiştir. Verilerimiz, Usnea sp'nin aseton özütlerinin özellikle test edilen Gram pozitif bakterilere (C. perfringens, S. aureus ve B. cereus) karşı değişen oranlarda antibakteriyel etkinliğe sahipti olduğunu göstermiştir. Usnea sp.'nin bu potansiyel antibakteriyel aktivitesi, gıda endüstrisinde kullanılabileceğini düşündürmektedir. Daha önce yemeklerde veya ekmek malzemelerinde kullanıldığı bildirildiğinden, gıda katkı maddesi (koruyucu, raf ömrünü uzatan gibi) olarak kullanılabileceği fikrini vermektedir. Ancak toksisitesi veya toksik olmayan dozları için detaylı çalışmalar yapılmalıdır.

Anahtar Kelimeler

• Gıda kaynaklı patojen
• liken
• Usnea
• antibakteriyel

Assessment of the Antibacterial Potency of Usnea sp. against Foodborne Pathogens

Öz

ABSTRACT The increase in the incidence of foodborne diseases has been demonstrated by epidemiological studies, and the adverse impact on the socio-economic development of countries has been also reported by health authorities. The combat against foodborne pathogens through the use of natural biosources has become the focus of recent research. Lichens produce several secondary metabolites with various biological activities including antibacterial, antifungal, anti-cancer etc. due to competition with other living things in their surrounding environment. In this perspective, we aimed to investigate the antibacterial properties of Usnea sp. that collected from Kastamonu, Turkey against five foodborne pathogens in the present study. These tested bacteria included both Gram-positive and Gram-negative ones. Our data demonstrated that the acetone extracts of Usnea sp. had antibacterial efficiencies especially against Gram-positive bacteria tested (C. perfringens, S. aureus, and B. cereus) at varying percentages. This potential antibacterial activity of Usnea sp. suggests that it can be used in the food industry. Since it has already been reported to be used in dishes or ingredients of bread, it gives the idea that it may be used as a food additive (such as a preservative, extending shelf life). However, detailed studies for its toxicity or the dosages that do not be toxic should be done.

Anahtar Kelimeler

• Foodborne pathogen
• lichen
• Usnea
• antibacterial.

Kaynakça

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