Probiyotik Escherichia coli Suşu Nissle 1917

Yıl 2017, Cilt: 23 Sayı: 7, 933 - 940, 27.12.2017

Seda Altuntaş , Mihriban Korukluoğlu , Volkan Altuntaş

Öz

Probiyotikler
yeterli miktarda alındıklarında, konakçının sağlığı üzerine olumlu etkileri
bulunan, patojen olmayan canlı mikroorganizmalardır. Probiyotik mikroorganizmalar
genellikle fermente süt ürünleri veya gıda takviyeleri gibi gıda maddelerinin
bileşenleridir. Gıda endüstrisinde, yaygın olarak Laktik Asit Bakterileri (LAB)
kullanılmaktadır. Hayvan besleme, yem endüstrisi ve ilaç sanayiinde ise laktik
asit bakterilerinin yanı sıra diğer patojen olmayan ve sağlık üzerine olumlu
etkileri bulunan mikroorganizmalar da (Sacchromyces boulardii ve Escherichia
coli Nissle 1917 ) kullanılır. Bu çalışmada; probiyotik E. coli suşu Nissle
1917’nin kökeni, tıbbi tarihi, mikrobiyolojik ve genetik özellikleri, biyolojik
aktiviteleri, güvenirliliği ve toksikolojik yönü ele alınmıştır. Bunlara ek olarak
EcN (E.coli Nissle 1917) ile yapılan klinik deneyler de özetlenecektir.

Anahtar Kelimeler

E. coli suşu Nissle 1917, EcN, Probiyotikler

Probiotic Escherichia coli Strain Nissle 1917

Öz

Probiotics
are live microorganisms that confer a health benefit on the host when
administered in adequate amounts. Probiotic microorganisms are usually
components of foods such as fermented dairy products or food supplements. In
the food industry, Lactic Acid Bacteria (LAB) is widely used. In livestock
breeding, feed industry and pharmaceutical industry, microorganisms which are non-pathogenic
and have positive effects on health (Sacchromyces boulardii, and Escherichia
coli Nissle 1917) are used besides the lactic acid bacteria. This review
focused on origin, medical history, microbiological and genetic characteristics,
biological activity, biosafety and toxicological aspects of probiotic E. coli
strain Nissle 1917. Additionally, clinical trials conducted with EcN
(Escherichia coli Nissle 1917) will be summarized.

Anahtar Kelimeler

E. coli strain Nissle 1917, EcN, Probiotics

Kaynakça

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