The role of probiotics in the regulation of microbial load in green detox smootie to prevent foodborne and gastrointestinal infections

Yıl 2018, Cilt: 9 Sayı: 2, 92 - 96, 30.06.2018

Sahra Kırmusaoğlu

https://doi.org/10.18663/tjcl.300738

Öz

Aim: The aim of this studywas to reduce microbial load that
can cause foodborne and gastrointestinal systeminfections in green detox
smootieby using probiotics instead of antimicrobials and heat treatments, and
to developgreen detox smootietreated with probiotics for promoting
gastrointestinal microflora.

Material and methods: The microflora ofgreen
detox smootie were determined bycountingof total mesophilic aerobic bacteria
(TMAB), yeasts and molds (YM), Lactobacillusspp.,
and E. colion
appropriate selective media. After 24 hours 37^oC incubation of green detox smooties with L. acidophilus and L.reuteri solely, all
microorganisms were counted on appropriate mediaby streak plate method with respect to
control.

Results: When treatments of L.
acidophilus
and L.reuteri were
considered,significant reductions in the logarithmic counts of TMAB, YM and E. coli were seen.It was seen that inhibition of yeasts and molds were lower than
inhibition of TMAB in green detox smootie treated with probiotics. It was also
determined that inhibitory effects of L.acidophilus and L.reuteri were
the same against whole microorganisms (p < 0.05).

Conclusion: The applications of probiotics
provide an alternative method for reducing microbial load of nutrients to the usage of antimicrobial substances and heat
treatments. By the applications of
probiotics, not only gastrointestinal microflora is promoted, but also
microbial load of pathogens are eliminated in unprocessed nutrients such as
green detox smootie

Anahtar Kelimeler

Probiotic, antimicrobial, Lactobacillus acidophilus, Lactobacillus reuteri, foodborne infections, Gastrointestinal system infections, green detox smootie

Gıda kaynaklı ve gastrointestinal infeksiyonları önlemek için, yeşil detoks içeceğinde mikrobiyal yükün düzenlenmesinde probiyotiklerin rolü

Öz

Amaç: Bu
çalışmanın amacı, antimikrobiyaller ve ısılişlem yerine probiyotikler
kullanarak, yeşil detoks içeceğinde gıda kaynaklı ve gastrointestinal sistem
infeksiyonlarına neden olabilen mikrobiyal yükü azaltmakve gastrointestinal
mikroflorayı geliştirmek için probiyotik uygulanan yeşil detoks içeceği
geliştirmektir.

Gereç ve yöntemler:Yeşil detoks içeceğinin mikroflorası, uygun selektif besiyerlerde toplam
mezofilik aerobik bakteri, maya ve küf, Lactobacillusspp.
ve E. coli sayımlarıyapılarak
belirlendi.Uygulama yapılmayan ve L. acidophilus
ve L.reuteriile tek
olarak uygulama yapılan yeşil detoks içeceğinin 24 saat 37^oC
inkübasyonundan sonra,mikrobiyal yükü plak sayım besiyerinde (PCA) yayma plak
yöntemi ile sayıldı.

Bulgular: L. acidophilus ve L.reuteri uygulamaları göz önüne alındığında TMAB, YM ve E. coli logaritmik sayımlarında anlamlı
bir azalmalar görüldü.Probiyotik uygulanan yeşil detoks içeceğinde maya ve küfinhibisyonunun
TMABinhibisyonundan daha az olduğu görüldü.L.acidophilus veL.reuteri
nin, E. coli üzerindeki inhibitör etkisinin aynı olduğu da belirlendi(p
< 0.05).

Tartışma: Probiyotik
uygulamaları, besinlerin mikrobiyal yüklerini azaltmak için antimikrobiyal maddelerin
ve ısıl uygulamaların kullanımına alternatif bir metod sağlamaktadır.Probiyotik
uygulamaları ile sadece gastrointestinal mikroflora desteklenmekle kalmaz, aynı
zamanda yeşil detoks içeceği gibi işlenmemiş besinlerde patojenlerin mikrobiyal
yükleri yok edilir. 

Anahtar Kelimeler

Probiyotik, antimikrobiyal, Lactobacillus acidophilus, Lactobacillus reuteri, gıda kaynaklı infeksiyonlar, gastrointestinal sistem infeksiyonları, yeşil detoks içeciği

Kaynakça

• 1. Mammadov R. Tohumlu Bitkilerde Sekonder Metabolitler. Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. 2014: 412.
• 2. Yuan GF, Sun B, Yuan J, Wang QM. Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University Science B 2009; 10: 580.
• 3. FAO/WHO (Food and Agriculture Organization of the United Nations/World Health Organization) Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria: expert consultation report. Cordoba, Argentina 2001: 1-34.
• 4. Ezendam J, Loveren H. Probiotics: Immunomodulation and Evaluation of Safety and Efficacy. Nutrition 2006; 64: 1-14.
• 5. Lebeer S, Vanderleyden J, De Keersmaecker SC. Genes and Molecules of Lactobacilli Supporting Probiotic Action. Microbiology and Molecular Biology Reviews 2008; 72: 728-64.
• 6. Lebeer S, Vanderleyden J, De Keersmaecker SC. Host Interactions of Probiotics Bacterial Surface Molecules: Comparison with Commensals and Pathogens. Nature Reviews Microbiology 2010; 8: 171-84.
• 7. Marco ML, Pavan S, Kleerebezem M. Towards Understanding Molecular Modes of Probiotic Action. Current Opinion in Biotechnology 2006; 17: 204-10.
• 8. Reuter G. The Lactobacillus and Bifidobacterium Microflora of the Human Intestine: Composition and Succession. Current Issues in Intestinal Microbiology 2001; 2: 43-53.
• 9. Zamfir M, Callewaert R, Cornea PC, Savu L, Vatafu I, De Vuyst L. Purification and Characterization of a Bacteriocin Produced by Lactobacillus acidophilus IBB 801. Journal of Applied Microbiology 1999; 87: 923-31.
• 10. Talarico TL, Casas IA, Chung TC, Dobrogosz WJ. Production and Isolation of Reuterin, a Growth Inhibitor Produced by Lactobacillus reuteri. Antimicrobial Agents and Chemotherapy 1988; 32: 1854-58.
• 11. Cruchet S, Furnes R, Maruy A et al. The use of probiotics in pediatric gastroenterology: a review of the literature and recommendations by Latin-American experts. Pediatric Drugs 2015; 17: 199-216.
• 12. Urbańska M, Szajewska H. The efficacy of Lactobacillus reuteri DSM 17938 in infants and children: a review of the current evidence. European Journal of Pediatrics 2014; 173: 1327-37.
• 13. Hütt P, Shchepetova J, Loivukene K, Kullisaar T, Mikelsaar M. Antagonistic activity of probiotic lactobacilli and bifidobacteria against entero‐and uropathogens. Journal of Applied Microbiology 2006; 100: 1324-32.
• 14. Anonymous. Merck Gıda Mikrobiyolojisi Uygulamaları. Ed: Halkman AK. Ankara, Turkey: Başak Matbaacılık Ltd. Şti. 2005: 358.
• 15. Taranto MP, Medici M, Perdigón G, Ruiz Holgado AP, Valdez GF.Effect of Lactobacillus reuteri on the Prevention of Hypercholesterolemia in Mice.Journal of Dairy Science 2000; 83: 401-03.
• 16. Talarico TL, Casas IA, Chung TC, Dobrogosz WJ. Production and Isolation of Reuterin, a Growth Inhibitor Produced by Lactobacillus reuteri. Antimicrobial Agents and Chemotherapy 1988; 32: 1854-58.
• 17. Zamfir M, Callewaert R, Cornea PC, Savu L, Vatafu I, De Vuyst L. Purification and Characterization of a Bacteriocin Produced by Lactobacillus acidophilus IBB 801. Journal of Applied Microbiology 1999; 87: 923-31.
• 18. Arqués JL, Rodríguez E, Nuñez M, Medina M. Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system. European Food Research and Technology 2008; 227: 77–82.
• 19. Muthukumarasamy P, Han JH, Holley RA. Bactericidal Effects of Lactobacillus reuteri and Allyl Isothiocyanate on Escherichia coli O157:H7 in Refrigerated Ground Beef. Journal of Food Protection 2003; 66: 2038–44.
• 20. Axelsson, LT, Chung TC, Dobrogosz WJ, Lindgren SE. Production of a broad spectrum antimicrobial substance by Lactobacillus reuteri. Microbial Ecologyin Health and Disease 1989; 2:131–136.
• 21. Chung, TC, Axelsson L, Lindgren SE, Dobrogosz WJ. In-vitro studies on reuterin synthesis by Lactobacillusreuteri. Microbial Ecology in Health and Disease 1989; 2: 137–44.
• 22. El-Ziney MG. Antimicrobial activity of lactic acid bacteria metabolites: the role of lactic acid, enterocin 5701 and reuterin. Ph.D. thesis. University of Ghent. 1997. Cited by El-Ziney, MG, Debevere JM, and Jakobsen M.Reuterin. In: Naidu AS (ed.). Natural Food Antimicrobial Systems Boca Raton, Fla: CRC Press; 2000: 567–88.
• 23. Lindgren SE, and Dobrogosz WJ. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiology Review 1990; 87: 149–64.
• 24. El-Ziney MG and Debevere JM. The effect of reuterin on Listeria monocytogenes and Escherichia coli O157:H7 in milk and cottage cheese. Journal of Food Protection 1998; 61: 1275–80.
• 25. El-Ziney MG, Tempel TVD, Debevere J, and Jakobsen M. Application of reuterin produced by Lactobacillus reuteri 12002 for meat contamination and preservation. Journal of Food Protection 1999; 62: 257–61.
• 26. Sikorska H. and Smoragiewicz W. Role of probiotics in the prevention and treatment of meticillin-resistant Staphylococcus aureus infections. International Journal of Antimicrobial Agents 2013; 42: 475-81.
• 27. Tortora GJ, Funke BR, Case CL. Microbiology: An Introduction.Global Edition, 12th Edition. USA: Pearson Education; 2015: 960. ISBN-10: 1292099143, ISBN-13: 9781292099149.
• 28. Ray B. Fundamental Food Microbiology. 3rd ed. Florida: CRC Press; 2004: 608.