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GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI

Year 2018, Volume: 43 Issue: 4, 533 - 548, 15.06.2018
https://doi.org/10.15237/gida.GD17112

Abstract

Gıda kaynaklı hastalıklar, son 30 yılda bu hastalıkların
önemli oranda artması ve ciddi sosyo-ekonomik sorunlara yol açması nedeniyle,
dünya çapında önemli bir halk sağlığı sorunu haline gelmiştir. 
Günümüzde nüfusun yaklaşık dörtte biri gıda
kaynaklı hastalıklar açısından daha yüksek risk altındadır. Bu nedenle son
yıllarda probiyotik mikroorganizmalar tarafından gıda kaynaklı patojen
mikroorganizmaların üremelerinin inhibe edilmesi ile ilgili çalışmalar hız
kazanmıştır. Probiyotik suşlar laktik asit, hidrojen peroksit, diasetil ve
bakteriyosin gibi antimikrobiyal madde üretimi veya rekabet etme yoluyla
patojen bakterilere karşı antagonistik aktivite göstermektedir. Ayrıca,
probiyotikler immunoglobulin-A (IgA) salınımını ve makrofajların fagositik
aktivitelerini arttırarak konak canlıda bağışıklık yanıtını uyarırlar. Bu
derleme çalışmasında, probiyotik mikroorganizmaların yararlı etkilerini
gösterebilmesi için sahip olması gereken özellikler, probiyotik
mikroorganizmaların gıda kaynaklı patojen bakteriler üzerindeki inhibitif
etkileri ve etki mekanizmaları ile ilgili yapılan çalışmalar incelenmiştir.

References

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USE OF PROBIOTIC MICROORGANISMS FOR THE INHIBITION OF FOODBORNE PATHOGENS

Year 2018, Volume: 43 Issue: 4, 533 - 548, 15.06.2018
https://doi.org/10.15237/gida.GD17112

Abstract

Foodborne illnesses have become a
major public health problem around the world in the last 30 years due to a
significant increase in these diseases and serious socio-economic problems.
Nowadays about one-fourth of the population is at a higher risk for foodborne
illnesses. For this reason, studies on the growth inhibition of foodborne
pathogens by probiotic microorganisms have accelerated in recent years.
Probiotic strains exhibit antagonistic activity against pathogenic bacteria by
competition or production of antimicrobial substances such as lactic acid,
hydrogen peroxide, diacetyl and bacteriocin. Also, probiotics stimulate the
immune response in host by increasing immunoglobulin-A (IgA) secretion and
phagocytic activities of macrophages. In this review, the studies on the
properties that probiotic microorganisms possess in order to demonstrate
beneficial effects, the inhibitory effect of probiotics on foodborne pathogenic
microorganisms and their mechanisms of inhibitory activity are examined.

References

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  • Abhisingha, M., Dumnil, J., Pitaksutheepong, C. (2017). Selection of Potential Probiotic Lactobacillus with Inhibitory Activity Against Salmonella and Fecal Coliform Bacteria. Probiotics and Antimicrobial Proteins, 1-10. https://doi.org/10.1007/s12602-017-9304-8
  • Ahmadova, A., Todorov, S.D., Choiset, Y., Rabesona, H., Zadi, T.M., Kuliyev, A., de Melo Franco, B.D.G., Chobert, J.M., Haertlé, T. (2013). Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control, 30: 631-641.
  • Alegre, I., Viñas, I., Usall, J., Anguera, M., Abadias, M. (2011), Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, 28: 59-66.
  • Al-Malkey, M.K., Ismeeal, M.C., Al-Hur, F.J.A., Mohammed, S. W., Nayyef, H. J. (2017). Antimicrobial Effect of Probiotic Lactobacillus spp. on Pseudomonas aeruginosa. Journal of Contemporary Medical Sciences, 3(9): 172-177.
  • Arena, M.P., Silvain, A., Normanno, G., Grieco, F., Drider, D., Spano, G., Fiocco, D. (2016). Use of Lactobacillus plantarum strains as a bio-control strategy against foodborne pathogenic microorganisms. Frontiers in Microbiology, 7: 464.
  • Arias, B.O., Reyes, M.D.L.L., Navarro-V, M.L., Berenice, S.C.Y., Mayra, M.G., Gloria, S.S., Raúl, S.C., Raquel, Z.R. (2013). Antagonistic effect of probiotic strains against two pathogens: Salmonella Typhimurium and E. coli O157:H7 resistant to antibiotics. e-Gnosis, 11, 1-16.
  • Awaisheh, S.S., Al-Nabulsi, A.A., Osaili, T.M., Ibrahim, S., Holley, S. (2013). Inhibition of Cronobacter sakazakii by Heat Labile Bacteriocins Produced by Probiotic LAB Isolated from Healthy Infants. Journal of Food Science, 78(9): 1416- 1420.
  • Bansal, S., Mangal, M., Sharma, S. K., Gupta, R.K. (2016). Non-dairy Based Probiotics: A Healthy Treat for Intestine. Critical Reviews in Food Science and Nutrition, 56(11):1856-1867.
  • Bendali, F., Hebraud, M., Sadoun, D. (2014). Anti-bacterial and anti-adherence activities of a probiotic strain of Lactobacillus paracasei against Listeria monocytogenes. International Journal of Applied Microbiology and Biotechnology Research, 2: 52-63.
  • Bermudez-Brito, M., Plaza-Díaz, J., Muñoz-Quezada, S., Gómez-Llorente, C., Gil, A. (2012). Probiotic Mechanisms of Action. Annuals of Nutrition and Metabolism, 61: 160–174.
  • Bratz, K., Gölz, G., Janczyk, P., Nöckler, K., Alter, T. (2015). Analysis of in vitro and in vivo effects of probiotics against Campylobacter spp.. Berliner und Münchener Tierärztliche Wochenschrift, 128 (3-4): 155-162.
  • Cartwright, E.J., Jackson, K.A., Johnson, S.D., Graves, L.M., Silk, B.J., Mahon, B.E. (2013). Listeriosis outbreaks and associated food vehicles, United States, 1998–2008. Emerging Infectious Diseases, 19(1): 1–9.
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Details

Primary Language Turkish
Other ID GD17112
Journal Section Articles
Authors

Gülten Tiryaki Gündüz 0000-0002-5878-7411

Zeynep Öztürk This is me

Publication Date June 15, 2018
Published in Issue Year 2018 Volume: 43 Issue: 4

Cite

APA Tiryaki Gündüz, G., & Öztürk, Z. (2018). GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI. Gıda, 43(4), 533-548. https://doi.org/10.15237/gida.GD17112
AMA Tiryaki Gündüz G, Öztürk Z. GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI. The Journal of Food. June 2018;43(4):533-548. doi:10.15237/gida.GD17112
Chicago Tiryaki Gündüz, Gülten, and Zeynep Öztürk. “GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI”. Gıda 43, no. 4 (June 2018): 533-48. https://doi.org/10.15237/gida.GD17112.
EndNote Tiryaki Gündüz G, Öztürk Z (June 1, 2018) GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI. Gıda 43 4 533–548.
IEEE G. Tiryaki Gündüz and Z. Öztürk, “GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI”, The Journal of Food, vol. 43, no. 4, pp. 533–548, 2018, doi: 10.15237/gida.GD17112.
ISNAD Tiryaki Gündüz, Gülten - Öztürk, Zeynep. “GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI”. Gıda 43/4 (June 2018), 533-548. https://doi.org/10.15237/gida.GD17112.
JAMA Tiryaki Gündüz G, Öztürk Z. GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI. The Journal of Food. 2018;43:533–548.
MLA Tiryaki Gündüz, Gülten and Zeynep Öztürk. “GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI”. Gıda, vol. 43, no. 4, 2018, pp. 533-48, doi:10.15237/gida.GD17112.
Vancouver Tiryaki Gündüz G, Öztürk Z. GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI. The Journal of Food. 2018;43(4):533-48.

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