Use of Bacteriophages as Antimicrobial Agents

Year 2017, Volume: 15 Issue: 2, 172 - 181, 11.08.2017

Firuze Ergin Gizem Yıldız Emine Mine Çomak Göçer Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.333674

Cited By: 1

Abstract

Bacteriophages represent
one of the most abundant biological populations in nature and are defined as bacterial viruses that can kill
specific target bacteria. Bacteriophages had been used to treat bacterial
infections at the beginning of the 20^th century. However, discovery
of penicillin and development of antibiotic industry caused the uses of
bacteriophage as an antibacterial agent to be ignored. Gaining resistance to
antibiotics of pathogenic bacteria brought up bacteriophages application again.
In recent years, studies have
been increasing on the uses of bacteriophages against pathogenic bacteria and
the development of a treatment method called "phage therapy". Bacteriophages have been used as an antibacterial
agent to control pathogenic bacteria in foods and to combat pathogenic bacteria
infections in animals and humans in some countries. Moreover, bacteriophages
have lost their activities because of exposure to adverse effects such as physicochemical
properties, preventive components and storage conditions of food and high
acidity, digestive enzymes and bile during their passage along the
gastrointestinal system after taken orally. Studies have revealed that
microencapsulation can be used to protect bacteriophages against adverse
effects of components, physicochemical properties and storage conditions of
food, and gastrointestinal system. In this study, the use of
bacteriophages as antibacterial agents in foods and the releases of
microencapsulated bacteriophages in the conditions of in vitro gastrointestinal system are reviewed.

Keywords

Bacteriophage, Antibacterial agent, Microencapsulation

Bakteriyofajların Antibakteriyel Ajan Olarak Kullanımı

Abstract

Doğada en fazla bulunan biyolojik topluluklardan
birini temsil eden bakteriyofajlar, kendilerine özgü hedef bakteriyi
öldürebilen bakteri virüsleri olarak tanımlanmaktadır. Bakteriyofajlar, 20.
yüzyılın başlarında bakteriyel enfeksiyonların tedavisinde kullanılmıştır.
Ancak, penisilinin keşfi ve antibiyotik endüstrisinin gelişmesi,
bakteriyofajların antibakteriyel ajan olarak kullanımının göz ardı edilmesine
neden olmuştur. Patojen bakterilerin antibiyotiklere karşı direnç kazanması,
bakteriyofaj uygulamasını yeniden gündeme getirmiştir. Son yıllarda patojen
bakterilere karşı bakteriyofajların kullanıldığı ve “faj terapisi” olarak
adlandırılan tedavi yönteminin geliştirilmesine yönelik çalışmalar hızla
artmaktadır. Bakteriyofajlar,
gıdalarda patojen bakterilerin kontrolünde ve bazı ülkelerde hayvan ve
insanlarda patojen bakteri enfeksiyonları ile mücadelede antibakteriyel ajan
olarak kullanılmaktadır. Bununla birlikte bakteriyofajlar, gıdanın
fizikokimyasal özellikleri, koruyucu bileşenleri, depolama koşulları ve ağız
yoluyla alınmalarından sonra gastrointestinal sistemden geçişleri sırasında
yüksek asitlik, sindirim enzimleri ve safra gibi olumsuz etkilere maruz
kalmalarından dolayı aktivitelerini kaybetmektedir. Yapılan çalışmalar
bakteriyofajları, bileşenleri, fizikokimyasal özellikleri ve depolama koşulları
ile gıdanın ve gastrointestinal sistemin olumsuz etkilerine karşı korumak için mikrokapsülasyon
yönteminin kullanılabileceğini ortaya koymuştur. Bu derlemede,
bakteriyofajların gıdalarda antibakteriyel ajan olarak kullanımı ve
mikrokapsüle bakteriyofajların in vitro gastrointestinal
sistem koşullarında salınımları ile ilgili bilgi verilmesi amaçlanmaktadır.

Keywords

Bakteriyofaj, Antibakteriyel ajan, Mikroenkapsülasyon

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