GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMI

Year 2018, Volume: 43 Issue: 4, 533 - 548, 15.06.2018

Gülten Tiryaki Gündüz , Zeynep Öztürk

https://doi.org/10.15237/gida.GD17112

Cited By: 1

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.

Keywords

Probiyotikler, patojen mikroorganizmalar, antagonistik aktivite, antagonistik aktivite

USE OF PROBIOTIC MICROORGANISMS FOR THE INHIBITION OF FOODBORNE PATHOGENS

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.

Keywords

Probiotics, pathogen microorganisms, antagonistic effects

References

• Abedi, D., Feizizadeh, S., Akbari, V., Jafarian-Dehkordi, A. (2013). In vitro anti-bacterial and anti-adherence effects of Lactobacillus delbrueckii subsp. bulgaricus on Escherichia coli. Research in Pharmaceutical Science, 8(4): 260–268.
• 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.
• CDC (2017). Foodborne Outbreak Online Database (FOOD Tool). https://wwwn.cdc.gov/foodborneoutbreaks/ (Accessed: 13 October 2017).
• Dertli, E. (2015). Isolation and identification of an exopolysaccharide producer Streptococcus thermophilus strain from Turkish yogurt. Kafkas Universitesi Veterinerlik Fakültesi Dergisi, 21: 229-232.
• Elbagory, A.M., Eman, S.E., Eman, K.F. (2015). Impact of Probiotic Strains on Growth of Some Food Poisoning Bacteria from Milk and Soft Cheese. Nutrition and Food Technology: Open Access, 1(2): http://dx.doi. org/10.16966/2470-6086.107.
• El-Kholy, A.M., El-Shinawy, S.H., Meshref, A.M.S., Korny, A.M. (2014). Screening of antagonistic activity of probiotic bacteria against some food-borne pathogens. Journal of Applied and Environmental Microbiology, 2(2): 53-60.
• Eom, J.S., Song, J., Choi, H.S. (2015). Protective Effects of a Novel Probiotic Strain of Lactobacillus plantarum JSA22 from Traditional Fermented Soybean Food Against Infection by Salmonella enterica serovar Typhimurium. Journal of Microbiology and Biotechnology, 25(4): 479–491.
• Espitia, P.J.P., Batista, R.A., Azeredo, H.M.C., Otoni, C.G. (2016). Probiotics and their potential applications in active edible films and coatings. Food Research International, 90: 42–52.
• Fijan, S. (2016a). Influence of the growth of Pseudomonas aeruginosa in milk fermented by multispecies probiotics and Kefir microbiota. Journal of Probiotics and Health, 3: 136.
• Fijan, S. (2016b). Antimicrobial Effect of Probiotics against Common Pathogens, In: Immunology and Microbiology: Probiotics and Prebiotics in Human Nutrition and Health Rao, V., Rao, L.G. (eds.), InTech, pp. 191-221.
• Food and Agriculture Organization of the United Nations/World Health Organization FAO/WHO. (2002). Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. Guidelines for the Evaluation of Probiotics in Food; Joint FAO/WHO.
• Gaulin, C., Ramsay, D., Bekal, S. (2012). Widespread Listeriosis Outbreak Attributable to Pasteurized Cheese, Which Led to Extensive Cross-Contamination Affecting Cheese Retailers, Quebec, Canada, 2008. Journal of Food Protection, 75 (1): 71–78.
• Hadji-Sfaxi, I., El-Ghaish, S., Ahmadova, A., Batdorj, B., Le Blay-Laliberté, G., Barbier, G., Haertlé, T., Chobert, J.M. (2011). Antimicrobial activity and safety of use of Enterococcus faecium PC4.1 isolated from Mongol yogurt. Food Control, 22: 2020-2027.
• Hawrelak, J. (2013). Probiotics. In: Textbook of Natural Medicine. Pizzorno, J.E., Murray, M.T. (eds), 4th ed., Churchill Livingstone Elsevier, St. Louis, Missouri, pp. 979–994.
• Hemaiswarya, S., Raja, R., Ravikumar, R., Carvalho, I. S. (2013). Mechanism of Action of Probiotics. Brazilian Archieves Biologies and Technology, 56 (1): 113-119.
• Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B., Morelli, L., Canani, R.B., Flint, H.J., Salminen, S., Calder, P.C., Sanders, M.E. (2014). Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature reviews Gastroenterology and Hepatology, 11(8): 506-514.
• Holzapfel, W.H. (2006). Introduction to prebiotics and probiotics. In: Probiotics in Food Safety and Human Health, Goktepe, I., Juneja, V.K., Ahmedna, M. (eds.), CRC Press, Taylor and Francis Group, LLC., New York, US, pp. 1-35.
• Huys, G., Botteldoorn, N., Delvigne, F., De Vuyst, L., Heyndrickx, M., Pot, B., Dubois, J.J., Daube, G. (2013). Microbial characterization of probiotics–Advisory report of the Working Group “8651 Probiotics” of the Belgian Superior Health Council (SHC). Molecular Nutrition and Food Research, 57: 1479–1504.
• Iglesias, M.B., Abadias, M., Anguera, M., Sabata, J., Vinas, I. (2017a). Antagonistic effect of probiotic bacteria against foodborne pathogens on fresh-cut pear. LWT - Food Science and Technology, 81: 243-249.
• Iglesias, M.B., Viñas, I., Colás-Medà, P., Collazo, C., Serrano, J.C.E., Abadias, M. (2017b). Adhesion and invasion of Listeria monocytogenes and interaction with Lactobacillus rhamnosus GG after habituation on fresh-cut pear. Journal of Functional Foods, 34: 453–460.
• Kamal, R.M., Abd El Aal, S.F.A., Elsayed, M.S., Abdallah, R.M. (2016). Influence of addition of probiotic bacteria to yoghurt on survivability of some food borne pathogens. 3rd International Conference of Food Safety "Environmental Hazards and Food Safety" Damanhour University, 10th October 2016, Egypt.
• Kechagia, M., Basoulis, D., Konstantopoulou, S., Dimitriadi, D., Gyftopoulou, K., Skarmoutsou, N., Fakir, E.M. (2013). Health Benefits of Probiotics: A Review. ISRN Nutrition, 1-7.
• Khalighi, A., Behdani, R., Kouhestani, S. (2016). Probiotics: A Comprehensive Review of Their Classification, Mode of Action and Role in Human Nutrition, Probiotics and Prebiotics in Human Nutrition and Health, In: Immunology and Microbiology "Probiotics and Prebiotics in Human Nutrition and Health, Rao, V., Rao, L.G. (eds.), InTech, pp. 19-39.
• Kıvanç, S.A., Kıvanç, M., Yiğit, T. (2016). Antibiotic susceptibility, antibacterial activity and characterisation of Enterococcus faecium strains isolated from breast milk. Experimental and Therapeutic Medicine, 12: 1732-1740.
• Koning, C.J., Jonkers, D., Smidt, H., Rombouts, F., Pennings, H.J., Wouters, E., Stobberingh, E., Stockbrügger, R. (2010). The effect of a multispecies probiotic on the composition of the faecal microbiota and bowel habits in chronic obstructive pulmonary disease patients treated with antibiotics. British Journal of Nutrition, 103: 1452–1460.
• Lakshmi, S.J., Jayanthi, N., Saravanan, M., Ratn, M.S., 2017. Safety assesment of Bacillus clausii UBBC07, a spore forming probiotic. Toxicology Reports, 4: 62-71.
• Larsen, N., Thorsen, L., Kpikpi, E. N., Stuer-Lauridsen, B., Cantor, M.D., Nielsen, B., Brockmann, E., Derkx, P.M.F., Jespersen, L. (2014). Characterization of Bacillus spp. strains for use as probiotic additives in pig feed, Applied Microbiology and Biotechnology, 98: 1105–1118.
• Laxme, B.V., Rovetto, A., Grau, R., Agrawal, R. (2014). Synergistic effects of probiotic Leuconostoc mesenteroides and Bacillus subtilis in malted ragi (Eleucine corocana) food for antagonistic activity against V. cholerae and other beneficial properties. Journal of Food Science and Technology, 11: 3072-3082.
• Madureira, A.R., Pintado, M.E., Gomes, A.M.P., Malcat, F.X. (2011). Incorporation of Probiotic Bacteria in Whey Cheese: Decreasing the Risk of Microbial Contamination. Journal of Food Protection, 74(7): 1194–1199.
• Mahmoudi, R., Tajik, H., Ehsani, A., Zare, P. (2012). Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese, Veterinary Research Forum, 3(3): 193–197.
• Masoumikia R., Ganbarov, K. (2015). Antagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan, BioImpacts. 5(3): 151-154.
• McCollum, J.T., Williams, N.J., Beam, S.W., Cosgrove, S., Ettestad, P.J., Ghosh, T. S., Kimura, A.C., Nguyen, L., Stroika, S.G., Vogt, R.L., Watkins, A.K., Weiss, J.R., Williams, I.T., Cronquist, A.B. (2012). Multistate Outbreak of Escherichia coli O157:H7 Infections
• Associated with In-Store Sampling of an Aged Raw-Milk Gouda Cheese, 2010. Journal of Food Protection, 75 (10): 1759-1765. Melero, B., Vinuesa, R., Diez, A.M., Jaime, I., Rovira, J. (2013). Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere. Poultry Science, 92: 1108–1116.
• Moore, T., Globa, L., Barbaree, J., Vodyanoy, V., Sorokulova, I. (2013). Antagonistic activity of Bacillus bacteria against food-borne pathogens. Journal of Probiotics and Health, 1: 110. doi: 10.4172/2329-8901.1000110.
• Mpofu, A., Linnemann, A.R., Nout, M.J.R., Zwietering, M.H., Smid, E.J., den Besten, H.M.W. (2016). Inactivation of bacterial pathogens in yoba mutandabota, a dairy product fermented with the probiotic Lactobacillus rhamnosus yoba. International Journal of Food Microbiology, 217: 42–48.
• Muthukumarasamy, P., Holley, R.A. (2007). Survival of Escherichia coli O157:H7 in dry fermented sausages containing micro-encapsulated probiotic lactic acid bacteria. Food Microbiology, 24: 82–88.
• Neal-McKinney, J.M., Lu, X., Duong, T., Larson, C.L., Call, D.R., Shah, D.H., Konkel, M.E. (2012). Production of Organic Acids by Probiotic Lactobacilli Can Be Used to Reduce Pathogen Load in Poultry. PlosOne, 7(9): e43928.
• Nováková, I., Kačániová, M., Pochop, J. (2009). Antagonistic Effect of Probiotic Bacteria on Choosen Pathogens of Chicken. Nitra, Slovaca Universitas Agriculturae Nitriae, s. 507-511.
• Novik, G., Sidarenka, A., Kiseleva, E., Kolomiets, E., Dey, E.S. (2014). Probiotics. In: Biotransformation of Waste Biomass into High Value, Brar, S. K., Dhillon, G. S., Soccol, C. R. (eds.), Springer, New York, pp. 187-235.
• Oliveira, M.A., Maciel de Souza, V.M., Bergamini, A.M.M., de Martinis, E.C.P. (2011). Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil. Food Control, 22:(8), 1400–1403.
• Pereira, V.G., Gómez, R.J.H.C. (2007). Antimicrobial activity of Lactobacillus acidophilus against foodborne pathogens. Semina: Ciências Agrárias, 28(2): 229-240.
• Pingitore, E.V., Todorov, S.D., Sesma, F., Franco, B.D.G.M. (2012). Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiology, 32: 38-47.
• Pithva, S., Ambalam, P., Dave, J.M., Vyas, B.R. (2012). Potential of Probiotic Lactobacillus Strains as Food Additives. In: Food Additive, El-Samragy, Y. (ed.), InTech, pp. 175.
• Potočnjak, M., Pušić , P., Frece, J., Abram, M., Janković , T., Gobin, I. (2017). Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium. Food Technology and Biotechnology, 55 (1): 48–54.
• Rahimifard N., Naseri, M. (2016). Bifidobacteria bifidum and Bifidobacteria infantis Effects on Salmonella enteritidis. Journal of Pure and Applied Microbiology, 10(3): 1885-1889.
• Russo, P., de Chiara, M.L.W., Vernile, A., Amodio, M.L., Arena, M. P., Capozzi, V., Massa, S., Spano, G. (2014). Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria. BioMed Research International, vol. 2014, Article ID 309183, 9 p. doi:10.1155/2014/309183.
• Russo, P., Peña, N., Amodio, M.L., Colelli, G., Spano, G. (2015). Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe. Food Research International, 77: 762–772.
• Saarela, M., Mogensen, G., Fondén, R., Mättö, J., Mattila-Sandholm, T. (2000). Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84: 197–215.
• Sarao, L.K., Arora, M. (2017). Probiotics, prebiotics, and microencapsulation: A review. Critical Reviews In Food Science and Nutrition, 57 (2): 344-371.
• Sharma, P., Tomar, S.K., Goswami, P., Sangwan, V., Singh, R. (2014). Antibiotic resistance among commercially available probiotics. Food Research International, 57: 176–195.
• Soleimani, N.A., Kermanshahi, R.K., Yakhchali, B., Sattari, T.N. (2010). Antagonistic activity of probiotic lactobacilli against Staphylococcus aureus isolated from bovine mastitis. African Journal of Microbiology Research, 4(20): 2169-2173.
• Sribuathong, S., Saengprakai, J., Trevanich, S. (2014). In Vitro Anti-Adherent Assessment of Selected Lactic Acid Bacteria Isolates Against Salmonella Typhimurium and Listerıa Monocytogenes to Caco-2 Cells. Journal of Food Safety, 34: 270–282.
• Tejero-Sariñena, S., Barlow, J., Costabile, A., Gibson, G.R., Rowland, I. (2012). In vitro evaluation of the antimicrobial activity of a range of probiotics against pathogens: Evidence for the effects of organic acids. Anaerobe, 18: 530-538.
• Thammasorn, T., Jitrakorn, S., Charoonnart, P., Sirimanakul, S., Rattanarojpong, T., Chaturongakul, S., Saksmerprome, V. (2017). Probiotic bacteria (Lactobacillus plantarum) expressing specific double-stranded RNA and its potential for controlling shrimp viral and bacterial diseases. Aquaculture International, 25:1679–1692.
• Tharmaraj, N. Shah, N.P. (2009). Antimicrobial effects of probiotics against selected pathogenic and spoilage bacteria in cheese-based dips. International Food Research Journal, 16: 261-276.
• Toscanoa, M., De Grandi, R., Pastorelli, L., Vecchi, M., Drago, L. (2017). A consumer’s guide for probiotics: 10 golden rules for a correct use. Digestive and Liver Disease, 49: 1177–1184.
• Unal Turhan, E., Erginkaya, Z., Uney, M.H., Ozer, E.A. (2017). Inactivation effect of probiotic biofilms on growth of Listeria monocytogenes. Kafkas Universitesi Veterinerlik Fakültesi Dergisi, 23 (4): 541-546.
• Vasiljevic, T., Shah, N.P. (2008). Probiotics—From Metchnikoff to bioactives. International Dairy Journal, 18: 714– 728.
• Wang, Y., Sun, Y., Zhang, X., Zhang, Z., Song, J., Gui, M., Li, P. (2015). Bacteriocin-producing probiotics enhance the safety and functionality of sturgeon sausage. Food Control, 50: 729-735.
• Woo, J., Ahn, J. (2013). Probiotic-mediated competition, exclusion and displacement in biofilm formation by food borne pathogens. Letters in Applied Microbiology, 56: 307-313.
• Zadernowska, A., Wierzchowska, W.C., Ogryzek, M.P. (2015). Growth potential of Yersinia enterocolitica in blue cheese and in blue cheese with probiotic Lactobacillus acidophilus LA-5, Journal Food Science Technology, 52(11): 7540–7544.
• Zhang, Y., Zhang, L., Du, M., Yi, H., Guo, C., Tuo, Y., Han, X., Li, J., Zhang, L., Yang, L. (2011). Antimicrobial activity against Shigella sonnei and probiotic properties of wild lactobacilli from fermented food. Microbiological Research, 167: 27– 31.
• Zhang, Y., Zhang, L., Ma, W., Yi, H., Yang, X., Du, M., Shan, Y., Han, X., Zhang,L. (2012). Screening of probiotic lactobacilli for inhibition of Shigella sonnei and the macromolecules involved in inhibition. Anaerobe, 18: 498-503.
• Zhang, Z., Tao, X., Shah, N.P., Wei, H. (2016). Antagonistics against pathogenic Bacillus cereus in milk fermentation by Lactobacillus plantarum ZDY2013 and its anti-adhesion effect on Caco-2 cells against pathogens. Journal of Dairy Science, 99: 1–9.