Publication: Isırgan otu (Urtica dioica L.) ekstraktının gıda kaynaklı Campylobacter jejuni üzerine antimikrobiyal aktivitesinin incelenmesi
Abstract
Amaç: Bu tez çalışmasının amacı; Urtica dioica metanolik ekstraktının, Campylobacter jejuni suşları üzerine antimikrobiyal etkilerini incelemek; MİK ve MBK değerlerini belirlemek; ikincil olarak U. dioica’ nın insan sağlığı üzerindeki etkilerine dair yapılan çalışmalara katkıda bulunmaktır. Gereç ve yöntem: U. dioica olarak tanılaması yapılan ve mevsiminde toplanan ısırgan otları, katı-sıvı ekstraksiyonu yöntemiyle metanolde masere edilip evaporatörde ekstrakt haline getirildi. Elde edilen ekstraktın, standart ve tavuk etlerinden izole edilmiş olan C. jejuni suşları üzerindeki antimikrobiyal aktivitesi, broth mikrodilüsyon yöntemiyle incelendi ve MİK değeri belirlendi. Broth mikrodilüsyon testinden elde edilen veriler doğrultusunda üreme olmayan kuyucuklardan MHA’ ya ekim yapılarak MBK değeri tespit edildi. İstatistiki analizler SPSS 20.0 yapıldı, anlamlılık p<0,05 olarak kabul edildi. Bulgular: Bu tez çalışması sonucunda U. dioica metanolik ekstraktının C. jejuni üzerindeki antimikrobiyal etkinliğine yönelik MİK ve MBK değerleri 20 mg/ ml olarak saptandı. Bu sonuçlar istatistiki olarak anlamlıydı (p<0,01). Ayrıca istatistiki olarak anlamlı olmamakla birlikte U. dioica metanolik ekstraktının, C. jejuni’ nin üremesini engellediği en düşük konsantrasyon düzeyi, 5 mg/ ml olarak tespit edildi (p>0,05). Sonuç: U. dioica, C. jejuni enfeksiyonlarının önlenmesine yönelik gıda, gıda katkı maddesi ve antibakteriyel bir madde olarak kullanılabilir.
Objective: The aim of this thesis study is to investigate the antimicrobial effects of Urtica dioica methanolic extract on Campylobacter jejuni strains and to determine MIC and MBK values. Secondly, to contribute to the studies on the effects of U. dioica on human health. Materials and methods: As a U. dioica of herbs collected during the season, species identification has been made. Then, it was meserated in methanol and extracted in evaporator. The antimicrobial activity of the obtained extract on C. jejuni strains isolated from standard and chicken meat was studied by broth microdilution method and the MIC value was determined. In accordance with the data obtained from the broth microdilution test, the MBC value was determined by inoculating MHA from the wells not growth. Statistical analyses were performed using the SPSS 20.0 program, and the significance was accepted as p<0.05. Results: As a result of this thesis study, MIC and MBC values for the antimicrobial activity of U. dioica methanolic extract on C. jejuni were determined as 20 mg/ ml. These results are statistically significant (p<0.01). In addition, although it is not statistically significant, the methanolic extract of U. dioica, the lowest concentration level at which C. jejuni prevents its reproduction was found to be 5 mg/ ml (p>0.05). Conclusion: U. dioica can be used as a food, food additive and antibacterial agent for the prevention of C. jejuni infections.
Objective: The aim of this thesis study is to investigate the antimicrobial effects of Urtica dioica methanolic extract on Campylobacter jejuni strains and to determine MIC and MBK values. Secondly, to contribute to the studies on the effects of U. dioica on human health. Materials and methods: As a U. dioica of herbs collected during the season, species identification has been made. Then, it was meserated in methanol and extracted in evaporator. The antimicrobial activity of the obtained extract on C. jejuni strains isolated from standard and chicken meat was studied by broth microdilution method and the MIC value was determined. In accordance with the data obtained from the broth microdilution test, the MBC value was determined by inoculating MHA from the wells not growth. Statistical analyses were performed using the SPSS 20.0 program, and the significance was accepted as p<0.05. Results: As a result of this thesis study, MIC and MBC values for the antimicrobial activity of U. dioica methanolic extract on C. jejuni were determined as 20 mg/ ml. These results are statistically significant (p<0.01). In addition, although it is not statistically significant, the methanolic extract of U. dioica, the lowest concentration level at which C. jejuni prevents its reproduction was found to be 5 mg/ ml (p>0.05). Conclusion: U. dioica can be used as a food, food additive and antibacterial agent for the prevention of C. jejuni infections.