Publication: Campylobacter jejuni inhibisyonunda minimum ögenol konsantrasyonunun tespit edilerek gıda güvenliği açısından incelenmesi
Abstract
Amaç: Bu çalışmada, C. jejuni'ye karşı ögenolün minimum inhibitör konsantrasyon (MİK) ve minimum bakterisidal konsantrasyon (MBK) değerlerinin tespit edilerek ögenolün tavuk etindeki C. jejuni yükü üzerindeki etkisinin incelenmesi amaçlanmıştır Gereç ve Yöntem: Laboratuvar analizleri için Marmara Üniversitesi Sağlık Bilimleri Fakültesi Temel Sağlık Bilimleri Laboratuvarı kullanılmıştır. Öncelikle, broth mikrodilüsyon yöntemi ile C. jejuni'ye karşı ögenolün MİK ve MBK değerleri tespit edilmiştir. Elde edilen bulgular doğrultusunda, ögenolün C. jejuni yükü üzerindeki etkinliğini araştırmak üzere besin model sistemi oluşturulmuştur. Gamma irradyasyon tekniği ile dekontamine edilen tavuk etleri, izole ve standart C. jejuni inokülasyonu için 2 farklı gruba ayrılmıştır. İnokülasyon türüne göre ayrılan her iki grup, kendi içerisinde kontrol, MİK düzeyinde ögenol uygulaması, 4xMİK düzeyinde ögenol uygulaması ve 8xMİK düzeyinde ögenol uygulaması şeklinde gruplandırılmıştır. Son olarak, tavuk etleri 1, 3 ve 7 gün süre ile +4 oC' de depo edilmiştir. Böylece inokülasyon türü, uygulanan ögenol konsantrasyonu ve depolama sürelerine göre gruplar arası farklılıklar değerlendirilmiştir. Bulgular: Ögenolün izole ve standart C. jejuni için MİK değerleri sırasıyla 640 g/ mL ve 1280 g/ mL olarak tespit edildi. Broth mikrodilüsyon yönteminin yanı sıra, ögenolün tavuk etinde de C. jejuni yükünü doza bağımlı olarak azalttığı tespit edildi. Ancak bu etki, standart C. jejuni suşunda daha belirgin olarak gözlemlendi. Sonuç: Ögenol, hem broth model sistem hem de besin modeli sisteminde anlamlı anti-campylobacter aktivite göstermiştir. Ögenolün bu aktivitesi, ileri çalışmalar ile doğrulanmalı ve gıda endüstrisindeki olası koruyucu ajan olma rolü değerlendirilmelidir.
Objective: In this study, it was aimed to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of eugenol against C. jejuni. This study also aimed to examine the effect of eugenol on C. jejuni load in chicken meat. Methods: This study was conducted in Marmara University Health Sciences Faculty Basic Health Sciences Laboratory. First of all, MIC and MBC of eugenol against C. jejuni were determined by broth microdilution method. Afterwards, a food model system was created to investigate the activity of eugenol on C. jejuni. Chicken meats decontaminated by gamma irradiation technique were divided into 2 different groups for isolated and standard C. jejuni inoculation. Then, both groups were classified as control, eugenol treatment with MIC, eugenol treatment with 4xMIC, and eugenol treatment with 8xMIC. Finally, chicken meats were stored at +4 oC for 1, 3 and 7 days. As a result, C. jejuni load was compared according to inoculation type, eugenol concentration and storage times. Results: MIC values of eugenol for isolated and standard C. jejuni were determined as 640 and 1280 g/ mL, respectively. Eugenol was found to reduce C. jejuni load in chicken meat as well as broth medium. However, this effect was more pronounced in the standard C. jejuni strain. Conclusion: Eugenol showed significant anti-campylobacter activity in both the broth model and the food model system. The anti-campylobacter activity of eugenol should be confirmed by further studies and its possible role as a protective agent in the food industry should be evaluated.
Objective: In this study, it was aimed to determine the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of eugenol against C. jejuni. This study also aimed to examine the effect of eugenol on C. jejuni load in chicken meat. Methods: This study was conducted in Marmara University Health Sciences Faculty Basic Health Sciences Laboratory. First of all, MIC and MBC of eugenol against C. jejuni were determined by broth microdilution method. Afterwards, a food model system was created to investigate the activity of eugenol on C. jejuni. Chicken meats decontaminated by gamma irradiation technique were divided into 2 different groups for isolated and standard C. jejuni inoculation. Then, both groups were classified as control, eugenol treatment with MIC, eugenol treatment with 4xMIC, and eugenol treatment with 8xMIC. Finally, chicken meats were stored at +4 oC for 1, 3 and 7 days. As a result, C. jejuni load was compared according to inoculation type, eugenol concentration and storage times. Results: MIC values of eugenol for isolated and standard C. jejuni were determined as 640 and 1280 g/ mL, respectively. Eugenol was found to reduce C. jejuni load in chicken meat as well as broth medium. However, this effect was more pronounced in the standard C. jejuni strain. Conclusion: Eugenol showed significant anti-campylobacter activity in both the broth model and the food model system. The anti-campylobacter activity of eugenol should be confirmed by further studies and its possible role as a protective agent in the food industry should be evaluated.