Firuze ERGİN, Gizem YILDIZ, Ahmet KÜÇÜKÇETİN, Emine Mine ÇOMAK GÖÇER

Bakteriyofajların Antibakteriyel Ajan Olarak Kullanımı

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.

Use of Bacteriophages as Antimicrobial Agents

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 20th 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.

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