BAKTERİYOFAJ ENKAPSÜLASYONU VE POTANSİYEL UYGULAMALARI

Enkapsülasyon, aktif olan maddenin çevresinde uygun kaplama materyali ile koruyucu bir zar oluşturulması temeline dayanmaktadır. Gıda endüstrisinde mikroenkapsülasyon istenen bileşenin dış etkenlere karşı korunması, bazı özelliklerinin sürdürülebilmesi, kolay taşınması, tat ve koku maskeleme, oluşabilecek reaksiyonların önüne geçme gibi amaçlarla kullanılmasına rağmen koruyucu ve tedavi amaçlı fajların enkapsülasyonunun da oldukça etkili bir yöntem olarak uygulanabildiği bilinmektedir. Bakteriyofajlar 20. yüzyılın başlarından beri bakteriyel enfeksiyonlara karşı koruma ve tedavi amacıyla kullanılmış ancak artan antibiyotik tüketimi, fajların tedavi amaçlı kullanımının önüne geçmiştir. En önemli özelliği yüksek spesifitesi olan bakteriyofajlar, çiftlik hayvanlarında patojen kolonizasyonunun azaltılması (faj tedavisi), çiğ süt, et ve taze gıdalarda dekontaminasyon (biyokontrol), ekipman yüzeylerinde sanitasyon (biyosanitasyon), hazır gıdalarda raf ömrü uzatmak (biyoprezervasyon) amacıyla uygulanabilen etkin bir yöntem olarak karşımıza çıkmaktadır. Bakteriyofaj enkapsülasyon uygulamalarında, fonksiyonel kaplama uygulamalarındaki gelişmelere paralel olarak daha uygun maliyetli ve daha uzun süre muhafaza edilebilen mikrokapsül teknolojilerinin geliştirilmesine ihtiyaç duyulmaktadır.

Anahtar Kelimeler:

Enkapsülasyon, bakteriyofaj, faj tedavi, biyokontrol, biyosanitasyon, biyoprezervasyon

BACTERIOPHAGE ENCAPSULATION AND POTENTIAL APPLICATIONS

Encapsulation based on forming a protective membrane around the active substance with a suitable coating material. Although microencapsulation is applied for such purposes as protection to some component against external influences, maintain some features, easy handling, flavor and odor masking, blocking some reactions, it is known that the phage encapsulation can be applied highly effective method for the purpose of pretention and treatment. Since the early 20th century, bacteriophages are used for prevention and treatment against bacterial infections but increasing the consumption of antibiotics has prevented to use of phages for treatment. Bacteriophages which is the most important feature high specificity emerges an effective method in order to reduction of pathogen colonization in farm animals (phage therapy), decontamination of raw milk, meat and fresh food (biocontrol), sanitation of equipment surfaces (biosanitation), extend shelf life of prepared foods (biopreservation). It is needed to develop microcapsule technology which is more cost effective and longer stored in parallel with developments of functional coating applications.

Keywords:

Encapsulation, bacteriophage, phage therapy, biocontrol, biosanitaion, biopreservation,

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