Propolis Ekstrelerinin Gıda Kaynaklı Patojenlerin Biyojen Amin Üretimi Üzerindeki Etkileri

Bu çalışmada sulu ve etanolik propolis ekstrelerinin Gram pozitif ve negatif gıda kaynaklı patojen bakteri gelişimi ve biyojen amin üretimleri üzerindeki etkileri incelenmiştir. Propolisin etanolik ektreleri sulu ekstrelerine kıyasla daha düşük minimum inhibisyon konsantrasyonuna (MIK) sahip olmuştur. Seyreltik olmayan sulu propolis ekstresi (%100) Staphylococcus aureus (29.5 mm) ve Klebsiella pneumoniae (26.5 mm) gelişimini engellemede antibiyotiğe kıyasla daha etkili olmuştur. Propolisin biyojen amin üretimindeki etkisi bakteriyel üye, spesifik amin ve ekstre tipine göre farklılıklar göstermiştir. Sulu ve etanolik propolis ekstresi Yersinia enterocolitica tarafından histamin üretimini 81 kat düşürmüştür. Araştırma sonucunda test edilen her iki propolis ekstresinin Gram pozitif ve negatif bakteriler üzerindeki farklı etkilerine ragmen, toksikolojik olarak önemli biyojen aminleri engellemesi bakımından antimikrobiyal olarak kullanılabileceğini göstermiştir. Ayrıca, serotonin üretimini teşvik etmesi yönüyle propolis ekstresinin gıdalarda kullanımının bir avantaj sağlayacağı gözlenmiştir.

Effects of Propolis Extracts on Biogenic Amine Production by FoodBorne Pathogens

The impacts of water and ethanolic extracts of propolis on growth of Gram- positive and Gram-negative food-borne pathogens and their biogenic amine production were investigated. Ethanolic extracts of propolis had lower minimum inhibitory concentration (MIC) than that of water extract. Undiluted water extract of propolis (100%) was more effective on growth inhibition of Staphylococcus aureus (29.5 mm) and Klebsiella pneumoniae (26.5 mm) than antibiotics. The effect of propolis on biogenic amine production showed a discrepancy depending on bacterial strains, specific amine and extract type. Water or ethanolic extracts of propolis induced about 81-fold lower histamine accumulation by Yersinia enterocolitica. The study results suggested that both propolis extracts tested could be used as antimicrobial as they inhibit biogenic amines which were toxically important, although both propolis extracts exerted variability even among Gram- positive or negative bacteria. Moreover, stimulation of serotonin production by bacteria in the presence of propolis extracts emphasized important aspects of propolis for utilization in foods.

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