ERGİN KARİPTAŞ, BELGİN ERDEM, ÖZKAN GÖRGÜLÜ

Protein profiles in different strains of Aeromonas hydrophila isolated from retail foods

Bu çalışmada Türkiye’de çeşitli gıdalardan izole edilen lokal 20 Aeromonas hydrophila ve bir referans suşun (ATCC 7966) toplam hücre proteinleri SDS-PAGE (sodyum dodesilsülfat poliakrilamid jel elektroforezis) ile analiz edildi. Suşlar içinde değişkenlik gözlendi. Proteinlerin moleküler ağırlıkları 21-116 kDa arasında olduğu bulundu. A. hydrophila’nın hem referans hem de lokal suşlarında 37.8 den 101.4 kDa kadar protein polipeptid bantlarının yaygın olduğu görüldü. Bu çalışma A. hydrophila ve referans suş (ATCC 7966) arasında genetik bir benzerlik olduğunu göstermektedir. Bu protein patternleri epidemiyolojik çalışmalarda suş ayırımını kolaylaştırmada yararlı olabilir.

Anahtar Kelimeler:

gıda bulaşıklılığı, gıda güvenirliği, gıda kaynaklı hastalıklar, et, et hijyeni, Aeromonas hydrophila, soy farklılıkları, protein komposizyonu, protein analizi, mikrobiyal bulaşıklık, bakteriyel proteinler, gıda hijyeni

Perakende gıdalardan izole edilen farklı Aeromonas hydrophila suşlarının protein profilleri

In this study, whole cell protein profiles of 20 local strains of Aeromonas hydrophila isolated from different foods in Turkey and one reference strain (ATCC 7966) were analyzed by SDS-PAGE (sodium dodecylsulfate polyacrylamide gel electrophoresis). It was observed that there was variability among the strains. Molecular weight of proteins were found to be between 21-116 kDa. The protein polypeptide bands from 37.8 to 101.4 kDa were common in both local strains and reference strain of A. hydrophila. The results of this study indicated that there is a genetic similarity between strains of A. hydrophila and reference strain (ATCC 7966). These protein patterns are likely to be beneficial to differentiate between the strains in epidemiological studies.

Keywords:

food contamination, food safety, foodborne diseases, meat, meat hygiene, Aeromonas hydrophila, strain differences, protein composition, protein analysis, microbial contamination, bacterial proteins, food hygiene,

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