Farklı Kaynaklardan İzole Edilen Salmonella Suşlarının Bazı Virülans Faktörlerinin Belirlenmesi

Enterobacteriaceae üyesi olan Salmonella cinsi bakteriler, insanlarda gastroenterit, bakteriyemi ve enterik ateş gibi enfeksiyonlara neden olmaktadır. Salmonella bakterilerinin patojenitesinin belirlenmesi için bu bakterilerin virülans özelliklerinin araştırılması gereklidir. Klinik örneklerden izole edilen Salmonella bakterilerinin virülans faktörlerini belirlemeye yönelik birçok çalışma olmasına rağmen, hem gıda ve çevresel örneklerden izole edilen bakterilerin patojenitesinin bir arada araştırıldığı hem de standart bakterilerle kıyaslandığı kapsamlı bir çalışmaya rastlanmamıştır. Bu nedenle çalışmamızda kıyma, deniz suyu ve klinik örneklerden izole edilen Salmonella bakterilerinin ve standart bakterilerin (Salmonella enterica serovar Typhimurium ATCC 14028; Salmonella enterica serovar Enteritidis ATCC 13076) virülans faktörleri incelenerek patojenitelerinin değerlendirilmesi amaçlanmıştır. Çalışma kapsamında, bakterilerin serumun antimikrobiyal etkisine karşı direnci, antibiyotik direnci, hemolizin aktiviteleri, hemaglütinasyon yetenekleri, fimbriya tipleri, biyofilm oluşturma kapasitesi ve bakterinin dış ortamdan demir alımını sağlayan siderofor moleküllerinin üretim özellikleri incelenmiştir. Ortalama toplam virulans oranları (%29) değerlendirildiğinde, kıyma örneklerinden izole edilen Salmonella bakterilerinin diğer kaynaklardan izole edilenlere göre daha patojen olduğu, en patojen bakterinin ise %38 virulans değeriyle ZS4 izolatı olduğu belirlenmiştir. Bakterilerin serum direnci, antibiyotik direnci, hemoliz oluşturma yetenekleri, hemaglütinasyon özellikleri, biyofilm oluşturma ve siderofor üretme kapasitelerinin izole edildikleri kaynağa göre farklılık gösterdiği belirlenmiştir.

Investigation of some Virulence Factors of Salmonella Strains Isolated from Different Sources

The genus Salmonella, which is a member of Enterobacteriaceae, causes infections such as bacteremia, typhoid fever and gastroenteritis. In order to determine the pathogenicity of Salmonellae, it is necessary to investigate the virulence properties of these bacteria. Although there are many studies to determine the virulence of Salmonella bacteria isolated from clinical specimens, any comprehensive study and comparison about the pathogenesis of Salmonellae among the isolates of both food samples, environmental sources and wild type strains has been found. Therefore, it is aimed to evaluate the pathogenicity of Salmonellae by investigating the virulence factors of standard strains (Salmonella enterica serovar Typhimurium ATCC 14028; Salmonella enterica serovar Enteritidis ATCC 13076) and isolated Salmonella bacteria from minced meat, sea water and clinical samples. Within the scope of the study, bacterial resistance to the antimicrobial effect of serum, antibiotic resistance, hemolysine activities, haemagglutination abilities, fimbriae types, biofilm formation capacity and production characteristics of siderophore molecules which allow external iron uptake of bacteria from the environment were examined. When the mean total virulence rates (29%) were evaluated, it was determined that Salmonella bacteria isolated from minced meat samples were more pathogenic than those isolated from other sources, and the most pathogenic bacteria were ZS-4 isolates with a virulence value of 38%. As a conclusion, it has been determined that the serum and antibiotic resistance, hemolytic activity, haemagglutination properties, biofilm formation and siderophore production capacities demonstrate differences depending on their source of isolation.

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