Esra ŞENTÜRK, Hacer ASLAN CANBERİ, Simge AKTOP, Pınar ŞANLIBABA, Zehra Tuğçe TOPRAK

Bitkisel Ekstraktların Gıdalardan İzole Edilen Listeria monocytogenes Suşlarına Karşı Antibakteriyel Etkisi

Listeria monocytogenes gıdalardan sıklıkla izole edilen ve çeşitli halk sağlığı sorunlarına neden olan gıda kaynaklı bir patojendir. Patojenik bakterilerin birçok antibiyotiğe karşı direnç kazanmış olması, son yıllarda insan sağlığını etkileyen önemli bir problem haline gelmiştir. Bu nedenle günümüzde antibiyotiklere alternatif yöntemler geliştirmek önemlidir. Bu amaçla, bitkilerden elde edilen ekstraktların ve esansiyel yağların antibakteriyel etkileri sıklıkla araştırılmaktadır. Bu makalede, 16 farklı bitkiden etanol, kloroform, aseton ve distile su kullanılarak elde edilen ekstraktların, L.monocytogenes suşlarına karşı antibakteriyel etkileri araştırılmıştır. Çalışma sonunda, L. monocytogenes’e karşı en yüksek antibakteriyel etkiyi gösteren ekstraktın, etanolde ekstrakte edilen sarı kantaron (31,72 ± 0,52 mm) olduğu tespit edilmiştir. Etanolde ekstrakte edilen mersin yaprağının (27,2 ± 0,52 mm) ve asetonda ekstrakte edilen sarı kantaronun (25,6 ± 0,52 mm), L. monocytogenes’e karşı antibakteriyel etki gösteren diğer ekstraktlar olduğu belirlenmiştir. Çalışmada sarı kantaron ve mersin yaprağı ekstraktlarının en fazla antibakteriyel etkiyi gösterdikleri çözücü etanol olarak bulunurken, biberiye ekstraktının en fazla antibakteriyel etkiyi gösterdiği çözücü aseton olarak bulunmuştur. Bununla birlikte, distile suda ekstrakte edilen bitkiler arasında en fazla antibakteriyel etkiyi gösteren bitkinin nane (7,03 ± 0,52 mm) olduğu tespit edilmiştir. Mercanköşk ve civanperçemi ekstraktları ise çalışmada kullanılan hiçbir çözücüde antibakteriyel etki göstermemiştir. Gıdalardaki patojen bakterilere karşı bitki ekstraktlarının antibakteriyel etkilerinin ve gıdalarda kullanılabilme durumlarının belirlenmesi amacıyla daha fazla çalışmaya ihtiyaç vardır.

Antibacterial Effect of Different Herbal Extracts Against Listeria monocytogenes Strains Isolated from Foods

Listeria monocytogenes is a foodborne pathogen frequently isolated from food that causes differentpublic health problems. In recent years, antibiotic resistance of pathogens has become an importantproblem affecting human health. For this reason, it is crucial to develop an alternative to antibiotics.Thus, the antibacterial effects of herbal extracts and essential oils are frequently investigated. In thisarticle, the antibacterial activity of extracts obtained from 16 different herbs using ethanol,chloroform, acetone, and distilled water was evaluated against L. monocytogenes strains. The extractshowing the highest antibacterial effect against L. monocytogenes was St. John’s Wort extracted inethanol (31.72 ±0.52 mm). In addition, Myrtus leaf extracted in ethanol (27.2 ±0.52 mm) and St.John’s Wort extracted in acetone (25.6 ±0.52 mm) showed a high antibacterial effect against L.monocytogenes compared to other extracts. In the study, the solvent ethanol in which St. John’s Wortand Myrtus leaf were extracted showed the highest antibacterial activity. In contrast, the solvent thatrosemary extract showed the highest antibacterial effect was acetone. However, the most antibacterialherb extracted in distilled water was peppermint (7.03 ±0.52 mm). The extracts of marjoram andyarrow did not show any antibacterial effect in any solvent used in the study. In conclusion, morestudies are needed to determine the antibacterial effects of herbal extracts against pathogens in foodsand their use.

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