Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balık Kaynaklı Patojenik ve Bozulma Etmeni Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin Incelenmesi

Yılmaz Uçar

doi:10.18016/ksutarimdoga.vi.1032177

EN TR

Inhibitory Effect of Rosemary Essential Oil and Its Nanoemulsion on The Formation of Biogenic Amines by Food-Borne Pathogens and Fish Spoilage Bacteria in Histidine Decarboxylase Broth

Abstract

The effect of nanoemulsions based on essential oil of rosemary and its purified version on the growth of fish spoilage bacteria (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens, and Proteus mirabilis) and food-borne pathogens (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae, and Enterococcus faecalis) and their biogenic amine formation were investigated in histidine decarboxylase broth (HDB) using HPLC method. The flavour compounds of extracted rosemary oil were determined using GC-MS. Physical properties of nanoemulsions (viscosity, thermodynamic stability, droplet size, and surface tension) were analysed. Differences in ammonia (AMN) and biogenic amine (BA) production among groups were statistically significant (p<0.05). The highest HIS production was obtained by spoilage E. feacalis (188.55 mg/L) and the lowest by S. Paratyphi A (0.23 mg/L). Almost all other BAs such as PUT, CAD, SPD, and PHEN were formed by pathogens and spoilage groups. P. damselae (22.77-145.58 mg/L) was the main high tyramine producer in HDB. Histamine production by P. luteola was considerably suppressed in the presence of rosemary-based nanoemulsion (p<0.05). Although the effect of treatment groups (Tween 80, rosemary essential oil, and it’s nanoemulsion) varied depending on the bacterial strain and specific amine, all groups generally decreased AMN and BA accumulation by bacteria. Consequently, the results of this current study show that all bacteria tested are capable of decarboxylating more than one amino acid and conversion of rosemary oil into a nanoemulsion supressed biogenic amine production activity and its nano-form can be used as an alternative antimicrobial agent in processed or packaged fish or food products.

Keywords

Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balık Kaynaklı Patojenik ve Bozulma Etmeni Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin Incelenmesi

Öz

Biberiye esansiyel yağı ve bunun nanoemülsiyonunun balıkta bozulma etmeni bakteriler (Pseudomonas luteola, Photobacterium damselae, Vibrio vulnificus, Enterococcus faecalis, Serratia liquefaciens ve Proteus mirabilis) ve gıda kaynaklı patojenik bakterilerin (Salmonella Paratyphi A, Staphyllococcus aureus, Klebsiella pneumoniae ve Enterococcus faecalis) gelişimi ve biyojenik amin üretimleri üzerine etkileri histidin dekarboksilaz sıvısında (HDB) HPLC yöntemi kullanılarak incelenmiştir. Ekstrakte edilmiş biberiye esansiyel yağının uçucu bileşenleri GC-MS kullanılarak belirlenmiştir ve elde edilen nanomulsiyonların fiziksel özellikleri (viskozite, termodinamik kararlılık, damlacık boyutu ve yüzey gerilimi) analiz edilmiştir. Gruplar arasında amonyak (AMN) ve biyojenik amin (BA) üretiminde istatistiksel farklılıklar gözlenmiştir (p<0.05). En yüksek histamin (HIS) üretimi, bozucu E. feacalis (188.55 mg/L) suşunda ve en düşük S. Paratyphi A (0.23 mg/L) suşunda gözlenmiştir. Putresin (PUT), kadaverin (CAD), spermidin (SPD) ve 2-feniletilamin (PHEN) gibi hemen hemen tüm diğer BA'ler patojenler ve bozulma grupları tarafından üretilmiştir. P. damselae, HDB'deki en yüksek tiramin (TYR) üreten (22.77-145.58 mg/L) suş olmuştur. P. luteola tarafından HIS üretimi, biberiye nanoemülsiyonu varlığında önemli ölçüde baskılanmıştır (p<0.05). Muamele gruplarının (Tween 80, biberiye esansiyel yağı ve nanoemülsiyonu) etkisi bakteri suşuna ve spesifik amine bağlı olarak değişse de, tüm muamele grupları genel olarak bakteriler tarafından AMN ve BA üretimini azaltmıştır. Sonuç olarak, mevcut çalışma test edilen tüm bakterilerin birden fazla amino asidi dekarboksile etme yeteneğine sahip olduğunu, biberiye esansiyel yağının nanoemülsiyona dönüştürülmüş formunun biyojen amin üretimlerini baskıladığını ve bunun işlenmiş veya paketlenmiş balık veya gıda ürünlerinde alternatif bir antimikrobiyal ajan olarak kullanılabileceğini göstermiştir.

Anahtar Kelimeler

Supporting Institution

Ordu Üniversitesi, Bilimsel Araştırma Projeleri Birimi

Project Number

A-2012

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Details

Primary Language

Turkish

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Yılmaz Uçar ^*
0000-0002-6770-6652
Türkiye

Publication Date

April 30, 2023

Submission Date

December 3, 2021

Acceptance Date

March 18, 2022

Published in Issue

Year 2023 Volume: 26 Number: 2

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1032177

IZ

https://izlik.org/JA68YT94XM

Cite

RIS / Bibtex

APA

Uçar, Y. (2023). Biberiye Esansiyel Yağı ve Nanoemülsiyonunun Balık Kaynaklı Patojenik ve Bozulma Etmeni Bakteriler Tarafından Üretilen Biyojenik Aminler Üzerine Etkilerinin Incelenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(2), 409-423. https://doi.org/10.18016/ksutarimdoga.vi.1032177