تاثیر هم افزایی ویژگی های ضد میکروبی جدایه های لاکتوباسیلوس مولد باکتریوسین جدا شده از لبنیات سنتی با برخی از آنتی بیوتیک های متداول
محورهای موضوعی : میکروب شناسی کاربردی
شیما عبدی زاده
1
,
سید محمد مهدی محمودی
2
,
فرحناز جوانمردی
3
1 - گروه میکروبیولوژی، دانشکده علوم پایه، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 - گروه میکروبیولوژی، دانشکده علوم پایه، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.
3 - گروه میکروبیولوژی، دانشکده علوم پایه، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.
کلید واژه: باکتریوسین, لاکتوباسیلوس دلبروکئی, محصولات لبنی, هم افزایی.,
چکیده مقاله :
سابقه و هدف: باکتریوسینها پپتیدهای ریبوزومی هستند که توسط بسیاری از باکتریها تولید میشوند و میتوانند در غلظتهای کم از رشد نژادهای خویشاوند و گاهی دیگر گونهها و جنسها ممانعت کنند. هدف از تحقیق حاضر، تولید باکتریوسین و بررسی اثر مهاری و هم افزایی احتمالی آن با برخی از آنتی بیوتیک ها بر باکتری های بیماریزا بود.
مواد و روشها: در یک مطالعه مقطعی، چندین گونه لاکتوباسیلوس از محصولات لبنی سنتی جداسازی شد و خواص ضد باکتریایی آنها برعلیه استافیلوکوکوس اورئوس و سودوموناس آئروجینوزا مورد بررسی قرار گرفت. یک جدایه با بیشترین اثر ضد باکتریایی، در تولید انبوه باکتریوسین به کار گرفته شد. خالص سازی نسبی باکتریوسین، توسط سولفات آمونیوم و کیسه دیالیز انجام و ماهیت پروتئینی آن توسط پروتئیناز K اثبات شد. حداقل غلظت ممانعتی، کشندگی و اثر هم افزایی احتمالی آن با آنتی بیوتیکهای سیپروفلوکساسین و ونکومایسین بررسی شد.
یافته ها: باکتریوسین تولیدی، در غلظتهای بالاتر از µg/ml 25/30 و µg/ml 121 به ترتیب برای استافیلوکوکوس اورئوس و سودوموناس آئروجینوزا اثر بازدارندگی و در غلظتهای بالاتر از µg/ml 242 برای استافیلوکوکوس اورئوس اثر کشندگی داشت. ترکیب شطرنجی غلظتهای مختلف باکتریوسین با آنتی بیوتیکها نشان داد که باکتریوسین تولیدی، با ونکومایسین اثر هم افزایی و با سیپروفلوکساسین اثر جمع شوندگی دارد. شناسایی مولکولی ، شباهت 97 درصدی جدایه را با لاکتوباسیلوس دلبروکئی زیرگونه بولگاریکوس ATCC 11842 نشان داد.
نتیجه گیری: سویه هایی از لاکتوباسیلوس قادر به تولید باکتریوسین با اثر مهاری بر باکتری های بیماریزا بوده و قابلیت هم افزایی با برخی از آنتی بیوتیک های رایج را دارند.
Background and objectives: Bacteriocins are ribosomal peptides produced by many bacteria and can inhibit the growth of related strains and sometimes other species and genera at low concentrations. The aim of the present study was to produce bacteriocins and investigate their inhibitory effect and possible synergy with some antibiotics on pathogenic bacteria.
Materials and methods: In a cross-sectional study, several Lactobacillus species were isolated from traditional dairy products and their antibacterial properties were investigated against Staphylococcus aureus and Pseudomonas aeruginosa. An isolate with the highest antibacterial activity was used for mass production of bacteriocin. Partial purification of the bacteriocin was performed using ammonium sulfate and dialysis bag, and its protein nature was confirmed by proteinase K. The minimum inhibitory concentration, lethality, and possible synergistic effect with the antibiotics ciprofloxacin and vancomycin were investigated.
Results: The produced bacteriocin had an inhibitory effect on Staphylococcus aureus and Pseudomonas aeruginosa at concentrations higher than 30.25 µg/ml and 121 µg/ml, respectively, and a lethal effect on Staphylococcus aureus at concentrations higher than 242 µg/ml. The checkerboard combination of different concentrations of bacteriocin with antibiotics showed that the produced bacteriocin had a synergistic effect with vancomycin and an additive effect with ciprofloxacin. Molecular identification showed 97% similarity of the isolate with Lactobacillus delbrueckii subspecies bulgaricus ATCC 11842.
Conclusion: Strains of Lactobacillus are capable of producing bacteriocins with an inhibitory effect on pathogenic bacteria and have the potential to synergize with some common antibiotics.
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