ارزیابی ایمنی لاکتوباسیلوس‌های جدا شده از محصولات لبنی سنتی ایران

نویسندگان
فاطمه باقری 1
سعید میردامادی 2
مهتا میرزایی 3
ملیحه صفوی 4
1 دانشجوی دکتری زیست فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
2 استاد پژوهشکده زیست فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
3 استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
4 استادیار پژوهشکده زیست فناوری، سازمان پژوهش‌های علمی و صنعتی ایران، تهران، ایران
10.52547/fsct.17.104.65
چکیده
استفاده از کشت­های آغازگر پروبیوتیک در محصولات تخمیری و در جوامع مختلف درحال گسترش است. تنوع ژنتیکی باعث می­شود اثرات این باکتری­ها در جوامع مختلف انسانی، متفاوت وغیر قابل انتظار باشد. بنابراین کنترل ایمنی و ارزیابی عدم بیماریزایی آنها اهمیت بالایی دارد. لذا مراکز نظارتی ملزم به کنترل دقیق ایمنی باکتری­های مورد استفاده در محصولات غذایی هستند. در این پژوهش دو سویه لاکتوباسیلوس جدا شده از محصولات لبنی استان­های اردبیل (گردنه حیران) و خوزستان (شهرستان بهبهان، روستای حسین آباد) در ایران، براساس خواص بیوشیمایی ومولکولی از طریق آنالیز توالی S rRNA16 شناسایی شده و سپس ایمنی آنها بر اساس دستورالعمل­های بین­المللی بخصوص استاندارد اتحادیه اروپا مورد بررسی قرار گرفت. دو سویه شناسایی شده شامل لاکتوباسیلوس فرمنتوم (PTCC1929) و لاکتوباسیلوس هلوتیکوس((PTCC1930 بودند. نتایج بدست آمده، فقدان آنزیم ژلاتیناز، عدم توانایی همولیز خون، عدم توانایی دکربوکسیلاسیون اسید­های آمینه و همچنین عدم وجود هشت ژن­ موثر بر خواص تهاجمی میکروارگانیسم­ها شامل gelE efaAfm, efaAfs, agg, ace, cylM, cylAو cylB را در باکتری­های مورد بررسی نشان داد. علاوه برآن نتایج نشان دادند هر دو جدایه نسبت به آنتی بیوتیک­های پنی­سیلین، تتراسیکلین، آمپی_سیلین و ریفامپین حساس و نسبت به کانامایسین و سیپروفلوکساسین دارای مقاومت هستد. لاکتوباسیلوس فرمنتوم (PTCC1929) به ونکومایسین مقاوم، در حالیکه لاکتوباسیلوس هلوتیکوس( (PTCC1930نسبت به آن حساس بود. از آنجا که موارد مقاومت به آنتی بیوتیک بر اساس گزارشات متعدد ذاتی هستند، لذا نتایج به دست آمده تایید کننده پتانسیل کاربرد دو سویه جداسازی شده به عنوان استارتر در محصولات لبنی تخمیری می­باشد و لزوم به کار گیری روش­های ارزیابی ایمنی باکتری­های پروبیوتیک را تایید می­نماید.
کلیدواژه‌ها
ارزیابی خطر
باکتری‌های لاکتیکی
پروبیوتیک
کشت آغازگر

موضوعات

عنوان مقاله English

Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products

نویسندگان English

fatemeh Bagheri 1
Saeed Mirdamadi 2
Mahta Mirzaei 3
Maliheh Safavi 4
1 Ph.D student, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
2 Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
3 Assistant Professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
4 Assistant Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
چکیده English

The application of probiotic starter cultures in fermented products is expanding in different communities. The genetic variation makes the effects of these bacteria different and unpredictable in different human societies. Therefore, the safety control and evaluation of their non-pathogenicity is of great importance and monitoring centers are required to closely monitor the safety of the bacteria used in food products.

In this study, two strains of Lactobacillus isolated from dairy products of Ardabil (Heyran mountain road villages) and Khuzestan province (Behbahan city) in Iran were identified based on the biochemical and molecular properties through sequence analysis of 16S rRNA gene. Then, their safety was examined based on the international guidelines, especially the European :union: standard. The two identified strains included Lactobacillus fermentum (PTCC 1929) and Lactobacillus helveticus (PTCC 1930). The results showed the lack of gelatinase enzyme, inability of blood hemolysis, inability of amino acids decarboxylation and the lack of genes responsible for the invasive characteristics of pathogenic microorganisms including gelE, efaAfm , efaAfs , agg, ace, cylM, cylA, cylB. In addition, the results showed the sensitivity of both isolates to Penicillin, Ampicillin, Rifampicin and Tetracycline, and their resistance to Kanamycin and Ciprofloxacin. Lactobacillus fermentum was resistant to vancomycin, whereas Lactobacillus helveticus was susceptible to it. Since cases of antibiotic resistance are inherent according to scientific reports, the obtained results confirmed the potential application of these two isolated strains as starter in the fermented dairy products. It also confirmed the necessity of using safety assessment procedures for probiotic bacteria.

کلیدواژه‌ها English

Risk assessment
lactic acid bacteria
Probiotic
starter culture
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