İzmir ilinden temin edilen bazı Olea europaea (zeytin) çeşitlerinin biyoteknolojik olarak kullanım potansiyellerinin araştırılması
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Dosyalar
Tarih
2022
Yazarlar
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Yayıncı
Aksaray Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Dünyada ve ülkemizde zeytin (Olea europaea L.) ve yan ürünleri yaygın olarak tüketilmekte ve beslenme açısından büyük bir önem taşımaktadır. Çalışmamızda, Bornova/İzmir Zeytincilik Araştırma Enstitüsü'nden Eylül, Ekim ve Kasım aylarında temin edilen Ayvalık Yağlık (AY) ve Manzanilla (M) çeşidi zeytin meyve ve yapraklarından elde edilen su ekstrelerinin gıda-klinik ve balık patojenleri üzerine antimikrobiyal aktiviteleri araştırılmıştır. Disk difüzyon metodu, mikro-dilüsyon ve makro-dilüsyon deneyleri kullanılmıştır. Eylül, Ekim ve Kasım aylarına ait AY ve M çeşidi zeytin meyve ve yaprak ekstrelerinin, test edilen bütün patojenler üzerinde yüksek antimikrobiyal aktiviteye sahip olduğu belirlenmiştir. Ayrıca anne sütünden izole edilmiş laktik asit bakterileri (LAB) üzerinde farklı konsantrasyonlardaki (5 µl 10 µl ve 20 µl) etkileri de araştırılmıştır. Makro-dilüsyon yöntemi ile Candida glabrata ATCC 04019 üzerine meyve ve yaprak su ekstrelerinin (20 mg/ul ve 50 mg/ul) antifungal aktivitesi tespit edilmiştir. Elde edilen sonuçlara göre 0., 24 ve 48. saat sonunda C. glabrata ATCC 04019 canlı hücre sayılarında azalma olmuştur hatta 50 mg/ul konsantrasyonda (24. saat ve 48. saat) kontrol grubuna kıyasla üreme olmadığı gözlemlenmiştir. UV ışınların zararlı etkilerini minimize etmek için kullanılan güneş kremlerinde bulunan kimyasal katkı maddelerine alternatif olarak zeytin meyve ve yaprak su ekstrelerinin güneşten koruma faktörü (GKF) araştırılmıştır. GKF değerinin kontrol grubuna göre yüksek etki faktörüne sahip olduğu belirlenmiştir. Sonuç olarak, elde edilen verilere göre zeytin meyve ve yaprak su ekstrelerinin hem toksik olmaması hem de ekonomik olması gıda, yem, kozmetikve tıp endüstrilerinde alternatif doğal katkı maddesi olarak kullanım potansiyaline sahip olması avantaj sağlayacağı öngörülmektedir.
Olive (Olea europaea L.) and its by-products are widely consumed in the world and in our country and are of great importance in terms of nutrition. In our study, antimicrobial activities of water extracts obtained from Ayvalık Yaglık (AY) and Manzanilla (M) olive fruit and leaves obtained from Bornova/İzmir Olive Research Institute in September, October and November on food-clinical and fish pathogens were investigated. Disc diffusion method, micro-dilution and macro-dilution experiments were used. Olive fruit and leaf extracts of AY and M cultivars of September, October and November were determined to have high antimicrobial activity on all tested pathogens. In addition, the effects of different concentrations (5 µl-10 µl and 20 µl) on lactic acid bacteria (LAB) isolated from breast milk were investigated. Antifungal activity of fruit and leaf juice extracts (20 mg/ul and 50 mg/ul) on Candida glabrata ATCC 04019 was determined by macro-dilution method. According to the results obtained, there was a decrease in the number of C. glabrata ATCC 04019 viable cells at the end of 0., 24 and 48. hours, and even no growth was observed at 50 mg/ul concentration (24. h and 48. h) compared to the control group. Ultraviolet (UV) rays emitted from the sun to the world cause skin cancer and skin aging. The sun protection factor (SPF) of olive fruit and leaf water extracts was investigated as an alternative to chemical additives in sunscreens used to minimize the harmful effects of UV rays. It was determined that the SPF value had a higher impact factor than the control group. As a result, according to the data obtained, it is predicted that olive fruit and leaf water extracts are both non-toxic and economical and have the potential to be used as an alternative natural additive in the food, feed, cosmetics and medicine industries.
Olive (Olea europaea L.) and its by-products are widely consumed in the world and in our country and are of great importance in terms of nutrition. In our study, antimicrobial activities of water extracts obtained from Ayvalık Yaglık (AY) and Manzanilla (M) olive fruit and leaves obtained from Bornova/İzmir Olive Research Institute in September, October and November on food-clinical and fish pathogens were investigated. Disc diffusion method, micro-dilution and macro-dilution experiments were used. Olive fruit and leaf extracts of AY and M cultivars of September, October and November were determined to have high antimicrobial activity on all tested pathogens. In addition, the effects of different concentrations (5 µl-10 µl and 20 µl) on lactic acid bacteria (LAB) isolated from breast milk were investigated. Antifungal activity of fruit and leaf juice extracts (20 mg/ul and 50 mg/ul) on Candida glabrata ATCC 04019 was determined by macro-dilution method. According to the results obtained, there was a decrease in the number of C. glabrata ATCC 04019 viable cells at the end of 0., 24 and 48. hours, and even no growth was observed at 50 mg/ul concentration (24. h and 48. h) compared to the control group. Ultraviolet (UV) rays emitted from the sun to the world cause skin cancer and skin aging. The sun protection factor (SPF) of olive fruit and leaf water extracts was investigated as an alternative to chemical additives in sunscreens used to minimize the harmful effects of UV rays. It was determined that the SPF value had a higher impact factor than the control group. As a result, according to the data obtained, it is predicted that olive fruit and leaf water extracts are both non-toxic and economical and have the potential to be used as an alternative natural additive in the food, feed, cosmetics and medicine industries.
Açıklama
Anahtar Kelimeler
Zeytin Meyve, Zeytin Yaprak, Antimikrobiyal Aktivite, Güneş Koruma Faktörü, Su Ekstresi, Krem, Olive Fruit, Olive Leaf, Antimicrobial Activity, Sun Protection Factor, Water Extract, Cream
