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کاربرد وزیکول های پروبیوتیک Bacillus licheniformis به‌عنوان عامل ضدباکتریایی طبیعی جهت افزایش کیفیت فیلة ماهی قزل آلای رنگین‌کمان | ||
| شیلات | ||
| دوره 76، شماره 3، مهر 1402، صفحه 409-421 اصل مقاله (707.41 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/jfisheries.2023.345860.1339 | ||
| نویسندگان | ||
| مجید طاهرپور1؛ لاله رومیانی* 2؛ هومن رجبی اسلامی3؛ مهدی شمسایی مهرجان3 | ||
| 1دانشجوی دکتری شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 2دانشیار گروه شیلات، واحد اهواز، دانشگاه آزاد اسلامی، اهواز، ایران | ||
| 3دانشیار گروه شیلات، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| چکیده | ||
| در این مطالعه کاربرد وزیکول های خارج سلولی پروبیوتیک Bacillus licheniformis جهت افزایش کیفیت فیلة ماهی قزل آلای رنگین کمان مورد بررسی قرار گرفت. وزیکول های پروبیوتیک با استفاده از روش اولتراسانتریفیوژ جداسازی شدند. تفاوت معنی داری در تعداد وزیکول های مشتق شده از پروبیوتیک بعد از 48 ساعت انکوباسیون وجود داشت، به شکلی که 16 ساعت بعد از انکوباسیون، تعداد سلول ها تا Log CFU/mL 108×8/9 افزایش پیدا کرد، سپس روند تقریباً ثابتی داشت (0.05>P). نتایج نشان داد که pH تا 24 ساعت روند کاهشی داشت و به 4/002 رسید. وزیکول های پروبیوتیک B.licheniformis به‌منظور تأیید فعالیت ضد باکتریایی با غلظت های1011-107 وزیکول در هر میلی لیتر، در معرض باکتری Shewanella putrefaciens قرار گرفتند و 1011 وزیکول در هر میلی‌لیتر، با 44/34 درصد بالاترین قدرت مهار رشد باکتری را داشت. فیلة ماهی بعد از پوشش دادن با وزیکول های مشتق شده از پروبیوتیک و سدیم اریتوربات 0/5 درصد به‌مدت 5 روز نگهداری و سپس شاخص های قرمزی و شاخص های کیفیت فیلة آن مورد بررسی قرار گرفت. نتایج نشان داد که شاخص های کیفیت ماهی شامل پراکسید (PV)، بازهای نیتروژنی آزاد فرار کل (TVBN)، باکتری های کل فیله (TVC) و تیوباربیتیوریک اسید (TBA) در دو گروه دریافت‌کنندة وزیکول های مشتق شده از پروبیوتیک با دوزها یا میزان بالا (1011 وزیکول در هر میلی متر) و متوسط (1010 وزیکول در هر میلی متر) مقادیر پایین تری در مقایسه با گروه شاهد و گروه با دوز پایین (109وزیکول در هر میلی متر) داشت. با توجه به نتایج این مطالعه وزیکول های غشایی جدا شده از پروبیوتیک B. licheniformis می‌توانند به‌عنوان یک عامل ضد باکتریایی برای افزایش ماندگاری فیلة ماهی مطرح باشند. | ||
| کلیدواژه‌ها | ||
| Bacillus licheniformis؛ وزیکول خارج سلولی؛ Shewanella putrefaciens؛ فیلة قزل‌آلای رنگین‌کمان؛ ماندگاری | ||
| عنوان مقاله [English] | ||
| Application of Bacillus licheniformis probiotic vesicles as a natural antibacterial to improve the quality and safety of rainbow trout fillets | ||
| نویسندگان [English] | ||
| Majid Taherpour1؛ Laleh Roomiani2؛ Hooman Rajabi Islami3؛ Mehdi Shamsaie Mehrgan3 | ||
| 1Ph.D. Student, Department of Fisheries, Science and Research Branch, Islamic Azad University, Tehran, Iran | ||
| 2Associate Professor, Department of Fisheries, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran | ||
| 3Associate Professor, Department of Fisheries, Science and Research Branch, Islamic Azad University, Tehran, Iran | ||
| چکیده [English] | ||
| Bacteria release membrane vesicles into the extracellular environment but their activity is unknown. In this study, the use of extracellular vesicles isolated from the probiotic Bacillus licheniformis to protect rainbow trout fillets against spoilage and reduce of fillet quality was investigated. The probiotic B. licheniformis was isolated from edible fish. Probiotic vesicles were also made using the ultracentrifuge protocol. There was a significant difference in the size of probiotic-derived vesicles after 8, 24 and 48 hours of incubation. The results showed that after incubation until 16 hours, the number of cells increased to 8.09 10 108 CFU / ml. The pH reduced and reached to 4.002 at 24:00, which was the best incubation time for the bacterial growth. The vesicles derived from the probiotic B. licheniformis were collected and exposed to Shewanella putrefaciens at a concentration of 1011-107 vesicles per ml to confirm the antibacterial activity at 1011-10 vesicles per ml. Ml, with 44.34% had the highest inhibitory power of bacterial growth. Finally, rainbow trout stored at 4 ° C after covering with vesicles derived from probiotics and 0.5% sodium erythorbate were stored for 5 days, followed by red markers and Fillet quality indicators were examined. The results showed that the freshness and quality indicators of fish including peroxide, TVBN, total count of fillet bacteria and thiobarbituric acid in the group receiving probiotic-derived vesicles were lower than control group and the low-dose vesicle-derived group. Of probiotics. According to the results of this study, membrane vesicles isolated from the probiotic B. licheniformis have the potential for use in the food and storage industries while maintaining the appearance of fillets, and this new substance is a beneficial antibacterial agent for a long time and increase the longevity of fish fillets. | ||
| کلیدواژه‌ها [English] | ||
| Bacillus licheniformis, Extracellular vesicles, Shewanella putrefaciens, Rainbow trout fillet, Shelf life | ||
| مراجع | ||
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