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    Applications of bacteriophage cocktails to reduce salmonella contamination in poultry farms
    (Springer, 2022) Evran, Şefika; Tayyarcan, Emine Kübra; Soykut, Esra Acar; Boyacı, İsmail Hakkı
    Salmonella contamination is a critical problem in poultry farms, with serious consequences for both animals and food products. The aim of this study is to investigate the use of phage cocktails to reduce Salmonella contamination in poultry farms. Within the scope of the study, Salmonella phages were isolated from chicken stool. After the host range of phages was determined, morphological characterization was performed through transmission electron microscopy analysis. Then, replication parameters and adsorption rates were determined by one-step growth curves. After that, phage cocktail was prepared, and its effectiveness was tested in three environments, which were drinking water, shavings, and plastic surfaces. The results obtained have demonstrated that the phage cocktail can reduce Salmonella count up to 2.80 log(10) units in drinking water, up to 2.30 log(10) units on shavings, and 2.31 log(10) units on plastic surfaces. It has been determined that phage cocktails could be a successful alternative in reducing Salmonella contamination in poultry environment. This work is the first study to investigate the use of phage cocktails for reducing Salmonella contamination in poultry water and on shavings, and it is presumed that the results obtained will contribute to the fight against pathogens by making them applicable to poultry farms.
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    Evaluation of antibacterial efficacy of Lawsonia inermis Linn (henna) on periodontal pathogens using agar well diffusion and broth microdilution methods: An in-vitro study
    (Digital Commons Bepress, 2023) Güler, Şevki; Torul, Damla; Bayrakdar, Sevda Kurt; Tayyarcan, Emine Kübra; Çamsarı, Çağrı; Boyacı, İsmail Hakkı
    Background: Although widely explored in medicine, limited evidence exists in the literature regarding the efficacy of Lawsonia inermis Linn (henna) in the dental field.Aim: This study aimed to investigate the antibacterial effect of henna on Aggregatibacter actinomycetemcomitans and Porphyromonas gingivalis in vitro. Methods: The agar well diffusion and broth microdilution methods were used to evaluate the antibacterial effect of henna extracts. Dimethyl sulfoxide was used to prepare the ethanol extract of henna, and distilled water was used to prepare the water extract. For both ethanol and water extracts, 4 different concentrations were prepared as 15, 30, 60, and 120 mg/mL.Results: It was determined that the water and ethanol extracts of the henna samples did not show an inhibition zone on P.gingivalis and A.actinomycetemcomitans. As a result of the evaluations made with the broth microdilution method, it was found that the ethanol extract had a higher inhibitory effect on both bacteria, and both extracts had more inhibitory effects against A.actinomycetemcomitans. Conclusion: To understand the effect of henna on periodontal pathogens, more comprehensive in vitro studies should be performed on henna samples at different concentrations and with different bases.
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    Investigation of different interactions between Staphylococcus aureus phages and pomegranate peel, grape seed, and black cumin extracts
    (Wiley, 2019) Tayyarcan, Emine Kübra; Soykut, Esra Acar; Yılmaz, Özay Menteş; Boyacı, İsmail Hakkı; Khaaladi, Maha; Fattouch, Sarni
    Today, antibiotic resistance is one of the most crucial problems so that researchers have begun to search for alternatives to antibiotics. Among these alternatives, phage therapy and phytotherapy became prominent. The present study aims to put forward a different approach by combining these two methods. For this purpose, Staphylococcus aureus phages were isolated from commercial mixtures. After that, extraction of phenolic compounds from pomegranate peels (Ps), grape seeds (GSs), and black cumin (NS) was carried out and antimicrobial activities were determined. Phage-phenolic interactions were investigated by examining the effect of phenolic extracts on phage plaque sizes and then on phage titer and bacteria count. As a result, it was found that only the NS extract had a positive effect on phage activity and increased the size of phage plaques. However, no synergistic effect was observed in experiments performed in liquid media. It was also found that P and GS extracts inhibited phage activity. Practical Applications The present study was focused on effects of extracts obtained from pomegranate peel, grape seed, and black cumin on Staphylococcus aureus phage activity. It is known that antibiotic resistance constitutes a major obstacle to the pathogen elimination. In this study, phage therapy and phytotherapy, which are prominent methods in pathogen elimination, have been combined and the effect of phenolic compounds isolated from natural sources on phage activity and bacteria count have been examined. Given the results of the current study, it has been demonstrated that the combined use of phages and antimicrobial compounds could be an important alternative to combating pathogens. It is thought that this combined method should be taken into consideration both in the practice of phage therapy on humans and animals, and in applications in the food industry.
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    Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7
    (Canadian Science Publishing, 2022) Evran, Şefika; Tayyarcan, Emine Kübra; Soykut, Esra Acar; Güven, Burcu; Velioğlu, Serap Duraklı; Boyacı, İsmail Hakkı
    Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, certain products containing antimicrobial components, such as molasses, are widely used to elimi-nate resistant bacteria. Molasses has a strong antimicrobial effect on bacterial cells, and this effect is thought to be due to the breakdown of the cytoplasmic cell membrane and cell proteins of the polyphenols in molas-ses. In the present study, phage-molasses interactions were investigated to examine the effects of concomi-tant use. It was found that molasses samples increased the size of phage plaques by up to 3-fold, and MIC and 1/2 x MIC concentrations of molasses increased the burst size of phages. Although no synergistic effect was found between the phage and molasses, the antimicrobial activities of the components and the effect of mo-lasses on phage activity were demonstrated.
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    Microencapsulation of phages to analyze their demeanor in physiological conditions
    (Springer, 2019) Soykut, Esra Acar; Tayyarcan, Emine Kübra; Evran, Şefika; Boyacı, İsmail Hakkı; Çakır, İbrahim
    Nowadays, phage therapy emerges as one of the alternative solutions to the problems arising from antibiotic resistance in pathogenic bacteria. Although phage therapy has been successfully applied both in vitro and in vivo, one of the biggest concerns in this regard is the stability of phages in body environment. Within the scope of this study, microencapsulation technology was used to increase the resistance of phages to physiological conditions, and the resulting microcapsules were tested in environments simulating body conditions. For this purpose, Bacillus subtilis, Salmonella enterica subsp. enterica serovar Enteritidis (Salmonella Enteritidis), and Salmonella enterica subsp. enterica serovar Typhimurium (Salmonella Typhimurium) phages were isolated from different sources and then microencapsulated with 1.33%(w/v) sodiumalginate using a spray dryer to minimize the damage of physiological environment. Stability of microcapsules in simulated gastric fluid and bile salt presence was tested. As a consequence, the maximum titer decrease of microencapsulated phages after 2-h incubation was found to be 2.29 log unit for B. subtilis phages, 1.71 log unit for S. Enteritidis phages, and 0.60 log unit for S. Typhimurium phages, while free phages lost their viability even after a 15-min incubation. Similarly, microencapsulation was found to increase the stability of phages in the bile salt medium and it was seen that after 3 h of incubation, the difference between the titers of microencapsulated phages and free phages could reach up to 3 log unit.
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    The use of bacteriophage cocktails to reduce Salmonella Enteritidis in hummus
    (ELSEVIER, 2022) Tayyarcan, Emine Kübra; Evran, Şefika; Akın, Pervin Arı; Soykut, Esra Acar; Boyacı, İsmail Hakkı
    Salmonellosis is among the most common foodborne diseases. Despite the precautions taken at every stage of the production, several Salmonella outbreaks were associated with hummus which has started to become a popular food across the world. Phages are used for the biocontrol of food pathogens and have several benefits including being effective, specific and safe. In this study, the efficacy of two phages with three multiplicity of infection (10, 100, 1000) on the reduction of Salmonella Enteritidis in hummus during the storage at 4 degrees C and 10 degrees C was evaluated. The characterization of phages was performed by examining their host range, revealing their morphological features by using TEM, and determining replication parameters by using one-step growth and adsorption curves. After these procedures, they were applied to the hummus experimentally contaminated with S. Enteritidis. As a result, it was found that phages decreased Salmonella count by 2.30 and 3.23 log units at the end of 7-day storage at 4 degrees C and 10 degrees C, respectively. Additionally, phages did not significantly affect the texture and color of hummus. This paper has shown that phages could be used to reduce Salmonella counts in hummus without affecting the features that may influence its acceptability by the consumer.