In this study, cyanobacterial communities in mucilage samples collected from three stations in the Dardanelles Strait were analyzed with a metagenomic approach. Mucilage samples were collected at the beginning of June 2021 from three points of the Dardanelles (Station 1: 40°6'42.78"N, 26°23'57.00"E; Station 2: 40°9'8.09"N, 26°24'16.19"E; Station 3: 40°6 '21.62"N, 26°22'41.25"E). The dominant cyanobacteria were Prochlorococcus marinus (39.17%), Synechococcus sp. (20.85%), Lyngbya sp. (12.00%), Trichodesmium erythraeum (7.33%), Aphanocapsa sp. (4.33%) and Leptolyngbya sp. (3.33%), which constituted 87.00 % of the total number of sequences. In this study, cyanobacteria species that can cause harmful algal blooms and have toxic effects on the mucilage structure have been determined. The Marmara Sea and the Dardanelles Strait, which have been affected by serious disturbances, including industrial activities, anthropogenic impacts, tourism and artificial lighting, will never be fully restored to their former ecological state. In addition, cyanobacteria species in the mucilage may cause harmful algal blooms and have toxic effects that threaten the future well-being of coastal populations and ecosystem stability. Thus, the government and local authorities should pay more attention to combating the mucilage.
The city of Çanakkale, located in the westernmost part of Turkey, has a unique location as being a junction between two continents and having a strait system. Çanakkale has a rich variety of seafood, which has been reflected in its cuisine throughout the history. The people of Çanakkale are proud of their local seafood cuisine with diverse presentation techniques. The rich marine biodiversity is the basis of the menus of coastal towns and villages, playing a major role in gastronomic tourism. In this context, the present study investigates local dishes such as scorpion fish soup, stuffed mussels, fried mussels, fried squid, stuffed squid, squid kokoreç, octopus salad, octopus stew, shrimp salad, shrimp stew, sardines in vine leaves, swordfish on skewers, fried horse mackerel, steamed lanternfish, roasted sea bass, which are commonly available both in local restaurants and homes. The study aims to characterize popular regional seafood dishes of Çanakkale that has endured the test of time from the past to the present.
In this study, we used shotgun metagenome sequencing to examine the metabolic diversity, microbial community structure and diverse antimicrobial resistance genes of mucilage in the surface waters of the Çanakkale Strait (Dardanelles). Mucilage samples were collected in April 2021 from the three different stations of the Dardanelles. The dominant microbial communities at the phylum level were Bacteroidetes (20.06%), Proteobacteria (13.68%), Verrucomicrobia (6.25%), Planctomycetes (3.02%) and Cyanobacteria (2.5%). Metabolic pathway analysis using KEGG (Kyoto Encyclopedia of Genes and Genomes) revealed that most of the genes of mucilage samples were involved in unclassified (73.86%) followed by metabolism (14.45%), genetic information processing (4.16%), environmental information processing (2.57%), cellular processing (1.88%), human diseases (1.61%), and organismal systems (1.47%). The dfrA3 gene was the most prevalent (20.36%) followed by CRP (18.17%), PmrE (14.92%), rpoB2 (11.17%), SoxR (7.49%), AbeS (6.83%), baeR (5.22%), PmrF (3.70%), dfrA22 (2.20%), dfrA26 (1.76%), dfrA20 (1.63%), golS (1.26%), CAT (1.03%), mtrA (1.01%), TMB-1 (0.64%), novA (0.64%), dfrK (0.59%), vanXB (0.48%), dfrG (0.39%), FosC2 (0.31%), and MexA (0.20%) genes. Antibiotic resistance gene (ARG) types mainly included the resistance genes of multidrug (40.19%), trimethoprim (26.93%), polymyxin (18.62%), rifamycin (11.17%), chloramphenicol (1.03%), aminocoumarin (0.64%), beta-lactamase (0.64%), fosfomycin (0.31%), and vancomycin (0.48%). Antibiotic-resistant bacteria in mucilage can adhere to human skin during swimming, fishing, water sports etc., enter the body through the nose and mouth, and transfer genetic information to the bacteria in contact areas in the human body. Therefore, this situation is risky in public health, and necessary precautions should be taken. In the light of these findings, it has been observed that there is a need for more detailed studies in the future.
Bu çalışmada turunç çiçeği, karanfil tanesi ve portakal kabuğu yağları ve etanolik ekstraktlarının; lakerda örneklerinden izole edilen bakteriler üzerinde in vitro koşullarda antibakteriyel etkileri araştırılmıştır. Sonuçlara göre; esansiyel yağların etanolik ekstraktlara göre daha etkili olduğu belirlenmiştir. Turunç çiçeği ve karanfil tanesi esansiyel yağları; Pseudomonas fluorescens, Staphylococcus pasteuri, Staphylococcus equorum, Carnobacterium mobile, Carnobacterium maltaromaticum, Vibrio hibernica ve Vibrio rumoiensis bakterileri üzerinde güçlü etki göstermiştir. Esansiyel yağlar en yüksek inhibisyon etkisini, C. mobile üzerinde göstermiştir. Bu tür üzerinde turunç çiçeği %0,00977 ve karanfil tanesi %0,00488 konsantrasyon ile esansiyel yağlarının etkili olduğu bulunmuştur. Turunç çiçeği esansiyel yağının Staphylococcus pasteuri üzerinde %0,3125 konsantrasyon ile daha güçlü bir inhibisyon sağlanmıştır. En az etki %1,25 konsantrasyon ile karanfil esans yağında S. pasteuri bakterisine karşı tespit edilmiştir. Bu çalışmada turunç çiçeği ve karanfil tanesi esansiyel yağlarının, test edilen bakteriler üzerinde güçlü inhibisyon etkisi olduğu belirlenmiştir. Sonuç olarak, bulgular gıda güvenliğini sağlamak için lakerdalarda; turunç çiçeği ve karanfil tanesi esansiyel yağlarının kullanılabilirliğini desteklemektedir.
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