N-asetil sistein (NAC), sumak ekşisi ve gül suyu?nun Staphylococcus türlerinde biyofilm tabakası oluşumuna etkileri

Implant associated infections are reported to cause very important problems inhospitalized and immunocompressed patients in worldwide. The genus Staphylococcusspp., mostly known with its severe pathogenic strains are responsible to secreteglycocalyx reported to be a polysaccharide coating, attach bacteria to prosthetic surfacesand after colonization the bacteria can spread out of the infected area to entire bodyforming the slime layer. In this study, N-acetyl cystein (NAC), a mucolytic and anantioxidative agent, fermented sumach (Rhus coriaria); widely used in south easternTurkey as a salad dressing; and Eau de rose, an antiseptic was used as in solely and/or incombination to investigate the effect on the slime formation of Staphylococcus spp. Atotal number of 89 Staphylococcus strains were studied and 41 of them were found asslime producing strains. Significant differences between various concentrations of soletreatments were observed in the methicillin resistant Staphylococci (MRS) andmethicillin sensitive Staphylococci (MSS) (p<0.05). It was found that the slimeformation was decreased due to the increased concentrations of the fermented sumach,NAC and eau de rose treatments respectively, and the effects of combination treatmentswere not found to be better effective than the sole treatment.Keywords: Staphylococcus, Slime layer, NAC, Fermented Sumach (Rhus coriaria), Eaude rose.