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undergraduate thesis
Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:591320
Iličić, Lea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Iličić, L. (2016). Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:591320

Iličić, Lea. "Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591320

Iličić, Lea. "Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591320

Iličić, L. (2016). 'Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:591320

Iličić L. Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:591320

L. Iličić, "Utjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:591320

Metadata
TitleUtjecaj glutena na preživljavanje probiotičkih sojeva u simuliranim uvjetima gastrointestinalnog trakta
Title (english)The impact of gluten on survival of probiotic strains in simulated conditions of gastrointestinal tract
AuthorLea Iličić
MentorJagoda Šušković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2016-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Preživljavanje nepovoljnih uvjeta gastrointestinalnog trakta (GIT) jedan je od ključnih kriterija pri odabiru probiotičkih sojeva jer je GIT ciljno mjesto njihovog djelovanja. Stoga, cilj ovoga rada bio je ispitati utjecaj dodatka glutena (γ=1 mg/mL) na in vitro preživljavanje Lactobacillus sojeva u simuliranim sokovima GIT-a. Prema dobivenim rezultatima, dodatak glutena u navedenoj koncentraciji nema značajan učinak na preživljavanje BMK. Osim toga, ispitan je i utjecaj glutena na rast Lactobacillus sojeva u optimalnoj MRS hranjivoj podlozi i nije dokazan štetan učinak njegove prisutnosti u podlozi za rast. Kako bi se provjerila kompatibilnost probiotičkih sojeva in vitro proveden je test koegzistencije. Naime, bakterije mogu antagonistički djelovati prema drugim bakterijskim sojevima čime snižavaju njihovu sposobnost preživljavanja što posljedično dovodi do smanjenja učinkovitosti primijenjenog probiotika. Rezultati pokazuju da ispitani sojevi mogu rasti kao združena kultura u istoj hranjivoj podlozi.
Abstract (english)
The survival of adverse conditions of the gastrointestinal tract (GIT) is one of the main criteria in the selection of probiotic strains because GIT is target location of their work. Therefore, the aim of this study was to investigate the influence of gluten (γ=1 mg/ml) in the in vitro survival of Lactobacillus strains in simulated juices of GIT. According to the results, the addition of gluten applied in that concentration does not have a significant impact on the survival of LAB. Additionally, the impact of gluten on the growth of Lactobacillus strains in optimal MRS broth was tested and harmful effect of his presence in the growth medium was not proven. In order to verify the compatibility of probiotic strains in vitro, coexistence test was conducted. Bacteria can act antagonistic toward other bacterial strains and decrease their ability to survive, what consequently leads to reduction in the effectiveness of the applied probiotic. The results show that the tested strains can grow as a mixed culture in the same medium.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:591320
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2017-04-24 08:05:44