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master's thesis
Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:480620
Čučković, Florentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

Cite this document

Čučković, F. (2017). Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:480620

Čučković, Florentina. "Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:480620

Čučković, Florentina. "Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:480620

Čučković, F. (2017). 'Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:480620

Čučković F. Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:480620

F. Čučković, "Učinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:480620

Metadata
TitleUčinak ekstrakata ružmarina i maslačka na promjenu adhezije mikroflore i patogena za epitelne stanice jezika
Title (english)Effect of rosemary and dandelion extracts on modification of microflora and pathogenic bacteria for epithelial cells of tongue
AuthorFlorentina Čučković
MentorKsenija Durgo (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2017, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Danas je sve poželjnija primjena prirodnih konzervansa u hrani kao zamjena za sintetičke konzervanse. Ružmarin i maslačak intenzivno se istražuju s obzirom na antibakterijska svojstva kako bi se njihovi ekstrakti mogli koristiti kao prirodni konzervansi. Također, biljni ekstrakti mogu utjecati na vezanje mikroorganizama za epitel stanica probavnog sustava te utjecati na stabilnost mikroflore i razvoj bolesti. Cilj ovog istraživanja je bio testirati utjecaj ekstrakata cvijeta maslačka (CM), lista maslačka (LM) i lista ružmarina (LR) na adheziju patogenih bakterija E. coli i S. enterica te bakterija oralne mikroflore L. plantarum i L. fermentum na epitelne stanice jezika CalB1. Stanice su tretirane netoksičnim koncentracijama ekstrakata tijekom jednog ili dva sata te bakterijama. Postotak inhibicije vezanja (PIV) E. coli u odnosu na kontrolu je bio u rasponu od 38.9-60.52%, s time da je LM 0,5x 1 h imao najveći inhibitorni utjecaj na vezanje. Raspon PIV-a kod S. enterica je iznosio 57.01-70.46%, a najveći inhibitorni utjecaj je imao ekstrakt CM 0,5x 2 h. Kod bakterije L. plantarum za ekstrakte CM 0,5x 1h i LM 1x 1h PIV iznosi 23.16 % i 53.04 %, dok su ekstrakti CM 0,5x 2h i LM 0,5x 1 h poboljšavali vezanje bakterije za stanice za 35.63% i 29.37 % u odnosu na kontrolu. LM 0,5x 1h je utjecao na inhibiciju vezanja L. fermentum u postotku od 28.17%, dok su ekstrakti CM 0,5x 2 h i LR 0,5x 1 h povećavali vezanje za 81.04% i 65.69% u odnosu na kontrolu.
Abstract (english)
Today, there is an increasing trend of use of natural preservatives in food as a substitute for synthetic preservatives. Rosemary and dandelion are intensively investigated with regard to antibacterial properties so that their extracts can be used as natural preservatives. Also, herbal extracts can have efect on microorganisms adhesion to the epithelial cells of digestive tract and affect the stability of microflora and the development of the disease. The aim of this study was to investigate the influence of dandelion flower (CM), dandelion leaf (LM) and rosemary leaf (LR) extracts on the adhesion of pathogenic bacteria E. coli and S. enterica and bacteria of oral microflora L. plantarum and L. fermentum to epithelial cells of tongue CalB1. Cells were treated with non-toxic concentrations of extracts for one to two hours and bacteria. The inhibition percent of binding (PIV) of E. coli compared to the control was in the range of 38.9-60.52%. LM extract (0,5x 1h) had the greatest inhibitory binding effect on E. coli. The range of PIV in S. enterica was 57.01-70.46% and the largest inhibitory effect had a CM extract (0,5x 2h). Extracts CM 0,5x 1h and LM 1x 1h influence on inhibition binding of L. plantarum in percentage of 23.16% and 53.04%, while CM 0.5x 2h and LM 0.5x 1h extracts improve binding of bacteria to cells by 35.63% and 29.37% comparing with control. LM 0.5x 1h influenced L. fermentum binding inhibition at 28.17%, while CM 0.5x 2 h and LR 0.5x 1 h extracts increased binding by 81.04% and 65.69% in comparison to control.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:480620
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 10:46:37