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undergraduate thesis
Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:039492
Jurčević, Maria
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

Jurčević, M. (2018). Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:039492

Jurčević, Maria. "Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:039492

Jurčević, Maria. "Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:039492

Jurčević, M. (2018). 'Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:039492

Jurčević M. Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:039492

M. Jurčević, "Inhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:039492

Metadata
TitleInhibicijski učinak propolisa na patogene mikroorganizme iz skupine Oomycetes
Title (english)Inhibitory effect of propolis on pathogenic Oomycetes
AuthorMaria Jurčević
MentorAna Bielen (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Trenutne metode suzbijanja patogenih mikroorganizama iz skupine Oomycetes uključuju kemikalije štetne po ljude i okoliš. Cilj ovog rada bio je istražiti anti-oomicetno djelovanje propolisa, kao prirodne tvari s poznatim antimikrobnim djelovanjem. Korištena su dva pripravka propolisa: P1 s 0,2 g suhe tvari propolisa / mL te P2 s 0,29 g suhe tvari / mL uz dodatak kadulje i paprene metvice. Spektrofotometrijski je određena koncentracija flavonoida od 5,96 mg QE/mL za P1 i 6,50 mg QE/mL za P2. In vitro je testirana inhibicija rasta oomiceta iz rodova Aphanomyces (A. astaci, uzročnik bolesti riječnih rakova) i Phytophthora (biljni patogeni P. cactorum i P. plurivora) te je utvrđeno da je u prisutnosti pripravaka propolisa rast bio usporen od 30 do 75%. Stupanj inhibicije bio je pozitivno koreliran s koncentracijom flavonoida, a A. astaci je bio značajno osjetljiviji od oomiceta iz roda Phytophtora. Zaključno, demonstrirana je učinkovitost propolisa u inhibiciji oomiceta.
Abstract (english)
Current methods for treatment of pathogenic oomycetes include chemicals harmful to humans and the environment. The aim of this thesis was to examine anti-oomycete effects of propolis as a natural substance with known antimicrobial activity. Two propolis formulations were used: P1 with 0.2 g of propolis dry mass / mL and P2 with 0.29 g of propolis dry mass / mL with addition of sage and pepper mint. Concentration of flavonoids of 5.96 mg QE / mL for P1 and 6.50 mg QE / mL for P2 was determined spectrophotometrically. Growth inhibition of oomycetes from the genus Aphanomyces (A. astaci, causative agent of crayfish plague) and Phytophthora (plant pathogens P. cactorum and P. plurivora) was investigated in vitro and it was found that the mycelium growth was slowed down from 30% to 75% in the presence of propolis formulations. The degree of inhibition was positively correlated with the concentration of flavonoids and A. astaci was significantly more sensitive than Phytophtora sp. In conclusion, the efficacy of propolis to inhibit growth of oomycetes has been demonstrated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:039492
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
Terms of useLicence In copyright icon
Created on2018-07-19 09:40:29