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undergraduate thesis
Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:955599
Novak, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

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Novak, J. (2018). Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:955599

Novak, Jelena. "Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:955599

Novak, Jelena. "Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:955599

Novak, J. (2018). 'Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:955599

Novak J. Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:955599

J. Novak, "Antioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:955599

Metadata
TitleAntioksidativna aktivnost odabranih sojeva bakterija mliječne kiseline
Title (english)Antioxidant activity of selected strains of lactic acid bacteria
AuthorJelena Novak
MentorKsenija Markov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antioksidativna aktivnost jedan je od važnih parametara prilikom karakterizacije bakterija mliječne kiseline (BMK) kao probiotika. Bakterijske stanice mogu producirati određene molekule koje im služe kao obrana od oksidativnog stresa. Primjenom takvih bakterija u prehrani ljudi, posebice BMK, pozitivni učinci prenose se na korisnika i smanjuju oksidacijska oštećenja u gastrointestinalnom sustavu. Cilj ovog rada bio je ispitati antioksidativni kapacitet odabranih sojeva BMK koji su u postupku probiotičke karakterizacije. Ispitana su tri glavna parametra antioksidativnog kapaciteta: aktivnost enzima superoksid dismutaze, mogućnost uklanjanja DPPH radikala i mjerenje koncentracije ukupnog glutationa. Na osnovu navedenih parametara odabrani sojevi su rangirani prema antioksidativnom potencijalu.
Abstract (english)
Antioxidant activity is important parameter when characterizing lactic acid bacteria (LAB) as potential probiotics. Bacterial cells can produce certain molecules that serve them as a defense against oxidative stress. By applying such bacteria to the diet of humans, especially LAB, positive effects are transferred to the user and reduce oxidative damage in the gastrointestinal system. The aim of this study was to examine the antioxidant capacity of the selected strains of LAB that are in the process of probiotic characterization. Three main parameters of antioxidant capacity were investigated: the enzyme activity of superoxide dismutase, DPPH free radical scavenging and concentration of total intracelular glutathione. Based on the mentioned parameters, the selected strains are ranked according to their antioxidant potential.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:955599
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-25 12:01:10