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undergraduate thesis
Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:004194
Iveljić, Ana-Marija
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

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Iveljić, A. M. (2019). Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:004194

Iveljić, Ana Marija. "Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:004194

Iveljić, Ana Marija. "Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:004194

Iveljić, A. M. (2019). 'Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:004194

Iveljić AM. Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:004194

A. M. Iveljić, "Inhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:004194

Metadata
TitleInhibicijski učinak propolisa na patogeni mikroorganizam Saprolegnia parasitica, uzročnika saprolegnioze
Title (english)Inhibitory effect of propolis on Saprolegnia parasitica, the causative agent of saprolegniosis
AuthorAna-Marija Iveljić
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 country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Patogeni oomiceti iz roda Saprolegnia uzrokuju saprolegniozu, bolest koja uzrokuje velike gubitke u salmonidnoj akvakulturi. Postojeće metode kontrole bolesti uključuju korištenje toksičnih kemikalija pa je potrebno razviti ekološki prihvatljivije tretmane patogena. Cilj ovog rada bio je po prvi put istražiti djelovanje propolisa na mikroorganizam Saprolegnia parasitica, primarnog uzročnika saprolegnioze. Korištene su dvije etanolne otopine propolisa, P1 s 0,2 g suhe tvari propolisa/mL te P2 s 0,25 g suhe tvari propolisa/mL s dodatkom ekstrakta kadulje i paprene metvice. Spektrofotometrijski je utvrđeno da oba pripravka sadrže visoke koncentracije bioaktivnih spojeva: fenola (> 7 mg GAE/mL), flavonoida (> 7 mg QE/mL), flavonola (> 4 mg QE/mL) i hidroksicimetnih kiselina (> 28 mg CAE/mL). U skladu s tim, oba pripravka propolisa značajno su usporila rast micelija S. parastica i to do 50 %. Pripravak P2, bogatiji fenolima, pokazao je jače inhibicijsko djelovanje, što upućuje na značaj fenola u anti-oomicetnom djelovanju propolisa.
Abstract (english)
Pathogenic oomycetes of the genus Saprolegnia cause saprolegniosis, a reason for great losses in salmonid aquaculture. Existing disease control methods involve the use of toxic chemicals, so environmentally friendly treatments need to be developed. The aim of this thesis was to explore for the first time the effect of propolis on the microorganism Saprolegnia parasitica, the primary cause of saprolegnosis. Two ethanolic propolis extracts were used, P1 with 0.2 g of propolis dry matter / mL and P2 with 0.25 g of propolis dry / mL with the addition of sage and peppermint extracts. Spectrophotometrical analyses showed that both preparations contain high concentrations of bioactive compounds: phenols (> 7 mg GAE / mL), flavonoids (> 7 mg QE / mL), flavonols (> 4 mg QE / mL) and hydroxycinnamic acids (> 28 mg CAE / mL). Accordingly, both propolis preparations significantly slowed the growth of S. parastica mycelium up to 50 %. Preparation P2, with higher phenol concentration exhibited a stronger inhibitory activity, suggesting the importance of phenols in the anti-oomycetic activity of propolis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:004194
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 on2019-09-24 08:00:35