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master's thesis
Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:284435
Puljić, Dominika
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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Puljić, D. (2019). Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:284435

Puljić, Dominika. "Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:284435

Puljić, Dominika. "Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:284435

Puljić, D. (2019). 'Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:284435

Puljić D. Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:284435

D. Puljić, "Utjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:284435

Metadata
TitleUtjecaj arbutina na inhibiciju bakterijske adhezije i promjenu antioksidacijskog potencijala
Title (english)Arbutin effect on inhibition of bacterial adhesion and antioxidative potential change
AuthorDominika Puljić
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 country2019-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Arbutin, biološki aktivan spojprisutan u mnogim biljkama, ima široku primjenu zbog svojih antibakterijskih, antioksidacijskih, protuupalnih i antitumorskih svojstava, ali svoju najveću primjenu ima u liječenju infekcija mokraćnog sustava kao sastavni dio ekstrakta biljnih pripravaka.U ovom se radu proučavao i uspoređivao citotoksični učinak arbutina na bakterijama Escherichia coli i Lactobacillus plantarum te utjecaj arbutina na njihovu adheziju za humane epitelne stanice gastrointestinalnog trakta u in vitro sustavu. Prethodno adheziji, napravljeni su testovi citotoksičnosti Neutral red metodom i testovi potencijalnog antioksidacijskog djelovanja arbutina DCHF-DA metodom na tumorskim epitelnim stanicama jezika (CAL 27), kolorektalnog adenokarcinoma (Caco-2) i jetre (HepG2). Dobiveni podaci ukazuju na veći antimikrobni karakter arbutina na Gram-pozitivnu bakteriju (L.plantarum) u odnosu na Gram-negativnu bakteriju (E.coli) te na svojstvo arbutina da uzrokuje promjenu adhezije bakterijskih stanica za epitelne stanice probavnog sustava. Antioksidacijska aktivnost arbutina te stimulacija proliferacije humanih stanica ovisi o koncentraciji arbutina i vrsti tretiranih stanica.
Abstract (english)
Arbutin, a biologically active compound widely distributed among plants, has wide application for its antibacterial, antioxidative, anti-inflammatory and anticancer properties, but its greatest use is in the treatment of urinary tract infections as an integral part of the herbal extracts. In this thesis the cytotoxicity effect of arbutin on bacteria Escherichia coli and Lactobacillus plantarum was studied. Furthermore, the influence of arbutin on adhesion of mentioned bacteria to human epithelial gastrointestinal tract cells in the in vitro system was studied. Before the adhesion tests, cytotoxicity tests using Neutral red method were carried out together with the tests of potential antioxidant activity of the arbutin using DCHF-DA method on tumor epithelial cells of tongue (CAL 27), colorectal adenocarcinoma (Caco-2) and of liver (Hep G2). The obtained data indicate a higher antimicrobial character of the arbutin on Gram-positive bacteria (L.plantarum) compared to the Gram-negative bacterium (E.coli) and also its ability to cause changes in the adhesion of bacterial cells to the epithelial cells of the digestive system. Antioxidant activity of arbutin and stimulation of human cell proliferation depend on the concentration of arbutin and the type of treated cells.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:284435
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 on2019-12-04 13:16:26