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undergraduate thesis
Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:461982
Marić, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

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

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Marić, M. (2020). Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:461982

Marić, Marina. "Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:461982

Marić, Marina. "Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:461982

Marić, M. (2020). 'Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:461982

Marić M. Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:461982

M. Marić, "Utjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:461982

Metadata
TitleUtjecaj strukturne modifikacije na antimikrobnu aktivnost kurkuminskih derivata
Title (english)The effect of structural modifications on the antimicrobial activity of curcumin derivatives
AuthorMarina Marić
MentorVeronika Kovač (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Kurkumin, polifenolni spoj prisutan u korijenu biljke Curcuma longa, posjeduje razna farmakološka svojstva, kao što je primjerice antimikrobna aktivnost. Kako je iskorištenje kurkumina u organizmu izrazito nisko, provedena su brojna istraživanja u svrhu poboljšanja njegove bioraspoloživosti. Ozbiljnu prijetnju javnom zdravstvu danas predstavlja mikrobiološka rezistencija na antibiotike pa se javila potreba za zamjenom konvencionalnih antibiotika drugim agensima, primjerice otkrivanjem novih, biološki aktivnijih i biodostupnijih spojeva kurkumina. U ovom je radu prikazano kako strukturna modifikacija utječe na antimikrobnu aktivnost različitih kurkuminskih derivata in vitro, a da bi se evaluirala aktivnost sintetiziranih spojeva in vivo, potrebne su daljnje studije.
Abstract (english)
Curcumin, polyphenolic compound present in the root of a plant Curcuma longa, possesses various pharmacological properties, such as antimicrobial activity. Due to curcumin's very low yield in organism, numerous studies were conducted to increase its bioavailability. Today microbiological resistance to antibiotics poses a serious threat to public health so there is the need to replace conventionally used antibiotics with other agents, for instance by discovering new, biologically more active and bioavailable compounds of curcumin. In this thesis it is shown how structural modification impacts antimicrobial activity of various curcumin derivatives in vitro, but in order to evaluate the activity of synthesized compounds in vivo, further studies are needed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:461982
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-26 13:00:13