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undergraduate thesis
Antioksidativni potencijal probiotičke bakterije L. plantarum S1
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:576540
Milardović, Ana
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

Cite this document

Milardović, A. (2021). Antioksidativni potencijal probiotičke bakterije L. plantarum S1 (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:576540

Milardović, Ana. "Antioksidativni potencijal probiotičke bakterije L. plantarum S1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:576540

Milardović, Ana. "Antioksidativni potencijal probiotičke bakterije L. plantarum S1." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:576540

Milardović, A. (2021). 'Antioksidativni potencijal probiotičke bakterije L. plantarum S1', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:576540

Milardović A. Antioksidativni potencijal probiotičke bakterije L. plantarum S1 [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:576540

A. Milardović, "Antioksidativni potencijal probiotičke bakterije L. plantarum S1", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:576540

Metadata
TitleAntioksidativni potencijal probiotičke bakterije L. plantarum S1
Title (english)Antioxidative potential of probiotic bacteria L. plantarum S1
AuthorAna Milardović
MentorJadranka Frece (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 country2021-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Sirutka je važan prehrambeni proizvod s pozitivnim učincima na zdravlje. Brojna istraživanja ukazuju na njena protuupalna, antikancerogena i antioksidativna svojstva te da je spontano fermentirana sirutka potencijalan izvor probiotičkih bakterija. Cilj ovog rada bio je istražiti antioksidativni potencijal probiotičke bakterije Lactobacillus plantarum S1 izolirane iz sirutke. Određena je sposobnost uklanjanja 2,2-difenil-1-pikrilhidrazil (DPPH) slobodnih radikala kao ukupna antioksidativna sposobnost te je određena unutarstanična koncentracija glutationa. Istražena je i korelacija broja stanica i sposobnosti uklanjanja DPPH slobodnih radikala kako bi preporučili optimalnu koncentraciju za ispoljavanje zdravstveno korisnih učinaka. Rezultati su ukazali na visoku sposobnost uklanjanja DPPH slobodnih radikala i umjerenu prisutnost glutationa u neinduciranim uvjetima. Također, ukupna antioksidativna aktivnost istraživanog probiotika ovisi o koncentraciji bakterijskih stanica.
Abstract (english)
Whey is a food product that has a positive effect on health. Various studies indicate its anti-inflammatory, anticancer and antioxidant properties and that spontaneously fermented whey is a potential source of probiotic bacteria. The goal of this thesis was to investigate the antioxidative potential of probiotic bacteria Lactobacillus plantarum S1 isolated from whey. Ability to remove 2,2-diphenyl-1-picrylhydrazyl free radicals (DPPH) was determined as the total antioxidative capability and the intracellular glutathione concentration was also determined. The correlation between the number of cells and the ability to remove DPPH free radicals was researched to recommend optimal concentration for health effects. The results point to a high ability of removing DPPH free radicals and a moderate presence of glutathione under controlled conditions. Also, the total antioxidative activity of the researched probiotic depends on the concentration of bacterial cells.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:576540
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 on2021-07-19 09:14:43