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master's thesis
Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:548720
Zrinjan, Andrea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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

Cite this document

Zrinjan, A. (2021). Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:548720

Zrinjan, Andrea. "Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:548720

Zrinjan, Andrea. "Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:548720

Zrinjan, A. (2021). 'Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:548720

Zrinjan A. Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:548720

A. Zrinjan, "Utjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:548720

Metadata
TitleUtjecaj S-proteina na potencijalna probiotička svojstva bakterija mliječne kiseline izoliranih iz majčinog mlijeka
Title (english)The influence of S-layer proteins on potential probiotic properties of lactic acid bacteria isolated from breast milk
AuthorAndrea Zrinjan
MentorAndreja Leboš Pavunc (mentor)
Committee memberJagoda Šušković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj S-proteina, koje eksprimiraju 4 Lactobacillus brevis soja (MB1, MB2, MB13 i MB20) izolirana iz majčinog mlijeka, na njihova potencijalna probiotička svojstva. Kompetitivna ekskluzija bakterije E. coli 3014 s navedenim sojevima ispitana je in vitro primjenom Caco-2 stanične linije, a svojstvo koagregacije s patogenim bakterijama Listeria monocytogenes ATCC 19111, Staphylococcus aureus 3048, Salmonella enterica serovar Typhimurium FP1 i E. coli 3014. Nakon uklanjanja S-proteina sa stanične površine ispitivanih sojeva BMK smanjena je uspješnost kompetitivne ekskluzije patogene bakterije, kao i sposobnost autoagregacije i koagregacije s ispitivanim patogenim bakterijama. Osim navedenog, uklanjanje S-proteina utjecalo je na smanjenu sposobnost preživljavanja Lactobacillus sojeva u simuliranim uvjetima želučanog soka i soka tankog crijeva.
Abstract (english)
The aim of this study was to examine the influence of S-layer proteins from 4 Lactobacillus brevis strains (MB1, MB2, MB13 and MB20) isolated from breast milk on their potential probiotic properties. The competitive exclusion of E. coli 3014 with Lactobacillus strains was examined in vitro on Caco-2 cell line. The coaggregation ability was examined using pathogens Listeria monocytogenes ATCC 19111, Staphylococcus aureus 3048, Salmonella enterica serovar Typhimurium FP1 and E. coli 3014. The competitive exclusion activity of LAB strains was significantly decreased after the removal of S-layer proteins from their cell surface, as well as the autoaggregation and the coaggregation ability with the examined pathogenic bacteria. Also, the removal of S-layer proteins from Lactobacillus strains reduced their viability in simulated gastric and small intestinal juices.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:548720
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-04 10:24:56