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master's thesis
Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:785048
Dončević, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Dončević, A. (2022). Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:785048

Dončević, Ana. "Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:785048

Dončević, Ana. "Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:785048

Dončević, A. (2022). 'Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:785048

Dončević A. Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:785048

A. Dončević, "Biološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:785048

Metadata
TitleBiološka evaluacija ferocenskih peptida izvedenih iz ferocenske aminokiseline i hidrofobnih aminokiselina - VAL, LEU I PHE
Title (english)Biological evaluation of ferrocene peptides derived from ferrocene amino acid and hydrophobic amino acids - VAL, LEU AND PHE
AuthorAna Dončević
MentorJasna Mrvčić (mentor)
Committee memberMonika Kovačević (predsjednik povjerenstva)
Committee memberDamir Stanzer (član povjerenstva)
Committee memberLidija Barišić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2022-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Moderna medicina u posljednje se vrijeme susreće s vrlo ozbiljnim problemom prekomjerne i nepravilne uporabe antibiotika što rezultira pojavom bakterijskih sojeva s razvijenim mehanizmima obrane te posljedično pojavom antimikrobne rezistencije. Kako bi se riješio ovaj problem znanstvenici razvijaju nove antimikrobne agense koji bi mogli zamijeniti antibiotike te onemogućiti daljnji razvoj antimikrobne rezistencije. Potencijalni antimikrobni agensi su i ferocenski peptidi čija se biološka evaluacija provodi u ovom radu. Antimikrobna aktivnost ferocenskih peptida 1 - 12 provedena je disk difuzijskom metodom, metodom razrjeđivanja bujona te metodom brojanja kolonija dok su za određivanje antioksidacijske aktivnosti korištene FRAP i DPPH metode. Antimikrobnu aktivnost prema test mikroorganizmima: S. aureus, B. subtilis, i P. aeruginosa pokazali su samo spojevi Ac−D-Val−NH−Fn−COOMe (4), Ac−D-Leu−NH−Fn−COOMe (8) i Ac−D-Phe−NH−Fn−COOMe (12). Daljnjim istraživanjem ustanovljeno je da spoj 8 primijenjen u koncentraciji 2 mM uzrokuje inhibiciju rasta test mikroorganizama za jedno decimalno razrjeđenje.
Abstract (english)
Modern medicine is facing a very serious problem namely the excessive and improper use of antibiotics, which leads to the emergence of bacterial strains with developed defense mechanisms and thus to the emergence of antimicrobial resistance. To address this problem, scientists are developing new antimicrobial agents that could replace antibiotics and prevent further development of antimicrobial resistance. Potential antimicrobial agents are ferrocene peptides, and their biological evaluation is examined in this work. The antimicrobial activity of ferrocene peptides 1 - 12 was investigated by the disk diffusion method, the broth dilution method, and the colony counting method, while FRAP and the DPPH method were used to determine the antioxidant activity. Only the compounds Ac−D-Val−NH−Fn−COOMe (4), Ac−D-Leu−NH−Fn−COOMe (8) and Ac−D-Phe−NH−Fn−COOMe (12) showed antimicrobial activity against the test microorganisms: S. aureus, B. subtilis, and P. aeruginosa. Further studies showed that compound 8 at the highest concentration of 2 mM inhibited microbial growth by one decimal dilution.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:785048
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-06-02 10:48:49