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master's thesis
Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:790019
Škibola, Petra
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

Škibola, P. (2023). Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:790019

Škibola, Petra. "Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:790019

Škibola, Petra. "Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:790019

Škibola, P. (2023). 'Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:790019

Škibola P. Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:790019

P. Škibola, "Mikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:790019

Metadata
TitleMikro- i nanoinkapsulacija probiotičkih sojeva producenata površinskih proteina
Title (english)Micro- and nanoencapsulation of probiotic strains producing surface proteins
AuthorPetra Škibola
MentorAndreja Leboš Pavunc (mentor)
MentorNina Čuljak (pomoć pri izradi, neposredni voditelj)
Committee memberBlaženka Kos (predsjednik povjerenstva)
Committee memberMarina Cvjetko Bubalo (član povjerenstva)
Committee memberKsenija Durgo (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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada bio je ispitati mikro- i nanoinkapsulaciju probiotičkih sojeva Levilactobacillus brevis MB1 i MB13 na uvjete procesiranja, skladištenja i preživljavanja u simuliranim uvjetima gastrointestinalnog trakta (GIT). Napravljena je mikroinkapsulacija u natrijevom alginatu uz dodatak prebiotika fruktooligosaharida (FOS) i galaktooligosaharida (GOS) te se ispitalo preživljenje sojeva nakon mikroinkapsulacije, liofilizacije i GIT-a. Najveće preživljenje u GIT-u zabilježeno je kod oba soja korištenjem GOS-a uz natrijev alginat tijekom mikroinkapsulacije. Dodatak prebiotika nije značajno utjecao na poboljšanje preživljenja nakon tri mjeseca skladištenja. Nadalje, ispitan je utjecaj mikroinkapsulacije, liofilizacije i uvjeta GIT-a na površinske proteine (S-proteine) soja MB13. Sproteini su očuvani što je potvrđeno SDS-PAGE metodom. Ispitana je otpornost nanoinkapsuliranih sojeva Levilactobacillus brevis MB1 i MB13 „layer by layer“ tehnikom korištenjem poli(dialildimetilamonij klorid) (PDDA) i poli(stirensulfonat) (PSS). Uspoređujući sa slobodnim stanicama, nanoinkapsulirane stanice pokazale su veće preživljenje i otpornost na proces liofilizacije i simulirane uvjete GIT-a.
Abstract (english)
The aim of this study was to examine the influence of micro- and nanoencapsulation of probiotic strains Levilactobacillus brevis MB1 and MB13 on the conditions of processing, storage, and survival in simulated conditions of the gastrointestinal tract (GIT). Microencapsulation in sodium alginate with the addition of prebiotics fructooligosaccharides (FOS) and galactooligosaccharides (GOS) was performed, and the survival of strains after microencapsulation, lyophilization and GIT was tested. The highest survival in the GIT was recorded in both strains using GOS with sodium alginate during microencapsulation. The addition of prebiotics did not significantly affect the viability after three months of storage. Furthermore, the influence of microencapsulation, lyophilization and GIT conditions on the surface proteins (S-proteins) of strain MB13 was examined. S-proteins were preserved, which was confirmed by the SDS-PAGE method. The resistance of nanoencapsulated strains Levilactobacillus brevis MB1 and MB13 was tested by the "layer by layer" technique using poly(diallyldimethylammonium chloride) (PDDA) and poly(styrenesulfonate) (PSS). Compared to free cells, nanoencapsulated cells showed higher survival and resistance to the lyophilization process and in simulated GIT conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:790019
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-06-27 09:52:33