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undergraduate thesis
Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:543702
Puškaš, Dora
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

Puškaš, D. (2024). Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:543702

Puškaš, Dora. "Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543702

Puškaš, Dora. "Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543702

Puškaš, D. (2024). 'Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:543702

Puškaš D. Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:543702

D. Puškaš, "Primjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:543702

Metadata
TitlePrimjena biljaka, kvasca Saccharomyces cerevisiae, algi i bakterija u proizvodnji jestivih cjepiva
Title (english)The application of plants, the yeast Saccharomyces cerevisiae, algae and bacteria in the production of edible vaccines
AuthorDora Puškaš
MentorBlaženka Kos (mentor)
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 country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Jestiva cjepiva novi su suvremeni pristup obrane od određenih uzročnika bolesti. Iako još nisu u primjeni u humanoj medicini, pokazuju veliki potencijal u rješavanju mnogih problema povezanih s postojećim cjepivima tako što smanjuju rizik od prijenosa infekcije, nema potrebe za medicinskim osobljem za njihovu primjenu i manje su rigorozne mjere zaštite prilikom proizvodnje, izolacije, obrade, pakiranja, transporta i skladištenja. Jestiva cjepiva mogu se proizvesti integracijom odgovarajućeg transgena u odabranu biljnu stanicu, a osim biljaka, potencijal za proizvodnju ove vrste cjepiva pokazuju bakterije, kvasci i alge. Neke od biljaka korištenih za njihovu proizvodnju uključuju mrkvu, rižu, krumpir, rajčicu, salatu, soju, grašak. Bez obzira na sve prednosti, jestiva cjepiva moraju još detaljno biti istražena i ispitivana da bi postala sigurna za ljudsku konzumaciju.
Abstract (english)
Edible vaccines are a modern approach to defending against certain disease-causing agents. Although they are not yet used in human medicines, they show great potential by addressing many issues associated with existing vaccines, such as reducing the risk of infection transmission, eliminating the need for medical personnel for administration, and requiring less stringent protective measures during production, isolation, processing, packaging, transportation, and storage. Edible vaccines can be produced by integrating an appropriate transgene into a selected plant cell. Besides plants, bacteria, yeasts and algae also show potential for producing this type of vaccine. Some of the plants used for their production include carrots, rice, potatoes, tomatoes, lettuce, soybeans, and peas. Despite all their advantages, edible vaccines still need to be thoroughly researched and tested to ensure they are safe for human consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:543702
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka 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 on2024-09-26 08:21:37