Uloga probiotičkih bakterija vrste Lactobacillus casei u funkcionalnim proizvodima

undergraduate thesis

• Title (english): The role of probiotic bacteria of the Lactobacillus casei species in functional products
• Author: Valentina Ribić
• Mentor: Andreja Leboš Pavunc (mentor)
• Granter: University 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 country: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Još davne 1907. godine Metchnikoff je razvio koncept u kojem ističe da je za održavanje zdrave crijevne mikroflore potrebno uzimati proizvode koji sadrže mikroorganizme, a daljnjim istraživanjima dokazana je značajna uloga probiotičkih bakterija u svim segmentima zdravlja čovjeka. U ovom radu prikazani su povoljni zdravstveni utjecaji probiotičkih bakterija iz Lactobacillus casei grupe na različite segmente zdravlja, od djelovanja na kožne bolesti, uloge u prevenciji raka debelog crijeva i koronarne bolesti srca pa do stimulacije imunološkog sustava i prevencije razvoja urogenitalnih infekcija. Također, prikazani su funkcionalni proizvodi, hrana i napitci, za čiju fermentaciju se koriste bakterije iz Lactobacillus casei grupe koje svojim djelovanjem dodatno poboljšavaju zdravstvene učinke određenih proizvoda koji uključuju jogurt, feta sir, kefir, tarhanu, sokove od krumpira, rajčice, cikle, ananasa i kokosovu vodu.

Abstract (english)

As early as 1907, Metchnikoff developed a concept in which he emphasizes that to maintain a healthy intestinal microflora it is necessary to take products that contain microorganisms, and further research has proven the huge role of probiotic bacteria in all segments of human health. This paper presents the beneficial health effects of probiotic bacteria from the Lactobacillus casei group on various segments of health, from effects on skin diseases, role in the prevention of colon cancer and coronary heart disease to immune system stimulation and prevention of urogenital infections. Also, functional products, food and beverages are presented, for the fermentation of which bacteria from the Lactobacillus casei group are used, which further improve the health effects of certain products, including yogurt, feta cheese, kefir, trahans, potato juice, tomato, beetroot, pineapple, and coconut water.

• Keywords: funkcionalni proizvodi; probiotičke bakterije; Lactobacillus casei grupa
• Keywords (english): functional products; probiotics; Lactobacillus casei group
• Language: croatian
• URN:NBN: urn:nbn:hr:159:669126
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-15 11:06:55