Antioksidativni potencijal probiotičke bakterije L. plantarum S1

undergraduate thesis

• Title (english): Antioxidative potential of probiotic bacteria L. plantarum S1
• Author: Ana Milardović
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2021-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Sirutka je važan prehrambeni proizvod s pozitivnim učincima na zdravlje. Brojna istraživanja ukazuju na njena protuupalna, antikancerogena i antioksidativna svojstva te da je spontano fermentirana sirutka potencijalan izvor probiotičkih bakterija. Cilj ovog rada bio je istražiti antioksidativni potencijal probiotičke bakterije Lactobacillus plantarum S1 izolirane iz sirutke. Određena je sposobnost uklanjanja 2,2-difenil-1-pikrilhidrazil (DPPH) slobodnih radikala kao ukupna antioksidativna sposobnost te je određena unutarstanična koncentracija glutationa. Istražena je i korelacija broja stanica i sposobnosti uklanjanja DPPH slobodnih radikala kako bi preporučili optimalnu koncentraciju za ispoljavanje zdravstveno korisnih učinaka. Rezultati su ukazali na visoku sposobnost uklanjanja DPPH slobodnih radikala i umjerenu prisutnost glutationa u neinduciranim uvjetima. Također, ukupna antioksidativna aktivnost istraživanog probiotika ovisi o koncentraciji bakterijskih stanica.

Abstract (english)

Whey is a food product that has a positive effect on health. Various studies indicate its anti-inflammatory, anticancer and antioxidant properties and that spontaneously fermented whey is a potential source of probiotic bacteria. The goal of this thesis was to investigate the antioxidative potential of probiotic bacteria Lactobacillus plantarum S1 isolated from whey. Ability to remove 2,2-diphenyl-1-picrylhydrazyl free radicals (DPPH) was determined as the total antioxidative capability and the intracellular glutathione concentration was also determined. The correlation between the number of cells and the ability to remove DPPH free radicals was researched to recommend optimal concentration for health effects. The results point to a high ability of removing DPPH free radicals and a moderate presence of glutathione under controlled conditions. Also, the total antioxidative activity of the researched probiotic depends on the concentration of bacterial cells.

• Keywords: antioksidativni kapacitet; Lactobacillus plantarum; probiotik; sirutka
• Keywords (english): antioxidant capacity; Lactobacillus plantarum; probiotic; whey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:576540
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-19 09:14:43