20.500.12556/RUL-140439 Protimikrobno delovanje različnih vrst slovenskega medu Antimicrobial activity of different types of Slovenian honey Slovenija ima edinstveno in raznoliko floro, posledično pa proizvodnjo številnih vrst medu z različnimi fizikalno-kemijskimi in bioaktivnimi lastnostmi. V študiji smo z določanjem minimalne inhibitorne koncentracije (MIK) proti izbranim mikroorganizmom raziskali 8 vrst medu, zbranih med leti 2020-2022 iz različnih regij Slovenije. Razdelili smo jih na temne medove (ajdov, kostanjev, hojev, gozdni med) in svetle medove (akacijev, cvetlični, lipov in med oljne ogrščice). Testirali smo njihovo protimokrobno aktivnost z mikrodilucijsko metodo proti petim bakterijskim vrstam: Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli in Pseudomonas aeruginosa. Rezultate skupine temnih medov s skupno 60 vzorci in skupine svetlih vrst medov s skupno 58 vzorci smo analizirali z Mann-Whitney U testom, s katerim smo potrdili, da imajo temne vrste medu boljše protibakterijsko delovanje. Najboljšo protibakterijsko aktivnost smo določili hojevemu medu, sledila sta mu gozdni in kostanjev med. Pokazali smo torej, da je protibakterijsko delovanje slovenskih vrst medu pogojeno z izvorom medu, saj so imeli manini medovi manjše vrednosti MIK in zato boljše protibakterijsko delovanje. Izmerjene vrednosti MIK pa so bile odvisne tudi od vrste testne bakterije. Največjo občutljivost smo potrdili pri bakteriji Staphylococcus aureus, z najpogosteje izmerjeno vrednostjo MIK 31,3 mg/ml, največjo odpornost pa pri bakteriji Bacillus cereus. Slovenia has a unique and diverse flora and consequently production of several types of honey, with different physico-chemical and bioactive properties. In this study, we investigated 8 types of honey, divided into dark honeys (buckwheat, chestnut, fir, forest) and light honeys (acacia, flower, linden, and rapeseed), obtained from different regions of Slovenia between 2020-2022, by determining the minimum inhibitory concentration (MIC). The selected honeys were tested against five bacterial species: Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa. The results of a group of dark honeys with a total of 60 samples and a group of light honeys with a total of 58 samples were analysed using the Mann-Whitney U test to confirm that dark honeys have better antibacterial activity. The best best antibacterial activity was found for hoja honey, followed by forest and chestnut honeys. We have therefore shown that the antibacterial activity of Slovenian honeys is conditioned by the origin of the honey, as manna honeys had lower MIC values and therefore better antibacterial activity. However, the measured MIK values also depended on the type of test bacterium. The highest sensitivity was confirmed for Staphylococcus aureus, with the most frequently measured MIK value of 31,3 mg/ml, while the highest resistance was found for Bacillus cereus. med botanično poreklo minimalna inhibitorna koncentracija bakterijska razistenca protimikrobno delovanje honey origin of honey minimum inhibitory concentration bacterial resistance antimicrobial activity true false false [T. Kranjc] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2022-09-15 07:17:07 2022-09-15 07:17:11 2022-09-16 12:29:33 0000-00-00 00:00:00 2022 0 Ljubljana 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 638.1:579.67 210673 121679619 26249.pdf 26249.pdf 1 C111E0526EB306E42F56B2CD3A406802 260c5b84213c4e343714961c0290c8f1154aa7915f49374b4e38ae4f96f13588 95a87711-34b5-11ed-92af-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=161158 Biotehniška fakulteta 0 0 0