Rastlinski inhibitorji zaznavanja kvoruma patogenih bakterij, prenosljivih s hrano

Ogrizek, Janja (author), Smole Možina, Sonja (mentor)

Na področju živilstva je prisotno prizadevanje za raziskovanje preventivnih ukrepov preprečevanja pojava kvarjenja živil in okužb, povzročenih s prenosom patogenih bakterij preko hrane. Zaradi mikrobne medcelične komunikacije, ki naj bi pri omenjenih procesih imela pomembnejšo vlogo, se v raziskovalni praksi prizadeva za odkritje primernih načinov njene inhibicije. Namen pregleda je poleg pojasnitve osnovnih zakonitosti mehanizma zaznavanja kvoruma pri Gram negativnih bakterijah tudi hkratna obravnava objavljene literature o potencialnih rastlinskih inhibitorjih. Ti za zdravje človeka ne smejo biti škodljivi, imajo pa vpliv na zaznavanje celične gostote bakterij ter z njim reguliranih fenotipskih lastnosti, ključnih za preživetje v živilski verigi. Problematika je omejena na pomembnejše patogene bakterije, prenosljive s hrano, nanaša pa se na najpogosteje v literaturi omenjene rastlinske inhibitorje zaznavanja kvoruma, ki sodijo v skupine rastlin kot so npr. sadje in zelenjava, začimbe, zdravilne rastline in/ali njihova eterična olja, izvlečke kot tudi nekatere posamezne rastlinske učinkovine.

• Language: Slovenian
• Keywords: patogene bakterije, varnost živil, zaznavanje kvoruma, rastlinski inhibitorji, naravne učinkovine, inhibicija medcelične komunikacije
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [J. Ogrizek]
• Year: 2018
• PID: 20.500.12556/RUL-103153
• UDC: 579.67:579.26:547.9
• COBISS.SI-ID: 4948344
• Publication date in RUL: 14.09.2018

OGRIZEK, Janja, 2018, Rastlinski inhibitorji zaznavanja kvoruma patogenih bakterij, prenosljivih s hrano [online]. Bachelor’s thesis. J. Ogrizek. [Accessed 15 July 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=103153

Secondary language

• Language: English
• Title: Plant compounds as quorum sensing inhibitors of food-borne pathogenic bacteria

Abstract

In the field of food technology, there is an increasing effort to explore preventive measures to prevent the appearance of food spoilage and infections caused by the transmission of pathogenic bacteria through food. Due to the microbial cell-to-cell communication, which supposed to play an important role in aforementioned processes, it seeks in the research practice to discover the appropriate way of its inhibition. In addition to explaining the basic principles of the quorum sensing mechanism in Gram negative bacteria, the purpose of the review is also to address the published literature on potential plant compounds as quorum sensing inhibitors. They must not be harmful to human health, but they need to have an impact on the quorum dependent population density and its regulated phenotype properties that are key for bacterial survival in the food chain. The problem is limited to the more important pathogenic food-borne bacteria and it refers to plant inhibitors that are often mentioned in the literature as groups of quorum-quenching plants such as for example fruits and vegetables, spices, medicinal plants and/or their essential oils, extracts as well as certain individual plant components.

• Keywords: pathogenic bacteria, food safety, quorum sensing, antiquorum sensing plant compounds, natural compounds, quorum quenching