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Antioksidativno in protimikrobno delovanje jogurta z dodatkom cvetličnega medu in izvlečka smrekovih vršičkov
Skodič, Dejan (Author), Jamnik, Polona (Mentor) More about this mentor... This link opens in a new window, Jeršek, Barbka (Co-mentor)

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Abstract
V magistrskem delu smo določili antioksidativno delovanje jogurta z dodatkom cvetličnega medu in izvlečka smrekovih vršičkov ter posameznih sestavin (jogurt, cvetlični med z izvlečkom smrekovih vršičkov) na modelnem organizmu kvasovk vrste Saccharomyces cerevisiae in protimikrobno delovanje jogurta, cvetličnega medu z izvlečkom smrekovih vršičkov ter izvlečka smrekovih vršičkov na izbranih mikroorganizmih. Po 2-urni izpostavitvi celic kvasovk vodnim in etanolnim delovnim ekstraktom smo določili antioksidativno učinkovitost testiranih snovi z merjenjem znotrajcelične oksidacije oksidiranega barvila 2',7'-diklorodihidrofluoresceina. Za določitev protimikrobnega delovanja smo uporabili metodo štetja kolonij na trdnem gojišču ter določili odstotek inhibicije rasti. Rezultati so pokazali, da vodni delovni ekstrakti cvetličnega medu z izvlečkom smrekovih vršičkov ter kombinacije jogurta z dodatkom bolj zmanjšajo znotrajcelično oksidacijo celic kvasovk v primerjavi z etanolnimi delovnimi ekstrakti. Ugotovili smo tudi, da jogurt ne prispeva k znižanju znotrajcelične oksidacije, ampak dodatek cvetličnega medu z izvlečkom smrekovih vršičkov. Protimikrobna testiranja kažejo, da je jogurt (pri 5 °C) baktericidno deloval na bakterije vrst Listeria monocytogenes, Staphylococcus aureus in Pseudomonas aeruginosa. Protibakterijsko delovanje smo določili cvetličnemu medu z izvlečkom smrekovih vršičkov, medtem ko je sam izvleček smrekovih vršičkov zaviral rast bakterij vrst L. monocytogenes in S. aureus. Nobena od testiranih snovi ni imela protimikrobnega učinka na kvasovke vrste Kluyveromyces lactis. Za jogurt z dodatkom cvetličnega medu in izvlečkom smrekovih vršičkov smo tako v proučevanih koncentracijah ter senzorično najbolje ocenjenih vsebnostih dodatkov dokazali antioksidativno delovanje na celični ravni in protimikrobno aktivnost na določenih vrstah mikroorganizmov.

Language:Slovenian
Keywords:antioksidativno delovanje, protimikrobno delovanje, jogurt, cvetlični med, izvleček smrekovih vršičkov, modelni organizem, kvasovke, Saccharomyces cerevisiae, znotrajcelična oksidacija, mikroorganizmi, inhibicija rasti
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[D. Skodič]
UDC:637.146.34:577.1+579.24
COBISS.SI-ID:4982136 Link is opened in a new window
Views:180
Downloads:112
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Secondary language

Language:English
Title:Antioxidative and antimicrobial activities of yogurt whit addition of flower honey and extract of spruce tips
Abstract:
In Master's thesis we determined the antioxidative activity of yogurt with added flower honey and spruce tips extract and the activity of individual ingredients (yogurt, flower honey with spruce tips extract) in yeast Saccharomyces cerevisiae as a model organism. Additionally, antimicrobial activity of yogurt, flower honey with spruce tips extract and the spruce tips extract in selected microorganisms was investigated. After a two-hour exposure of yeast cells to water and ethanol working extracts, we determined the antioxidative activity of the tested substances by measuring the intracellular oxidation of the 2',7'-dichlorodihydrofluorescein oxidized dye. The antimicrobial activity was determined by colony count method and by determining the percentage of growth inhibition. The results showed that water extracts of flower honey with spruce tips extract and the combinations of yogurt with added ingredients have a more positive effect on reducing intracellular oxidation of yeast cells than ethanol working extracts. The thesis also discovered that yogurt does not contribute to reducing intracellular oxidation, but the addition of flower honey with spruce tips extract does. Antimicrobial tests show that yogurt (at 5 °C) had a bactericidal effect on Listeria monocytogenes, Staphylococcus aureus and Pseudomonas aeruginosa. Antimicrobial activity was found in flower honey with spruce tips extract, but the spruce tips extract itself inhibited the growth of L. monocytogenes and S. aureus. None of the tested substances had an antimicrobial effect on Kluyveromyces lactis. For the studied concentrations of yogurt with added flower honey and spruce tips extract and for the content of the added ingredients that got the best sensorical score, we confirmed antioxidative activity on the cellular level and antimicrobial activity in certain species of microorganisms.

Keywords:antioxidative activities, antimicrobial activities, yogurt, flower honey, spruce tips extract, model organisms, yeasts, Saccharomyces cerevisiae, intracellular oxidation, microorganisms, growth inhibition

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