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Bioaktivno delovanje lektinov gob iz redu Agaricales na izbrane mikroorganizme
Korošec, Sanja (Author), Klančnik, Anja (Mentor) More about this mentor... This link opens in a new window, Sabotič, Jerica (Co-mentor)

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Abstract
Lektini so proteini, ki jih proizvajajo rastline, živali in mikroorganizmi. Specifično prepoznajo in vežejo ogljikohidratne komplekse glikolipidov in glikoproteinov. S pomočjo ekspresijskega sistema pET smo v bakteriji Escherichia coli pripravili rekombinantna lektina CnSlB in KKP iz gob Clitocybe nebularis in Coprinopsis cinerea. Za primerjavo medsebojnega delovanja lektinov smo v testih uporabili še lektina MPL in CNL iz gob Macrolepiota procera in C. nebularis ter lektin TBL iz tartufa Terfezia boudieri. Lektine smo ustrezno pripravili za analizo biološke aktivnosti na bakterije Bacillus cereus, Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli, Salmonella infantis, Pseudomonas aeruginosa, kvasovko Candida albicans in plesen Aspergillus ochraceus. Ugotavljali smo protimikrobno delovanje preko določitve minimalne inhibitorne koncentracije in vpliv na adhezivne lastnosti z metodo barvanja biomase s kristal vijoličnim. Lektini so pokazali različno biološko aktivnost za različne mikroorganizme. Njihovo delovanje na mikroorganizme je verjetno posledica različne specifične vezave glikanov. Glive so se pokazale kot bolj odporne na delovanje lektinov v primerjavi z bakterijami. Lektini MpL, CnSlB in CNL imajo največje protimikrobno delovanje. V primeru zmanjšanja adhezije mikroorganizmov se je za najbolj učinkovitega izkazal lektin CNL. Lektini iz gob so pokazali izjemen potencial za razvoj novih protimikrobnih in protiadhezivnih pristopov.

Language:Slovenian
Keywords:glive, gobe, Agaricales, biološko aktivne snovi, proteini, lektini, CnSlB, KKP, CNL, MpL, TBL, kromatografske tehnike, protimikrobno delovanje, minimalna inhibitorna koncentracija, protiadhezivno delovanje, tvorba biofilma, plesni, kvasovke
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[S. Korošec]
UDC:547.96:615.334:543.2
COBISS.SI-ID:4766584 Link is opened in a new window
Views:643
Downloads:345
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Secondary language

Language:English
Title:Bioactive effect of lectins from the fungal order Agaricales on selected microorganisms
Abstract:
Lectins are proteins produced by plants, animals and microorganisms. They specifically recognize and bind to the carbohydrate complexes of glycolipids and glycoproteins. We prepared recombinant lectins CnSlB and KKP from mushrooms Clitocybe nebularis and Coprinopsis cinerea using the pET expression system and Escherichia coli. We compared the effects of lectins MpL from Macrolepiota procera, CNL from C. nebularis and TBL from Terfezia boudieri. We analyzed the effect of lectins on the growth of test microorganisms, including bacteria Bacillus cereus, Listeria monocytogenes, Listeria innocua, Staphylococcus aureus, Campylobacter jejuni, Escherichia coli, Salmonella infantis, Pseudomonas aeruginosa, yeast Candida albicans and mould Aspergillus ochraceus. Antimicrobial activity was determined through minimal inhibitory concentration and effect on adhesion of microorganisms was determined with the crystal violet staining method. Lectins showed variable biological effect. Their influence on different microorganisms was probably a result of differnet specificity for glycan binding of different lectins. Comparing their influence on fungi and bacteria, we confirmed that fungi were more resistant to different lectins. Lectins MpL, CnSlB and CNL showed the highest antimicrobial activity. In case of reduction of adhesion, the most effective was lectin CNL. Lectins from mushrooms displayed remarkable potential for development of novel antimicrobial and antiadhesive approaches.

Keywords:fungi, mushrooms, Agaricales, biologically active compounds, proteins, lectins, CnSlB, KKP, CNL, MpL, TBL, chromatographic techniques, antimicrobial activity, minimal inhibitory concentration, antiadhesive activity, biofilm formation, moulds, yeasts

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