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Title:Protibakterijske učinkovine hmelja : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Vidmar, Tine (Author)
ID Bren, Urban (Mentor) More about this mentor... New window
ID Štumpf, Sara (Comentor)
Files:.pdf UN_Vidmar_Tine_2022.pdf (4,10 MB)
MD5: 359BCA382719908AE54E8D1C7FA7CFCF
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Hmelj je rastlina, ki se jo večinoma uporablja v pivovarstvu. Vsebuje številne učinkovine z dokazanim protibakterijskim, antioksidativnim in protivnetnim delovanjem. V diplomskem delu smo se osredotočili na ksantohumol, alfa kisline in beta kisline, ki smo jih izolirali iz hmelja. Določali smo njihovo protibakterijsko učinkovitost oz. minimalno inhibitorno koncentracijo (MIC) proti bakterijam različnih vrst. Hmeljni ekstrakt smo pripravili z ekstrakcijo trdno-tekoče in ga nato očistili še z ekstrakcijo tekoče-tekoče. S preparativno kromatografijo smo iz hmeljnega ekstrakta izolirali alfa kisline, beta kisline in ksantohumol. Najprej smo uporabili flash (hitro) kromatografijo, nato pa še preparativno kromatografijo. Vmes smo frakcije preverjali z analiznim HPLC, prav tako pa smo okarakterizirali tudi končne izolate. Protibakterijskim učinkovinam smo nato spektrofotometrično in vizualno določili MICe za rast Escherichie coli, Pseudomonas aeruginose, Bacillus cereusa in Pseudomonas fluorescensa. Ugotovili smo, da ksantohumol, alfa kisline in beta kisline delujejo protibakterijsko na po Gramu pozitivne in prav tako na po Gramu negativne bakterije. Najnižje MIC vrednosti na vse preiskovane bakterije je izkazal ksantohumol. Najnižja je bila 3,6 µg/mL za P. fluorescens. MIC vrednosti ksantohumola za preostale bakterije so se gibale od 5,2 do 9,4 µg/mL. Najvišji MIC smo določili pri alfa kislinah za P. aeruginoso z vrednostjo 41,7 µg/mL. MIC vrednosti beta kislin so bile na različnih preiskovanih bakterijah od 15,6 do 31,3 µg/mL.
Keywords:hmelj, protibakterijske učinkovine, alfa kisline, beta kisline, ksantohumol, minimalna inhibitorna koncentracija
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[T. Vidmar]
Year of publishing:2022
Number of pages:1 spletni vir (1 datoteka PDF (42 f.))
PID:20.500.12556/DKUM-82552 New window
UDC:[604.4:615.281.9]:633.791(043.2)
COBISS.SI-ID:121245187 New window
Publication date in DKUM:08.09.2022
Views:858
Downloads:89
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:24.08.2022

Secondary language

Language:English
Title:Antibacterial compounds in hop
Abstract:Hop is a plant that is primarily used in the brewing industry. It contains a variety of beneficial compounds with proven antibacterial, antioxidant and anti-inflammatory effects. In this work we focused on the antibacterial properties of xanthohumol, alpha acids and beta acids which we isolated from the hop plant. The minimum inhibitory concentration was determined for different bacteria. The hop extract was obtained by solid-liquid extraction and purified with liquid-liquid extraction. Flash chromatography was used to isolate xhanthohumol, alpha acids and beta acids. During the process we characterised the fractions by analitical HPLC. Purity was improved by using preparative HPLC and characterised again with analitical HPLC. MICs were determined spectrophotometrically and visually on E. coli, P. aeruginosa, B. cereus and P. fluorescens. The results showed that xhanthohumol, alpha acids and beta acids exhibit antibacterial effects on both gram-negative and gram-positive bacteria. Strongest antimicrobial effects were observed for xhanthohumol. The lowest MIC was 3.6 µg/mL for xhanthohumol on P. fluorescens. Other xhanthohumol MICs on the remaining bacteria were 5.2-9.4 µg/mL. The highest MIC of 41.7 µg/mL was observed with alpha acids on P. aeruginosa. The MICs of beta acids on different bacteria were 15.6-31.3 µg/mL.
Keywords:hop, antibacterial properties, alpha acids, beta acids, xhanthohumol, minimum inhibitory concentration


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