Protibakterijske učinkovine hmelja

diplomsko delo univerzitetnega študijskega programa I. stopnje

Tine Vidmar (Author), Urban Bren (Mentor), Sara Štumpf (Co-mentor)

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;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2022
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[T. Vidmar]
UDC:	[604.4:615.281.9]:633.791(043.2)
COBISS:	121245187
Views:	34
Downloads:	13
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Antibacterial compounds in hop
Secondary 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.
Secondary keywords:	hop;antibacterial properties;alpha acids;beta acids;xhanthohumol;minimum inhibitory concentration;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	1 spletni vir (1 datoteka PDF (42 f.))
ID:	16258074