20.500.12556/DKUM-72349 Protimikrobne lastnosti taninskih ekstraktov Antimicrobial properties of tannin extracts Tanini predstavljajo vodotopne polifenole, ki so sposobni obarjanja proteinov iz raztopin, v čemer se razlikujejo od drugih fenolnih spojin. Kemijska sestava taninskih ekstraktov je izredno kompleksna, struktura taninov pa zelo raznolika, kar je vzrok za težko določitev komponent s protimikrobnim učinkom. Naš cilj je bila izolacija posameznih komponent iz kostanjevega ekstrakta. S kolonsko kromatografijo s Sephadex LH-20 smo izolirali vzorca z visoko vsebnostjo kastalagina (KAS71) in z visoko vsebnostjo veskalagina (VES56). Sestavo vzorcev smo okarakterizirali z analitskimi metodami TLC, HPLC, GC in titracijo po Karl Fischerju. Določali smo tudi protimikrobno aktivnost vzorcev Farmatan, mimoza, kvebračo, Colistizer, taninska kislina, galna kislina, VES56 in KAS71 na rast bakterije E. coli. Izmerili smo optično gostoto in jim določili minimalno inhibitorno koncentracijo (MIC) ter odvisnost hitrosti rasti in generacijskega časa od koncentracije taninov. Tannins are water-soluble polyphenols with the ability to precipitate proteins from the solution, which differentiates them from other phenol solutions. The chemical composition of tannins is extremely diverse and therefore, it is hard to determine the exact components with antimicrobial activity. Our goal was to isolate individual components from the chestnut extract. With column chromatography using Sephadex LH-20 we isolated samples with a high content of castalagin (KAS71) and with a high content of vescalagin (VES56). Characterization of the samples was performed using analytical methods HPLC, TLC, GC and Karl Fischer titration. We also determined the antimicrobial activity of samples Farmatan, mimosa, quebracho, Colistizer, tannic acid, gallic acid, VES56 and KAS71 against E. coli. Using optical density we determined the sample's minimal inhibitory concentration (MIC) and dependence of generation time and growth rate from the concentration of tannins. tanini veskalagin kastalagin E. coli protimikrobne lastnosti minimalna inhibitorna koncentracija (MIC) tannins vescalagin castalagin E. coli antimicrobial properties minimal inhibitory concentration (MIC) true true false [S. Štumpf] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2018-09-19 23:13:46 2018-10-05 08:41:04 2022-08-01 22:29:32 2019-07-11 19:16:01 2018 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 547.98:[604.4:615.33](043.2) 21798422 URN:SI:UM:DK:5O17XXOT MAG_Stumpf_Sara_2018.pdf MAG_Stumpf_Sara_2018.pdf 1 96101C684EDC4E70BE49CB9E3471B62E 8baea49b9c64757a2aee8af156f79f68b5f8f78d72349297b4d06504c09ee78a 67f1631f-7c10-11eb-bb7a-00155d0001ca 20.500.12556/dkum/1aaa577f-cf2d-4f4e-83fb-2bc13587bc87 https://dk.um.si/Dokument.php?lang=slv&id=130371 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0