prikaz prve stranice dokumenta Agregacijska svojstva odabranih humanih patogena koji se prenose hranom
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master's thesis
Agregacijska svojstva odabranih humanih patogena koji se prenose hranom
2016. urn:nbn:hr:184:841144
Stošić, Boris
University of Rijeka
Faculty of Medicine
Department of Microbiology and Parasitology

Cite this document

Stošić, B. (2016). Agregacijska svojstva odabranih humanih patogena koji se prenose hranom (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:841144

Stošić, Boris. "Agregacijska svojstva odabranih humanih patogena koji se prenose hranom." Master's thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:841144

Stošić, Boris. "Agregacijska svojstva odabranih humanih patogena koji se prenose hranom." Master's thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:841144

Stošić, B. (2016). 'Agregacijska svojstva odabranih humanih patogena koji se prenose hranom', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 15 November 2024, https://urn.nsk.hr/urn:nbn:hr:184:841144

Stošić B. Agregacijska svojstva odabranih humanih patogena koji se prenose hranom [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2016 [cited 2024 November 15] Available at: https://urn.nsk.hr/urn:nbn:hr:184:841144

B. Stošić, "Agregacijska svojstva odabranih humanih patogena koji se prenose hranom", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:184:841144

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Metadata
TitleAgregacijska svojstva odabranih humanih patogena koji se prenose hranom
AuthorBoris Stošić
MentorIvana Gobin (mentor)
Committee memberDarinka Vučković (predsjednik povjerenstva)
Committee memberDalibor Broznić (član povjerenstva)
Committee memberIvana Gobin (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Rijeka
Defense date and country2016-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Abstract
Agregacijska svojstva mogu patogenim bakterijama poslužiti kao bitan faktor virulencije. Patogene bakterije mogu preživjeti u kontaminiranoj hrani tvoreći agregate i biofilmove, a istim mehanizmom ukoliko se u određenim uvjetima nađu u organizmu i uzrokovati bolest. Iz tog razloga su se u ovom radu ispitivala autoagregacijska i koagregacijska svojstva tri česta humana patogena koja se prenose hranom: enterohemoragična Escherichia coli (EHEC) O157, Listeria monocytogenes i Campylobacter jejuni. Rezultati pokazuju da sve tri bakterije imaju izraženu i relativno sporu ˗ kroz 24 sata izraženu ˗ sposobnost autoagregacije (> 85 %). Svojstvo agregacije je naročito izraženo kod EHEC O157, koja ima dominantnu ulogu i u koagregaciji sa druge dvije bakterije. Sve ispitivane bakterije pokazuju visoki postotak koagregacije u kombinaciji po dvije bakterije dok kombinacije po tri bakterije pokazuju slabu koagregaciju. Nadalje, bakterije kultivirane u bujonu jače agregiraju od bakterija kultiviranih na agaru. Zaključno, ispitivane bakterije pokazuju izraženo svojstvo agregacije kao i snažnu koagregaciju kada se nalaze u kombinaciji po dvije bakterije.
Abstract (english)
Aggregation properties of pathogenic bacteria can be an important virulence factor. Pathogenic bacteria can survive in contaminated food by forming aggregates and biofilms, and if in certain conditions found in the body can cause disease using the same mechanism. For that reason, this research investigates aggregation properties of three common human pathogens that are transmitted by food: enterohaemorrhagic Escherichia coli (EHEC) O157, Listeria monocytogenes, and Campylobacter jejuni. The results show that all three bacteria have a strong and relatively slow ˗ expressed for 24 hour periods ˗ autoaggregation ability (> 85%). The property of aggregation is especially expressed by EHEC O157, which also has a dominant role in coaggregation with the other two bacteria. All tested bacteria show a high percentage of coaggregation in two bacteria combinations, while the combinations of three bacteria showed weak coaggregation. Furthermore, bacteria that were cultivated in broth exhibited stronger aggregation than bacteria cultured on agar plates. Conclusively, the test bacteria demonstrate a strong aggregation ability, as well as strong coaggregation when they are in combinations of two bacteria.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:841144
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-10 10:41:05