Uloga prebiotika u proizvodnji fermentiranih mlijeka

master's thesis

• Author: Domagoj Perić
• Mentor: Dubravka Samaržija (mentor)
• Committee member: Dubravka Samaržija (predsjednik povjerenstva)
• Committee member: Sanja Sikora (član povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2016-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Dairy

Abstract

Fermentirana mlijeka su među najraširenijim prehrambenim namirnicama današnjice,
a proces fermentacije jedan je od najstarijih postupaka konzerviranja hrane. S ciljem
poboljšanja funkcionalnih, reoloških, senzornih karakteristika te pozitivnog djelovanja
na humani organizam, u fermentirana mlijeka se mogu dodavati sastojci poput
prebiotika, probiotika i simbiotika (prebiotik + probiotik). Prebiotici (inulin,
oligofruktoza, galaktooligosaharidi, laktuloza) koji se dodaju u fermentirana mlijeka
pozitivno utječu na rast i razvoj probiotičke mikrobne populacije u probavnom
sustavu, a imaju preventivno djelovanje na suzbijanje postojećih simptoma bolesti
ponajviše upalnih bolesti crijeva i raka debelog crijeva. Dosadašnja istraživanja o
utjecaju prebiotika na humano zdravlje vezana su isključivo uz preventivno
djelovanje, liječenje bolesti gastrointestinalnog trakta, imunološkog i
kardiovaskularnog sustava.
Na temelju znanstvenih istraživanja utjecaja dodatka prebiotika fermentiranom
mlijeku u cilju povećanja njegove zdravstvene vrijednosti kritički i komparativno
prikazano je prebiotičko djelovanje na: jačanje prirodne stanične aktivnosti,
smanjenje ili prevenciju upalnih reakcija i prevenciju razvitka tumora debelog crijeva.

Abstract (english)

Fermented milks are one of the most widespread foodstuffs in the world and
fermentation has been one of the oldest food preserving process. By trying to
improve functionality, rheological and sensory characteristics of positive impact for
human health, different ingredients, such as probiotic, prebiotic and symbiotic
(probiotic + prebiotic) can be added to fermented milk. Prebiotics (inulin,
oligofructose, galactooligosaccharides and lactulose) stimulates growth of probiotic
bacteria in fermented milk and human gastrointestinal tract, also they prevetively
reduce symptoms of disesase such as immflamatory bowel disesese or colone
cancer. Present research of prebiotic influence on human health are most tightly
connected on preventive treatmant and easing symptoms of gastrointestinal system,
immune system and cardiovascular system diseases. Based on scientific research of
prebiotic component affecting fermented milk with increasing its health promoting
value, comparatively are shown prebiotic effect on cell activity, infammatory reactions
and preventing development of the colon cancer.

• Keywords: fermentirana mlijeka; funkcionalna hrana; prebiotici; humano zdravlje
• Keywords (english): fermented milk; functional food; prebiotic; human health
• Language: croatian
• URN:NBN: urn:nbn:hr:204:986197
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2016-11-30 13:36:29