STABILIZATION OF ALLICIN WITH BIOCOMPATIBLE BIOPOLYMERS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F10%3A00023280" target="_blank" >RIV/60461373:22340/10:00023280 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

STABILIZATION OF ALLICIN WITH BIOCOMPATIBLE BIOPOLYMERS

Popis výsledku v původním jazyce

Garlic, known under its botanical name Allium sativum, is a widely distributed plant originating from the Middle Asia. A garlic cell contains free dispersed substance alliin in the cytosol, having no antibacterial effect, and an enzyme alliinase, which is physically separated in the vacuoles. When the garlic bulb cell is mechanically damaged, a rapid enzymatic reaction begins. The product of this enzymatic reaction is a sulfur containing molecule allicin. Allicin is a volatile, reactive compound with astrong antibacterial potential, however it also has a relatively short half life. The aim of this work we is to i) extract allicin from fresh garlic, ii) measure allicin concentration in the extract, iii) stabilize allicin with suitable bio compatible polymers at different temperatures and finally iv) freeze-dry the resulting extracts to get dry powders. The antibacterial potential of dry samples was tested on a culture of E. coli.

Název v anglickém jazyce

STABILIZATION OF ALLICIN WITH BIOCOMPATIBLE BIOPOLYMERS

Popis výsledku anglicky

Garlic, known under its botanical name Allium sativum, is a widely distributed plant originating from the Middle Asia. A garlic cell contains free dispersed substance alliin in the cytosol, having no antibacterial effect, and an enzyme alliinase, which is physically separated in the vacuoles. When the garlic bulb cell is mechanically damaged, a rapid enzymatic reaction begins. The product of this enzymatic reaction is a sulfur containing molecule allicin. Allicin is a volatile, reactive compound with astrong antibacterial potential, however it also has a relatively short half life. The aim of this work we is to i) extract allicin from fresh garlic, ii) measure allicin concentration in the extract, iii) stabilize allicin with suitable bio compatible polymers at different temperatures and finally iv) freeze-dry the resulting extracts to get dry powders. The antibacterial potential of dry samples was tested on a culture of E. coli.

Druh

D - Stať ve sborníku

CEP obor

CI - Průmyslová chemie a chemické inženýrství

OECD FORD obor

—

Projekt

<a href="/cs/project/GD104%2F08%2FH055" target="_blank" >GD104/08/H055: Transportní a reakční procesy v komplexních vícefázových systémech</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>R - Projekt Ramcoveho programu EK

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 37th International Conference of Slovak Society of Chemical Engineering, 2010

ISBN

978-80-227-3290-1

ISSN

—

e-ISSN

—

Počet stran výsledku

7

Strana od-do

—

Název nakladatele

Slovak Society of Chemical Engineering

Místo vydání

Bratislava

Místo konání akce

Tatranske Matliare, Slovensko

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

—