Chemical Researches in Slovenia by Marjan Donko Houseleeks are researched at the Biotechnical Faculty of the University of Ljubljana, Department of Food Science and Technology since 1994. There is very limited literature on the subject. Only one other (Hungarian) group of scientists works on houseleeks, namely on the influence on reduction of lipids in the blood and protection of the liver. From the interesting research lets mention only the effect of houseleeks on 7 common micro-organisms that spoil food: Bacillus cereus A 10 % addition of houseleek tissue to a culture had the most pronounced effect on Geotrichum spec. Antimicrobial effect of houseleek on Staphylococcus
aureus.
Recently the interest is in mechanisms of induction of certain molecules in houseleeks, especially polyphenol oxidase, an enzyme involved in reaction to stress. Although much research has been done, the function of this enzyme is still unknown. Houseleeks remain attractive plants not only for gardeners, but also for future scientific research. |
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