prikaz prve stranice dokumenta Zakonom neregulirani mikotoksini plijesni roda Aspergillus
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undergraduate thesis
Zakonom neregulirani mikotoksini plijesni roda Aspergillus
2019. urn:nbn:hr:109:371791
Prgić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Prgić, J. (2019). Zakonom neregulirani mikotoksini plijesni roda Aspergillus (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:371791

Prgić, Jelena. "Zakonom neregulirani mikotoksini plijesni roda Aspergillus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:371791

Prgić, Jelena. "Zakonom neregulirani mikotoksini plijesni roda Aspergillus." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:371791

Prgić, J. (2019). 'Zakonom neregulirani mikotoksini plijesni roda Aspergillus', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:371791

Prgić J. Zakonom neregulirani mikotoksini plijesni roda Aspergillus [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:371791

J. Prgić, "Zakonom neregulirani mikotoksini plijesni roda Aspergillus", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:371791

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Metadata
TitleZakonom neregulirani mikotoksini plijesni roda Aspergillus
Title (english)Emerging Mycotoxins of Aspergillus spp. Fungi
AuthorJelena Prgić
MentorTihomir Kovač (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Ovaj rad podijeljen je u dva dijela, prvi dio obrađuje značajke, građu i životni ciklus Aspergillus flavusa te njegovu povezanost s mikotoksinima. Drugi dio stavlja naglasak na neregulirane produkte sekundarnog metabolizma ove plijesni. Aspergillus flavus je plijesan iz roda Aspergillus te ga se može pronaći u obliku micelija, sklerocija i spora. Životni ciklus A. flavusa podrazumijeva dvije glavne faze: kolonizaciju biljnih ostataka u tlu i zarazu usjeva. Upravo sekundarni metabolizam Aspergillus flavus proizvodi mikotoksine, čiji su najvažniji predstavnici aflatoksini i čije su dozvoljene koncentracije u hrani i hrani za životinjsku ishranu regulirane zakonom. Količina mikotoksina koje proizvodi Aspergillus flavus ovisi i o vanjskim čimbenicima poput temperature i vlažnosti zraka, a na koje danas utjecaj imaju i globale klimatske promijene. Međutim, Aspergillus flavus je proizvođač i nekih produkata čije dopuštene koncentracije još uvijek nisu zakonski regulirane kao što su kordicepin, kojična kiselina, ciklopijazonična kiselina, felatunin A, emodin, heptelidična kiselina te gliokladična kiselina. Prema procjena FAO-a 25 % hrane koja se proizvodi u svijetu kontaminirana je mikotoksinima to su sve razlozi zbog kojih je potrebno dodatno istraživati ovo područje i utjecaje raznih čimbenika na ove kontaminante.
Abstract (english)
This paper is divided into two main parts. The first part describes characteristics, structure and life cycle of Aspergillus flavus and its connection to mycotoxins. The second part puts focus on the non-regulated products of A. flavus secondary metabolism, called emerging toxins. Aspergillus flavus is a fungus belonging to Aspergillus genus and it can be found as mycelium, sclerotia or spores. The life cycle of Aspergillus flavus encompasses two main phases, colonization of plant remains and crop contamination. The products of secondary metabolism of Aspergillus flavus are mycotoxins, more precisely aflatoxins. The permitted concentrations of these aflatoxins in food and feed are regulated by law. The amount of aflatoxins produced by Aspergillus flavus depends on external factors such as temperature and humidity, in these days affected by global climate changes. However, the concentrations of some products of Aspergillus flavus such as cordycepin, kojic acid, cyclopiazonic acid, fellutanine A, emodine, heptelidic acid, gliocladic acid are not yet regulated by law. According to FAO estimates, 25% of the products that are produced in the world are contaminated with mycotoxins. This represents the reason why it is necessary to further investigate this area and the impact of various factors on these contaminants.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:371791
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-10-22 09:18:11