prikaz prve stranice dokumenta Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa
Access restricted to students and staff of home institution
master's thesis
Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa
2010. urn:nbn:hr:109:467170
Prka, Marija
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

Prka, M. (2010). Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:467170

Prka, Marija. "Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:467170

Prka, Marija. "Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:467170

Prka, M. (2010). 'Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:467170

Prka M. Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:467170

M. Prka, "Stabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:467170

Please login to the repository to save this object to your list.
Metadata
TitleStabilnost enzima katalaze i glutation S-transferaze kod različitih uvjeta čuvanja micelija Aspergillus flavusa
Title (english)Stability of catalase and glutathione S-transferase in Aspergillus flavus mycelium at different storage conditions
AuthorMarija Prka
MentorTomislav Klapec (mentor)
MBZ: 240361
MentorBojan Šarkanj (pomoć pri izradi, neposredni voditelj)
Committee memberIvica Strelec (član povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
MBZ: 240361
Committee memberVedran Slačanac (član povjerenstva)
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 country2010-11-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu je provedeno ispitivanje stabilnosti enzima katalaze i glutation S-transferaze (GST) u miceliju Aspergillus flavusa uzgojenog na GMS i PMS hranjivim podlogama. Uzorci micelija su čuvani na temperaturama od +20, +4, -20 i -80 °C, te je mjerena enzimska aktivnost katalaze i GST-a spektrofotometrijski u svježem uzorku, nakon 2, 4, 6, 14, 21, i 28 dana. Stabilnost katalaze nije bilo mogude utvrditi zbog nepravilnosti u mjerenju, dok je glutation S-transferaza bila nestabilna kod svih temperatura čuvanja. Rezultati HPLC analize pokazali su da je plijesan A. flavus na GMS hranjivoj podlozi sintetizirala 332,96 ± 27,03 ppb ukupnih aflatoksina, što je statistički značajno više (p < 0,01) u odnosu na PMS hranjivu podlogu gdje je izmjereno 2,92 ± 0,24 ppb ukupnih aflatoksina. Koncentracija proteina je veda na PMS podlozi zbog prisutnosti peptona, izvora aminokiselina nužnih za sintezu proteina.
Abstract (english)
The stability of catalase and glutathione S-transferase (GST) in Aspergillus flavus mycelium cultivated an GMS and PMS culture media was investigated in this work. The samples were stored at temperatures +20, +4, -20 and -80°C and enzymatic activities of catalase and GST were measured spectrophotometrically in fresh samples after 2, 4, 6, 14, 21, and 28 days. It was impossible to determine stability of catalase because irregularities in measurements, while glutathione S-transferase was unstable at all storage temperatures. The results of HPLC analyses showed that A. flavus synthesized 332.96 ± 27.03 ppb total aflatoxins in GMS culture medium, which was statistically significatly higher (p < 0.01) compared to PMS medium whith 2.92 ± 0.24 ppb total aflatoxins. Total protein concentration was higher in PMS culture medium due to peptone content, an amino acid source necessary for protein synthesis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:467170
ProjectNumber: 113-1130473-0334
Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane
Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection
Leader: Tomislav Klapec
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-09 07:30:25