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master's thesis
Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa
2010. urn:nbn:hr:109:545926
Zlatar, Dragana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research

Cite this document

Zlatar, D. (2010). Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:545926

Zlatar, Dragana. "Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:545926

Zlatar, Dragana. "Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:545926

Zlatar, D. (2010). 'Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:545926

Zlatar D. Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2023 March 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:545926

D. Zlatar, "Korelacija aktivnosti katalaze i sinteze aflatoksina 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:109:545926

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Metadata
TitleKorelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa
Title (english)Correlation between catalase activity and aflatoxin synthesis in Aspergillus flavus
AuthorDragana Zlatar
MentorTomislav Klapec (mentor)
MBZ: 240361
Committee memberIvica Strelec
Committee memberTomislav Klapec
MBZ: 240361
Committee memberVedran Slačanac
Committee memberVinko Krstanović
MBZ: 235062
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
Osijek
Defense date and country2010-05-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je utvrditi da li postoji korelacija aktivnosti katalaze Aspergillus flavusa uzgojenog na podlogama koje potiču ili suprimiraju sintezu aflatoksina. Istraživanje je provedeno na podlozi GMS koja sadrži glukozu i podlozi PMS s peptonom u podlozi. Koncentracija aflatoksina je nakon uzgoja plijesni, ekstrakcije i prečišćavanja određena HPLC-om. Na osnovi rezultata istraživanja utvrđen je viši stupanj konverzije glukoze u biomasu plijesni u odnosu na pepton. Kod PMS podloge utvrdeno je ukupno najviše 23 ppb aflatoksina, dok je na GMS podlozi koncentracija dosegla i 333 ppb. Pepton u hranjivoj podlozi predstavlja izvor dušika, pa je PMS podloga pogodnija za sintezu proteina što bi moglo objasniti nižu aktivnost katalaze na GMS podlozi. Aktivnost katalaze i količina aflatoksina ponašaju se obrnuto proporcionalno. Na GMS podlozi koeficijent korelacije iznosi -0,91, sličan koeficijentu korelacije na PMS podlozi koji iznosi -0,94. Veliki pad aktivnosti katalaze je možda uzrokovao oksidativni stres u stanici plijesni koja na to odgovara pojačanom sintezom aflatoksina.
Abstract (english)
The aim of this study was to determine whether there is a correlation between catalase activity of Aspergillus flavus, grown on substrates which either promote or inhibit the synthesis of aflatoxins. The GMS medium was used which contains glucose as well as the PMS medium with peptone. The concentration of aflatoxins was determined by HPLC following cultivation of mold, extraction, and purification. Based on the results, glucose has a higher degree of conversion to mold biomass than peptone. A total of 23 ppb aflatoxin was detected in the PMS medium, while the GMS had a significantly higher amount of up to 333 ppb. Pepton is a source of nitrogen in beef broth and which made the PMS medium more suitable for protein synthesis. Consequently, catalase activity in the GMS medium is less compared to the PMS. Catalase activity and the amount of aflatoxins were inversely proportional. Correlation coefficient in the GMS medium was -0.91, similar to the correlation coefficient in the PMS medium (-0.94). Major decline of catalase activity may have brought about cellular oxidative stress prompting molds to aflatoxin synthesis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:545926
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 on2015-11-10 08:08:54