prikaz prve stranice dokumenta Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze
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master's thesis
Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze
2012. urn:nbn:hr:109:416995
Juranić, Sanja
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

Juranić, S. (2012). Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:416995

Juranić, Sanja. "Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:416995

Juranić, Sanja. "Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:416995

Juranić, S. (2012). 'Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:416995

Juranić S. Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:416995

S. Juranić, "Antiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:416995

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Metadata
TitleAntiaflatoksikogeni utjecaj odabranih inhibitora glutation S-transferaze
Title (english)Antiaflatoxicogenic effects of selected inhibitors on glutathione S-transferase
AuthorSanja Juranić
MentorTomislav Klapec (mentor)
Committee memberIvica Strelec
Committee memberTomislav Klapec
Committee memberMarina Tišma
Committee memberVedran Slačanac
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 country2012-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Cilj ovog rada bio je odrediti utjecaj inhibitora glutation S-transferaza na biosintezu aflatoksina (B1, B2, G1, G2) kod plijesni A. flavus. A. flavus je uzgajana na GMS podlogama u koje su bili dodani odabrani inhibitori: butionin sulfoksimin (BSO), etakrinska kiselina (EA) i kvercetin (QC). Svaki od inhibitora u podlogu je dodan u koncentraciji od 0,01, 0,1, 1 ili 10 ppm. Inkubacija je trajala 48, 96 i 144 sata. Koncentracija aflatoksina je odreĎena LC-MS/MS-om. Najbolji antiaflatoksikogeni učinak su pokazali EA i QC koji su imali statistički značajno jači učinak od BSO-a. Najveća izmjerena količina ukupnih aflatoksina uz BSO inhibitor bila je 45,12 ppb kod koncentracije 0,1 ppm, 30,29 ppb uz inhibitor QC koncentracije 0,01 ppm i 14,90 ppb uz inhibitor EA koncentracije 0,01 ppm. Inhibitor BSO je imao najslabiji inhibicijski učinak najvjerojatnije zbog izazivanja oksidativnog stresa koji povoljno utječe na sintezu aflatoksina.
Abstract (english)
The aim of this study was to determine the effect of glutathione S-transferase inhibitors in the biosynthesis of aflatoxins (B1, B2, G1, G2) by the mold A. flavus. A. flavus was grown on GMS medium to which selected inhibitors were added: buthionine sulfoximine (BSO), ethacrynic acid (EA) and quercetin (QC). Each inhibitor was added to the medium at a concentration of 0.01, 0.1, 1 or 10 ppm. Media were incubated for 48, 96 and 144 hours. The concentration of aflatoxins were determined by LC-MS/MS. EA and QC showed the best antiaflatoxicogenic effect with statistically stronger effect compared to BSO. The highest amount of total aflatoxins determined following mold treatment with inhibitors were 45.12 ppb for BSO at 0.1 ppm, 30.29 ppb for QC at 0.01 ppm, and 14.90 ppb for EA at 0.01 ppm. BSO had the weakest inhibitory effect probably because it promotes oxidative stress, which induced the synthesis of aflatoxins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:416995
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2015-12-14 14:31:18