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undergraduate thesis
Modificirani mikotoksini plijesni roda Fusarium
2020. urn:nbn:hr:109:755100
Lulić, Iva
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

Lulić, I. (2020). Modificirani mikotoksini plijesni roda Fusarium (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:755100

Lulić, Iva. "Modificirani mikotoksini plijesni roda Fusarium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:755100

Lulić, Iva. "Modificirani mikotoksini plijesni roda Fusarium." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:755100

Lulić, I. (2020). 'Modificirani mikotoksini plijesni roda Fusarium', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:755100

Lulić I. Modificirani mikotoksini plijesni roda Fusarium [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:755100

I. Lulić, "Modificirani mikotoksini plijesni roda Fusarium", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:755100

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Metadata
TitleModificirani mikotoksini plijesni roda Fusarium
Title (english)Modified Mycotoxins of Fusarium spp. Fungi
AuthorIva Lulić
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 country2020-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Engineering
Abstract
Cilj ovog završnog rada je predstaviti modificirane oblike mikotoksina plijesni roda Fusarium. Plijesni roda Fusarium kao sekundarne metabolite sintetiziraju mikotoksine. Najučestaliji mikotoksini plijesni Fusarium su: fumonizini, trihoteceni, zearalenon i moniliformin. Ti mikotoksini pri različitim klimatskim uvjetima podlježu tranformacijama te se sintetiziraju modificirani mikotoksini. Najčešće reakcije kojima nastaju modificirani mikotoksini su reakcije hidroksilacije, deacetilacije, acetilacije, glikolizacije i oksidacije. Na modifikaciju mikotoksina osim klimatskih uvjeta utječu nutritivni faktori i aktivitet vode. Fumonizini su velika skupina mikotoksina, ali u hrani prevladavaju fumonizini B grupe. Modifikacija fumonizina izrazito ovisi o lipidnim komponentama. Trihoteceni se dijele u dvije velike skupine: A i B. U skupinu A ubrajamo T-2 toksin i HT-2 toksin koji se povezuju sa šećerima i sulfatima te na taj način nastaju njihovi modificirani oblici. U skupinu B ubrajamo deoksinivalenol i nivalenol koji su vrlo podložni modifikaciji do koje dolazi acetilacijom i glikolizacijom. Zearalenon i njegovi modificirani oblici prestavljaju problem jer posjeduju jaku estrogensku aktivnost. Moniliformin je kiselina koja uzrokuje akutnu toksičnost. Mikotoksini i njihovi modificirani oblici i dalje su predmet istraživanja te je potrebno razviti analitičke metode kojima će se modificirani oblici moći detektirati u ispitivanom uzorku kako bi kasnije procijenili utjecaj metabolita modificiranih mikotoksina na naš organizam.
Abstract (english)
The aim of this paper is to present Fusarium spp. fungi modified mycotoxins. Fusarium spp. synthesize secondary metabolites, the most common are fumonisins, trichothecenes, zearalenone and moniliformin. These mycotoxins undergo different transformations under different climatic conditions and modified mycotoxins forms occur. The most common reactions that produce modified mycotoxins are hydroxylation, deacetylation and acetylation, glycolysis as well as oxidation reactions. In addition to climatic conditions, mycotoxin modification is influenced by nutritional factors and water activity. Fumonisins are a large group of mycotoxins, but fumonisins of group B predominate in food. Modifications of fumonisin are highly dependent on lipid components. Trichothecenes are divided into two major groups: A and B. Group A includes T-2 toxin and HT-2 toxin, which bind to sugars and sulphates and form their modified forms. Group B includes deoxynivalenol and nivalenol, which are very susceptible to modification by acetylation and glycosylation. Zearalenone and its modified forms are a problem because they possess strong estrogenic activity. Moniliformin is an acid that causes acute toxicity. Mycotoxins of Fusarium spp. fungi and their modified forms are still under the research and it is necessary to develop analytical methods by which modified forms can be detected in order to assess impact of modified mycotoxins on food safety.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:755100
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 on2020-09-25 10:33:24