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undergraduate thesis
Serotonin – uloga, funkcija i biosinteza
2008. urn:nbn:hr:109:230622
Eškit, Marina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Eškit, M. (2008). Serotonin – uloga, funkcija i biosinteza (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:230622

Eškit, Marina. "Serotonin – uloga, funkcija i biosinteza." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:230622

Eškit, Marina. "Serotonin – uloga, funkcija i biosinteza." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:230622

Eškit, M. (2008). 'Serotonin – uloga, funkcija i biosinteza', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:230622

Eškit M. Serotonin – uloga, funkcija i biosinteza [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:230622

M. Eškit, "Serotonin – uloga, funkcija i biosinteza", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:230622

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Metadata
TitleSerotonin – uloga, funkcija i biosinteza
Title (english)Serotonin – role, function and biosynthesis
AuthorMarina Eškit
MentorVladimir Mrša (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Serotonin pripada u glavne neurotransmitere koji sudjeluju u složenim neuronskim komunikacijama. Serotonin ili 5-hidroksitriptamin biogeni je amin koji se sintetizira iz aminokiseline triptofan pod utjecajem specifičnih enzima. Serotonin je pronađen u mnogim tkivima: u probavnom traktu, u centralnom živčanom sustavu, u trombocitima. U mozgu, biosinteza serotonina ovisi o količini triptofana koji prođe kroz krvno-moždanu barijeru. Degradaciju serotonina uzrokuje enzim monoaminooksidaza i konačni produkt degradacije je 5-hidroksi-indol-octena kiselina (5-HIAA). Serotonin posreduje čitav niz centralnih i perifernih funkcija. Među ostalim, smatra se da je uključen u modulaciju brojnih fizioloških funkcija kao što su prehrana, spavanje, seksualno ponašanje, cirkadijani i neuroendokrini ritmovi i drugo. Količinu serotonina možemo povisiti unosom hrane koja sadrži aminokiselinu triptofan: banane, jabuke, ananas, šljive, puretina, čokolada, mlijeko i mliječni proizvodi, riba i hranom koja bogatom na proteinima i ne razgrađenim ugljikohidratima. Na taj način možemo održati normalni neuronsku ravnotežu.
Abstract (english)
Serotonin is regarded as a master control neurotransmiter of omplex neuronal communiation. Serotonin or 5-hydroxytryptamine is biogenic amine which is synthesized from aminoacid L-tryptophan influenced by specifics enzime. Serotonin is found in many tissues: In the digestive tract, in the central nervous system, in platelets. In the brain, serotonin biosynthesis depends on the quantity of tryptophan which crosses the blood-brain barrier. Degradation of serotonin cause enzime monoamine oxidaze and finale product of degradation is 5-hydroxy indol-acetic acid (5-HIAA). The brain serotonin system is involved in numerous physiological functions among which eating, sleep, sexual behaviour, circadian rhytmicity and neuroendocrine functions are the most prominent ones. Quantitiy of serotonin we can encrease by foods which contain aminoacids triptophan which was: bananas, apples, pineapples, plums, turkey, chocolate, milk and milks products, fish and other food which contain protein and non-rafined carbohydrates. At that way we can restituted normal balance of neuronic system.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:230622
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-11-29 09:50:07