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undergraduate thesis
Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:189034
Štefanko, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

Cite this document

Štefanko, A. (2014). Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:189034

Štefanko, Ana. "Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:189034

Štefanko, Ana. "Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:189034

Štefanko, A. (2014). 'Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:189034

Štefanko A. Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:189034

A. Štefanko, "Alergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:189034

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Metadata
TitleAlergeni iz hrane životinjskog podrijetla i njihova stabilnost tijekom procesiranja
Title (english)Food allergen of animal origin and their stability during processing
AuthorAna Štefanko
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2014-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Alergija na hranu je imunoglobulinom E posredovani preosjetljiv odgovor na normalno podnošljive proteine hrane. Skupine namirnica životinjskog podrijetla u kojima se nalaze alergeni su: mlijeko i mliječni proizvodi, jaja, riba, rakovi i morski proizvodi, meso. Procesiranje može uništiti postojeće epitope na proteinima, ili može generirati nove kao rezultat promjene konformacije proteina. Fizičko-kemijske promijene tijekom procesiranja mogu promijeniti formu proteina u kojoj prelaze preko sluznice crijeva, te u kojoj su predstavljeni imunološkom sustavu. Svi ti procesi mogu utjecati na strukturu alergena na načine koji su često unaprijed određeni samom strukturom proteina, iako vrsta procesiranja i dodavanje drugih sastojaka (npr. šećera ili masti) može mijenjati učinke. Zbog svoje složenosti, utjecaj procesiranja hrane na alergenost proteina tek je nedavno postao predmet istraživanja. U ovom radu opisani su najvažniji alergeni iz hrane životinjskog podrijetla, te kako procesiranje može utjecati na stabilnost alergena.
Abstract (english)
Food allergy is an immunoglobulin E-mediated hypersensitive response to a normally tolerated food proteins. Groups of food of animal origin containing the allergens are: milk and milk products, eggs, fish, shellfish and seafood, meat. Processing may destroy existing epitopes on proteins or may generate new ones as a result of change in protein conformation. Physicochemical changes during processing can modify the form of proteins in which they are taken up across the gut mucosal barrier and in wich they are presented to the immune system. All these processes may impact allergen structure in ways which are often pre-determined by the structure of the protein although the type of process and the addition of other ingredients (e.g. sugar or fat) may alter the effects. Because of its complexity, the impact of food processing on allergenicity of proteins has only recently become a subject of research. This work describes the most important allergens in food of animal origin, and how the processing can affect on the stability of allergens.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:189034
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-26 10:51:50

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