prikaz prve stranice dokumenta Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini
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undergraduate thesis
Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:225604
Blažević, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

Cite this document

Blažević, V. (2014). Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:225604

Blažević, Valentina. "Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:225604

Blažević, Valentina. "Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:225604

Blažević, V. (2014). 'Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:225604

Blažević V. Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:225604

V. Blažević, "Interakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:225604

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Metadata
TitleInterakcije kontaminanata u hrani i prirodnih sastojaka hrane na molekulsko staničnoj razini
Title (english)Molecular and cellular effects of food contaminants and secondary plant components and their plausible interactions
AuthorValentina Blažević
MentorBranimir Šimić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Intestinalna mukoza ima primarnu ulogu u apsorpciji različitih nutrijenata i kemikalija, omogućuje njihov ulazak, ali ga može i ograničiti putem različitih mehanizama na staničnom nivou. Enterociti, osim što se odlikuju visokom sposobnošću apsorpcije, obavljaju i procese biotransformacija, koji su ključni za toksikokinetiku i toksikodinamiku ksenobiotika u živom organizmu. U reakcijama biotransformacija sudjeluju brojni enzimi. Ovaj rad usredotočen je samo na neke specifične izomere citokroma P450 (CYP) aktivnih u biotransformacijama ksenobiotika. Epitelne stanice tankog crijeva prvo su mjesto u kojem dolazi do metaboličkih pretvorbi oralno unesenih tvari uz sudjelovanje CYP. Različite komponente hrane mogu utjecati na bioraspoloživost i crijevne funkcije. Neke od njih čak djeluju na regulaciju transkripcije i modulatori su aktivnosti CYP enzima. Ovaj rad navodi interakcije između prirodnih sastojaka hrane i kontaminanata, i učinke klasičnih okolišnih zagađivača na molekulsko staničnoj razini.
Abstract (english)
Intestinal mucosa has a primary role in the absorption of various nutrients and chemicals, enables their entry, but it can also be limited by different mechanismsat the cellular level. Enterocytes, besides being characterized by high absorption, and perform the processes of biotransformation. Biotransformationis crucial for the disposal of toxic componentsin a living organism and is the basis of the toxicity of the compound. The biotransformation reactions involves a variety of enzymes. In this work, we focus on the cytochrome P450 (CYP). Epithelial cells of the small intestineare the first place in which a metabolic changes of orally entered substances under the activities of CYP occur. Different food substances may affect the bioavailability and intestinal functions. Some are able to act as transcriptional regulators and enzyme CYP modulators. This report points out the interaction between natural food ingredients and contaminants, and effects of classical environmental pollutants at molecular and cellular level.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:225604
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 on2017-04-27 10:57:51

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