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master's thesis
Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:636758
Barbir, Tina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

Cite this document

Barbir, T. (2013). Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:636758

Barbir, Tina. "Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:636758

Barbir, Tina. "Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:636758

Barbir, T. (2013). 'Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:636758

Barbir T. Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:636758

T. Barbir, "Priprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:636758

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Metadata
TitlePriprava ekstrakata brokule i ispitivanje njihove biološke aktivnosti
Title (english)Preparation of broccoli extracts and testing their biological activity
AuthorTina Barbir
MentorIvana Radojčić Redovniković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Cell Technology, Application and Biotransformations)
Zagreb
Defense date and country2013-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Brokula je poznata kao izvor mnogih biološki aktivnih spojeva poput glukozinolata i fenola, a brojne epidemiološke studije ukazuju na povezanost bioaktivnih spojeva brokule i smanjenja rizika od različitih tumorskih i drugih oboljenja u ljudi. Stoga su u ovom radu pripremljeni ekstrakti brokule na šest različitih načina i analiziran je njihov sastav obzirom na pojedinačne i ukupne glukozinolate, ukupne fenole, ukupne flavonoide te je određen njihov antioksidacijski kapacitet. Biološka aktivnost pripremljenih ekstrakta brokule ispitana je in vitro na trima humanim tumorskim staničnim linijama (MCF-7, HeLa, Caco-2). Ekstrakti in vitro simulacije gastrointestinalnog trakta BGI te BGIM u kojima je zabilježen najveći udio ukupnih fenola te u skladu s time i najviši antioksidacijski kapacitet pokazuju najjači citotoksičan učinak na proliferaciju tumorskih stanica pri koncentracijama ≥ 10 mg mL-1. Ekstrakti brokule kuhane 5 minuta na 100 °C s najmanjim udjelom fenola i najslabijim antioksidacijskim kapacitetom imaju najslabiji citotoksični učinak. Iako se biološka aktivnost ekstrakata razlikuje ovisno o vrsti stanične linije, trend je isti, a najmanje osjetljivom pokazala se Caco-2 stanična linija.
Abstract (english)
Broccoli is known as the source of many biologically active compounds such as glucosinolates and phenolic compounds and numerous epidemiological studies indicating association between bioactive compounds from broccoli with a reduced risk from different tumor and other diseases in human. Therefore, we prepared extracts of broccoli in six different ways, and analyzed their composition due to the individual and total glucosinolates, total phenolic compounds, total flavonoids and had defined their antioxidant capacity. Biological activity of prepared broccoli extract was tested in vitro against three human tumor cell lines (MCF-7, HeLa, Caco-2). Extracts of in vitro simulated gastrointestinal digestion BGI and BGIM with the largest share of total phenols and accordingly the highest antioxidant capacity showed the highest cytotoxic effect on the proliferation of tumor cells at concentrations ≥ 10 mg mL-1. Extracts of broccoli that has been cooked 5 minutes to 100 °C with the lowest share of total phenols and accordingly the lowest antioxidant capacity had the lowest effect. Although the biological activity of extracts varies depending on the type of cell lines, the trend is the same, and Caco-2 cell line proved to the least sensitive.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:636758
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
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 on2017-05-04 10:10:33

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