prikaz prve stranice dokumenta Beta glukan - dodatak prehrani i funkcionalna komponenta hrane
Access restricted to students and staff of home institution
undergraduate thesis
Beta glukan - dodatak prehrani i funkcionalna komponenta hrane
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. urn:nbn:hr:109:456576
Pandžić, Sabina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Pandžić, S. (2013). Beta glukan - dodatak prehrani i funkcionalna komponenta hrane (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:456576

Pandžić, Sabina. "Beta glukan - dodatak prehrani i funkcionalna komponenta hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:456576

Pandžić, Sabina. "Beta glukan - dodatak prehrani i funkcionalna komponenta hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:456576

Pandžić, S. (2013). 'Beta glukan - dodatak prehrani i funkcionalna komponenta hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:456576

Pandžić S. Beta glukan - dodatak prehrani i funkcionalna komponenta hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:456576

S. Pandžić, "Beta glukan - dodatak prehrani i funkcionalna komponenta hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:456576

Please login to the repository to save this object to your list.
Metadata
TitleBeta glukan - dodatak prehrani i funkcionalna komponenta hrane
Title (english)Beta Glucan - Supplement and Functional Component of Food
AuthorSabina Pandžić
MentorMilena Mandić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Beta glukan je dugolančani polisaharid koji je sastavljen od više molekula glukoze, koji se prirodno nalazi u staničnim stjenkama kvasca (Saccharomyces cerevisiae), mnogim jestivim gljivama te žitaricama, zobu i ječmu. Beta- 1,3/ 1,6- glukani, koje u najvećim količinama nalazimo u kvascu, imaju najveću pozitivnu učinkovitost na rad imunološkog sustava. On uzrokuje niz događaja koji stimuliraju, moduliraju i aktiviraju imunološki sustav. Beta glukan se primjenjuje kod virusnih, gljivičnih i parazitskih infekcija, kod hematoloških oboljenja, onkoloških oboljenja, nakon operativnih zahvata, kod dijabetesa, alergija, izloženosti zračenju, autoimunih bolesti, iscrpljenosti organizma, a može se primijeniti i kod trauma i stresa. Beta glukan djeluje na dva načina, prvi je da potiče stvaranje koštane srži, a time i proizvodnju leukocita i trombocita, koji su prva crta obrane organizma, drugi je taj da aktivira makrofage stanice koje čine energetsku centralu imunološke aktivnosti i time izaziva cijeli niz obrambenih reakcija u organizmu. Makrofagi imaju sposobnost prepoznavanja i uništavanja svake stanice, organa ili supstance koja ne pripada i nije potrebna tijelu, kao što su bakterije, virusi i gljivice. Nakon što su makrofagi aktivirani hvatanjem beta glukana na receptorsko mjesto, uz prisustvo nekog stranog mikroorganizma ili toksina započinje produkcija cijelog niza potpornih supstancija u procesu imunološke obrane.
Abstract (english)
Beta glucan is long- chain polysaccharide whic is composed of glucose molecules, that is found in yeats cell wall (Saccharomyces cerevisiae), mushrooms and cereals, oats and barley. Beta- 1,3/ 1,6- glucans, that is found in yeats, has the highest positive performance to immune system. He causes a series of events that stimulate, modulate and activate the immune system. Beta glucan applicable in viral, fungal and parasitic infections, in hematological diseases, oncological diseases, after operations intervention, in diabetes, allergyes, exposure radiations, autoimmunity diseases, exhaustion organisms, and can be applied in trauma and stress. Beta glucan acts to two ways, the first is that encourages creation of bone marrow, and thus produce leukocyte and platelet, who are the first defense of the organism, the second is that is activated macrophage cells that make up the power plant immune activity and causing a number of defensive reactions in the body. Macrophages have the ability to recognize and destroy every cells, organs or substances that does not belong and is not needed by the body, such as bacteria, viruses and fungi. After being activated macrophages capturing beta glucan on the receptor sites, the presence of a foreign microorganism or toxin begins production of a rang of supporting substances int he procces of immune defenses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:456576
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-01 15:26:25

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij