Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa

Zlatar, Dragana

prikaz prve stranice dokumenta Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa

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master's thesis

Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:545926

Zlatar, Dragana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research

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APA 6th Edition

Zlatar, D. (2010). Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:545926

MLA 8th Edition

Zlatar, Dragana. "Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:545926

Chicago 17th Edition

Harvard

Zlatar, D. (2010). 'Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:545926

Vancouver

Zlatar D. Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:545926

IEEE

D. Zlatar, "Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:545926

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:545926

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Title	Korelacija aktivnosti katalaze i sinteze aflatoksina Aspergillus flavusa
Title (english)	Correlation between catalase activity and aflatoxin synthesis in Aspergillus flavus
Author	Dragana Zlatar
Mentor	Tomislav Klapec (mentor) MBZ: 240361
Mentor	Bojan Šarkanj (pomoć pri izradi, neposredni voditelj)
Committee member	Ivica Strelec (član povjerenstva)
Committee member	Tomislav Klapec (član povjerenstva) MBZ: 240361
Committee member	Vedran Slačanac (član povjerenstva)
Committee member	Vinko Krstanović (član povjerenstva) MBZ: 235062
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food and Nutrition Research) Osijek
Defense date and country	2010-05-04, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Cilj ovog rada bio je utvrditi da li postoji korelacija aktivnosti katalaze Aspergillus flavusa uzgojenog na podlogama koje potiču ili suprimiraju sintezu aflatoksina. Istraživanje je provedeno na podlozi GMS koja sadrži glukozu i podlozi PMS s peptonom u podlozi. Koncentracija aflatoksina je nakon uzgoja plijesni, ekstrakcije i prečišćavanja određena HPLC-om. Na osnovi rezultata istraživanja utvrđen je viši stupanj konverzije glukoze u biomasu plijesni u odnosu na pepton. Kod PMS podloge utvrđeno je ukupno najviše 23 ppb aflatoksina, dok je na GMS podlozi koncentracija dosegla i 333 ppb. Pepton u hranjivoj podlozi predstavlja izvor dušika, pa je PMS podloga pogodnija za sintezu proteina što bi moglo objasniti nižu aktivnost katalaze na GMS podlozi. Aktivnost katalaze i količina aflatoksina ponašaju se obrnuto proporcionalno. Na GMS podlozi koeficijent korelacije iznosi -0,91, sličan koeficijentu korelacije na PMS podlozi koji iznosi -0,94. Veliki pad aktivnosti katalaze je možda uzrokovao oksidativni stres u stanici plijesni koja na to odgovara pojačanom sintezom aflatoksina.
Abstract (english)	The aim of this study was to determine whether there is a correlation between catalase activity of Aspergillus flavus, grown on substrates which either promote or inhibit the synthesis of aflatoxins. The GMS medium was used which contains glucose as well as the PMS medium with peptone. The concentration of aflatoxins was determined by HPLC following cultivation of mold, extraction, and purification. Based on the results, glucose has a higher degree of conversion to mold biomass than peptone. A total of 23 ppb aflatoxin was detected in the PMS medium, while the GMS had a significantly higher amount of up to 333 ppb. Pepton is a source of nitrogen in beef broth and which made the PMS medium more suitable for protein synthesis. Consequently, catalase activity in the GMS medium is less compared to the PMS. Catalase activity and the amount of aflatoxins were inversely proportional. Correlation coefficient in the GMS medium was -0.91, similar to the correlation coefficient in the PMS medium (-0.94). Major decline of catalase activity may have brought about cellular oxidative stress prompting molds to aflatoxin synthesis.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:545926
Project	Number: 113-1130473-0334 Title: Sinergističke smjese u antifungalnoj i antimikotoksigenoj zaštiti hrane Title: Synergistic mixtures in antifungal and antimycotoxigenic food protection Leader: Tomislav Klapec Jurisdiction: Croatia Funder: MZOS Funding stream: ZP
Study programme	Title: Food Technology and Process Engineering Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-11-10 08:08:54

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