prikaz prve stranice dokumenta Istraživanje utjecaja različitih kumarina na inhibiciju lakaze
Access restricted to students and staff of home institution
master's thesis
Istraživanje utjecaja različitih kumarina na inhibiciju lakaze
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:268075
Škarica, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering

Cite this document

Škarica, M. (2012). Istraživanje utjecaja različitih kumarina na inhibiciju lakaze (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:268075

Škarica, Marija. "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:268075

Škarica, Marija. "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:268075

Škarica, M. (2012). 'Istraživanje utjecaja različitih kumarina na inhibiciju lakaze', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:268075

Škarica M. Istraživanje utjecaja različitih kumarina na inhibiciju lakaze [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:268075

M. Škarica, "Istraživanje utjecaja različitih kumarina na inhibiciju lakaze", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:268075

Please login to the repository to save this object to your list.
Metadata
TitleIstraživanje utjecaja različitih kumarina na inhibiciju lakaze
Title (english)Assessing the influence of coumarin on laccase inhibition
AuthorMarija Škarica
MentorMarina Tišma (mentor)
Committee memberMilan Čačić
Committee memberMarina Tišma
Committee memberIvica Strelec
Committee memberMirela Planinić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Thermodynamics and Reaction Engineering)
Osijek
Defense date and country2012-11-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj ovog rada bio je razviti kinetički model oksidacije ABTS‐a i L‐DOPE katalizirane lakazom u puferu i smjesi pufer/DMSO, istražiti utjecaj inhibicije različitih derivata kumarina na aktivnost lakaze, te odrediti tip inhibicije, postaviti kinetički model, procijeniti kinetičke parametre i validirati model koristeći različite koncentracije inhibitora. Provedbom oksidacije ABTS‐a i L‐DOPE pokazano je da enzim lakaza pokazuje veću specifičnu aktivnost na ABTS i L‐DOPU u vodenom mediju (VmABTS = 2964,59 ± 104,93 U mg‐1, Vm L‐DOPA = 13,14 ± 1,09 U mg‐1) u odnosu na specifičnu aktivnost navedenih spojeva u otopini koja sadrži organsko otapalo (VmABTS = 1974,26 ± 122,53 U mg‐1, Vm L‐DOPA = 9,58 ± 2,29 U mg‐1). Ispitivanjem inhibicijskog učinka derivata kumarina koristeći ABTS kao supstrat pokazan je inhibicijski učinak svih sedam ispitivanih derivata kumarina. Ispitivanjem inhibicijskog učinka derivata kumarina koristeći L‐DOPU kao supstrat pokazan je inhibicijski učinak samo tri derivata kumarina. Pokazano je da su Schiffove baze I‐2 i I‐3 najbolji inhibitori lakaze u pokusima u kojima je korišten ABTS kao supstrat.
Abstract (english)
The aim of the study was development of a kinetic model for the oxidation of ABTS and L‐DOPA catalyzed by laccase in the buffer and buffer/DMSO mixture, to determine inhibitory effects of seven coumarin derivates on laccase activity, and to determine the type of inhibition, set a kinetic parameters and to validate the model using different concentations of inhibitors. The application of the oxidation of ABTS and L‐DOPA has shown that enzyme laccase shows a higher specific activity on ABTS and L‐DOPA in aqueous media (VmABTS = 2964,59 ± 104,93 U mg‐1, Vm L‐DOPA = 13,14 ± 1,09 U mg‐1) in comparison to specific activity of the mentioned compounds in a solution containing an organic solvent (Vm ABTS = 1974,26 ± 122,53 U mg‐1, Vm L‐DOPA = 9,58 ± 2,29 U mg‐1). Examining the inhibitory effect of coumarin derivatives using ABTS as substrate demonstrated the inhibitory effect of all seven coumarin derivatives. Examining the inhibitory effect of coumarin derivatives using L‐DOPA as substrate demonstrated the inhibitory effect of only three coumarin derivatives. It was shown that the Schiff bases I‐2 and I‐3 are the best inhibitors of laccase in experiments in which ABTS was used as substrate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:268075
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka procesnog inženjerstva (magistar/magistra inženjer/inženjerka procesnog inženjerstva)
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 on2015-12-14 12:56:41

(©) 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