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undergraduate thesis
Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:441009
Kozarić, Marta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Organic Chemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kozarić, M. (2018). Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:441009

Kozarić, Marta. "Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:441009

Kozarić, Marta. "Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:441009

Kozarić, M. (2018). 'Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:441009

Kozarić M. Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:441009

M. Kozarić, "Određivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:441009

Metadata
TitleOdređivanje tercijarne strukture nutritivnih alergena pomoću spektroskopije nuklearne magnetske rezonancije (NMR)
Title (english)Determination of tertiary structure of nutritional allergens by Nuclear Magnetic Resonance (NMR) spectroscopy
AuthorMarta Kozarić
MentorLidija Barišić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Organic Chemistry)
Zagreb
Defense date and country2018-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Alergije na hranu velik su zdravstveni problem današnjice. Predstavljaju reakciju imunološkog sustava nastalu nakon konzumiranja određene hrane. U dijagnostičke svrhe koriste se dobro definirani i pročišćeni uzorci alergena. Najvažnije značajke koje određuju alergenost proteina iz hrane su: struktura i funkcija proteina, navike konzumiranja hrane, te genetska sklonost k razvoju alergije. Pokazalo se da se alergeni proteini ne razlikuju od ostalih proteina u pogledu karakterističnih strukturnih obilježja. Neki od alergenih proteina su: parvalbumini, kazeini, beta-laktoglobulini, Bet v 1 homologni alergeni iz hrane. Spektroskopija nuklearne magnetske rezonancije jedna je od glavnih tehnika koja se koristi za proučavanje strukturnih svojstava nativnih i denaturiranih proteina. Jedan od provedenih eksperimenata pokazao je mnoge sličnosti između alergena Mal d 3 (jabuka) i Cor a 8 (lješnjak), te su alergeni svrstani u skupine ovisno o obilježjima tercijarne strukture.
Abstract (english)
Food allergies are a major health problem today. They represent the reaction of the immune system which results from eating certain foods. Well-defined and purified allergen samples are used for diagnostic purposes. The most important features that determine protein's allergenicity are: protein structure and function, eating habits, and genetic predisposition to developing allergies. It has been shown that allergenic proteins do not differ from other proteins in their specific structural characteristics. Some of the allergenic proteins are: parvalbumins, caseins, beta-lactoglobulins, Bet v 1 homologous food allergens. Nuclear Magnetic Resonance (NMR) spectroscopy is one of the main techniques used to study structural properties of native and denatured proteins. One of the experiments has shown many similarities between allergens Mal d 3 (apple) and Cor an 8 (hazel). Also, allergens are classified into particular groups depending on the features of their tertiary structure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:441009
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-11 07:53:03