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master's thesis
Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:102713
Bis, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations

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

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Bis, A. (2019). Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:102713

Bis, Ana. "Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:102713

Bis, Ana. "Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:102713

Bis, A. (2019). 'Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:102713

Bis A. Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:102713

A. Bis, "Priprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:102713

Metadata
TitlePriprava i in vitro biološka aktivnost hidrolizata proteina iz pogače lana
Title (english)Preparation and in vitro biological activity of protein hydrolysates obtained from flaxseed meal
AuthorAna Bis
MentorVišnja Gaurina Srček (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 country2019-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Lanena pogača, koja zaostaje nakon izdvajanja ulja iz lanenih sjemenki, dugo vremena se smatrala nusproizvodom unatoč značajnom sadržaju proteina. Enzimskom hidrolizom proteina izdvojenih iz pogače lana moguće je pripraviti bioaktivne peptide koji se mogu koristiti kao dodatak prehrani ili za prevenciju određenih oboljenja. Cilj ovog rada bio je pripraviti i ispitati biološka svojstva proteinskih hidrolizata iz pogače lana u in vitro uvjetima. Proteinski hidrolizati lana pripravljeni su s tri različita hidrolitička enzima (Alkalaza, Neutraza, Protamex) nakon čega je ORAC metodom određen njihov antioksidacijski potencijal. Učinak proteinskih hidrolizata lana na proliferaciju stanica određen je na HeLa i HaCaT staničnoj liniji. HaCaT stanična linija korištena je i za određivanje protektivnog djelovanja hidrolizata lana nakon indukcije oksidacijskog stresa pomoću H2O2. Dobiveni rezultati ukazuju da pripravljeni hidrolizati lana posjeduju visoku antioksidacijsku aktivnost koja se povećava s vremenom hidrolize. Hidrolizat lana pripravljen enzimom Alkalazom pokazao je antiproliferacijski učinak u HeLa stanicama. Ujedno je utvrđeno da svi pripravljeni proteinski hidrolizati pokazuju stimulacijski učinak na proliferaciju HaCaT stanica, pri čemu je taj učinak najizraženiji za hidrolizat pripravljen enzimom Alkalazom. Proteinski hidrolizat pripravljen enzimom Alkalazom pokazao je protektivni učinak nakon indukcije oksidacijskog stresa u kulturi HaCaT stanica.
Abstract (english)
Flaxseed meal was for a long time considered as a by-product after obtaining oil from flaxseed despite its high protein content. Peptides with biological activity can be prepared by enzymatic hydrolysis and be used as a dietary supplement or for disease prevention. The aim of this thesis was to investigate biological activity of protein hydrolysates from flaxseed meal in in vitro conditions. Protein hydrolysates were prepared using different hydrolytic enzymes and ORAC method was used to determine their antioxidant capacity. Proliferative effects were studied in two cell lines (HeLa and HaCaT). HaCaT cell line was also used to determine protective effect of flaxseed protein hydrolysates after oxidative stress induction. Results show that flaxseed protein hydrolysates have high antioxidant activity which grows with time of hydrolysis. Cytotoxic activity at HeLa cell line was observed only in hydrolysates obtained by Alcalase. All protein hydrolysates stimulated HaCaT cell proliferation, although the highest effect showed protein hydrolysates obtained by Alcalase. Furthermore, protein hydrolysates obtained by Alcalase showed protective effect after oxidative stress induction in HaCaT cell culture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:102713
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-13 11:17:50