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undergraduate thesis
Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:907588
Krotin, Sofija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

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

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Krotin, S. (2023). Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:907588

Krotin, Sofija. "Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:907588

Krotin, Sofija. "Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:907588

Krotin, S. (2023). 'Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:907588

Krotin S. Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:907588

S. Krotin, "Protektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:907588

Metadata
TitleProtektivni i toksični učinci resveratrola - mehanizmi djelovanja na staničnoj razini
Title (english)Protective and toxic effects of resveratrol - mechanisms of action at the cellular level
AuthorSofija Krotin
MentorIvana Kmetič (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu dan je kratki pregled potencijalih protektivnih i toksičnih učinaka resveratrola, s naglaskom na regulaciji stanične smrti i posljedičnom antikancerogenom djelovanju. U eksperimentalnom dijelu rada ispitana je mogućnost indukcije autofagije resveratrolom u CHO-K1 staničnoj liniji. Nakon 48 sati inkubacije s resveratrolom (5, 20, 50 i 100 µM) metodom protočne citometrije određen je udio stanica u autofagiji. Utvrđeno je da resveratrol ima statistički značajan učinak na indukciju autofagije pri koncentraciji 50 µM (p<0,001) u odnosu na kontrolni uzorak (stanice netretirane resveratrolom), dok pri koncentraciji 20 µM i 100 µM nije uzrokovao značajno odstupanje. Provedenim eksperimentalnim istraživanjem preliminarno je utvrđeno da resveratrol, ovisno o primijenjenoj dozi, inducira autofagiju u CHO-K1 staničnoj liniji, a pregled literature ukazao je da resveratrol posjeduje veliki potencijal uporabe kao farmakoterapeutik u prevenciji i liječenju određenih vrsta karcinoma, kardiovaskularnih bolesti, pretilosti i dijabetesa te neurodegenerativnih bolesti poput Alzheimerove, Parkinsonove ili Huntingtonove bolesti.
Abstract (english)
This study provides an overview of the potential protective and toxic effects of resveratrol, with an emphasis on the regulation of cell death and anticancer activity. In the experimental part of this research autophagy induction by resveratrol was analysed in CHO-K1 cell line. The proportion of cells in autophagy was determined by flow cytometry after 48 hours of incubation with resveratrol (5, 20, 50 and 100 µM). Compared to the control sample (cells not treated with resveratrol), statistically significant induction of autophagy was detected at concentration of 50 µM (p<0.001), while at concentrations of 20 µM and 100 µM resveratrol did not cause a significant alteration. This study preliminarily determined that resveratrol induces autophagy-mediated ovarian (CHO-K1) cell death in dose-dependent manner and literature overview confirmed great potential for use of resveratrol as a pharmacotherapeutic in prevention and treatment of certain types of cancer, cardiovascular diseases, obesity, diabetes and neurodegenerative diseases such as Alzheimer's, Parkinson's or Huntington's disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:907588
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-16 12:05:50