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master's thesis
Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:729798
Gradečki, Laura
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology

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

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Gradečki, L. (2023). Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:729798

Gradečki, Laura. "Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:729798

Gradečki, Laura. "Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:729798

Gradečki, L. (2023). 'Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:729798

Gradečki L. Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:729798

L. Gradečki, "Utjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:729798

Metadata
TitleUtjecaj bakterija mliječne kiseline na biodostupnost okratoksina a u simuliranim uvjetima gastrointestinalnog trakta
Title (english)Influence of lactic acid bacteria on bioavailability of ochratoxin a in simulated conditions of the gastrointestinal tract
AuthorLaura Gradečki
MentorKsenija Markov (mentor)
MentorŽeljko Jakopović (pomoć pri izradi, neposredni voditelj)
MentorAna Vulić (pomoć pri izradi, neposredni voditelj)
Committee memberJadranka Frece (predsjednik povjerenstva)
Committee memberJasna Mrvčić (član povjerenstva)
Committee memberJasna Novak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for General Microbiology and Food Microbiology)
Zagreb
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Konzumacija hrane kontaminirane okratoksinom A (OTA) mogla bi biti velika prijetnja zdravlju, jer se nakon unosa takve hrane, toksin može djelomično ili potpuno osloboditi tijekom probave u gastrointestinalnom (GI) traktu i biti dostupan za daljnju apsorpciju u organizam. Stoga je cilj ovog rada bio odrediti biodostupnost, tj. postotak OTA koji se oslobađa iz prehrambenog matriksa (kobasica) u simuliranim uvjetima GI trakta, u prisutnosti bakterija mliječne kiseline (BMK). Odabrane BMK pokazale su različitu sposbnost vezanja OTA iz uzoraka sa ili bez dodanog matriksa u in vitro modelu probave ovisno o soju i primijenjenom obliku bakterijskih stanica (vlažna biomasa - žive stanice; inaktivirana biomasa - mrtve stanice i stanice u mikroinkapsuliranom obliku). Za kvalitativno određivanje prisutnosti okratoksina A u uzorcima korištena je UHPLC/MS-MS metoda. Biodostupnost OTA iz uzorka s dodanim matriksom bez dodatka BMK je 86,4 %, a u uzorcima s dodanim bakterijama je u rasponu od 18,9 – 69 %.
Abstract (english)
Consumption of food contaminated with ochratoxin A (OTA) could be a major threat to health, because after ingestion of such food, the toxin can be partially or completely released during digestion in the gastrointestinal (GI) tract and be available for further absorption in the body. Therefore, the aim of this work was to determine the bioavailability, i.e. the percentage of OTA that is released from the food matrix (sausage) in simulated conditions of the GI tract, in the presence of lactic acid bacteria (LAC). Selected LAC showed different ability to bind OTA from samples with or without added matrix in an in vitro verification model depending on the strain and applied form of bacterial cells (wet biomass-living cells; inactivated biomass-dead cells and cells in microencapsulated form). The UHPLC/MS-MS method is used for the qualitative determination of the presence of ochratoxin A in the samples. The bioavailability of OTA from the sample with added matrix without the addition of BMK is 86.4 %, and in the samples with added bacteria it is in the range of 18.9 – 69 %.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:729798
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-06-27 13:03:51