prikaz prve stranice dokumenta Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama
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master's thesis
Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:246815
Maričić, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Maričić, M. (2014). Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:246815

Maričić, Maja. "Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:246815

Maričić, Maja. "Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:246815

Maričić, M. (2014). 'Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:246815

Maričić M. Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:246815

M. Maričić, "Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:246815

Metadata
TitleInterakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama
Title (english)Interaction of quercetin and kaempherol with model lipid membranes
AuthorMaja Maričić
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2014-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada je ispitati utjecaj ugradnje flavonoida kvercetina i kemferola na strukturna svojstva modelnih lipidnih membrana. Liposomi fosfatidilkolin i sfingomijelin u molarnom omjeru 2,4:1 i liposomi 1,2-dipalmitoil-sn-glicero-3-fosfokolin korišteni su kao modelne lipidne membrane. Utjecaji odabranih flavonoida na strukturne promjene modelnih lipidnih membrana određeni su pomoću elektronske paramagnetske rezonancije, fluorescentne polarizacije i diferencijalne skenirajuće kalorimetrije. Elektronska paramagnetska rezonancija i fluorescentna polarizacija su korištene kako bi se dobile informacije o promjenama u fluidnosti membrana ugradnjom kvercetina i kemferola, a informacije o promjeni entalpije i temperaturi faznog prijelaza liposoma iz gel faze u fazu tekućih kristala dobivene su pomoću diferencijalne skenirajuće kalorimetrije. Dobiveni rezultati su pokazali da ispitivani flavonoidi mogu utjecati na fluidnost stanične membrane. Kvercetin je snažnije utjecao na strukturu lipidnih membrana u odnosu na kemferol.
Abstract (english)
The aim of this work is to examine the influence of flavonoids quercetin and kaempherol incorporation on structural properties of a model lipid membranes. Phosphatidylcholine plus sphingomyelin (molar ratio 2,4:1) and 1,2-dipalmitoyl-sn-glycero-3-phosphocholine were used as model lipid membranes. The effects of these selected flavonoids on the structural changes of model lipid membranes were investigated using electron paramagnetic resonance, fluorescence polarization and differential scanning calorimetry. Electron paramagnetic resonance and fluorescence polarization were used to obtain information concerning the changes in membrane fluidity caused by incorporation quercetin and kaempherol. The DSC was carried out to follow gel-to-liquid phase transitions of the lipids and the changes in the enthalpy. The obtained results have shown that examined flavonoids can affect cell membrane fluidity. Quercetin had the higher effect on the structure of the membrane lipids than kaempherol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:246815
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 09:20:06