prikaz prve stranice dokumenta Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša
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master's thesis
Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:149689
Petras, Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Petras, M. (2013). Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:149689

Petras, Marija. "Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:149689

Petras, Marija. "Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:149689

Petras, M. (2013). 'Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:149689

Petras M. Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 January 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:149689

M. Petras, "Utjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:149689

Metadata
TitleUtjecaj polifenola iz vina i taloga koji nastaje tijekom pretakanja vina na sastav lipoproteina u CBA miša
Title (english)Effect of polyphenols from wine and wine sediment on lipoprotein composition in CBA mouse
AuthorMarija Petras
MentorIrena Landeka Jurčević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2013-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Lipidi su organski spojevi koji imaju važnu ulogu u sastavu ljudskog tijela i odvijanju mnogih metaboličkih procesa te su izvor energije i esencijalnih nutrijenata. Netopivi su u vodi pa se u plazmi transportiraju u sklopu velikih makromolekularnih kompleksa koji se nazivaju lipoproteini. Lipoproteini (LP) su kompleksi lipida i jedne posebne grupe proteina, apolipoproteina (apo). Klasificiraju se na temelju gustoće, odnosa lipida i apolipoproteina na: hilomikrone, lipoproteine vrlo niske gustoće (VLDL), lipoproteine srednje gustoće (IDL), lipoproteine niske gustoće (LDL) i lipoproteine velike gustoće (HDL). U procesu proizvodnje crnog vina vrši se pretakanje pri čemu na dnu bačve zaostaje talog za koji pretpostavljamo da ima sastav i svojstva slična pretočenom vinu, odnosno da je bogat polifenolima. U ovom radu proučavan je učinak resveratrola, crnog vina i taloga zaostalog nakon pretakanja crnog vina u serumu miševa koji su bili na normalnom režimu prehrane i onih podvrgnutih aterogenoj prehrani. Na kraju tretmana serum je podvrgnut analizama ukupnih triglicerida, kolesterola, HDL-kolesterola i LDL-kolesterola. Ovim radom potvrđuje se da polifenoli iz vina i taloga koji zaostaje nakon pretakanja vina kao i resveratrol pokazuju značajne pozitivne učinke na kardiovaskularni sustav, uglavnom povećanjem HDLkolesterola i smanjenjem oksidacije LDL-kolesterola.
Abstract (english)
Lipids are organic compounds which possess very imporant roles in human body: they serve as structural molecules and they take part in metabolic processes as both a source of energy and a source of essential nutrients. Because they are hydrophobic, lipids are transported through the bloodstream as a part of macromolecular complexes refered to as lipoproteins (LP). The latter are complexes built of lipids and a group of proteins called apolipoproteins (apo). LPs can be split in few groups based on density and the ratio between lipids and apolipoproteins. We can differ: chylomicrons, very-low-density lipoproteins (VLDL), intermediate-density lipoproteins (IDL), low-density lipoproteins (LDL) and highdensity lipoproteins (HDL). During the production process of red wine it is mandatory to rack wine – remove clear wine from the solids which have settled in the barrel. We have posed a hypothesis that this wine sediment has composition and properties very similar to those of red wine, considering its origin. This study has examined effects of resveratrol, wine and wine sediment on the composition of serum lipids in CBA mouse fed an aterogenic and a normal diet. At the end of the treatment it was made analysis of total triglyceride, cholesterol, HDL cholesterol, LDL cholesterol in blood serum. The present study confirmed that all of inspected compounds (resveratrol, wine and wine sediment) showed significant positive effects on the cardiovascular system, mainly by increasing HDL cholesterol and lowering LDL cholesterol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:149689
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 on2017-05-04 11:49:36