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master's thesis
Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:865242
Šandrk, Ivana
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

Cite this document

Šandrk, I. (2013). Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:865242

Šandrk, Ivana. "Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:865242

Šandrk, Ivana. "Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:865242

Šandrk, I. (2013). 'Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:865242

Šandrk I. Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:865242

I. Šandrk, "Priprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:865242

Metadata
TitlePriprava ekstrakata raštike i ispitivanje njihove biološke aktivnosti
Title (english)Preparation of collard extracts and testing their biological activity
AuthorIvana Šandrk
MentorIvana Radojčić Redovniković (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 country2013-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Raštika, kao i ostalo povrće iz roda Brassica sadrţi visoki udio biološki aktivnih spojeva koji pozitivno utječu na zdravlje i štite organizam od raznih oboljenja kao što su tumori i kardiovaskularne bolesti. Među fitokemikalijama glukozinolati i fenolni spojevi se ističu kao glavni nositelji pozitivnih zdravstvenih svojstava, a što potvrđuju brojna epidemiološka istraživanja. Stoga su u ovom radu pripremljeni ekstrakti raštike na šest različitih načina i analiziran je njihov sastav obzirom na pojedinačne i ukupne glukozinolate, ukupne fenole, ukupne flavonoide te je određen njihov antioksidacijski kapacitet. Provedeno je i ispitivanje njihove biološke aktivnosti in vitro na dvjema humanim tumorskim staničnim linijama (MCF-7 i HeLa). RGIM ekstrakt in vitro simulacije gastrointestinalnog trakta u kojem je zabilježen najveći udio ukupnih fenola i najviši antioksidacijski kapacitet, pokazao je najjači citotoksičan učinak na proliferaciju tumorskih stanica pri koncentracijama ≥ 10 mg mL-1. Ekstrakti raštike kuhane na 100 °C i s najmanjim udjelom fenola pokazali su najslabiji citotoksični učinak na proliferaciju tumorskih stanica. Kod MCF-7 stanične linije predtretirane doksorubicinom primjećen je protektivni učinak ekstrakata raštike pri koncentraciji od 5 mg mL-1 na rast stanica.
Abstract (english)
As the all Brassica vegetables, collard has high content of biologically active compounds which are health-promoting and protect organism from various types of diseases as cancers or cardiovascular diseases. Among all phytochemicals, glucosinolates and phenolic compounds are the main carriers of positively health promoting properties which is shown by many epidemiological studies. Therefore, we have prepared collard extracts in six different ways, and analyzed their composition due to the individual and total glucosinolates, total phenolic compound, total flavonoids and had defined their antioxidant capacity. It has also studied in vitro biological activity of prepared collard extract in two human tumor cell lines (MCF-7 and HeLa). RGIM extract of in vitro simulated gastrointestinal digestion with the highest quantity of total phenols and the highest antioxidant capacity showed the strongest cytotoxic effect on the proliferation of tumor cells at concentrations ≥ 10 mg ml-1. Collard extracts have been cooked at 100 °C and with the lowest quantity of total phenols had the weakest effect. In MCF-7 cells preterated with doxorubicine all extracts in concentration of 5 mg mL-1 showed moderately stimulating effect on cell growth.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:865242
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-05 08:48:18