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undergraduate thesis
Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka
Zagreb: University of Zagreb, Faculty of Science, 2022. urn:nbn:hr:217:285853
Starešinčić, Ana
University of Zagreb
Faculty of Science
Department of Biology

Institutional repository: Repository of the Faculty of Science

Cite this document

Starešinčić, A. (2022). Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Science. Retrieved from https://urn.nsk.hr/urn:nbn:hr:217:285853

Starešinčić, Ana. "Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:217:285853

Starešinčić, Ana. "Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Science, 2022. https://urn.nsk.hr/urn:nbn:hr:217:285853

Starešinčić, A. (2022). 'Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Science, accessed 24 May 2024, https://urn.nsk.hr/urn:nbn:hr:217:285853

Starešinčić A. Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Science; 2022 [cited 2024 May 24] Available at: https://urn.nsk.hr/urn:nbn:hr:217:285853

A. Starešinčić, "Reakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Science, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:217:285853

Metadata
TitleReakcija preosjetljivosti na glavne skupine proteina iz kravljeg mlijeka
Title (english)Hypersensitivity to the main groups of proteins from cow's milk
AuthorAna Starešinčić
MentorVesna Benković (mentor)
GranterUniversity of Zagreb
Faculty of Science
(Department of Biology)
Zagreb
Defense date and country2022-09, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Biology
Abstract
Zdravi imunosni sustav zaslužan je za eliminaciju brojnih patogena i infekcija, no u slučajevima kada on nekontrolirano reagira na bezazlene antigene iz okoliša, dolazi do razvitka alergija. Proteinski antigeni iz kravljeg mlijeka jedni su od najčešćih alergena na koje reagiraju osobe alergične na hranu. Kravlje mlijeko dovodi do pretjerane imunosne reakcije kod oko 0,5% odrasle populacije, što je značajno manje u odnosu na incidenciju alergije kod male djece, koja može iznositi i 2.5%. Kazeini i whey proteini dvije su velike skupine proteina kojima pripadaju svi opisani proteini kravljeg mlijeka. Kod najvećeg broja pacijenata uočena su IgE protutijela specifična za tri najznačajnija alergena: α-laktalbumin, β-laktoglobulin i kazeine. Kada organizam po drugi put dođe u doticaj s navedenim alergenima, aktiviraju se krvne stanice (mastociti, bazofili i eozinofili) koje su potaknute na lučenje medijatora koji dovode do pojave simptoma karakterističnih za alergije na kravlje mlijeko, primjerice urtikarije i svrbeži. U novije doba svjedočimo sve većem porastu tržišno dostupnih mliječnih zamjena, sve s različitim sastavom mikro- i makronutrijenata.
Abstract (english)
A healthy immune system is responsible for eliminating numerous pathogens and infections, but in cases where it reacts uncontrollably to harmless antigens from the environment, allergies develop. Protein antigens from cow's milk are one of the most common allergens to which people with food allergies react. Cow's milk leads to an excessive immune reaction in about 0.5% of the adult population, which is significantly less than the incidence of allergies in young children, which can be as high as 2.5%. Caseins and whey proteins are two large groups of proteins to which all the described cow's milk proteins belong. IgE antibodies specific to the three most important allergens were observed in the largest number of patients: α-lactalbumin, β-lactoglobulin and casein. When the organism comes into contact with the mentioned allergens for the second time, blood cells (mast cells, basophils and eosinophils) are activated, which are enhanced to secrete mediators that lead to the appearance of symptoms characteristic of cow's milk allergies, for example, urticaria and itching. In recent times, we have witnessed a greater increase in milk substitutes available on the market, all with different compositions of micro- and macronutrients.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:217:285853
Study programmeTitle: Ecology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) biologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-09-26 14:24:39