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undergraduate thesis
Aflatoksini u mlijeku i mliječnim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. urn:nbn:hr:109:840919
Jelić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jelić, J. (2017). Aflatoksini u mlijeku i mliječnim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:840919

Jelić, Josipa. "Aflatoksini u mlijeku i mliječnim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:840919

Jelić, Josipa. "Aflatoksini u mlijeku i mliječnim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:840919

Jelić, J. (2017). 'Aflatoksini u mlijeku i mliječnim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:840919

Jelić J. Aflatoksini u mlijeku i mliječnim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:840919

J. Jelić, "Aflatoksini u mlijeku i mliječnim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:840919

Metadata
TitleAflatoksini u mlijeku i mliječnim proizvodima
Title (english)Aflatoxins in milk and milk products
AuthorJosipa Jelić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2017-05-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikotoksini su kemijski spojevi koji su različite strukture te različitog biološkog učinka. Posjeduju visoku akutnu toksičnost koja je često povezana uz maligne bolesti. Aflatoksini su skupina mikotoksina koje sintetizira ograničen broj sojeva plijesni iz rodova Aspergillus, Penicillium i Fusarium. Najvažniji aflatoksini, vezani za mlijeko i mliječne proizvode, su: B1 i B2 (prisutni u krmivu životinja) te M1 i M2 (hidroderivati aflatoksina B1 i B2), a izlučuju se u mlijeku, mokraći i stolici. Na sreću, veliki je raspon između koncentracije toksina u krmivu i iznosa ostataka u životinjskim proizvodima. Odnos aflatoksina B1 i aflatoksina M1 u mlijeku je približno 300:1. Za određivanje aflatoksina danas se najčešće koriste imunokemijske metode (ELISA – Enzyme-linked immunosorbent assay) prilikom rutinskih analiza jer su vrlo jednostavni i brzi. Ako je pozitivan rezultat ELISA testa, provode se potvrdne metode koje su daleko osjetljivije i specifičnije (tekućinska kromatografija s masenom spektrometrijom i visoko djelotvorna kromatografija s fluoroscentnom detekcijom).
Abstract (english)
Mycotoxins are chemical compounds that have different structures and different biological effects. They are having high acute toxicity, which is often associated with malignant diseases. Aflatoxins are a group of mycotoxins which synthesize a limited number of strains molds of the genera Aspergillus, Penicillium and Fusarium. The most important aflatoxins, related to milk and milk products, are: B1 and B2 (present in the feed of animals) and M1 and M2 (hydroderivates aflatoxin B1 and B2). They are excreted in milk, urine and stool. Fortunately, there is a large gap between the concentration of toxins in feed and the amount of residues in animal products. Ratio of aflatoxin B1 and aflatoxin M1 in milk is about 300:1. For the determination of aflatoxin, today are commonly used imunoassays (ELISA - Enzyme-linked immunosorbent assay) during routine analysis because they are very simple and quick. If the positive result of ELISA, confirmatory methods are conducted which are far more sensitive and more specific (liquid chromatography with mass spectrometry and higheffective chromatography with fluorescence detection).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:840919
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2018-01-12 14:58:16