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undergraduate thesis
Metode određivanja oksidiranog i reduciranog glutationa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:731261
Jelinić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Jelinić, A. (2011). Metode određivanja oksidiranog i reduciranog glutationa (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:731261

Jelinić, Ana. "Metode određivanja oksidiranog i reduciranog glutationa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:731261

Jelinić, Ana. "Metode određivanja oksidiranog i reduciranog glutationa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:731261

Jelinić, A. (2011). 'Metode određivanja oksidiranog i reduciranog glutationa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:731261

Jelinić A. Metode određivanja oksidiranog i reduciranog glutationa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:731261

A. Jelinić, "Metode određivanja oksidiranog i reduciranog glutationa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:731261

Metadata
TitleMetode određivanja oksidiranog i reduciranog glutationa
Title (english)Methods of oxidized and reduced glutathione determination
AuthorAna Jelinić
MentorIvica Strelec (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2011-10-04, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Glutation (L-γ-glutamil-L-cisteinilglicin) široko je rasprostranjeni tripeptid prisutan u svim živim organizmima od prokariota do eukariota. U stanicama je prisutan u slobodnom oksidiranom i reduciranom obliku ili vezan na proteinske molekule. Osjetljiv je i pouzdan indikator funkcioniranja i vitalnosti stanica, a razlike u koncentraciji glutationa upućuju na brojna patološka stanja u organizmu. Svrha ovoga rada bila je upoznati se sa primjenjenim i pouzdanim metodama određivanja glutationa u njegovu oksidiranome i reduciranome obliku.
Abstract (english)
Glutathione (L-γ-glutamyl-L-cysteinylglycine) is a tiol containing tripeptide present in all living organisms from prokaryotes to eukaryotes following a central role in cell biology. Moreover, it is present in the free oxidized and reduced form or bound to protein molecules. It is highly sensitive and reliable indicator of the functioning and viability of the cell, while it's concentration indicates various pathological conditions. The aim of this study was to give overwiev of methods used in oxidizied and reduced glutathione determination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:731261
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
Terms of useLicence In copyright icon
Created on2015-10-06 15:16:18