Određivanje količine glutena u namirnicama namijenjenima oboljelima od celijakije

master's thesis

• Title (english): Determination of gluten in food samples for patients with celiac disease
• Author: Boško Ivančević
• Mentor: Ines Panjkota Krbavčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); Zagreb
• Defense date and country: 2007-05-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Celijakija je kronična gastroenterološka, autoimuna bolest koju karakterizira nepodnošljivost organizma na gluten, bjelančevinu pšenice, ječma, raži i zobi, a rezultira oštećenjem sluznice tankog crijeva. Kod celijakije postoji jedan i samo jedini lijek – bezglutenska dijeta. Svrha ovog istraživanja je bila utvrditi količinu glutena u hrani deklariranoj kao bezglutenskoj. Analiziran je 51 uzorak standardnih namirnica i namirnica bez glutena, međunarodno priznatom metodom ELISA-R5 po Mendezu. Rezultati analiziranih namirnica ukazuju na količine glutena koje su unutar vrijednosti određenih zakonodavnim kategorijama. Namirnice deklarirane kao bezglutenske treba obavezno kontrolirati i kvantificirati količinu glutena kako bi oboljeli od celijakije mogli konzumirati količine glutena ovisno o pragu osjetljivosti.

Abstract (english)

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate a protein called gluten which was found in wheat, rye, barley and possibly oats. The small amount of gluten in food damages the small intestine of these patients. The treatment of celiac disease is lifelong avoidance of dietary gluten. The aim of this work was to establish quantity of gluten in food declared as „gluten-free“. Using an ELISA-test, 51 samples were tested and results showed that these products contain gluten in amounts, depending of category, regulated by legislation. On the products declared as „gluten-free“ is necessary to declare the quantitative dana because this would afford protection to the hypersensitive group of patients.

• Keywords: celijakija; gluten; ELISA; bezglutenska dijeta
• Keywords (english): celiac disease; gluten; ELISA; gluten-free diet
• Language: croatian
• URN:NBN: urn:nbn:hr:159:251173
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 12:46:37