Utjecaj odabranih sojeva kvasaca na sintezu okratoksina A

undergraduate thesis

• Title (english): Influence of selected yeast strains on ochratoxin A synthesis
• Author: Laura Gradečki
• Mentor: Ksenija Markov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2021-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Neke vrste plijesni imaju pozitivno djelovanje pa se mogu koristiti u prehrambenoj i farmaceutskoj industriji. Štetan utjecaj plijesni očituje se u tvorbi toksičnih spojeva. Toksikotvorne vrste plijesni rodova Aspergillus, Penicillium i Fusarium tijekom svojeg rasta sintetiziraju sekundarne metabolite, mikotoksine. Oni već u malim količinama predstavljaju zdravstveni rizik za ljude i životinje, a jedan od najznačajnijih mikotoksina je okratoksin A. Cilj ovog rada bio je ispitati utjecaj odabranih sojeva kvasaca na sintezu okratoksina A, kojeg sintetiziraju plijesni Aspergillus carbonarius i Penicillium nordicum. Za kvalitativno određivanje prisutnosti okratoksina A u uzorcima micelija plijesni korištena je metoda tankoslojne kromatografije (TLC). Ova se metoda pokazala brzom, jednostavnom i jeftinom za provođenje analize. Dobiveni rezultati pokazuju da neki odabrani sojevi kvasaca inhibiraju sintezu okratoksina A iz plijesni Aspergillus carbonarius 408 tijekom 28 dana uzgoja pri 25°C.

Abstract (english)

Some moulds have positive impact, so they can be used in food and pharmaceutical industry. The harmful effect of moulds manifests in the formation of toxic compounds. During their growth, toxicogenic fungi from the genus Aspergillus, Penicillium and Fusarium synthesize secundary metabolites, mycotoxins. Even in small quantities they pose risk to human and animal health, such as ochratoxin A. The aim of this study was to examine the effect of yeast on the synthesis of ochratoxin A, which is synthesized by Aspergillus carbonarius and Penicillium nordicum. Thin layer chromatography (TLC) was used as a method to qualitatively determine the presence of ochratoxin A in samples. This method proved to be quick, easy and inexpensive. The obtained results show that some selected strains of yeast inhibit the synthesis of ochratoxin A from the mold Aspergillus carbonarius 408 during 28 days of cultivation at 25°C.

• Keywords: kvasci; okratoksin A; tankoslojna kromatografija; toksikotvorne plijesni
• Keywords (english): ochratoxin A; thin layer chromatography; toxicogenic moulds; yeasts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:796217
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-28 12:12:48