In vitro određivanje biološkog potencijala voćnih vina

master's thesis

• Title (english): In vitro determination of the biological potential of fruit wines
• Author: Dorotea Širanović
• Mentor: Višnja Gaurina Srček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2013-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Brojne epidemiološke studije upućuju na povezanost konzumiranja voćnih plodova i bobica sa smanjenjem rizika od pojave različitih vrsta raka kod čovjeka. Znanstvene studije upućuju na to da biološki aktivne komponente prisutne u voćnim plodovima, bobicama te njihovim prerađevinama poput voćnih vina, doprinose zdravlju ljudi. Stoga je cilj ovog rad bio ispitati biološki učinak sedam različitih voćnih vina, koja se razlikuju po sadržaju ukupnih fenola i antocijana. Biološka aktivnost pripremljenih uzoraka voćnih vina testirana je in vitro na tri humane tumorske stanične linije (MCF-7, HeLa, Caco-2). Vino crnog ribizla koje ujedno ima najveći udioukupnih fenola i antocijana, pokazalo je najjači citotoksični učinak na proliferaciju tumorskih stanica pri ispitanoj koncentraciji od 10% (v/v). Istovremeno, voćna vina od jagode i jabuke, koja su imala najniži udio ukupnih fenola i antocijana, pokazala su najmanji citotoksični učinak na ispitanim stanicama. Iako se biološka aktivnost ekstrakata voćnih vina razlikuju ovisno korištenoj staničnoj liniji, svi ispitani uzorci su pokazali citotoksičan učinak na proliferaciju tumorskih stanica, a najmanje osjetljivom se pokazala Caco-2 stanična linija.

Abstract (english)

Fruit wine-making process is the same as making wine from grapes. The berry or fruit mash is first pressed, and then pressed juice is fermented. Berries and fruits contain a wide range of flavonoids and other phenolic compounds. Phenolic compunds are associated with prevention of diseases thought to be induced by oxidative stress, such as cardiovascular disease, cancer and inflammation. Most of these compounds remain present also in berry and fruit products, such as wine. Numerous epidemiological studies indicating association between consumption fruits and berries with a reduced risk from various types of human cancer. Scientific studies indicate that these biologically active compounds positively contribute to human health. Therefore, we have prepared seven different types of fruit wines that vary in composition of total phenols and anthocyanins. Biological activity of prepared fruit wines was tested in vitro against three human tumor cell lines (MCF-7, HeLa, Caco-2). Blackcurrant wine with the largest share of total phenols and anthocyanins showed strongest cytotoxic effect on the proliferation of tumor cells at v/v 10%, while strawberry and apple wines with the lowest share of total phenols and anthocyanins had the least effect. Although the biological activity of extracts varies depending on the type of cell lines, the trend is the same.

• Keywords: voćna vina; fenoli; antioksidacijski kapacitet; antitumorska aktivnost
• Keywords (english): fruit wines; glucosinolates; phenolic compound; antioxidative capacity; antitumor activity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:177188
• Study programme: Title: Molecular Biotechnology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 11:25:05