Zaštitni učinak polifenola iz vina na oksidacijski stres i hiperkolesterolemiju

master's thesis

• Title (english): Protective effect of polyphenols from wine on oxidative stress and hypercholesterolemia
• Author: Mirna Dora
• Mentor: Irena Landeka Jurčević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2013-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Slobodni radikali nastali oksidacijskim stresom često napadaju masne kiseline, posebice višestruko nezasićene masne kiseline (PUFA), posljedica čega je lipidna peroksidacija. Najzaslužnijima za zdravstvene učinke vina smatraju se polifenoli – skupina organskih spojeva koji imaju antioksidacijsko djelovanje, odnosno smanjuju oksidacijski stres. U procesu proizvodnje crnog vina vrši se pretakanje pri čemu na dnu bačve zaostaje talog za koji pretpostavljamo da ima sastav i svojstva slična pretočenom vinu, odnosno da je bogat polifenolima. U ovom istraživanju proučavan je učinak resveratrola, crnog vina i talog zaostao nakon pretakanja crnog vina u serumu i jetri CBA miša koji su bili na normalnom režimu prehrane i onih podvrgnutih aterogenoj prehrani. Na kraju tretmana u jetri su analizirani enzimi malat dehidrogenaza (MDH), karnitin-acetil transferaza (KAT) i reducirani glutation (GSH) te glavni produkt lipidne peroksidacije malonil diadehid (MDA). Rezultati su pokazali da resveratrol, crno vino i talog imaju značajan antioksidacijski učinak i time smanjuju stupanj lipidne peroksidacije u svim skupinama miševa bez obzira na režim prehrane.

Abstract (english)

Free radicals are produced as a consequence of oxidative stress and as such, they often attack fatty acids, especially polyunsaturated fatty acids (PUFA), which results in lipid peroxidation. Polyphenols are often refered to as the most important compounds responsible for the beneficial effects of red wine, because of their antioxidative properties. During the production process of red wine it is mandatory to rack wine – remove clear wine from the solids which have settled in the barrel. We have posed a hypothesis that this wine sediment has composition and properties very similar to those of red wine, considering its origin. In this study we examined effects of resveratrol, wine and wine sediment on the composition of serum and liver lipids in CBA mice fed an aterogenic and a normal diet. At the end of the treatment we have analysed liver enzymes: malate dehydrogenase (MDH), carnitine acyltransferase (CAT), Reduced Glutathione (GSH) and malondialdehyde (MDA) product of lipid peroxidation. Obtained results demonstrated that all of inspected compounds (resveratrol, wine and wine sediment) showed significant antioxidative effects, independently on the fed diet.

• Keywords: polifenoli; crno vino; talog nakon pretakanja crnog vina; oksidacijski stres; lipidna peroksidacija
• Keywords (english): polyphenols; red wine; red wine sediment; oxidative stress; lipid peroxidation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:615189
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 08:28:23