Interakcija flavonoida kvercetina i kemferola s modelnim lipidnim membranama

master's thesis

• Title (english): Interaction of quercetin and kaempherol with model lipid membranes
• Author: Maja Maričić
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2014-02-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Cilj ovog rada je ispitati utjecaj ugradnje flavonoida kvercetina i kemferola na strukturna svojstva modelnih lipidnih membrana. Liposomi fosfatidilkolin i sfingomijelin u molarnom omjeru 2,4:1 i liposomi 1,2-dipalmitoil-sn-glicero-3-fosfokolin korišteni su kao modelne lipidne membrane. Utjecaji odabranih flavonoida na strukturne promjene modelnih lipidnih membrana određeni su pomoću elektronske paramagnetske rezonancije, fluorescentne polarizacije i diferencijalne skenirajuće kalorimetrije. Elektronska paramagnetska rezonancija i fluorescentna polarizacija su korištene kako bi se dobile informacije o promjenama u fluidnosti membrana ugradnjom kvercetina i kemferola, a informacije o promjeni entalpije i temperaturi faznog prijelaza liposoma iz gel faze u fazu tekućih kristala dobivene su pomoću diferencijalne skenirajuće kalorimetrije. Dobiveni rezultati su pokazali da ispitivani flavonoidi mogu utjecati na fluidnost stanične membrane. Kvercetin je snažnije utjecao na strukturu lipidnih membrana u odnosu na kemferol.

Abstract (english)

The aim of this work is to examine the influence of flavonoids quercetin and kaempherol incorporation on structural properties of a model lipid membranes. Phosphatidylcholine plus sphingomyelin (molar ratio 2,4:1) and 1,2-dipalmitoyl-sn-glycero-3-phosphocholine were used as model lipid membranes. The effects of these selected flavonoids on the structural changes of model lipid membranes were investigated using electron paramagnetic resonance, fluorescence polarization and differential scanning calorimetry. Electron paramagnetic resonance and fluorescence polarization were used to obtain information concerning the changes in membrane fluidity caused by incorporation quercetin and kaempherol. The DSC was carried out to follow gel-to-liquid phase transitions of the lipids and the changes in the enthalpy. The obtained results have shown that examined flavonoids can affect cell membrane fluidity. Quercetin had the higher effect on the structure of the membrane lipids than kaempherol.

• Keywords: flavonoidi; liposomi; biološke membrane
• Keywords (english): flavonoids; liposome; biological membrane
• Language: croatian
• URN:NBN: urn:nbn:hr:159:246815
• 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: 2017-04-28 09:20:06