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1.
Oxidative stress in fish organs
Jelena Topić, 2013, diplomsko delo

Najdeno v: osebi
Ključne besede: biomarkerji oksidativnega stresa, sladkovodne ribe, porečja, kisikove spojine, onesnaževalci, diplomske naloge
Objavljeno: 15.10.2013; Ogledov: 2573; Prenosov: 184
URL Polno besedilo (0,00 KB)
Gradivo ima več datotek! Več...

2.
Merjenje koncentracij nekaterih zdravilnih učinkovin v odpadni vodi in tkivih rib z metodo LC-MS/MS
Jelena Topić, Klančar Anita, Trontelj Jurij, Roškar Robert, 2016, objavljeni znanstveni prispevek na konferenci

Najdeno v: osebi
Ključne besede: odpadna voda, ekstrakcija, zdravilne učinkovine, ribe, LC-MS/MS
Objavljeno: 16.02.2017; Ogledov: 1553; Prenosov: 0
.pdf Polno besedilo (122,02 KB)

3.
The comparison of anthocyanin and pyranoanthocyanin extraction efficiency in Pinot Noir wine using SPE
Branka Mozetič Vodopivec, Dorota Korte, Jelena Topić, 2017, objavljeni povzetek znanstvenega prispevka na konferenci

Najdeno v: osebi
Ključne besede: Anthocyanins, wine, Pinot Noir, HPLC, solid-phase extraction
Objavljeno: 05.07.2017; Ogledov: 1167; Prenosov: 0
.pdf Polno besedilo (109,24 KB)

4.
5.
Characterization of lactic bacteria for biogenic amine formation
Branka Mozetič Vodopivec, Martina Bergant Marušič, Jelena Topić, Dorota Korte, Lorena Butinar, 2018, samostojni znanstveni sestavek ali poglavje v monografski publikaciji

Opis: Biogenic amines are compounds present in many different foods and beverages (wine, beer, dairy products, fermented vegetables and soy products, fish, etc.). Their presence in foodstuff is a result of a microbial action during storage and ageing. The most important are histamine, tryptamine, β-phenylethylamine and tryptamine, which can induce undesirable physiological effects in humans. They are formed through decarboxylation of corresponding amino acids, through the action of enzymes. Consumption of food containing biogenic amines can lead to food poisoning such as histamine poisoning. Histamine, the most studied biogenic amine, is known to cause headaches, oedema, vomiting, etc. [1]–[4]. Monitoring of the content of biogenic amines in foods is of concern for public health in their relation to the food safety, food spoilage and food intolerance. Because microorganisms are used in food productions as starters and biopreservers, characterization of microorganisms for their ability to produce biogenic amines is equally important. Lactic acid bacteria are often used as biopreservers as they can produce antimicrobial metabolites and antifungal peptides. Some strains can also produce undesirable biogenic amines [5]. In order to use lactic acid bacteria as starters or biopreservers, the selection of strains that would not produce biogenic amines is necessary. When considering studies of biogenic amines in foods, focus should be on developing new or improving analysis methods for biogenic amines detection. Secondly, the connections between microorganisms capable of producing biogenic amines and the content of biogenic amines in foods should be investigated [3]. The most widely technique used for quantification of biogenic amines in foodstuff is liquid chromatography, Alternatively to chromatographic techniques, other techniques such as enzymatic biosensors, ELISA and flow-injection analysis have also been employed. Sensors are interesting due to the fact that they do not require special instrumentations, and there is no need for sample clean-up and derivatization, which are the main drawback of chromatographic methods [4]. Detection of biogenic amines producing lactic bacteria is important due to the concerns for public health and there is a need for the early and rapid detection of such microorganisms. Most of the methods that are used for screening involved the measurement of amino acid-decarboxylase activity, although there were been some methods reported that used differential media and pH indicators. Nowadays, molecular methods are replacing culture methods. Molecular approaches are used to determine the presence or absence of genes responsible for biogenic amines formation. The main advantages of DNA hybridization and PCR methods are speed, simplicity, sensitivity and specificity as they allow detection of targeted genes. Culture independent methods which are based on PCR techniques are now regarded as most suitable methods for screening isolates [5]. [1] A. R. Shalaby, “Significance of biogenic amines to food safety and human health,” Food Res. Int., vol. 29, no. 7, pp. 675–690, Oct. 1996. [2] J. M. Landete, S. Ferrer, and I. Pardo, “Biogenic amine production by lactic acid bacteria, acetic bacteria and yeast isolated from wine,” Food Control, vol. 18, pp. 1569–1574, 2007. [3] F. B. Erim, “Recent analytical approaches to the analysis of biogenic amines in food samples,” TrAC - Trends in Analytical Chemistry, vol. 52. pp. 239–247, 2013. [4] J. L. Ordóñez, A. M. Troncoso, M. D. C. García-Parrilla, and R. M. Callejón, “Recent trends in the determination of biogenic amines in fermented beverages – A review,” Analytica Chimica Acta, vol. 939. pp. 10–25, 2016. [5] R. M. Elsanhoty and M. F. Ramadan, “Genetic screening of biogenic amines production capacity from some lactic acid bacteria strains,” Food Control, vol. 68, pp. 220–228, Oct. 2016.
Najdeno v: osebi
Ključne besede: lactic bacteria, biogenic amines
Objavljeno: 13.12.2018; Ogledov: 460; Prenosov: 0
.pdf Polno besedilo (504,99 KB)

6.
Preliminarni rezultati študije mlečnokislinskih bakterij povezanih z vinom Teran
Jelena Topić, Lorena Butinar, prispevek na konferenci brez natisa

Najdeno v: osebi
Ključne besede: Mlečnokislinske bakterije, teran, biogeni amini
Objavljeno: 13.12.2018; Ogledov: 393; Prenosov: 0
.pdf Polno besedilo (308,36 KB)

7.
Monitoring okolja
Jelena Topić, prispevek na konferenci brez natisa

Najdeno v: osebi
Ključne besede: monitoring, okolje
Objavljeno: 13.12.2018; Ogledov: 355; Prenosov: 0
.pdf Polno besedilo (1,77 MB)

8.
Development of a simple method for the extraction of pharmaceuticals from fish
Topić Jelena, Klančar Anita, Trontelj Jurij, Roškar Robert, 2016, objavljeni povzetek znanstvenega prispevka na konferenci

Opis: Pharmaceuticals are considered as emerging pollutants of particular concern due to their continuous release into the environment and the potential impact on aquatic organisms. The selection of the target compounds for evaluation in fish tissue was based on physico-chemical properties, bioaccumulation potential and the results of the screening of pharmaceuticals in the effluent of WWTP Sevnica in March 2015. We chose tramadol, risperidone, desipramine, carbamazepine, irbesartan, naproxen, valsartan, atorvastatin, triclosan, simvastatin and diclofenac. The method was developed on muscle tissue and is based on the tissue homogenization with stainless steel beads, followed by extraction with acetonitrile, centrifugation and sample clean-up with solid-phase extraction (SPE). The instrumental analysis was performed with LC-MS/MS. The best and the most reproducible recoveries were observed for the samples that were diluted to 25 mL with 50 mM phosphate buffer pH 7. The method was validated and the linearity range was established, which was in the range of 0.1 – 1000 ng/g, depending of the compound. The recoveries for the target pharmaceuticals were in the range of 24.0 – 108.5 %, with good reproducibility as the relative RSD values for all compounds were below 7.5 %. LOQ values for the compounds were in the 0.1 – 50 ng/g range. We applied the method to the fish tissue samples from the river Sava and from the aquaculture establishment. We chose muscle, liver, skin and kidney tissue samples. The results showed presence of tramadol and carbamazepine in some tissue, but the concentrations were below the LOQ.
Najdeno v: osebi
Ključne besede: pharmaceuticals, fish, SPE, LC-MS/MS
Objavljeno: 16.11.2016; Ogledov: 2080; Prenosov: 0
.pdf Polno besedilo (79,48 KB)

9.
Modulation of Pinot Noir wine colour by yeast selection
Dorota Korte, Lorena Butinar, Jelena Topić Božič, Branka Mozetič Vodopivec, 2019, objavljeni povzetek znanstvenega prispevka na konferenci

Najdeno v: osebi
Ključne besede: yeast, HCDC activity, wine colour, Pinot Noir, pyranoanthocyanins
Objavljeno: 27.05.2019; Ogledov: 333; Prenosov: 0
.pdf Polno besedilo (157,36 KB)

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