Polimerizacija flavonoida katalizirana enzimom lakaza porijeklom iz T. versicolor

undergraduate thesis

• Title (english): Polymerization of flavonoids catalysed by T. versicolor laccase
• Author: Bruna Palaversa
• Mentor: Bruno Zelić (mentor)
• Committee member: Bruno Zelić (predsjednik povjerenstva)
• Committee member: Anita Šalić (član povjerenstva)
• Committee member: Katarina Mužina (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2025-02-21, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

Flavonoidi su prirodni fitokemijski spojevi koji se nalaze u biljkama. Ključni su za brojne biološke funkcije te igraju važnu ulogu u biljnom metabolizmu. Antioksidativna i antimikrobna svojstva flavonoida usko su povezana s njihovom kemijskom strukturom, a poseban utjecaj na njihovu aktivnost ima stupanj polimerizacije. Polimerni oblici flavonoida pokazuju jača antioksidativna i antimikrobna svojstva, te bolju toplinsku stabilnost. U okviru provedenih istraživanja flavonoidi su polimerizirani pomoću enzima lakaza porijeklom iz gljive T. versicolor poznate pod nazivom puranov rep. Polimerizacija je provedena u dvije vrste reaktora: šaržnom reaktoru i protočnom mikroreaktoru. Tijekom provedbe reakcije polimerizacije praćen je utjecaj reakcijskog vremena odnosno vremena zadržavanja na karakteristične veličine procesa, konverziju, učinkovitost procesa polimerizacije i procesnu stabilnost lakaze. Oligomerna struktura dobivenih polimera, odnosno broj monomera koji čine strukturu produkta, potvrđena je infracrvenom spektroskopijom s Fourierovom transformacijom (FTIR), UV-Vis spektroskopijom (UV-Vis) te kapljevinskom kromatografijom visoke djelotvornosti (HPLC).

Abstract (english)

Flavonoids are natural phytochemical compounds found in plants. They are important for numerous biological functions and play a significant role in plant metabolism. The antioxidant and antimicrobial properties of flavonoids are closely linked to their chemical structure, with the degree of polymerization having a particular influence on their activity. Polymerized forms of flavonoids exhibit stronger antioxidant and antimicrobial properties, as well as better thermal stability. In this study, flavonoids were polymerized using the enzyme laccase produced by the fungus Trametes versicolor, commonly known as turkey tail. The polymerization was carried out in two types of reactors: a batch reactor and a flow microreactor. While performing the polymerization reaction, the effects of reaction time or residence time on key process parameters such as conversion, polymerization efficiency, and enzyme process stability were monitored. The oligomeric structure, i.e., the number of monomers forming the structure, was confirmed by Fourier Transform Infrared Spectroscopy (FTIR), UV-Vis Spectroscopy (UV-Vis), and High Performance Liquid Chromatography (HPLC).

• Keywords: Trametes versicolor; enzim lakaza; flavonoidi; polimerizacija
• Keywords (english): Trametes versicolor; laccase; flavonoids; polymerization
• Language: croatian
• URN:NBN: urn:nbn:hr:149:991947
• Project: Number: UNIN-BIOTEH-24-1-1; Title: Biotransformacije te biološka aktivnost metiliranih flavona i njihovih dimera- druga faza istraživanja; Title: Biotransformations and biological activity of methylated flavones and their dimers-2nt phase; Leader: Dunja Šamec; Jurisdiction: Croatia; Funder: Sveučilište Sjever
• Study programme: Title: Environmental Engineering - Undergraduate study; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekoinženjerstva (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekoinženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Closed access
• Created on: 2025-02-26 08:03:44