prikaz prve stranice dokumenta Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303
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master's thesis
Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303
2016. urn:nbn:hr:184:921489
Barbarić, Martina
University of Rijeka
Faculty of Medicine
Department of Chemistry and Biochemistry

Cite this document

Barbarić, M. (2016). Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303 (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:921489

Barbarić, Martina. "Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303." Master's thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:921489

Barbarić, Martina. "Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303." Master's thesis, University of Rijeka, Faculty of Medicine, 2016. https://urn.nsk.hr/urn:nbn:hr:184:921489

Barbarić, M. (2016). 'Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:184:921489

Barbarić M. Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303 [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2016 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:184:921489

M. Barbarić, "Utjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:184:921489

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Metadata
TitleUtjecaj Fe3+ iona na mitohondrije kvasca Saccharomyces cerevisiale W303
AuthorMartina Barbarić
MentorGordana Čanadi Jurešić (mentor)
Committee memberMarin Tota (predsjednik povjerenstva)
Committee memberBranka Blagović (član povjerenstva)
Committee memberGordana Čanadi Jurešić (član povjerenstva)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Rijeka
Defense date and country2016-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract
Kvasac je čovječanstvu poznat od davnina kroz proizvodnju kruha, piva i vina. Danas se zna da je njegov potencijal mnogo veći. Zbog poznatog genoma i jednostavnog uzgoja postaje vodeći modelni eukariotski organizam u različitim znanstvenim istraživanjima kao i izučavanju štetnih utjecaja okolišnih čimbenika kao što je željezo. Ioni željeza u niskim koncentracijama esencijalni su za rast stanice, međutim u višim koncentracijama postaju toksični, induciraju nastanak ROS-a te posljedično uzrokuju promjene na staničnoj i molekularnoj razini. Cilj rada bio je ispitati utjecaj željeza na proteom i lipidom mitohondrija u čiju je svrhu korišten kvasac Saccharomyces cerevisiae W303. Analize su provedene na kvascu uzgajanom u prisustvu željeza kao i na netretiranom kvascu kao kontrolnom uzorku. Proteini mitohondrija razdvojeni su metodom 2D elektroforeze, obojeni bojilom Sypro Ruby te vizualizirani koristeći UV transiluminator. Usporedba proteinskih profila tretiranog i netretiranog kvasca izvršena je uz pomoć programa Dymension from Syngene. U tretiranom uzorku detektiran je manji broj proteina, 8 proteina pojačalo je, a samo jedan smanjio izričaj u odnosu na kontrolu. Također, pod utjecajem željeza došlo je do sinteze 5 novih proteina. Koristeći računalni program ProteinPilot v 4.5 uspješno su identificirana dva proteina: podjedinica enzima KGDH uključenog u ciklus limunske kiseline i CPR6 enzim iz skupine ciklofilina. Promjene na razini lipidoma određene su na temelju masnokselinskog sastava ukupnih mitohondrijskih lipida koristeći plinsku kromatografiju. Glavne promjene zabilježene u tretiranom uzorku bile su porast zasićenosti masnih kiselina i produljenje acilnih lanaca. Također, analiza lipida pokazala je smanjenje masenog udjela lipida prema proteinima u mitohondrijima kvasca tretiranog željezom.
Abstract (english)
Saccharomyces cerevisiae, also known as baker's or brewer's yeast has been used for centuries in the beer, wine and bread industry. Today, it is one of the most widely used eukaryotic model organism, especially to study the effects of environmental toxicants such as iron. Iron is essential element for biological systems but in excessive amounts can cause ROS production and consequently cell damage. The aim of this work was to analyze the effect of high iron concentration on proteome and lipidome of the yeast Saccharomyces cerevisiae W303 mitochondria. Research was carried out on a yeast grown in a media suplemented with iron and on yeast grown in unsuplemented media used as a control sample. Proteins of isolated yeast mitochondria were separated using 2-D electrophoresis, stained with Sypro Ruby solution and visualized using the UV transillumination. Protein profiles of treated and untreated cells were compared using Dymension software from Syngene. The number of detected proteins was lower in sample treated with iron. 9 proteins were common to both samples, eight of which were up-regulated and one was down-regulated. Also, the exposure to Fe3+ ions resulted in de novo synthesis of 5 proteins. Two proteins were detected using Protein Pilot v4.5 program: subunit of KGDH, enzyme involved in the Krebs cycle and CPR6, member of the cyclophilin family. The changes in lipidome level were determined by analysis of fatty acid composition using gas chromatography. The major changes in mitochondrial lipids of treated cells were decrease in fatty acid unsaturation and increase in chain length. Lipidomic analysis also revealed reduction of the lipid to protein mass ratio as a response to eleveted iron.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:921489
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-11-23 09:09:24