izpis_h1_title_alt

Gensko spremenjeno mleko
Stegnar, Manca (Author), Sušnik Bajec, Simona (Mentor) More about this mentor... This link opens in a new window

.pdfPDF - Presentation file, Download (1,17 MB)

Abstract
Mleko je polnovredno živilo živalskega izvora, pridobljeno iz mlečne žleze sesalcev. Mleko oz. njegova sestava pa je postala tudi tarča genskega inženiringa. Predvsem s transgenezo želijo raziskovalci vplivati na spremenjeno sestavo mleka in s tem pridobivati najrazličnejše snovi (beljakovine, maščobe, vitamini, minerali,…) in učinkovine (farmacevtski proteini), s katerimi bi izboljšali kakovost mleka, njegove tehnološke lastnosti, ter vplivali na zdravstveni status ljudi in živali (oskrba s hranili, preprečevanje bolezni,…). Število prebivalstva se vedno bolj povečuje, spreminja pa se tudi njihova struktura, zato prihaja do vedno večjih potreb po inovativnejšem načinu pridobivanja kakovostne in polnovredne hrane, ter nove, izboljšane tehnike pridobivanja zdravilnih in farmacevtskih učinkovin. Danes edina prisotna rekombinantna produkta na trgu, pridobljena iz mleka, sta humani antitrombin III (ATryn® ), ter C1 inhibitor (Ruconest®). Namen diplomskega dela je pregled literaturnih virov na področju gensko spremenjenega mleka, od pregleda različnih metod genskega prenosa, do uporabe končnega produkta. Cilj mojega dela je ugotoviti, kakšne so možnosti in načini pridobivanja gensko spremenjenega mleka danes in v prihodnje, ter njihove ovire in omejitve.

Language:Slovenian
Keywords:mleko, biotehnologija, genski inženiring, gensko spremenjena hrana
Work type:Bachelor thesis/paper (mb11)
Organization:BF - Biotechnical Faculty
Year:2018
COBISS.SI-ID:4108424 Link is opened in a new window
Views:560
Downloads:263
Metadata:XML RDF-CHPDL DC-XML DC-RDF
 
Average score:(0 votes)
Your score:Voting is allowed only to logged in users.
:
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Secondary language

Language:English
Title:Genetically engineered milk
Abstract:
Milk is a wholesome food of animal origin, derived from the mammalian mammary gland. It became a target of genetic engineering to improve its composition and to extract a variety of substances (proteins, fats, vitamins, minerals) and active ingredients (pharmaceutical proteins), to improve milk quality, technological efficiency and influence the health status of people and animals (nutrition supply, disease prevention,…). The number of human population and its structure are rapidly increasing and changing, and there is an increasing need for more innovative ways of obtaining high-quality food, as well as new, improved techniques for the production of medicinal and pharmaceutical ingredients. Today, the only present recombinant products on the market derived from milk is human antithrombin III (ATryn® ), and C1 inhibitor (Ruconest®). The purpose of my study is to rewiev the literature in the field of genetic engineering of milk. The goal of my study is to find out what are the options and ways to obtain genetically modified milk, and review their barriers.

Keywords:milk, biotechnology, genetic engineering, genetically engineered food

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back