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Vsebnost in sinteza oligomernih proantocianidinov in drugih nizkomolekularnih spojin iz skupine taninov v organih različnih sadnih vrst
ID Peršić, Martina (Author), ID Slatnar, Ana (Mentor) More about this mentor... This link opens in a new window, ID Jakopič, Jerneja (Co-mentor)

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Abstract
V okviru disertacije smo preučili učinkovitost različnih metod ekstrakcije spojin iz skupine taninov, spremembe proantocianidinov in ostalih fenolnih spojin med dozorevanjem sadja, ter spremljali določene encime in gene flavonoidne sintezne poti. Določili smo vsebnost taninov v različnih organih sadnih vrst in sicer v listih, plodovih in semenih jablane, nešplje, kakija, kutine, leske in oreha. Fenolne spojine smo določali s tekočinsko kromatografijo visoke ločljivosti z masnim spektrometrom (HPLC-MS). Analizo aktivnosti encimov smo določili s pomočjo radiografskega skeniranja TLC in ekspresijo genov z metodo RT-qPCR. Ugotovili smo, da se proantocianidini iz listov kutine bolje ekstrahirajo pri višjih temperaturah. Primerjali smo učinkovitost topil za ekstrakcijo proantocianidinov iz trpkih in umedenih plodov nešplje in ugotovili, da sta optimalni topili 100 % aceton in 100 % metanol, vendar je bila njuna učinkovitost močno odvisna od zrelosti in vrste tkiva v plodu. Preučevali smo spremembe v vsebnosti taninov med medenjem dveh sort kakija v različnih razmerah. Pri medenju v modificiranih atmosferah smo potrdili možnost polimerizacije in/ali interakcije proantocianidinov s snovmi iz celične stene. V testi jedrca oreha se je vsebnost fenolnih spojin med dozorevanjem povečevala, v jedrcu brez teste pa zmanjševala. Preučevali smo tudi sintezno pot proantocianidinov pri sorti oreha z rdeče obarvano testo. Med proantocianidini in antocianidini v flavonoidni sintezni poti nismo potrdili kompeticije za iste substrate. Višja vsebnost fenolnih spojin v rdeče obarvani testi oreha je posledica močneje izražene aktivnosti encima PAL in intenzivnejše ekspresije genov PAL in ANS.

Language:Slovenian
Keywords:sekundarni metaboliti, fenoli, encimi, dozorevanje, topila, levkoantocianidini
Work type:Doctoral dissertation
Typology:2.08 - Doctoral Dissertation
Organization:BF - Biotechnical Faculty
Publisher:[M. Peršić]
Year:2019
PID:20.500.12556/RUL-106030 This link opens in a new window
UDC:634:547.98:547.9:577.1(043.3)
COBISS.SI-ID:9163129 This link opens in a new window
Publication date in RUL:17.01.2019
Views:1177
Downloads:504
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Secondary language

Language:English
Title:Content and synthesis of oligomeric proanthocyanidins and other low molecular weight tannins in plant organs of different fruit species
Abstract:
In the doctoral dissertation we have studied the efficiency of various extraction methods in the extraction of tannins. Additionally, we have studied changes and synthesis of proanthocyanidins and other phenolic compounds during fruit ripening. The content of tannins was measured in different plant parts: leaves, fruits and seeds and in various fruit species: apples, medlar, persimmon, quince, hazelnut and walnut. The studies encompassed analyses of phenolic compounds using high-pressure liquid chromatography coupled with mass spectrometry (HPLC-MS). Enzymatic activity was analyzed by using radiographic TLC scan and relative gene expression was determined with RT-qPCR method. Our results have shown optimized proanthocyanidin extraction from quince leaves at higher temperatures. In firm and mellow medlar fruit, optimal extraction was achieved with 100% acetone and 100% methanol, but the efficiency of solvent was highly dependent on the ripening stage and tissue type. We have studied the changes in tannin content in two cultivars of persimmon during ripening in various conditions. We have confirmed the possibility of polymerization and/or interaction of proanthocyanidins with compounds from the cell wall during ripening of persimmon. The accumulation of phenolic compounds was detected in walnut pellicle during fruit ripening. However, the content of phenolic compounds decreased in walnut kernel. Proanthocyanidin synthesis pathway was studied in a red-pellicle walnut and no competition for substrates in synthesis of proanthocyanidins and anthocyanidins was detected. High content of phenolic compounds in the pellicle of red walnut fruit is the result of increased activity of PAL enzyme and high expression of PAL and ANS genes.

Keywords:secondary metabolites, phenolics, enzymes, ripening, solvents, leucoanthocyanidins

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