Naslov
Hormesis - an important factor in the assessment of cereal products soundness

Autori
Hackenberger, Branimir ; Hackenberger, Dubravka ; Stepić, Sandra

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Flour - bread ’07 : proceedings of 4th International Congress & 6th Croatian Congress of cereal tehnologists / Ugarčić-Hardi, Žaneta - Osijek, 2007, 39-39

ISBN
978-953-7005-15-3

Skup
International Congress Flour - Bread ’07 (4 ; 2007) ; Croatian Congress of cereal tehnologists (6 ; 2007)

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Domaća recenzija

Ključne riječi
hormesis; PAH; CYP enzymes; soundness; bread

Sažetak
Soundness of agricultural products is an inportant component of their quality. The estimation of adverse chemical compounds presence makes a significant part of soundneess assessment. Basic determinant of soundness is the concentration of compounds, both inorganic and organic, for which the toxic properties were proven. The stereotypes in the determination of maximum tolerable concentrations were satisfying the industrial needs and were adjusted with the existing knowledge of toxic compounds impacts on the organisms. In the early nineties, the effects occurring during the exposure to subeffective concentrations of pollutants raised the research attention. Namely, some food components used in subeffective concentrations can cause the adverse effects. This, so called hormetic effect, is used in the recent determination of tolerable concentrations of some pollutants, for instance the induction of CYP enzymess. The inducers of CYP enzymes in the effective concentrations cause an increase in the activity, whereas in the subeffective concentrations they can cause a decrease in the activity of these enzymes. Poliaromatic hydrocarbons (PAHs) are strong inducers of CYP enzymes. PAHs as pollutants are usually connected to the pollution of animal-source food. However, adding the hormetic effect as an important factor of the toxicological research extends the interest to the foodstuffs that contain low, so called subeffective concentrations. In this paper an experimental evidence of hormetic effect inducet with realistically expected concentrations of benzpyrene and methylcholantrene in bread is presented.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Poljoprivreda (agronomija), Biotehnologija

POVEZANOST RADA