Od atoma do svemira

Prikaz knjige Dr. Bože Vuce: Od atoma do svemira, II. izdanje, Makarska 1978

Obrana i obrazloženje vjerovanja

Prikaz knjige dr. o. Božo Vuce, Obrana moga vjerovanja, Makarska, 1976

Characterization of trypsin-like enzymes from the midgut of Morimus funereus (Coleoptera: Cerambycidae) larvae

The pH along the midgut of M. funereus larvae had different values, being acidic in the anterior section and basic in the middle and posterior sections. Elastase- and chymotrypsin-like activities were highest in the middle, low in the anterior, and negligible in the posterior section of the midgut. Trypsin-like activities were detected along the whole midgut, with more than 90% of activity in the anterior section. The level of elastase- and chymotrypsin-like activity was very low compared to trypsin-like activity. In the anterior section of the midgut, two isoforms of trypsin-like enzymes were found, both being basic and almost completely inhibited by benzamidine

Identification of Agrobacterium vitis as a causal agent of grapevine crown gall in Serbia

In 2010, a serious outbreak of crown gall disease was observed on grapevines (Vitis vinifera L. cv. Cabernet Sauvignon) in several commercial vineyards located in the Vojvodina province, Serbia. Bacteria were isolated from the young tumor tissue on nonselective YMA medium and five representative strains were selected for further identification. Tumorigenic (Ti) plasmid was detected in all strains by PCR using primers designed to amplify the virC pathogenicity gene, producing a 414-bp PCR product. The strains were identified as Agrobacterium vitis using differential physiological and biochemical tests, and a multiplex PCR assay targeting 23S rRNA gene sequences. In the pathogenicity assay, all strains induced characteristic symptoms on inoculated tomato and grapevine plants. They were less virulent on tomato plants in comparison to the reference strains of A. tumefaciens and A. vitis. [Ministarstva nauke Republike Srbije, br. III46008: Development of integrated management of harmful organisms in plant production in order to overcome resistance and to improve food quality and safety

Histamin u ribi dostupnoj na tržištu Srbije u 2018. godini

Histamine is a biogen amin, which is formed by decarboxylation of the histidine amino acid, under the action of the L-histidine-decarboxylase enzyme. High level of free histidine in fish meat, bacterial histidin decarboxylase activity and high temperature of storage elevate the level of histamine. Among the most important factors that can affect the level of histamine in fish meat are the type of fish and the method of its preservation. In order to determine this dependence, 1030 samples of frozen fish (tuna, mackerel, sardines and sprat) and 167 samples of canned fish (tuna, sardines and mackerel) were monitored for histamine content by ELISA method. It was determined a lower concentration of histamine in frozen fish (from 5.71 mg/kg to 18.03 mg/kg) compared to canned fish (from 15.03 mg/kg to 110.6 mg/kg). The highest histamine concentrations were found in the mackerel samples, regardless of the preservation method (110.6 mg/kg in canned mackerel and 18.03 mg/kg in frozen mackerel), which were significantly higher compared to the histamine levels found in cans of tuna and sardines (p ˂0.0001). Of the total number of samples, three samples (two samples of canned sardines and one sample of canned mackerel) were declared unsafe for human health. In most of the analyzed samples, the level of determined histamine was relatively low, which confirms adequate implementation of control protocols and efficant surveillance of products placed on the Serbian market.Histamin je bioaktivni amin, koji nastaje u reakciji dekarboksilacije aminokiseline histidina, pod dejstvom enzima Lhistidin dekarboksilaze. Visok nivo slobodnog histidina u mesu ribe, aktivnost enzim produkujućih bakterija i visoke temperature skladištenja deluju predisponirajuće na sintezu histamina. Među najznačajnije faktore koji utiču na koncentraciju histamina u mesu ribe jesu vrsta ribe i metod njenog konzervisanja. U cilju utvrđivanja ove zavisnosti, uzorci zamrznute ribe (tune, skuše, sardine i papaline) i ribe u konzervi (tune, sardine i skuše) su analizirani ELISA metodom. Utvrđene su niže koncentracije histamina u uzorcima zamrznute ribe (od 5.71 mg/kg do 18.03 mg/kg) u poređenju sa konzervama od ribe (od 15.03 mg/kg do 110.6 mg/kg). Najviše koncentracije histamina su ustanovljene u uzorcima skuše, bez obzira na metod konzervisanja (110.6 mg/kg u konzervama od skuše i 18.03 mg/kg u zamrznutoj skuši), koje su bile i statistički značajno veće u odnosu na konzerve tune i konzerve sardine (p ˂0.0001). Od ukupnog broja uzoraka, samo tri uzorka (dva uzorka sardine u konzervi i jedan uzorak skuše u konzervi) su proglašeni nebezbednim za zdravlje ljudi. U najvećem broju ispitanih uzoraka izmerene su relativno niske koncentracije histamina, što ukazuje na adekvatno sprovođenje kontrole i nadzora nad proizvodima koji se plasiraju u promet na srpskom tržištu