Object of the invention is a process for the degradation of prion protein in a biological sample containing a pathological form of the prion protein. The process of degradation of protein deposits and prion protein requires 20 min heating at 92 ° C in the presence of extracellular proteolytic enzymes hyperthermophilic archaea Aeropyrum pernix K1. Under these conditions, the prion protein is completely degraded.Proteinase isolated from hyperthermophilic archaea and recombinant - (prepared in sufficient quantities) can also be used in other procedures (in addition to the degradation of the prion protein and the other protein deposits), such as sterilization (surgical tool) in health care; Industrial washing powders; for the complete hydrolysis of proteins (peptides removal of unwanted bitter to taste, allergens, etc.), and as a substitute Proteinase K. Advantages of enzymatic reactions at elevated temperatures, the use of higher concentrations of substrates, increased reaction rate, especially less chance of contamination. It should be noted that the proteinase hemophilic archaea Aeropyrum pernix proved very effective during the digestion of prion protein.
F.32 International patent
COBISS.SI-ID: 4197240Slovenian biochemical society has organized FEBS3+ meeting in collaboration with Croatian, Hungarian and Serbian biochemical societies in Portoroz, September 16-19, 2015. prof. dr. Nataša Poklar Ulrih was the president of organising comity. More than 320 participants attained the conference. Active participants: 4 plenary lectures 28 invited lectures 5 lectures from our company partners 39 short oral presentations, selected from abstracts 159 poster presentations http://www.febs3.sbd.si/upload/docs/FEBS3plus_SBD_2015-Molecules_of_Life-BoA_web.pdf.
B.01 Organiser of a scientific meeting
COBISS.SI-ID: 281121280This book is intended for the students of Interdisciplinary doctoral study programme Biosciences at University of Ljubljana at elective subject »Antioxidants and methodology of antioxidant efficiency determination« (professor Helena Abramovič). This book deals with the problems of lipid oxidation in food, offers the knowledge associated with the use of antioxidants and informs with the methodology of the determination of antioxidant efficiency. Systematic treatment provides an understanding of the different factors that are associated with the antioxidants. This treatment is necessary, therefore, to be able to predict and control their quality, performance, usability and suitability of antioxidants in different matrices of the food. This book describes each group of antioxidants, provides their role in foodstuffs, explains the mechanisms of antioxidant efficiency and explains the connection between the structure of compounds and their antioxidative effect. The described methodology of antioxidant activity determination is based on different approaches. By carrying out practical work in the laboratory the students will adopt the relevant analytical procedures. That represents the starting point for an in-depth research work.
D.10 Educational activities
COBISS.SI-ID: 256199424prof. dr. Natasa Poklar Ulrih was the recipient of Fulbright Fellowship as a visiting professor at the University of California, Santa Cruz in the academic year 2006/2007. He toured with Professor Anthony Fink, a leading authority in the field of protein folding process and the role of the processes of aggregation in disease states - neurodegenerative diseases such as Parkinson's disease.
B.05 Guest lecturer at an institute/university
COBISS.SI-ID: 3286904The aim of this study was to develop different encapsulation systems for catechins and pomegranate extracts. (±)-catechin and (?)-epigallocatechin-3-gallate (EGCG) were encapsulated into liposomes that were further incorporated into alginate and chitosan microparticles. All the encapsulation systems enabled high encapsulation efficiency of the studied compounds (84-99%). Encapsulation enabled efficient protection of EGCG against degradation in adverse environmental conditions (at pH 2.0, pH 6.0 and in fruit nectar), while encapsulation had no positive effect on stability of (±)-catechin. Interactions between EGCG and the encapsulation systems were evaluated by differential scanning calorimetry and Fourier transform infrared spectroscopy. In order to prepare particles in submicrometer size range that would be more appropriate for application in food products from sensorial aspect, emulsification method was used. The method enabled preparation of alginate particles in the size range from 120 to 660 nm. The pomegranate juice was lyophilized in the presence of polysaccharides alginate, pectin, chitosan or pullulan. In case of lyophilized samples with alginate and pectin the final products were in a form of a powder which facilitated the juice handling and enabled further characterization of the complexes. The alginate complexes protected the anthocyanins from pomegranate juice against thermal degradation while none of the complexes were able to sustain the antioxidant activity and the concentration of total polyphenolic compounds of pomegranate juice.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 4661368