National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Mechanisms underlying the development of insulin resistance in liver steatosis
Papáčková, Zuzana ; Cahová, Monika (advisor) ; Macek Jílková, Zuzana (referee)
We tested the hypothesis that triacylglycerol (TAG) accumulation in the liver induced by short-term high-fat diet (HFD) in rats leads to the dysregulation of endogenous TAG degradation via lysosomal pathway and is causally linked with the development of hepatic insulin resistance. Lysosomal lipase (LAL) is stored in qualitatively different depots (light and dense lysosomes). In contrast to dense lysosomal fraction, LAL associated with light lysosomes exhibits high activity on intracellular TAG and prandial- or diet-dependent regulation. On standard diet, LAL activity was up-regulated in starved and down-regulated in fed animals. In the HFD group, we demonstrated elevated LAL activity, increased TAG content, enhanced production of diacylglycerol and the abolishment of prandial-dependent LAL regulation in light lysosomal fraction. The impairment of insulin signalling and increased activation of PKCε was found in liver of HFD-fed animals. Lipolysis of intracellular TAG, mediated by LAL, is increased in steatosis probably due to the enhanced formation of phagolysosomes. Consequent overproduction of diacylglycerol may represent the causal link between HFD-induced hepatic TAG accumulation and hepatic insulin resistance via PKCε activation.
Analysis of the advantages of franchising in gastronomy
Čakarová, Rosica ; Holečková, Jaroslava (advisor) ; Papáčková, Zuzana (referee)
The diploma thesis focuses on description and analysis of the current situation on the market for franchise companies. Namely the conditions for cooperation, currently offered by the operators of the franchise concepts in the gastronomy field. For clarification, the work is divided into several chapters depicting the main aspects of franchise business, to which should pay attention every potential franchisee. The introduction summarizes the main characteristics of the franchising, focusing on characteristics of the franchise business, franchising forms available on the Czech market and advantages and disadvantages of operating on both parts. As following, there are discussed financial and tax aspects of the franchise businesses in the Czech Republic and the available options for financing the enterprises. There is a chapter also devoted to possible pitfalls of franchising and a conflict from the perspective of the competition laws. The next section of this thesis focuses on analysis of the advantages of franchising in terms of gastronomy, putting an emphasis on the main factors affecting the franchisees, such as support for the franchisee, franchise fees, return on investment, length of the contracts and franchise expansion strategy of the concepts. The last chapter of the analytical part of the diploma thesis is devoted to practical example which purpose is to compare the profitability of the two possible options of entrance to a gastronomic franchise concept. The conclusion is dedicated to a summary of the overall profitability of franchise business in general and specifically in the selected area. Furthermore, all the introductionary-defined hypotheses are either verified or disapproved.
Bank sector development in the Czech republic after 2000
Papáčková, Zuzana ; Půlpánová, Stanislava (advisor)
My Bachelor thesis is focused on bank sector development in the Czech republic. In the first part I closely describe the opportunities for a bank to enter into the Czech banking sector and alternative ways how banks can conclude their business. The second part deals solely with a description of bank sector development. The text describes both the development of a new bank as well as development of existing ones. The end of this chapter defines selected indicators of the banking sector. The last chapter deal with particular trends in banking in the Czech republic raised from analysis of bank sector development in second chapter.
Microsporidial infection of pigs
Microsporidial infection of pigs is caused by Enterocytozoon bieneusi most frequently. Various genotypes of this parasite infect large groups of animals. Some genotypes infect both people and pigs, implying the zoonotic potencial of E. bieneusi.

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