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Monitoring of the wheat quality for food production
Slavíčková, Radka ; Hýsková, Eva (referee) ; Omelková, Jiřina (advisor)
The aim of this study was to monitor the quality of wheat Triticum aestivum, imported into the laboratory MORAGRO after harvest by eight different suppliers, and to evaluate the main quality parameters decisive for the final use of cereal crops. The introduction of the theoretical part was devoted to understanding commercial and agricultural importance of wheat and description of morphological and physiological characteristics of wheat grain. The core of the theoretical part has been focused on the description and explanation of physical and chemical properties of the wheat grain, which largely affect the final product quality of wheat. External factors affecting final quality and yields of wheat were also commented. The experimental part was based on measurements of main quality parameters of wheat (moisture content, bulk density, falling number, amount of gluten and the wheat proteins, sedimentation value and content of additives and impurities). In most cases, measurements were carried out using automated instruments. The quality of wheat was determined based on the obtained results, which allows deciding, whether it is appropriating for food production.
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Impact of elevated carbon dioxide concentration on protein content of gliadin fraction in winter wheat
Šimíčková, Adéla ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
The aim of this bachelor thesis was to study the impact of elevated CO2 concentration, nitrogen fertilization and UV radiation on the content of gliadin fractions in winter wheat. Winter wheat (Triticum aestivum) var. Bohemia was cultivated in conditions with ambient and elevated (700 mol mol-1) CO2 concentrations. Nitrogen nutrition (200 kg N ha-1) was added to half of the samples, while the another half of samples remained unfertilized. Plants were grown in greenhouses both with shielded UV-B radiation and with normal UV radiation. Environment with natural rainfall was the same for all of these variants. Gliadins were extracted by 2-chlorethanol, separated by A-PAGE method and subsequently quantified by computer densitometry. Significant increase of gliadin proteins was noticed in conditions of nitrogen fertilization in natural UV radiation, both in elevated and ambient CO2 concentrations, whereas in an eliminated UV-B radiation significant effect of nitrogen was not observed. Therefore UV radiation influenced in combination with nitrogenous nutrition as stimulative factor. However, statistically significant impact of evelated CO2 concentration on gliadin content was not proved.
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Influence of elevated carbon dioxide concentration on the quality of wheat flour
Zítková, Jana ; Vránová, Dana (referee) ; Hrstka, Miroslav (advisor)
This work treats of influence of carbon dioxide increased concentration on wheat yield and quality of wheat grains and flour. It focuses above all on total content nitrogenous substances in flour, content of proteins, gluten and bake charackteristics. Generally, increased carbon dioxide concentrations cause an increase of wheat yield and decrease of total content of nitrogenous substances. Gluten content is lower and that is why the bake properties are worse too.
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Impact of temperature and drought on gliadins content in two varieties of wheat
Seidlová, Kateřina ; Brázda, Václav (referee) ; Hrstka, Miroslav (advisor)
This bachelor’s thesis focuses on the effect of high temperature and drought on protein content of gliadin fraction on two varieties of wheat. Chosen varieties were Hyfi and Julie, cultivated at 26, 29, 32, 35 and 38 °C during flowering in watering controlled conditions. The condition for ‘wet’ samples was at least 70 % soil moisture and for ‘dry’ samples less than 30 % soil moisture. After harvesting, the seeds were milled into flour from which the gliadins were extracted with 2-chlorethanol. A-PAGE method was used for gliadin separation, quantification was carried out through computer densitometry. A significant genotype effect was discovered. Whilst temperature ranging from 26-38 °C with simultaneous drought stress had no significant effect on gliadin content of Hyfi variation, gliadin content of Julie variation shown obvious maximum at 32 °C. Therefore, Hyfi variation shown better resistance to heat stress than Julie variation. Both variations had higher gliadin content under drought stress than under good watering conditions.
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Changes in gliadin content in four varieties of wheat at different temperatures and drought stress.
Cigánková, Michaela ; Kovalčík, Adriána (referee) ; Hrstka, Miroslav (advisor)
This diploma thesis deals with an influence of increasing temperature and water shortage on the content of gliadin proteins in four varieties of wheat: Bohemia, Pannonia, Tobak and RGT Reform. Samples were cultivated at 26, 29, 32, 35, 39 and 41 ° C. Due to the lack of culture samples at 41 ° C, these samples were not used for our experiment. Cultivation took place during flowering with sufficient moisture (with soil moisture higher than 70%) or under drought stress (with humidity below 30%). The A-PAGE method was used to separate gliadin fractions. Quantification was performed by computer densitometry. Significant influence of water availability on gluten protein content was found. The lack of moisture in the stress environment caused a relative increase in gliadin fractions compared to conventional conditions, especially in the Pannonia and RGT Reform varieties. The Pannonia and RGT Reform varieties responded most to the temperature, while Bohemia. The Tobak variety responded to the temperature in interaction with water scarcity. Due to the rising temperature, virtually all gliadin fractions in the Pannonia and RGT Reform varieties increased. The effect of drought often manifests itself in interaction with the influence of temperature. The most dramatic effect was the drought in interaction with temperature in the Tobak variety, where the gliadin content increased. In general, the temperature and drought were most affected by -gliadin fractions of all four varieties of wheat.
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Changes in the content of gliadin protein fractions in two genotypes of winter wheat with different lengths of vegetation time depending on nitrogen fertilization with drought interaction.
Francová, Marie ; Zemanová, Jana (referee) ; Hrstka, Miroslav (advisor)
In this diploma thesis the influence of the nitrogen fertilization and drought on the change in the content of gliadin protein fractions in two genotypes of winter wheat Avenue and Tobac was studied. These two genotypes differ in vegetation time length. Half of the plants were fertilized using nitrogen fertilizer at 200 kg N/ha. One third of the plants were cultured under the conditions of early drought (in bloom season), other one third was grown under the conditions of of late drought (grain filling season), and last third was grown under the conditions of natural irrigation. Individual gliadin fractions were separated by using A-PAGE method and their content quantified by computer densitometry. Our results have shown increase in gliadin fractions content after nitrogen fertilization. Early drought itself caused significant increase in the levels of -gliadin fractions in Tobac genotype. Early and late drought in combination with nitrogen fertilization increased levels of gliadin fractions in Tobac genotype. Early drought in combination with nitrogen fertilization had no effect on Avenue genotype, except of -gliadin fractions which decreased significantly. Late drought in combination with nitrogen fertilization caused significant increase in gliadin content in Avenue genotype. The highest increase in gliadin content was observed in fraction -5 of the Tobac variety during interaction nitrogen fertilization with late drought.
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Impact of temperature and drought on gliadins and glutenins contents in four varieties of wheat
Tomasz, Teresa ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This diploma thesis deals with an influence of high temperature and water shortage on the protein content of gliadin and glutenin fractions in four varieties of winter wheat: Bohemia, Tobak, Pannonia and var. Syria with designation S46 (IG142780). The crop was grown at 26, 29, 32, 35, 38 and 41 °C during anthesis under control irrigation treatment (with soil moisture higher than 70 %) or under drought stress (with soil moisture lower than 30 %). To separate gliadins, the A-PAGE method was used, and glutenins were separated by SDS-PAGE method. Proteins were quantified by computer densitometry. Significant influence of genotype on the gluten proteins was found. Variety Pannonia has high content of -, 5-gliadins, LMW and HMW glutenins, but low content of other gliadin fractions. It was the opposite in the other varieties. Due to temperature, as well as drought, there was an increase in the content of all gluten fractions, especially of HMW glutenins, 1,2-gliadins and total gliadins. The largest increase in the gluten fractions due to drought was observed in Syria variety. In other varieties simultaneous exposure to drought and heat caused decrease in gliadin content, but increase in glutenin content. Drought at high temperatures reduced gliadin-to-glutenin ratio, mostly in Bohemia variety. This ratio has increased due to the temperature, especially in Tobak variety. For Syria variety, no effect of stress conditions was found on gliadin-to-glutenin ratio.
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Effects of gluten-free diet on immune parameters in Parkinson's disease
Jandová, Mônica ; Funda, David (advisor) ; Dobeš, Jan (referee)
Tato studie zkoumá možné, i malé, vlivy bezlepkové diety v porovnání se standardní dietou na rozvoj Parkinsonovi nemoci s využitím 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridinem (MPTP) indukovaném myším modelu Parkinsonovi nemoci, a samců kmene C57Bl6. Tento výzkum zahrnuje zavedení jak akutního tak chronického myšího MPTP modelu, a řadu navazujících flow cytometrických analýz zaměřených na regulační T buňky, cytokiny - interleukin 10 (IL-10) a interferon gama (IFN-), gamma/delta T buňky, a NK buňky ve slizničních a sytémových lyfatických orgánech. Pro posouzení vlivu na chování jse použili test otevřeného pole, který nám umožnil posoudit lokomotorickou aktivitu a explorativní chování myší v závislosti na podávané dietě. Dále jsem použili také imunofluorescenční barveni pro validaci efektu MPTP, které nám poskytlo vizuální potvrzeni neuroanatomických změn indukovaných neurotoxinem. První výsledky naznačují malé ale slibné známky pozitivních efektů bezlepkové diety. Nicméně tyto změny lze pouze opatrně interpretovat, protože je potřeba opakovaných a podrobnějších experimentů k posouzení zazanmenaných efektů. Spojení behaviorálních testů, imunohistologie a imunologických analýz představuje vícečetný metodicky přístup k této problematice, který nám může poodhalit komplexní interakce diety, střeva,...
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Screening of probiotics bacterial strains aimed at proof of gluten degradation
Korvasová, Lucie ; Obruča, Stanislav (referee) ; Ryšávka, Petr (advisor)
No other treatment for celiac disease and other gluten-related disorders has been found so far except for a lifelong diet, which is significantly restrictive for the patient. Moreover, it is not always possible to adhere strictly to this diet, mainly due to random gluten ingestion, which leads to health complications associated with these diseases. Currently, vaccination is being tested as an alternative treatment, and there is also increasing attention paid to enzymes that could break down the immunogenic part of gluten, specifically in its gliadin component. This thesis examined bacteria that could potentially break down this sequence in gliadin and thereby reduce its concentration during detection. A considerable proportion of the tested bacteria belong to probiotics to ensure their future use for humans is safe. To obtain data, the fact was utilized that as bacteria grow, the turbidity increases proportionally, which was subsequently detected to determine the amount of bacterial growth. The RIDASCREEN® Gliadin competitive kit was used for the gliadin detection test, which works on the principle of a competitive ELISA method with R5 antibodies. The result of the study was the finding that only the bacteria Bacillus subtilis was able to break down gliadin among the examined bacteria. It was also measured how much gliadin the bacteria could break down at different concentrations, and according to the data, it was evaluated that it is appropriate to adapt the culture to the presence of gliadin for a greater amount of broken gliadin.
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Potraviny pro zvláštní výživu-potraviny pro osoby s nesnášenlivostí lepku
Klusová, Petra
The aim of this bachelor thesis is to provide an overview of the topic Food for special nutrition, food for people with gluten intolerance. In the thesis, I focus on the labeling of gluten-free food and its nutritional value in comparison with food containing gluten. Among the gluten-free food we count those which contain more than 10 mg of gliadin per 100 g dry weight. The composition and labeling of gluten-free food is regulated by Commission Regulation (EC) 41/2009. Further, I focus on the origin of celiac disease, its development, symptoms and treatment. Celiac disease is caused by toxic effect of gluten particles, alpha gliadin. The body forms antibodies that affect enterocytes that are present in the lining of the small intestine.
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