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Production and characterization of immunologically active microbial beta-glucans by yeast.
Gerspitzerová, Nela ; Šimanský, Samuel (referee) ; Szotkowski, Martin (advisor)
The aim of this bachelor thesis is to study the effect of different cultivation conditions on the production of biomass, beta-glucans, lipids, carotenoids and other metabolites in selected strains of carotenogenic yeast. The thesis is divided into two main parts, a theoretical one and an experimental one. Theoretical part contains a characterisation of beta-glucans, their sources and uses, furthermore a description of the selected yeast genera and other metabolites they produce and finally possible analytical methods of these compounds. Experimental part describes the cultivation, analysis and obtained results. During the first experiment, the yeast strains were cultivated in production media with different C/N ratio, during the second experiment, the yeasts were cultivated either at room or at lower temperature with different content of phosphorus in the media. The selected strains of yeast were Rhodotorula glutinis, Rhodotorula mucilaginosa, Rhodosporidium toruloides, Cystofilobasidium macerans, Sporidiobolus metaroseus and Sporidiobolus pararoseus. Increasing C/N ratio generally had a positive effect on the production of lipids, while exhibiting the opposite effect on carotenoids, it did not have an unequivocal effect on the amount of beta-glucans. It was discovered that lowering the cultivation temperature had a significant negative effect on the production of all observed metabolites. Increased content of phosphorus in production media positively influenced the production of biomass and beta-glucans in most strains, on the other hand the highest amount of carotenoids was reached at lower concentration of phosphorus. The amount of phosphorus had almost no effect on the production and the profile of lipids. The highest amount of beta-glucans in biomass was discovered in C. macerans, their biggest production was reached by R. toruloides. The strain S. metaroseus was the most suitable for accumulation of lipids in its biomass. The highest amount of total carotenoids was reached by R. mucilaginosa.
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Ječmen jako surovina a jeho využití v cereálních technologiích
Šimková, Magdalena
Bachelor thesis with topic Barley as raw material and its utilization in cereal technology describes current production of barley, utilization of barley in food processing and varieties of barley that are using in grocery store. It includes a specification of the anatomic structure of grain and material composition, from which is important a content of dietary fiber and beta-glucans, which have a proven influence on human health. It describes milling of barley, grain processing during production of peeled barley, use barley flour in bakery products such as bread and pastry and ability to influence the colour and texture of final products by barley flour. The work is complemented by studies, when products of cereal technology are enriched by barley flour. In conclusion, the questionnaire introduces that many of consumer don´t know about a positive health aspects of barley and that peeled barley is the earliest used products from barley grain.
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Analysis of glucans in plant and microbial samples
Vít, Radek ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
The aim of the diploma thesis is study of glucans production in selected species of yeasts, algae and plants. Cultivation conditions for yeast strains were performed to gain increased production of glucans under different temperature conditions and in media of different composition. Into the set of tested yeasts species strains Saccharomyces cerevisiae (CCY 6646), Sporidiobolus pararoseus (CCY 19-9-6), Phaffia rhodozyma (CCY 77-1), Rhodotorula glutinis (CCY 20-78-26) and Cystofilobasidium infirmominiatum (CCY 17-18-4) were enrolled. Saccharomyces cerevisiae was cultivated as a control strain because of its verified production of -glucans. -glucans were determinated by the enzyme kit K-YBGL Megazyme. For comparison, algal strain Euglena gracilis (CCALA 349), some species of mushrooms (shiitake, oyster mushroom, garden champignon and Jew’s ear) and cereals (wheat, rye, oats, rice and barley) were analysed too. Further, fatty acid content in the yeast cells was determined by the GC/FID. The best producer of yeast -glucans was R. glutinis CCY 20-7-26, which showed the highest biomass production (12-14 g/l) and also a relatively high amount of -glucans (25-30 %), in cultivation at 15 °C in a medium containing yeast extract in combination with ammonium sulphate. The presence of -glucans has been demonstrated in the microalgae, Euglena gracilis CCALA 349, as well as in samples of higher fungi and cereals.
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Analysis and characterization of beta-glucans from some natural sources
Vít, Radek ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The aim of the bachelor thesis is to test and characterize commercially available products with declared -glucans content. The theoretical part describes -glucans, their possible sources, properties and utilization. Further, the theoretical part is focused on methods for determination of -glucan content. Saccharomyces cerevisiae yeast and oyster mushroom fungus are available as commercial sources of -glucans. Next individual groups of the active substances and principles of the methods used for their characterization are described too. In experimental part of this work the extracts from five commercially available sources of -glucans were prepared and characterized. Antioxidant activity, total polyphenols, proteins and carbohydrates were determined. For selected products, the content of vitamin C using HPLC and the lipid content using GC-FID were determine as well. An enzymatic method was used to determine the -glucan content. Two samples of the highest antioxidant activity were then subjected to antimicrobial and MTT tests.
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Analysis of beta-glucans in some fungi
Phan, Huong Tra ; Veselá, Mária (referee) ; Márová, Ivana (advisor)
The main goal of this thesis was to analyse the amount of beta glucans in selected mushroom species. The overall characterization of the composition and content of bioactive compounds in mushrooms was studied too. The theoretical part was focused on description of Fungi, especially the Basidiomycota phyla. The overview of fungal morphology and chemical composition was elaborated. Further, theoretical basis of analytical methods used was introduced. In the experimental part, extracts from selected species of mushrooms (shiitake, oyster mushroom, white champignon, brown champignon and jew’s ear) were prepared. Overall group parameters such as polyphenols, flavonoids, antioxidant activity were determined by spectrophotometry. The amount of beta-glucans in the fungi was measured after enzyme hydrolysis using commercial kit. The content and composition of fatty acids was measured by gas spectrometry. Using emission spectrometry (ICP/OES) the presence of heavy metals was analysed in fungal extracts. Cytotoxicity was tested by MTT test on human cell lines. In the last part the antimicrobial activity against Gram-positive bacterium Micrococcus luteus, Gram-negative Serratia marcescens and yeast Candida labrata was tested. In the thesis, a complex characterization of composition and biological effect of some mushrooms was given.
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Obsah beta-glukanů a pentosanů v odrůdách ječmene
Orságová, Simona
The aim of this thesis was to determine the variability of the quantity of non-starch polysaccharides in grain malting spring barley (Bojos, Kangoo, Laudis 550, Malz, Sebastian Xanadu), winter barley (Wintmalt) non- malting varieties of winter barley (Jup, Lester, Nero), spring barley (Azita, Tocada, Wiebke) and food suitable varieties spring barley (Cesar AF, AF Lucius). Samples of barley grains were detected on the quantity of pentosans and beta-glucans. Pentosans were determined by the Douglas method. Beta-glucan content in grain by FIA (Flow Injection Analysis). The influence factors on the content of pentosans and beta-glucans between varieties have been tested at the 5% level of conclusiveness. The quantity of pentosanes in the grain was in the range from 2.28 to 5.95%. The lowest content of pentosans was found in malting varieties of spring barley Sebastian, the highest content by winter barley varieties Nero. The range of beta-glucan varied from 4.01 to 6.69%. The lowest content of beta-glucan was found in malting varieties of winter barley Wintmalt the highest in nutritionally appropriate to varieties of spring barley AF Cesar.
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Determination of beta-glucans and pentosans in raw materials for production of beer and in beer
Piškulová, Lenka ; Sachambula, Lenka (referee) ; Mikulíková, Renata (advisor)
The content of beta-glucans and arabinoxylans in barley grain, malt and wort was monitored. The varieties of barley were Pionier, Libuše, Manta, Tango, KWS Amadora, Kampa, KWS Irina, Francin, Odyssey, Overture, Vendela, Petrus, Laudis 550, Sunshine, Kangoo, Xanadu, Sebastian, Bojos and Malz. These varieties were grown on three different habitats (Uherský Ostroh, Věrovany and Vysoká u Příbramě). The content of beta-glucans and arabinoxylans was also analysed in five different types of beer. In brewing and malting industry the content of beta-glucans and arabinoxylans is mainly monitored because of their negative influence on decanting of wort and filtration of beer. These substances can contribute to turbidity and precipitation in beer and thus negatively effect the stability of beer. The content of beta-glucans in barley grain, malt, wort and beer was determined by FIA method and the content of arabinoxylans was determined in barley grain, wort and beer by Douglas method. The highest content of beta-glucans in barley grain was found in 14/19 varieties at Uherský Ostroh, where the amount of beta-glucan content was in the range of 3,65-5,60 %. The highest beta-glucan content in malt was found in 17/19 varieties at Vysoká u Příbramě, where the beta-glucan content was between 0,15-0,79 % and the highest content of beta-glucans in wort was found in 16/19 varieties also at Vysoká u Příbramě. There was the beta-content in the range of 22-184 mg/l. The results of content of arabinoxylans in barley grain and wort were more balanced. The highest content of arabinoxylans in barley grain was found in 10/19 varieties at Věrovany. The content of arabinoxylans at this habitat was in the range of 3,04-4,56 %. The highest content of arabinoxylans in wort was determined in 8/19 varieties at Uherský Ostroh. The content of arabinoxylans at this habitat was in the range of 542-1040 mg/l. The highest content of beta-glucans in samples of beer was determined in a sample of light lager (207 mg/l) and the highest content of arabinoxylans was found in a samle of wheat lager (1465 mg/l).
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Vliv mykotoxinů ve výživě skotu
Hulík, Michal
An experiment was conducted with adding an agent based on 1,3 and 1,6 beta-glucans to standard cattle nutrition (TMR), which was regularly tested for content of some important mycotoxins, in order to gain knowledge about possible positive effect of this agent on the health of dairy cattle and about possible avoidance of negative effects of mycotoxins on dairy cattle due to their structural elimination caused by the agent. Using data from a control sample it is also able to determine some effects of mycotoxins contained in nutrition on dairy cattle in general. Throughout the four months long experiment, which took in place at Farm Sebranice in the Czech Republic, six groups of dairy cattle were fed alternately the standard nutrition and the above-discussed agent-enriched nutrition while data of their health state, milk yield and pregnancy rate were collected. Concerning health of cows, specifically the occurrence of mastitis, there was found no significant trend. The average milk yield of the dairy cows which were fed the agent enriched feed (30.2 kg a day) was slightly lower in comparison to control groups (31 kg a day, both results with P<0.001), however, fat content of milk of test groups' cows (4.02 %) was considerably higher than that of control groups' cows (3.79 %). The average pregnancy rate of cows which were fed the agent enriched feed also manifested considerable increase in percentage and stability (from 42.95 % of control groups' cows to 62.25 % of test groups' cows, the standard deviation decreased from 21.1 % to 14.4 % which means smaller differences among pregnancy rate of test groups' cows, hence higher stability), this increase manifested even long after the cows had been fed regular feed again
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Optimalizace varného procesu piva s přídavkem netradičních surovin
Hájek, Jakub
This diploma thesis called "Optimization of beer brewing process with the addition of unconvential materials" focuses on the possibilities of using nopal powder for beer production. Introductory part of the literature review focuses on the standart and unconvential materials for beer production including characteristics of nopal (Opuncia ficus-indica). Another part of the review describes the process of beer production. Last part of the literature review focuses on non-starch polysaccharides in brewing industry. Practical part: beer samples with different concentrations of nopal powder were brewed at home microbrewery. Wort samples were collected for later viscosity measurements. Samples of beer were analyzed on automatic analyzer Fermentoflash, viscosity was measured and all beer samples passed sensory evaluation.
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