|
Identification DNA of Plant and Animal Species in Food by Polymerase Chain Reaction
Šmíd, Jiří ; Hanák,, Petr (referee) ; Timko,, Jozef (referee) ; Kuchta, Tomáš (advisor)
We were developing detection methods for three food allergens of plant origin. We used real-time PCR for soy detection in food oriented on gene lec, that is coding lektine specific for soy. On this target sequence were oriented PCR system with primers Le2F and Le2R and TaqMan probe Le2P. Detection limit (2,75 pg), practical detection limit (0,02 %), inclusivity and exclusivity were determined. Whole system were quantified. Real-time PCR for pistachio detection were based on primers and probe for gene COR. Detection limit (3,5 pg), practical detection limit (0,002 %), inclusivity and exclusivity were determined. For almond detection we were not succeed system, that fulfil all qualitative parametres.
|
|
Foodborne Staphylococcus Aureus: Identification and Enterotoxin Production in Milk and Cheese.
Hrušková, Vendula ; Španová, Alena (referee) ; Kmet,, Vladimír (referee) ; Kaclíková, Eva (advisor)
Onemocnění z potravin (alimentární onemocnění) vyvolaná bakteriemi jsou stále aktuálním tématem v celosvětovém měřítku. Abychom zajistili výrobu zdravotně nezávadných potravin, je potřeba nových poznatků o virulenci patogenů, které by doplnily již známé skutečnosti o jejich růstu a přeživání v potravinách. Také potřebujeme vyvíjet rychlé a citlivé metody na detekci těchto patogenů. Dizertační práce popisuje metodu na detekci S. aureus v potravinách, která je založená na PCR v reálném čase ve spojení s namnožením v selektivním médium. Dále pojednává o vlivu environmentálních faktorů na růst S. aureus a tvorbu enterotoxinů v mléce a sýrech. Vyvinuli jsme rychlou a citlivou metodu na detekci S. aureus v potravinách s použitím selektivního namnožení a PCR v reálném čase. Nově vyvinutá metoda umožnila detekci S. aureus na druhý den od přijetí vzorku. Tato metoda může být použita jako rychlejší, citlivějsí a vysoce specifická alternativní metoda ke konvenční mikrobiologické metodě. Zkoumali jsme vliv tří různých teplot, 8°C, 12°C a 20°C na růst S. aureus a tvorbu enterotoxinu D v pasterizovaném mléce a na růst, expresi genu sed a tvorbu enterotoxinu D v tekutém médiu s extraktem z mozku a srdce (BHI). Experimenty byly prováděny v malých skleněných fermentorech po 6 dní. Genová exprese byla sledována pomocí qRT-PCR a tvorba enterotoxinu D byla měřena pomocí imunologické metody ELISA. Růstová křivka v BHI měla stejný průběh při 20°C a 12°C, ale v při 12°C začal růst se spožděním. Při 8°C nebyl pozorován žádný růst. Růst S. aureus v mléce byl ve srovnání s BHI menší. sed mRNA byla detekována při 20°C po 4 hodinách a při 12°C po 7 hodinách a produkce enterotoxinu se objevila v exponenciální fázi růstu. V mléce se produkce SED při 20°C a při 12°C objevila dříve, ale celkové množství vyprodukovaného SED bylo nižší než v BHI. Při 8°C nebyla pozorována žádná produkce SED stejně jako v BHI. Dále byl zkoumán společný vliv nízké teploty 12°C a přítomnosti kompetitivní doprovodné mikroflóry pocházející ze surového mléka na růst S. aureus a produkci enterotoxinu v pasterizovaném mléce. Byl pozorován inhibiční účinek na růst a produkci enterotoxinů a vliv kompetice byl výraznější než vliv nízké teploty. Produkce enterotoxinu byla nízká a odpovídala růstu. Snížením množství doprovodné mikroflóry a zvýšením inokula došlo pouze k nepatrnému zvýšení produkce enterotoxinu. V další fázi byly dva různé typy sýrů zaočkovány S. aureus za účelem simulace sekundární kontaminace při výrobě sýrů. Vzorky byly odebírány v průběhu 4 týdnů. Kritické faktory jako jsou kompetitivní mikrofóra nebo pH, které jsou zodpovědné za regulaci virulence S. aureus byly sledovány. Snažili jsem se rozlišit situace při kterých: (i) není pozorován růst, ale objevuje se produkce enterotoxinu a (ii) dochází k růstu ale bez produkce enterotoxinu.
|
|
Comparison of PCR methods suitable for identifikation of yeasts in foodstuffs.
Zovčáková, Monika ; Márová, Ivana (referee) ; Vránová, Dana (advisor)
This bachelor´s thesis deals with identification of yeasts by PCR method in foods. It includes basic information about yeast´s cell. There are elaborated molecular methods of yeast identification. Yeasts are crucial agents in many important natural and industrial bioprocesses as well as in spoilage of foods. Classical methods include morphological and biochemical tests, which are time consuming. The rapid detection and identification of yeasts is necessary for assessment of their beneficial and harmful roles in the production and spoilage of foods.
|
|
Deceptive markings of foodstuff - meat, milk, spices
VAŇKOVÁ, Kateřina
In the Czech Republic the food production is one of the most important branches of processing industry. The effort of producers, distributors and inspecting authorities is to limit the production of insanitary products as much as possible. That?s why there are a lot of inspecting mechanisms within the Czech Republic and also within the whole European Union. Their major aim is to reveal these insanitary and deceptively marked products and withdraw them from circulation. The requirements for marking of products aren?t simply and completely clearly defined even today, after the progressive harmonization with the prescriptions of the European Union. Concrete requirements for marking of foodstuff can be found in the Food Act No. 110/1997 Coll. and its implementing decrees including a special decree about the forms of marking of foodstuff No. 113/2005 Coll. Specific demands for marking of individual groups of products are given in decrees for particular commodities. It isn?t easy to draw up a comprehensive picture of all requirements for marking of a concrete product. In order to use the text on the cover, the consumer needs to know what?s hiding under certain words and what do the individual marks on the cover mean. The aim of the diploma thesis was to judge the compliance of legislation for marking of selected food products ? meat products, dairy products, spices and spice mixtures. The acquired information have been compared with a questionnaire research among consumers. It was an important finding that almost three quarters of respondents never had to reclaim a deceptively marked product. Unfortunately, 26.25 % of respondents met a deceptively marked product and that?s why they reclaimed it. In most cases the claim has been delt by repaying or exchange of goods; unfortunately, the claim of 9.5 % respondents hasn?t been accepted.
|
|
Multifunctional building "Slatina"
Pifková, Erika ; Herman, Adolf (referee) ; Bantová, Sylva (advisor)
The subject of this thesis is to design a multifunctional building. The building object is located on the southeast outskirts of Brno, in the city of Slatina. The land chosen for the building is situated in the cadastral area of Slatina. The building has five floors without basement. Multifunctional house is suitable for housing and for commercial purposes. The house is projected with 13 apartments, with café – opening hours to 10 PM, healthy food store and drugstore. There are apartments with 1 bedroom, 2 bedrooms and 3 bedrooms. Each apartment is complemented by a balcony and a cellar. The main facade is located on the west side of the property where it is allowed access to the shops and cafe. Entry into the living area is on the eastern side of the property. Perimeter walls of the building will be made of sand-lime bricks KM Beta SENDWIX 5DF-LP. The ceilings are designed as monolithic. The house is covered by a flat single-roof, part of the roof over the 4th floor will be designed as a vegetation roof.
|
|
Phosphates containing food and their implications for osteoporosis
Šobáň, Jan ; Rambousková, Jolana (advisor) ; Černá, Milena (referee)
Phosphates containing food and their implications for osteoporosis Phosphates are salts of phosphoric acid resulting from the secession of three acidic hydrogen from it. Phosphates are found in natural foods such as nuts, legumes, cereals, meat and offal. Phosphorus is also being added to foods industrially for its' various chemical properties. From more than 1 500 "E's" I found 16 that contain phosphates and thus significantly increase the supply of phosphorus in the body. Usual daily intake of phosphorus is about 1 g. Increased intake of phosphorus forms an acidic environment in the kidney and calcium phosphate complexes, and thus leads to calcium removing from the body and bone demineralization. "E's" containing phosphates are frequently found in meat products, processed cheese, confectionery, bakery products, cola beverages, frozen and instant foods. Most commonly used additive is E-338 phosphoric acid. Osteoporosis is a systemic skeletal disease characterized by a small amount of bone mass and de- terioration of bone micro-architecture resulting in increased fragility and fracture risk. The Czech Republic declares to have 600 000 patients treated for osteoporosis.
|
|
Bezlepková dieta
Malaníková, Šárka
Gluten-free diet is very important in the celiac disease treatment. If we eliminate the food containing the gluten, the cause of the disease could be removed. Gluten is a part of the prolamine fraction of proteins which can be found in the in the endosperm of seeds of some cereals such as wheat, rye, barley and oats. Gluten substitution in the food meant for gluten free diet is a substantial technological problem, especially when making fine tasty gluten free bakery products. Therefore it is important to search for new ingredients for making gluten free food. Gluten free diet influences people's life greatly. Managing of the gluten free diet demands a big effort and motivation especially for the fact that it is a lifelong change. It is thus necessary to search, analyse and deal with the new possibilities for life quality improvement of the patients with the celiac disease.
|
|
Content of NaCl in hypertonics at the ordination of the practical doctor
JANOUŠEK, Matěj
The main aim of this bachelor thesis called "Content of NaCl in hypertonics at the ordination of the practical doctor" is to determine the diet quality of people suffering from high blood pressure. The emphasis is put on sodium intake and the overall energy from protein, fats and carbohydrates. The theoretical part deals with salt both from historical and contemporary point of view. In the centre of my attention is the overuse of salt, salt occurrence in food and the need to reduce the amount of salt in our overall diet, for it has negative health effects. This work also deals with the hypertension itself. I explain its definition, division, pathogenesis and the individual factors. I also mention the increased probability of illness which may occur due to hypertension. Another important part of my work is the recommended lifestyle and precautions both for prevention and cure of hypertension. The practical part deals with the conducted research. I assess the forms from my respondents. These week forms enabled the respondents to keep track of their diet. The forms were given to people suffering from hypertension by their practical doctor, who gave me back those filled-in forms later. Respondents also filled-in their weight, height, age and sex. The collected data were processed via a programme called "Nutriservis professional". I calculated the recommended energy intake from protein, fats, carbohydrates and sodium based on the collected data, which I compared with the findings of Nutriservis. These findings show us, if the energy intake from protein, fats, carbohydrates and sodium is according to the recommended values. The final discussion generalises my findings.
|
|
Influence of some foods on growth and viability of probotic bacteria
Vajglová, Klára ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
The goal of this work was a study the influence of food and beverages on the viability and growth of probiotic bacteria. The influence of food and beverages was tested on monocultures of Lactobacillus acidophilus, Bifidobacterium breve and mixed culture of probiotic microorganisms. In the experimental part, probiotic cultures were incubated in selected foods and beverages. After that they were tested in a model conditions of digestive tract. In some probiotic cultures, growth of viable cells during incubation in the digestive tract was observed. The increase of probiotic cells was showed predominantly in foods that contained higher levels of sugars and fats or a suitable combination. Their increase was up to four times in some cases. Based on the results, mixed probiotic cultures aren’t surprisingly exhibited better survival and maintain sufficient amount of viable cells even during the digestive process. Moreover, probiotic microorganisms could be recommended to consumption during meals better than just with a beverage.
|
|
Identification of microbial pigments in evaporites using Raman spectroscopy: implications for astrobiology
Vítek, Petr ; Jehlička, Jan (advisor) ; Marshall, Craig P. (referee) ; Vandenabeele, Peter (referee)
Raman spectroscopy is a powerful tool for identification both inorganic and organic compounds including microbial biomolecules. Together with the fact, that it is considered to be the important nondestructive instrument for use on Mars within future robotic missions, it is necessary to assess its capabilities in scenarios relevant for both Martian and terrestrial conditions. In this work, the potential of Raman spectrometry was tested - including both bench-top laboratory systems as well as portable counterparts - to detect traces of life within evaporitic matrices through biomolecular identification. Due to their chemical and physical nature resulting in optical properties, pigments are important organic compounds in Raman spectroscopic analysis using visible excitation. Hence in this work we have focused on the Raman spectroscopic identification of pigments as biomarkers with relevance for investigation of life in both extreme terrestrial and potentially extraterrestrial environments. Results of methodical work are presented in Appendices I to III, dealing particularly with β-carotene as a model carotenoid pigment. The concentration limits of this biomarker in three different evaporitic matrices (halite, gypsum and epsomite) have been determined for artificially prepared powdered mixtures alone...
|
guest ::
