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The possibilities to influence the response of innate immune cells to gliadin
Drašarová, Hana ; Tučková, Ludmila (advisor) ; Bezouška, Karel (referee)
Gluten sensitive entheropathy - celiac disease is a lifelong, genetically predisposed, immunologically mediated susceptibility to dietary wheat gluten, most frequently demonstrated by small-bowel damage and malabsorption syndrome. Strict adherence to gluten-free diet is the sole rational therapy of the disease. One of the possible therapeutic strategy for the treating of celiac disease is to utilize the synthetic polymer P(HEMA-co-SS). This polymer is capable specifically bound gliadin in gastrointestinal tract and by this way to neutralize the damaging effect of this alimentary protein on mucosa of small intestine in celiac patients. The in vitro study on human PBMC and specimens of small intestinal biopsies of celiac patients in our laboratory demonstrated that putative therapeutic ability of P(HEMA-co-SS) is substantially influenced by degree of proteolytic processing of gliadin and P(HEMA- co-SS) and also by different timing of per os administration of both components in organism. Another putative adjuvant therapy of celiac disease is employing of the beneficial probiotic bacterial strains. Our experiments were based on the findings of Prof. Y Sánz and her group demonstrating the significant differences in the composition of bacterial microflora in patients with active form of celiac disease,...
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Gluten-free diet and current situation in the restaurants
KUCHAŘOVÁ, Miroslava
The theses called "Gluten-free diet and current situation in the restaurants" is focused on the issues associated with the availability of gluten-free meals in eating facilities of various types and with the possibilities of customers with gluten intolerance when eating out. In the first theoretical part, a "celiac" disease is described. It is compared with other forms of gluten intolerance there, too. Next part is dedicated to food allergen labelling because this topic is very close to the gluten-free diet. This part also characterizes various types of eating facilities and I depicts the territories where my research was made (the city of České Budějovice and the city of Klatovy), finally. The aim of this thesis was to take a close look at the offer of gluten-free meals in various types of eating facilities in the above mentioned cities and to examine the cooks´ knowledge of the principles of gluten-free diet. Here I compared nutritional values of gluten-free diet one-week menu with balanced diet recommendations, too. At the very end of the theoretical part I transformed some meals from restaurants´ standard menus into gluten-free version. In the practical part, a combination of quantitative and qualitative research methods was applied. There were 20 eating facilities included in the research 10 in the city of České Budějovice and 10 in the city of Klatovy. The quantitative method was used to analyze the menus of the given eating facilities, the qualitative method, on the other hand, in the form of semi-structured interviews with the representative of these facilities. The results of the analysis of the menus were put into the Excel chart. The interviews were interpreted through mind maps. When compiling a one-week gluten-free diet I used a computer program "Nutriservis Professional". Finally, I compared the data from the above mentioned program with the figures recommended for the balanced diet. The analysis of the restaurants´ menus brought the following results normally, eating facilities don´t offer as many gluten-free meals as meals containing gluten. However, a number of naturally gluten-free meals in restaurants´ menus is not so bad. Moreover, the analysis of the interviews suggests that there is no problem to agree with the cooks on preparing a gluten-free meal if it is not in the menu. What is not satisfying is allergen labelling in restaurants´ menus and the cooks´ knowledge of gluten-free diet, too. The comparison of gluten-free and balanced diets implies that they do not differ too much as for the basic nutrients, energy, proteins, carbohydrates or fats. To conclude, this fact proves that gluten-free diet is adequate to the balanced diet.
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Determining the occurrence of autoantibodies in the diagnosis of celiac disease
BUDSKÁ, Veronika
The goal of my thesis was to determine an incidence of autoantibodies important for a diagnosis of celiac disease and determine their dynamics in a course of the disease. The determination of antibodies is performed by using serological laboratory tests called immunofluorescence and ELISA. For the diagnosis of celiac disease is important to detect antibodies against endomysium, deaminated gliadin and tissue transglutaminase. Results were discussed on the basis of findings from available literature. In a theoretical part I focused especially on the characteristics of celiac disease. I mentioned the cause of the disease - gluten, I focused more detail on genetics, which is strongly related to the emergence of the celiac disease. Last but not least, I outlined a laboratory diagnosis of celiac disease and the treatment. In a practical part I devoted to laboratory examination of celiac disease. Laboratory tests include tests for antibodies against endomysium IgA by immunofluorescence method. The outcome is evaluated under a fluorescence microscope. Antibodies against deaminated gliadin and tissue transglutaminase are determined in IgA and IgG antibodies by ELISA method. The resulting sample is evaluated photometrically. I conducted antibody testing a total of eighteen samples. Two patient samples were based on the positivity of antibodies against endomysium, deaminated gliadin and tissue transglutaminase proven celiac disease. Eleven patient samples were negative for all antibodies assayed. In the remaining five patient samples were detected only antibodies against deaminated gliadin. Dynamics of antibodies during the disease were determined by a patients who were diagnosed with celiac disease. The graphs shows when the patients properly adhere a gluten-free diet, ie. determined antibodies decline. If patients do not comply gluten-free diet, IgA and IgG rise again. Celiac disease belongs, because of its high prevalence, to one of the major diseases of a digestive tract. Insufficient diagnosis associated with an occurrence of atypical symptoms for celiac disease. Very important measure to early diagnose celiac disease is targeted screening, aimed at groups with a higher probability of occurrence of this disease.
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Gluten-free diet not only in coeliacs
DVOŘÁKOVÁ, Michaela
The theme of this bachelor thesis is a gluten-free diet not only in the medical treatment of the patients withceliac disease. The particular subject of the theoretic part is a description of the gluten-free diet and all other diseases for which treatment this diet therapy is necessary.It also outlines the contemporary trend of eating gluten-free diet. For the practical part, a qualitative research method was chosen. The research group was comprised of 15 respondents who enrolled in record all consumed food within two weeks. Using the program "Nutriservis", the diets were evaluated according to the average values of energy, proteins and dietary fiber, and, subsequently, compared tothe recommended daily figures. The respondents were divided into three groups according to alimentation. The first group was made up of people with a diet without restrictions, the second group of the patients who suffered from celiac disease andthe last group included people observing a gluten-free diet, without them being proven celiac disease or gluten allergy. The groups were also compared to each other. Next, it was analyzed through interviews why the respondents were holding the gluten-free diet, and whether during that timetheir healthwas changed or improved. The research part of the thesis was to chart the quality menu of the gluten-free diet. Comparing to the non-restricted diet, research has not reached large differences between the particular groups of respondents. The biggest problem of all groups was low fiber intake. From the interviews, investigating why the respondents observed the gluten-free diet and whether it had any positive effect, emerged different responses. For the problem of atopic eczema and migraine compliance, the gluten-free diet has proven a good effect. On the contrary, it is the problem with constipation or digestive problems. In one case, the respondent was convinced about the harmful effect of gluten and therefore had 15 months consumed only gluten-free food. Afterwards he felt less tired than before and, moreover, he should have reduced his weight by 4 kg.
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Diabetes mellitus versus celiac disease, genetic testing of the above mentioned diseases using the Protrans kit
PARÝZKOVÁ, Barbora
Celiac disease is an autoimmune disease affecting the mucous membrane of small intestine. The development of this disease is affected by genetic predispositions, but the onset of this disease is also influenced by environmental factors. Genetic predisposition is primarily attributed to HLA system, HLA-DQ2 and HLA-DQ8 in particular. Celiac disease is characterized by many symptoms therefore its diagnosis is difficult and stays undiagnosed in many cases. The aim of the theoretical part of this bachelor´s thesis was to summarize the knowledge of this topic regarding celiac disease and diabetes type 1. as an associated disease, possibly coexisting with celiac disease. The work, dealt with celiac disease occurrence, its pathogenesis, symptoms and types and possible diagnostic approaches and effective treatment. In the end of the theoretical part it also mentions possible associated diseases with celiac disease. The practical part of my work took part in the genetic laboratory GENLABS, where the examination of genetic predispositions to celiac disease were conducted, based on HLA typing using commercially available Protrans kit. The aim of the practical part was to master the diagnostic method of determining the risk HLA haplotype. Further, mastering the DNA isolation method, using peripheral blood and buccal smear, preparation and execution of Polymerase Chain Reaction (PCR) and detection of created PCR products using gel electrophoresis on agarose gel. The Protrans kit is not used for determination of the predispositions to celiac disease in GENLABS any more, it was replaced by real-time PCR method, which is less burdensome and faster and less financially demanding, than the previous one.
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Child with gluten-free diet in Kindergaten
GRUBEROVÁ, Jana
This thesis deals with disadvantaged child in nursery school, particularly in terms of health. Thesis describes how child himself or herself perceives and experiences the difference of food. It answers the questions in psychosocial field. Furthermore, it shows the views of family, other children and teachers. The aim is to facilitate the social integration into the team, explain this problem so that the child shouldn't feel the differences. The practical part is a case study of the child patient with coeliac disease in nursery school. It captures specific situations which highlight the impact of the disease on the child, his/her peers, family and nursery school in general. The main goal of the research was to identify personal experience and inner feelings of children with coeliac disease, their parents and the impact of their disease on the stay in nursery school. Subsequently, there was created so called integrated program to support children with disabilities in nursery schools.
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Význam a využití bezlepkových obilovin v pekařství
PECHOVÁ, Klára
Protein complex called gluten cereal grain consists of two protein fractions, prolamins and glutelins. The properties of gluten proteins are essential for use in preparing the bakery industry. They form the structure and help digestion pastries. Celiac disease is an inflammatory inherited disease that causes gluten ingestion. May exhibit many symptoms which vary depending on age. Biopsy of the small intestine and blood tests are essential diagnostics. Duhring's disease, which manifests itself on the skin is a form of celiac sprue. For allergy to gluten is also a disease caused by gluten, but in comparison with celiac disease responds immediately from its ingestion. Treatment can only be adherence to a gluten-free diet. From the beginning the need to avoid all products containing wheat, barley and rye. Legumes, naturally gluten-free cereals, meat, fruit and vegetables are among the most suitable raw materials in the gluten-free diet. Gluten cereals (wheat, barley, rye) are important in many ways. It belongs to the main source of fiber, B vitamins, minerals, energy, phytochemicals. Not to be used only for the human diet, but especially as feed grain. In contrast, naturally gluten-free grains include current demand due to the very popular. The main significance lies in the diet for celiac and allergic to gluten. For the baking industry are mainly used gluten-free flours that have poorer properties for bakery products. Generally, gluten-free bread is very difficult to prepare because of lacking quality properties that have gluten. However, a number of additives which improve not only technological production process, but also the sensory value of the bakery product. For the preparation of mixtures for manufacture of gluten-free bread can be used as native and modified starches, enzymes, and other additives. Enzymatic methods, it is possible to modify the gluten flour for gluten-free.
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Enzyme hydrolyses of wheat gluten for the gluten free application
Svobodová, Dominika ; Vránová, Dana (referee) ; Ing.Silvia Mošovská,Ph.D. (advisor)
Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives gluten-free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.
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Monitoring of cereal products uptake in a sample of Czech population
Vlachová, Martina ; Hurtová, Jana (referee) ; Márová, Ivana (advisor)
This bachelor’s thesis was focused on monitoring of consumption of cereal products and analysis of some of their active components. In theoretical part an overwiev of cereals and their composition was introduced. In experimental part a set of analytical parameters was obtained in selected cereal products: total phenolics, total flavonoids and antioxidant activity. The highest level of these active substances was detected in products containing chocolate and forest fruit. Further, 161 completed consumer questionnaires were collected. From these data common knowledge in consumers, their shopping conventions and individual products preferences were evaluated.
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