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Impact of elevated carbon dioxide concentration and nitrogen fertilization on protein content of glutenin fraction in winter wheat
Veselá, Markéta ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis studies the impact of elevated carbon dioxide concentration in the atmosphere and nitrogen nutrition on protein kontent in winter wheat (Triticum aestivum) var. Bohemia. Glutenin proteins were separated by SDS-PAGE method and protein quantification was performed by computer densitometry. It was proved that the nitrogen fertilization has a great influence on the amount of glutenin proteins, which increased in all samples. Effect of elevated CO2 concentrationis not nearly as significant, however certain differences can be seen. Samples of wheat grown under conditions of reduced UV radiation, and samples of wheat grown under natural conditions did not show great differences in the content of glutenins.
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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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Impact of elevated carbon dioxide concentration and nitrogen nutrition on protein content of glutenin and gliadin fraction in winter wheat
Chadimová, Klára ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
The present study investigates effects of elevated atmospheric carbon dioxide concentration, different nitrogen fertilization levels, drought and UV radiation on protein content of wheat gluten fractions glutenins and gliadins. Winter wheat cultivar Bohemia was grown under ambient CO2 concentration (AC; 400 mol CO2.mol-1) and elevated CO2 concentration (EC; 700 mol CO2.mol-1). Half of the samples was fertilized with 200 kg N.ha-1 (N+) and the other part stayed unfertilized (N–). Other environmental factors were UV radiation exclusion (UV–, UV+) and drought (DRY, WET). Gliadins were separated by A-PAGE, glutenins by SDS-PAGE. Proteins were quantified by computer densitometry. Nitrogen fertilization caused an significat increase of gliadins and glutenins. While some gliadins subfractions were significantly lowered by drought, HMW glutenin subunits showed significant increase. UV radiation exclusion resulted in significant decrease of some gliadin subfractions and glutenin subunits. CO2 enrichment caused significant increase of glutenin subfractions HMW 1 and 2, while gliadin subfractions -5 1 and 1 were significantly decreased by elevated CO2 concentration.
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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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Influence of carbon dioxide elevated concentration on wheat flour quality
Drahovzalová, Kateřina ; Márová, Ivana (referee) ; Hrstka, Miroslav (advisor)
This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.
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Effects of elevated atmospheric carbon dioxide and nitrogen supply on grain quality of wheat
Chadimová, Klára ; Babák, Libor (referee) ; Hrstka, Miroslav (advisor)
The aim of this study was to examine the effect of elevated atmospheric carbon dioxide concentration and different nitrogen fertilization levels on wheat grain quality. Winter wheat cultivar Bohemia was grown under ambient carbon dioxide concentration (AC) and elevated carbon dioxide concentration (EC; 700 mol carbon dioxide per mol) half of the samples was fertilized with 200 kg N per ha (N+) and the other part stayed unfertilized (N-). Zeleny value and Hagberg-Perten value was determined. Bulk density was determined by routine method. Grain hardness, dry matter content, starch concentration and crude protein concentration was determined by NIR spektroscopy. No effect on grain quality was detected due to carbon dioxide enrichment. However nitrogen fertilizer influenced grain quality significantly. Zeleny value and crude protein concentration were decreased and starch concentration was increased in samples that stayed unfertilized. Other grain quality parameters stayed unaffected.
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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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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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Diet for children with the celiac disease
JUROSZOVÁ, Michaela
Entitled the "Diet for Children with the Celiac Disease", this Bachelor paper aims to map the quality and quantity aspects of a two-week menu served to children suffering the condition. Thus monitored was primarily the intake of energy, proteins, fats and saccharides, and assessed was also the intake of gluten. The theoretical section explains the term of "gluten" and, describing the relevant symptoms, diagnostics, possible complications and prevention practices, it characterizes the disease, including its different forms. Subsequent chapters of the section treat the subject of gluten-free diet and enlist gluten-free and very-low-gluten-containing foods as opposed to those impermissible. Moreover, the section depicts the situation with food additives and controversial foodstuffs. The practical section of the paper relied on the method of qualitative research. The population being researched consisted of 7 respondents who were asked to record in a special sheet all foods they ate within 14 days. The results were processed using the Nutriservis Professional program and then compared with the recommended daily intake of energy, proteins, fats and saccharides. Attention was also paid to the composition of respondents' diet and the types of foodstuffs that they preferred. Each respondent had his or her overall daily intake of gluten evaluated according to the Database of Gluten-Free Products. The data thus collected have been supplemented with those obtained from a questionnaire filled out by the parents. The questionnaire inquired about the school lunchroom meals and the availability of gluten-free foodstuffs on the market. The research results were tabled together with the intakes of individual nutrients recommended to each respondent. As follows from the results, most children are fed twice the recommended energy intake - only two had the energy intake slightly lower than recommended. Five respondents were found to have also the intake of saccharides two times above what is recommended. Conversely, the intake of fats was observed reduced, in some cases to as much as 50% of the recommended figures. As regards the value of gluten intake recommended as maximum, most of the children have not reached one half of the figure. Concerning the gluten-free products available in stores, all parents perceived the situation as good, but quoted as an unpleasant fact the prevailing unavailability of gluten-free meals at public catering facilities. Only two respondents took their meals regularly and one occasionally at such facilities.
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Coeliac disease and its impact in the life of a child at younger school-age.
MIKEŠOVÁ, Annemarie
Celiac sprue or celiac disease leads to a lifelong adherence to the diet, i.e. to a total exclusion of gluten from the diet. In celiac disease antibodies are released, that act autoimmune and affect the inherent small intestinal tissue, while the detachment of antibodies is caused by the presence of gluten in food. In pathological process the disorder of the morphology of small intestinal walls occurs, causing the reduction of intestinal villus height, which are physiologically present on every intestinal mucosa. In a critical state the subtotal or total atrophy of intestinal villi rises means their partial or complete disappearance. This damage of mucosa results in chronic inflammatory processes, which cause malabsorption.Celiac sprue is a chronic, autoimmune disease developing either on genetic background or due to the immune response.The basic and only treatment consist in longlife exclusion of gluten from the diet., i.e. the suppression of toxic protein occurring in cereal grain. Celiac sprue belongs to the incurable diseases and preventing the complications, which may occur in relation to a bad regime, is a matter of course. Nowadays the importance is attached to prevention, which is divided into three basic levels: primary, secondary and tertiary. The primary prevention is crucial, it is when the incidence of the disease is sought out. The time, when the gluten gets into the child´s body for the first time, has a great influence on the development of the disease. The main goal of this thesis was to map the issue of celiac disease of early-school-age children with a focus on the specifics of nursing using the literature available. The celiac disease issue was searched out in bibliographic publications and on the Internet. Based on the stated objective, the synthesis method, explanation or data demonstration was chosen for this bachelor thesis. Economic point of view is regarded as a fundamental issue of the disease. It turned out that only a small number of czech health insurance companies provides a catering allowance to celiac patients. It was found out, that in many EU states so called community care provided by community nurse, exists. There is no trend like this in Czech republic despite the fact, that this field can be studied in the master study. The nurse is an unsubstitutable member and fundamental pillar of a multidisciplinary team. She also has significant competencies in patient care and constitutes an irreplaceable place in nursing. The output of this theoretical thesis is to create a comprehensive view of the range of problems related to celiac disease of early-school-age children.
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