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Využití jedlých a léčivých hub v potravinářství
LÁTALOVÁ, Tereza
Bezlepkový jídelníček může být často velmi ochuzený. Jedlé a léčivé houby se jeví jako atraktivní komodita pro rozšíření jeho diverzity, díky rychlému růstu, snadné distribuci a dobrým nutričním vlastnostem. Cílem práce bylo navrhnout bezlepkový produkt s obohacující houbovou složkou, který bude pro hodnotitele zajímavý senzoricky i nutričně, a zároveň bude sledovat trendy v potravinářství. Základem u všech vzorků byla rýžová a čiroková mouka a máslo. Variabilní složku tvořily mouky kukuřičná a pohanková a houba shiitake. V senzorickém hodnocení byly celkově lépe hodnoceny sušenky s obohacující složkou než bez ní.
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Analysis of biologically active substances from medical mushrooms
Macháčková, Mirka ; Bendová, Agáta (oponent) ; Hoová, Julie (vedoucí práce)
This bachelor thesis deals with the benefits of mushrooms for the human body and with the important substances that are contained in them and give them properties that cannot be found in any other natural food component in such a complex design. Specifically, the mushrooms discussed in the thesis belong to rare species of mushrooms, not only because of their rare occurrence in nature, but mainly because of their unmistakable positive properties. In the theoretical part of the thesis, the basic characteristics of fungi, structural features and basic division were described. Further, the theoretical part discusses the characteristics of individual rare mushrooms that were selected for further observation. It deals mainly with their occurrence, positive impact on the human body and their practical use. This section also deals with the chemical composition of mushrooms, specifically the contained and immunologically active substances. Last but not least, the theoretical part describes important microorganisms that were used in measuring antimicrobial activity in the practical part of this work. The practical part of the thesis was devoted to the preparation of mushroom extracts from reishi, shiitake, oyster mushroom and Judas ear mushrooms using three different solvents. It optimizes methods for the determination of nutritionally important substances by selecting appropriate solvents that were able to positively influence the yield when determining the mushroom content. It is also engaged in testing antioxidant activity, determination of content and antimicrobial activity. Based on these measurements, it was proved that all the above-mentioned active substances are present in different concentrations in the mushrooms studied. Mushroom powders or their extracts can subsequently be used alone as dietary supplements or as an additive to foods with low nutritional value.
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Analysis of biologically active substances from medical mushrooms
Macháčková, Mirka ; Bendová, Agáta (oponent) ; Hoová, Julie (vedoucí práce)
This bachelor thesis deals with the benefits of mushrooms for the human body and with the important substances that are contained in them and give them properties that cannot be found in any other natural food component in such a complex design. Specifically, the mushrooms discussed in the thesis belong to rare species of mushrooms, not only because of their rare occurrence in nature, but mainly because of their unmistakable positive properties. In the theoretical part of the thesis, the basic characteristics of fungi, structural features and basic division were described. Further, the theoretical part discusses the characteristics of individual rare mushrooms that were selected for further observation. It deals mainly with their occurrence, positive impact on the human body and their practical use. This section also deals with the chemical composition of mushrooms, specifically the contained and immunologically active substances. Last but not least, the theoretical part describes important microorganisms that were used in measuring antimicrobial activity in the practical part of this work. The practical part of the thesis was devoted to the preparation of mushroom extracts from reishi, shiitake, oyster mushroom and Judas ear mushrooms using three different solvents. It optimizes methods for the determination of nutritionally important substances by selecting appropriate solvents that were able to positively influence the yield when determining the mushroom content. It is also engaged in testing antioxidant activity, determination of content and antimicrobial activity. Based on these measurements, it was proved that all the above-mentioned active substances are present in different concentrations in the mushrooms studied. Mushroom powders or their extracts can subsequently be used alone as dietary supplements or as an additive to foods with low nutritional value.
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Senzoricky aktivní sloučeniny houževnatce jedlého
ŠTEFANOVÁ, Iveta
Tato bakalářská práce se zabývá studiem sirných sloučenin houby houževnatce jedlého (Lentinula edodes) z čeledi Agaricaceae. Teoretická část popisuje její výskyt, umělou kultivaci a také shrnuje současný stav problematiky týkající se nejvýznamnějších sloučenin této houby. Hlavní pozornost je soustředěna na senzoricky aktivní sirné sloučeniny vznikající z netěkavého prekurzoru, lentinikové kyseliny. Experimentální část je zaměřena na izolaci a spektrální charakterizaci nejvýznamnějších senzoricky aktivních sloučenin. Dalším cílem bylo testování antimikrobiální aktivity hlavní sirné sloučeniny, lenthioninu (1,2,3,5,6-pentathiepanu), mikrodiluční metodou. Zjištěné minimální inhibiční koncentrace byly porovnány s aktivitou komerčně dostupných antibiotik.
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