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The use and effectiveness of colostrum in cosmetics
Bartoňová, Klára ; Vítová, Eva (referee) ; Němcová, Andrea (advisor)
This thesis deals with efficiency of colostrum contained in cosmetics. The aim of study was to determine whether the colostrum contained in cosmetic preparations have any influence on the state of human skin. The theoretical part is a literary review and it deals with defining the basic concepts and phenomena, especially the colostrum, its composition and properties. There is also discussed the raw materials used for real samples preparation and efficiency evaluated on these samples. There are also described the methods used to evaluate cosmetic products. The practical part is focused on evaluating the influence of hydratation of prepared cosmetic products. The skin hydratation and transepidermal water loss was measured by MPA 5. Consumer tests are attached to this part. Chemical stability of these cosmetics is assessed in a special chapter.
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Compression of ECG signal
Blaschová, Eliška ; Němcová, Andrea (referee) ; Vítek, Martin (advisor)
This paper represents the most well-known compression methods, which have been published. A Compression of ECG signal is important primarily for space saving in memory cards or efficiency improvement of data transfer. An application of wavelet transform for compression is a worldwide discussed topic and this is the reason why the paper focuses in this direction. Gained wavelet coefficients might be firstly quantized and then compressed using suitable method. There are many options for a selection of wavelet and a degree of decomposition, which will be tested from the point of view of the most efficient compression of ECG signal.
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Characterization of plant-based component of selected foodstuffs using techniques of molecular biology and instrumental methods
Tomíšek, Martin ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
The aim of this work was to compare authenticity analysis in selected food products with fruit component by using, instrumental and molekular methods. Particularly, the presence of blueberries in fruit–based foodstuffs was verified. The theoretical part is focused on the characterization, chemical composition and botanical classification of blueberries (European blueberry and Canadian blueberry). It also contains an overview of instrumental and molecular diagnostic methods that can be used for the analysis of these fruits. The experimental part focuses on the selection of a suitable method of DNA isolation, and primers for the detection of blueberries in commercial products. DNA analysis was performed by qPCR and HRM analysis. In the experimental part, DNA was isolated in sufficient quality for PCR and the presence of blueberries in foodstuffs was verified by qPCR. Using HRM analysis, we were able to differentiate between bilberry (Vaccinium myrtillus) and blueberry (Vaccinium corymbosum) in control samples and in some commercial products. Certain phenolic acids and some flavonoids specific for blueberries were detected by HPLC. The total content of polyphenols and flavonoids was determined by UV / VIS spectrophotometry.
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Simultaneous co-cultivation of selected strains of carotenogenic yeasts and autotrophic bacteria
Blažková, Jana ; Němcová, Andrea (referee) ; Szotkowski, Martin (advisor)
The submitted diploma thesis was focused on the study of co-cultivation of selected microorganisms, which were carotenogenic yeasts and cyanobacteria. The production of selected metabolites was compared in these co-cultivations. The main metabolites monitored were carotenoids, sterols, coenzyme Q10, chlorophylls and lipids. Furthermore, this work focused on the study and possibilities of optimizing the production of lipids and lipid substances in selected strains of carotenogenic yeasts and cyanobacterial species. The theoretical part is focused on the description of yeasts, especially carotenogenic yeasts, cyanobacteria and the chemical composition of the produced metabolites. Microorganisms such as yeast and cyanobacteria contain carotenoids, which are natural pigments and are classified as antioxidants. As antioxidants, they have significant biological effects, such as effects on human health. Coenzyme Q has a positive effect on the functioning of organs in the human body. Chlorophyll is widely used in the food industry as a green dye. Lipids produced by microorganisms contain a large amount of unsaturated fatty acids, which is currently used in cosmetics or pharmacy. The theoretical part also described the individual analytical methods by which the production of the monitored metabolites could be determined. The experimental part is focused on the production of carotenoids, sterols, coenzyme Q10 and chlorophyll, which were determined by HPLC, lipids and fatty acid profile were determined by GC. The determined metabolites are monitored in different types of co-culture partners (carotenogenic yeast and cyanobacteria) in media with different additions of macroelements (P, N and Mg). This was followed by a co-cultivation experiment using waste oils (frying and coffee oil) and a study of the effect of waste oils added to co-cultivations. Co-cultivation experiments confirmed the ability of carotenogenic yeasts and cyanobacteria to grow together. The best results were obtained with Rhodosporidium toruloides and Anabena torulosa, Rhodosporidium toruloides and Arthrospira maxima.
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Nutritional benefit of cricket flour
Šťastná, Martina ; Zemanová, Jana (referee) ; Němcová, Andrea (advisor)
Edible insects have been part of the diet of many countries across the world for several decades. It is becoming increasingly popular in the europian developed countries, mainly because of the content of nutritionally important substances. The theoretical part of the thesis deals with the characterization of edible insects in terms of nutritional benefits, explains the reasons and method of breeding edible insects. For the analysis of nutritionally active substances, flour of house cricket (Acheta domesticus) was used. A. domesticus belongs to the representatives of insects legalized from 1.1. 2018 on the EU market. Of the significantly nutritional substances, proteins, lipids, fatty acids, fiber and selected minerals were analyzed. In this study, optimalization of vertical electrophoresis SDS-PAGE was performed to determine protein fragment sizes. In the second part the influence of acricket flour addition protein bars was investigated by sensory analysis. In the experimental part that was found that cricket flour contains protein, lipids and fatty acids in significant amounts. It also contains important minerals for human health such as magnesium, potassium, iron or zinc. However, the sensory properties of protein bars for consumers were not very attractive.
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Mutant p53 protein and its binding and transactivation properties
Vojsovič, Matúš ; Němcová, Andrea (referee) ; Brázda, Václav (advisor)
The "genome guardian" protein p53 plays an important role in cancer growth. P53 mutations occur in more than 50 % of human cancers. Mutated proteins significantly affect the proper functioning of cells. Due to the mutation, proteins can gain, but also lose, some of their functions, which also help them in modulating cell metabolism. Mutant forms of p53 may be involved in indirect binding or direct binding to DNA. They appeared to have a lower binding activity to the DNA than non-mutated p53. The experimental part of the thesis focuses on measuring the binding properties of selected p53 mutants using gel retardation analysis and using an atomic force microscope and monitoring the transactivation potential. The results were compared with the wild-type form of p53. It has been found that binding to the most common types of local DNA structures reduces the binding activity of p53 mutants over the wild-type. P53 mutants has been shown to have a lower intensity of transactivation than the wild-type p53 by studying their transactivation abilities and also they are able to reduce the intensity of transactivation when co-expressed with p53.
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Analysis of authenticity of some food products with fruit component by molecular and instrumental techniques
Pecháček, Michal ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
This master’s thesis was focused on determining the authenticity of some food products with fruit component by molecular and instrumental techniques. The thesis was divided into theoretical and practical part. The theoretical part of the work was focused on food adulteration, methods of determining the food authenticity, analysed types or technologies of production of individual food products, which were analysed in this work. This part was also focused on molecular and instrumental techniques, which are currently used to determine the food authenticity. The practical part of the thesis was divided into molecular and instrumental part. Within the molecular part, DNA isolation was performed using the EliGene Plant DNA Isolation kit. Inhibitors such as polysaccharides seemed to be the biggest problem during the DNA isolation. Therefore, an isolation method using pectinase incubation was performed. The isolated DNA was subsequently subjected to PCR and the resulting PCR products were analysed by a melting curve analysis. This method was used for ITS2 primers, which were used for the plant DNA detection. In the case of species-specific primers BAS1 and Pa3LTP that were used for the peach and apricot detection, high resolution melting (HRM) analysis was performed. During HRM, the focus was on the melting temperature of the specific PCR products. The melting temperature of the BAS1 specific product was set at 78,4 °C and at 86,43 °C for the specific product of Pa3LTP primers. Finally, specific PCR products were subjected to agarose gel electrophoresis. In the case of ITS2 primers, which served to verify the amplifiability of plant DNA, a band of 500 bp was detected. In the case of species-specific primers BAS1 and Pa3LTP, bands from 100 to 150 bp were detected. In the instrumental part of this thesis the HPLC/PDA analysis of the phenolic compounds was performed. The most suitable procedure for the analysis of phenolic substances was the purification procedure using ethanol without further concentration At the end of the work, the individual methods were compared with each other. At the same time, the influence of the matrix on the overall determination of food authenticity was monitored. While molecular techniques could be used to determine the food authenticity by determining the presence of specific DNA, instrumental techniques would be more suitable for detecting food adulteration and detecting specific substances.
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Addition of probiotics and algae extracts to baby foods
Liová, Alexandra ; Szotkowski, Martin (referee) ; Němcová, Andrea (advisor)
This bachelor thesis deals with the selection of a suitable combination of probiotic culture with algae extracts as an addition to the baby formula and the application of the optimal composition of baby formula. Arame, wakame, hijiki and kombu seaweeds were selected for these purposes. The theoretical part is focused on the proper nutrition of children, their deficiencies and possible diseases. Subsequently, it deals with the characterization of probiotic cultures and their importance in the child's nutrition. Last but not least, the theoretical part characterizes the individual seaweeds, their nutritional composition and also their importance in the child's nutrition. In the experimental part, samples of selected algae were first analyzed in terms of saccharides, insoluble fiber content, fructooligosaccharides and -glucans or pigment content. A sample of inulin, a commonly used prebiotic in probiotic products, was used as a reference component. An important analysis of this experimental part was to determine the effect of algal extracts on the viability and growth of probiotic bacteria. Subsequently, a model digestion of a mixture of probiotics and algal extracts was performed, and the condition of the probiotic cells was evaluated during digestion and after digestion by measuring turbidity and flow cytometry. Finally, not only the optimal combination of algae extract and probiotic culture was proposed, but also the possibility of improving the long-term viability of probiotic cells in combination with algal extracts.
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