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Metabolismus sarkosinu a nádorová onemocnění prostaty =: Sarcosine metabolism and prostate cancer disease /
Strmiska, Vladislav
Prostate carcinoma is one of the most frequent cancer diseases of maturated men. Diagnose of this cancer disease is based on level of prostatic specific antigen and digital exam per rectum. However, presence of tumor, grade and stage must be examined by biopsy. This method may not to be accurate. This is the reason why are new diagnostic methods investigated, to increase the accuracy of diagnostic prostate cancer. Amino acid sarcosine is currently on of the most widely discussed biomarker, that can serve as a diagnostic biomarker for early stage detection in prostate cancer. The present work deals with the study of sarcosine metabolism in prostate cancer cell lines, mainly, but also by amino acid metabolism in cells in general. Understanding to importance of single amino acids in malignant and non-malignant cell pathways can significantly contribute to effective targeted therapy without side effect on healthy tissue. Prostate cancer cells in presence of sarcosine increase their migration potential, malignancy by increased doubling time, and concentration of sarcosine N-demethylation enzymes, sarcosine dehydrogenase and sarcosine oxidase. Through this biochemical pathway is increased synthesis of main methylation donor S-adenosilmethyonine (SAM) ad cellular methylation potential.
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Stanovení reziduí inhibičních látek v mase drůbeže screeningovými metodami
Strmiska, Vladislav
The Commission Regulation European Union (EU) no. 37/2010 laid down the maximum amount of antibiotics in poultry meat. Consuming foods that contain excessive amount of antibiotic residues may cause resistance of certain strains of microorganisms towards certain groups of antibiotics, hypersensitive reactions and destruction the natural intestinal microflora. This study aimed to the assessment of antibiotic residues in poultry meat by screening method Premi Test (R-Biopharm AG, Germany). We also determined the microbiological contamination in poultry meat that aimed at different groups of microorganisms depending on the origin of poultry, storage and anatomical parts. The groups of microorganisms were evaluated by the total viable count, count psychrotrophic microorganisms, E. coli, coliform microorganisms, fungi and yeasts. The samples came from the Czech Republic and the EU. The meat was chilled and frozen, breast and thigh muscle.
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Faktory ovlivňující kvalitu drůbežího masa
Strmiska, Vladislav
The work was focused on internal and external factors affecting the quality of poultry meat. External factors include the type of poultry, breed, age and sex, which affect the yield of valuable meat parts and technological, nutritional and sensory properties of meat. Meat quality is affecting of internal factors, nutrition, housing conditions, pre-slaughter handling and processing. Nutrition affects the contribution of individual components of the meat content and growth rate of poultry. The farming method supports the genetic potential of poultry and also affects on final carcass meat processing. Modes of transport and pre poultry processing may change the chemical composition of meat due to stress, or may cause injury and damage to the carcase. The correct processing is produce carcases without damaging skin, blood clots, broken bones, or microbial contamination.
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