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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Analysis and characterization of beta-glucans from some natural sources
 Vít, Radek ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The aim of the bachelor thesis is to test and characterize commercially available products with declared -glucans content. The theoretical part describes -glucans, their possible sources, properties and utilization. Further, the theoretical part is focused on methods for determination of -glucan content. Saccharomyces cerevisiae yeast and oyster mushroom fungus are available as commercial sources of -glucans. Next individual groups of the active substances and principles of the methods used for their characterization are described too. In experimental part of this work the extracts from five commercially available sources of -glucans were prepared and characterized. Antioxidant activity, total polyphenols, proteins and carbohydrates were determined. For selected products, the content of vitamin C using HPLC and the lipid content using GC-FID were determine as well. An enzymatic method was used to determine the -glucan content. Two samples of the highest antioxidant activity were then subjected to antimicrobial and MTT tests.
Detailed record
Analysis and characterization of beta-glucans from some natural sources
 Vít, Radek ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The aim of the bachelor thesis is to test and characterize commercially available products with declared -glucans content. The theoretical part describes -glucans, their possible sources, properties and utilization. Further, the theoretical part is focused on methods for determination of -glucan content. Saccharomyces cerevisiae yeast and oyster mushroom fungus are available as commercial sources of -glucans. Next individual groups of the active substances and principles of the methods used for their characterization are described too. In experimental part of this work the extracts from five commercially available sources of -glucans were prepared and characterized. Antioxidant activity, total polyphenols, proteins and carbohydrates were determined. For selected products, the content of vitamin C using HPLC and the lipid content using GC-FID were determine as well. An enzymatic method was used to determine the -glucan content. Two samples of the highest antioxidant activity were then subjected to antimicrobial and MTT tests.
Detailed record

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