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Profiling of T-cell receptor rearrangements in type 1 diabetes and celiac disease research
Obermaierová, Anna ; Froňková, Eva (advisor) ; Volejníková, Jana (referee)
This thesis discusses the detection of T-lymphocyte receptor rearrangements (TCR) with NGS methods and its significance in autoimmune disorders such as type 1 diabetes (T1D) and celiac disease. The first part introduces sequencing methods of TCRs and highlights the breakthrough that came with the advent of NGS. The second part then describes various approaches to utilizing these methods in medicine, with special attention dedicated to the endeavour of finding biomarkers for two closely related autoimmune disorders: T1D and celiac disease.
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Low-carb diets in patients with celiac disease
Makajová, Karolína ; Hronek, Miloslav (advisor) ; Jílek, Petr (referee)
The diploma thesis deals with the autoimmune disease celiac disease (celiac sprue), as well as proper nutrition, popular low-carbohydrate diets, and their suitability for patients with celiac disease. The theoretical part describes the disease, symptoms, complications and diagnosis. It also deals with nutrition, macronutrients and micronutrients, gluten-free diet and several of the most famous low-carb diets. The practical part deals with an online questionnaire, sent to celiac groups, and an investigation into the experiences of celiac patients with low-carbohydrate diets. The obtained information is processed into graphs, commented and summarized in the discussion. The aim of the work was to find out what experiences of patients with celiac disease, who are treated with a gluten-free diet, have with low-carbohydrate diets, whether they were satisfied and noticed a benefit, or whether, on the contrary, there was a worsening of the condition and a greater restriction in eating. Key words: celiac disease, gluten-free diet, low-carbohydrate diets, nutrition
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Development of cereal products for specifc nutrition with addition of fruits and vegetables
Růžičková, Magdalena ; Kubalová, Michaela (referee) ; Bendová, Agáta (advisor)
This bachelor thesis focuses on developing gluten-free cereal products for special nutrition. The main focus is on increasing the concentration of phenolic compounds and antioxidants in cereals by adding fruit and vegetable components. The theoretical part includes findings from professional literature on cereals, gluten-free cereals and their chemical composition. A chapter devoted to celiac disease and gluten-free diet was also included. Furthermore, the theoretical part focuses on possible methods of enrichment and also on selected fruits and vegetables used in the experimental part. In the experimental part, five samples of gluten-free cereals were analysed, namely black, red, brown and white rice and corn. The concentration of flavonoids, polyphenols, antioxidants, carbohydrates, proteins, -carotenes, anthocyanins, gluten, -glucans, fatty acids and lipophilic vitamins was determined in the cereal samples. Selected samples were also tested for antimicrobial activity. The black rice sample showed the best results in the majority of the measurements. Selected samples of eight types of fruit (cranberry, raspberry, strawberry, blueberry, blackcurrant, mango, banana, kiwi) and four types of vegetables (broccoli, carrot, green pea, beetroot) were also analysed. The concentration of flavonoids, polyphenols, antioxidants, carotenes, anthocyanins, ascorbic acid and lipophilic vitamins was determined in these samples. Antimicrobial tests were performed on selected fruit and vegetable samples Among the fruit samples, the best results in the majority of measurements were in blueberry and blackcurrant samples. Among the vegetable samples, the best results were obtained from the beetroot sample. From the best cereal, fruit and vegetable samples were created porridges as a final product. In these samples, the concentration of polyphenols and antioxidants was determined. The highest concentration of both compounds was found in the porridge with black rice and blueberry.
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Quality assessment of gluten-free foods with a focus on pasta
KRŮČKOVÁ, Adéla
This thesis deals with the evaluation of gluten-free pasta, with emphasis on gluten-free pasta made from legumes. In recent years, the interest in gluten-free diets has been growing, mainly because gluten-free diets are the only available cure for celiac disease so far. The first part of the thesis focuses on topics such as gluten-free foods and diet and diseases in which it is set - celiac disease and gluten allergy. Then the thesis focuses more specifically on gluten-free pasta made from legumes because of its optimal nutritional composition. The second part of the thesis focuses on the testing of pasta from a subjective point of view and then from an objective point of view. The first part deals with laboratory testing in which four types of gluten-free legume pasta are investigated, in three cooking tests. The second part focuses on sensory analysis in which two types of glutenfree legume pasta are evaluated, where both samples are made from lentil flour. Thus, the respondents evaluate the differences between these samples. In the final part of this thesis, the results of the laboratory testing and sensory evaluation are presented. As a result of the laboratory testing, it is found that it is not a matter of which type of legume the flour for gluten-free pasta is made from, but depends on the processing technique of the manufacturer. From the sensory evaluation it is concluded that two samples, despite having the same flour base are evaluated differently by the re-sponder. It depends again on the producer's production technology. The statistically different parameters for the respondents are colour intensity, colour pleasantness and hardness of the pasta after cooking.
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Gut microbiome and its changes related to therapy of chronic diseases
Hurych, Jakub ; Cinek, Ondřej (advisor) ; Kolář, Milan (referee) ; Falt, Přemysl (referee)
This work examines the response of the gut microbiome to therapeutic interventions in three longitudinal studies of chronic gastrointestinal diseases: Crohn's disease, celiac autoimmunity and irritable bowel syndrome. Multiple methods of stool microbiome analysis (especially massively parallel 16S rDNA or 18S rDNA sequencing and metagenomic sequencing) followed by bioinformatic and statistical analysis were used. In Crohn's disease, we detected a previously undescribed secondary nature of changes in the gut bacteriome after anti-TNF treatment. In celiac disease autoimmunity, where previous works described an effect of probiotic intervention on serological markers of the disease, the gut bacteriome and metabolome, we described the absence of significant changes in beneficial gut protozoa. In irritable bowel syndrome, we observed a significant response of the bacteriome after administering four doses of mixed microbiota transplantation but no response in the reduction of clinical symptoms. The results of these studies could contribute to a better understanding of the gut microbiome's role in the pathogenesis of these serious diseases. Keywords: microbiome, Crohn's disease, celiac disease, irritable bowel syndrome
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Monitoring of cereal products uptake in a sample of Czech population
Vlachová, Martina ; Hurtová, Jana (referee) ; Márová, Ivana (advisor)
This bachelor’s thesis was focused on monitoring of consumption of cereal products and analysis of some of their active components. In theoretical part an overwiev of cereals and their composition was introduced. In experimental part a set of analytical parameters was obtained in selected cereal products: total phenolics, total flavonoids and antioxidant activity. The highest level of these active substances was detected in products containing chocolate and forest fruit. Further, 161 completed consumer questionnaires were collected. From these data common knowledge in consumers, their shopping conventions and individual products preferences were evaluated.
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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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Changes of gluten proteins during beer processing
Porubiaková, Otília ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
The aim of thesis was monitoring of changes in the content of gluten proteins in the biotechnological process of beer production. During the production process of wheat and barley beer, the samples were collected and analysed using the electrophoresis and immunoassay method. The results of the analyses were compared with commercial Czech beers. The theoretical part contains description and composition of gluten proteins, malt and beer technology, the changes that occur in this process, and methods of gluten proteins analysis. The experimental part contains procedures for laboratory production of barley and wheat beer and analyses of gluten proteins. To identify the individual gluteal protein fraction acid and SDS electrophoresis methods were used. For quantification, enzyme immunoassay was used and evaluated spectrophotometrically. The identification of the gluten‘s fractions by electrophoretic methods has been shown to be less specific for samples with lower content of gluten proteins and for barley specimens. A decrease in the concentration of gliadins and glutenins in the beer production process was demonstrated. A significant change was found during wort production with 98% decrease of gluten content compared to the feedstock and during the fermentation, when the gluten concentration dropped below 10 mg/kg. This value is acceptable from the legislation for products labelled „gluten-free“.
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Speciální druhy pečiva a možnosti inovace receptur
Janečková, Šárka
Thesis is focused on the production of baked goods for population groups suffering from diseases that require special dietary therapy. Subject of the literature research was to get acquainted with three of the most serious of them - celiac disease, Crohn's disease and diabetes and a consequent summary of the individual dietary requirements related to the diseases. The aim was to create an overview of basic, innovative and non-traditional ingredients suitable for the production of special baked goods for people suffering from these diseases. Practical part of the work was based on the development of six recipes for the production of bakery products using non-traditional ingredients, followed by successful execution of baking expe-riment, instrumental analysis of samples and sensory evaluation of the products. The baking experiment resulted in 3 groups of baked goods - gluten-free, non-residual and low-carbohydrate. The best volume, firmness and sensory properties were achieved in the gluten-free bakery products, which were very similar to the conventional bakery products and were also judged to be the most sensory ac-ceptable based on the sensory questionnaires. For the other two groups of bakery products, the results of the measurements and sensory evaluation were not very sa-tisfactory, although very interesting crust and crumb colours were achieved in the-se samples due to the used ingeridents.
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Determination of selected elements in cereal flours and their gluten-free alternatives
Venclová, Veronika ; Hraníček, Jakub (advisor) ; Nováková, Eliška (referee)
This study deals with the determination of calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese and molybdenum in cereal gluten flours and its gluten-free alternatives. The flour samples were digested using a microwave device and the elements in solution were subsequently determined using an inductively coupled plasma mass spectrometer. Optimization of the digestion of the selected flours was performer prior to the actual determination of the elements. The aim of the work was to determine the above listed elements in the flour samples and to establish a basic overview of the elemental composition of the different flours. This overview and comparison of the different flours is intended to help the people with celiac disease to choose gluten-free alternatives to wheat flour. Keywords Inductively coupled plasma mass spectrometry, microwave digestion, calcium, magnesium, phosphorus, potassium, sodium, iron, zinc, copper, manganese, molybdenum, wheat flour, gluten-free flours, celiac disease
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