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Optimization of Hericium erinaceus Cultivation and Subsequent Fermentation with Probiotics
Radvanová, Tereza ; Vršanská, Martina (referee) ; Hudečková, Helena (advisor)
The focus of this diploma thesis is to optimize cultivation of the hericium erinaceus mushroom on cereal substrates with subsequent fermentation with probiotic bacteria. Theoretical part of this thesis focuses on description of the mushroom hericium erinaceus and its nutritional value, biological properties, other uses and cultivation. Furthermore, an overview of the nutritional value of the used cereal substrates is provided, along with the characterization of probiotics, their biological effects, and metabolism. Finally, a chapter dedicated to the description of the traditional koji fermentation process was included. In the experimental part, the cultivation of hericium erinaceus was optimized on seven cereal substrates – barley groats, cornmeal, wheat bran, buckwheat, amaranth, white and red quinoa. Using spectrophotometric methods, the content of water soluble proteins, total carbohydrates, total phenolic compounds, flavonoids, and antioxidant activity was determined in the cereal substrates themselves and substrates enriched with mycelium. Furthermore, the content of fatty acids was determined in the samples using the gass chromatography method and lipophilic compounds were analyzed using high performance liquid chromatography. Cereal substrates enriched with mycelium showed increased antioxidant activity and concentrations of water soluble proteins, phenolic compounds, flavonoids, and lipids. Moreover, elevated concentrations of tocopherols, ubiquinone, and ergosterol were detected through high performance liquid chromatography analysis. Substrates with abundant mycelial growth, such as barley groats, cornmeal, red quinoa, and amaranth, were selected for fermentation with probiotic bacteria Lactobacillus rhamnosus. After the fermentation process, spectrophotometric methods were repeated, and the concentration of lactic acid was determined using high performance liquid chromatography. Samples with probiotics showed a slight increase in their antioxidant activity, concentration of phenolic compounds, flavonoids, and water soluble proteins. The concentration of lactic acid in control samples and samples with probiotics was almost unchanged. The obtained results from this study suggest that cereals enriched with mycelium and the fermentation product of probiotics could be utilized in the development of dietary supplements or functional foods.
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UV dosimeter for safer sunbath
Hinca, Sven Barbara ; Králová, Marcela (referee) ; Veselý, Michal (advisor)
V dnešní době je veřejnost konstantně vystavená slunečímu světlu a tím také UV záření. Protože UV radiace je prokázaným karcinogenem a kvůli rapidnímu zmenšování ozonové vrstvy v nedávné minulosti, monitorování osobního vystavení UV záření, a povědomí o riskantnosti ozáření vyššího než je bezpečná dávka, je důležitější než kdykoliv předtím. Tato práce je zaměřená na vývoj a zjednodušení osobní UV dozimetrie pro použití veřejností tak, aby každý uměl vyhodnotit riskantnost delšího vystavení UV radiaci.
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Feasibity study of biofuels sources
Zemach, Vít ; Baláš, Marek (referee) ; Lisý, Martin (advisor)
Technical-economical study of biofuel cultivation is the topic of this diploma thesis. This is a study that includes the technology of growing biomass and its subsequent treatment. Part of the work is an economic and sensitivity analysis, which aims to determine the price of produced biomass. This work focuses on herbal biofuels and their comparison with other types of fuels.
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Development of fortified gluten-free cereals for specific nutrition
Dohnalová, Radka ; Fialová, Lenka (referee) ; Márová, Ivana (advisor)
The bachelor thesis was focused on the development of enriched gluten-free cereals for special nutrition. The fortified cereal product included processed microbial biomass, either as a freeze-dried powder or as an extract, for which the phenolic content, antioxidant content and protein content were determined. The theoretical part includes findings from professional literature on gluten-free cereals, pseudocereals and their chemical composition. Subsequently, a review on microalgae and yeasts was prepared including a list of their metabolites. The literature search focused on green microalgae and carotenogenic yeasts. In the experimental part, the characterization of the selected pseudocereals and optimization of the prepared extracts of the selected microalgae and carotenogenic yeast were firstly carried out. The selected pseudocereals were amaranth, buckwheat and quinoa. The green microalgae strain Chlamydomonas reinhardtii and the carotenogenic yeast strain Cystofilobasidium macerans were selected for enrichment of the pseudocereals. Carbohydrates, proteins, fatty acids, -glucans, gluten, vitamins, phenolic substances, flavonoids and antioxidants were determined in the pseudocereals. Total fatty acids, lipophilic substances, phenolic substances and total antioxidant activity were detected in the microbial biomass. Finally, mixed cereal products were prepared from pseudocereal flour, microbial biomass and microbial extract. The cytotoxicity of the selected extracts was determined by MTT assay. It was found that the addition of algal biomass alone or algal extract to cereal flours resulted in a significant increase in protein. The yeast ethanol extract increased the phenolic and antioxidant content of the cereal products.
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Feasibity study of biofuels sources
Zemach, Vít ; Baláš, Marek (referee) ; Lisý, Martin (advisor)
Technical-economical study of biofuel cultivation is the topic of this diploma thesis. This is a study that includes the technology of growing biomass and its subsequent treatment. Part of the work is an economic and sensitivity analysis, which aims to determine the price of produced biomass. This work focuses on herbal biofuels and their comparison with other types of fuels.
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UV dosimeter for safer sunbath
Hinca, Sven Barbara ; Králová, Marcela (referee) ; Veselý, Michal (advisor)
V dnešní době je veřejnost konstantně vystavená slunečímu světlu a tím také UV záření. Protože UV radiace je prokázaným karcinogenem a kvůli rapidnímu zmenšování ozonové vrstvy v nedávné minulosti, monitorování osobního vystavení UV záření, a povědomí o riskantnosti ozáření vyššího než je bezpečná dávka, je důležitější než kdykoliv předtím. Tato práce je zaměřená na vývoj a zjednodušení osobní UV dozimetrie pro použití veřejností tak, aby každý uměl vyhodnotit riskantnost delšího vystavení UV radiaci.
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Amaranth unconventional food in human nutrition
ŠESTÁKOVÁ, Irena
The subject of the Bachelor thesis is amaranth as an innovative component in human nutrition. Genus Amaranthus L. belongs to the family of Amaranthaceae. Amaranth is an annual dicotyledonous C4 plant. The seeds are smooth, lenticular and in cultural species are pink or yellow up to cream-colored. In the Czech Republic the weight of thousands of seeds circles around 0.6 to 0.8 grams. The whole aboveground part of the plant is edible. Usually people consume only seeds and leaves. Plant species grown for its seeds are Amaranthus hypochondriacus, Amaranthus cruentus and Amaranthus caudatus. Some species are grown as a leaf vegetable, such as Amaranthus tricolor, Amaranthus dubius and Amaranthus gangeticus. Plants are resistant to the higher salinity and have increased ability to draw nutrients from the soil. The plants are able to manage with the supply of soil moisture; therefore it fits also in drier areas. During the vegetation it is necessary to get rid of weeds, especially removing related wild plants whose seeds cannot be separated from cultural forms. Amaranth seeds ripen unevenly. The date of the harvest is selected depending on the variety, sowing date and weather conditions. Suitable storage humidity is 12%. Yield in our conditions varies between 600 and 2400 kg / ha. The estimated yield per hectare varies between 4 and 14 tons of fresh leaves. The use of amaranth in food industry has a wide range such as bakery, meat industry, children's nutrition, pharmaceutical industry, cosmetic industry and energy industry. Amaranth is from the nutritional standpoint, highly prized plant. The content of proteins is about 18%. Amaranth protein is important in terms of higher lysine content, therefore if it is appropriately used in someone´s diet, it can replace animal protein. Carbohydrates of amaranth are listed in quantities of over 60 %, the most important carbohydrate of amaranth is starch, which has an extremely small grain (1 2 ?m) and it is useful for nutrition, where it can be part of easily digestible nutritional beverages and products. Fats of amaranth are in the range of 6 - 8 %. From the dietary point of view, it is important to sustain high content of unsaturated fatty acids and squalene, which is known for its antioxidant and chemoprotective effect. Another components of amaranth oil are phytosterols, which have a preventive effect against atherosclerosis. Other important ingredients of amaranth are substances such as phenolic flavonoid rutin, which increases the resistance of capillary walls and improves the absorption of vitamin C in the intestines. Amaranth is an excellent source of vitamins and minerals. However, Amaranth grain and leaves also contain anti-nutritional and toxic substances. By the influence of the selective breeding, way of storage and processing such substances in the plant gradually decreased. Researches have shown that amaranth has wide preventive effect. It does not cause any allergic reactions and does not contain gluten. For that reason it is suitable for inclusion in the diet of coeliacs. Amaranth contains antihypertensive peptide and in diabetics it reduces the risk of a lack of insulin in the blood and it has been shown and anticancer effect. Eating amaranth has a positive effect on the immune system and body supply of iron. Amaranth is also a good ingredient in nutritional drinks and enteral nutrition. The suitability of this crop in the diet of all age groups is indisputable. In seniors it affects cell regeneration and metabolism, and in children the importance of lysine, which promotes the formation of new brain cells. Amaranth is for its toughness and content of many nutrients, minerals and vitamins referred to as the third crop Millennium, which may be one of the solutions to food shortages in developing countries.
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The rutin content in amaranth (Amaranthus sp.)
BERANOVÁ, Kristina
This work was aimed to the determination of the flavonoids of rutin in the leaves, stems and seeds of different kinds and species of amarant. Rutin is a phenolic substance, which belongs to big group of secondary plant metabolites. Most recently lot of attention is paid to quercetin and its glycoside {--} rutin because of its demonstrable positive effect on the human organism, mainly the antioxidant effects which prevents the atherosclerotic plaque and preroxidation of lipids and antiviral activities. The research orients to its potential anti-carcinogen activities. Thanks to these properties it became a common part of the human daily diet. Amarant could be a beneficial source of these substances. Content of rutin was determined by the micelar electrokinetic capillary chromatography (MECC) in the group of seven genotypes of amaranth. For the analysis a samples of leaves, stems and seeds were used, because of its high contents of flavonoids. The highest content of rutin was found in the leaves of the species A. cruentus {--} genotype Olpir (27 400 mg/kg of dry matter) and the lowest in the seeds of A. cruentus {--} genotype Monatana (25,3 mg/kg of dry matter). Results of this research are unique as they were never published before.
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Comparison choice cultural and weed kinds form stock Amaranthus
VÁLEK, Jan
Amaranthus (L.) belongs to among old cultural crops. Cultural forms of some species were already grown by Aztecs and Incs in ancient times. High nutritive value of seeds redounded to rediscovery of the crops. Tested varieties of cultural amaranth get to the interaction whit wild species of amaranth. This work would had contribute to better knowledge of ecology in the hybrid of cultural variety and weed (A. x turicensis = A. cruentus x A. retroflexus) The aim of this work was to describe production and morphometric characteristics of selected relative cultural and weed species of amaranth (Amaranthus hypochondriacus, Amaranthus cruentus, Amaranthus retroflexus), the hybrid A. x turicensis and to determinate occurrence and survival of weed species A. retroflexus onplaces, where cultural amarant was grown. A. retroflexus shows as a very resistant to damage. Cultural species responded on damage by reduction of majority observed parameters. Cultural species of amaranth responded more on different conditions substrate than the weed species. Response of hybrid on different substratum conditions was in the middle of spectrum of the response in cultural parents and the weed species. Indiference of the hybrid to substrate should be better clear up in the next studies. Weed species is little sensitive to competicion and his characteristics (total biomass, legth inflorescence, height of plants, number of leaves) are different not much. Effect of competition on hybrid shows his non - uniform response probably caused by his considerable variability Absence of cultural amarant and interspecific hybrids shows on relation of these plants to warmer weather that is probably the main factor for their occurrence.
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