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Isolation of bacterial DNA from foods using magnetic carriers
Bubeníková, Lucia ; Horák, Daniel (referee) ; Španová, Alena (advisor)
The aim of the work was the selective isolation of bacterial DNA with help of magnetic carriers covered by streptavidine (PGMA-NH2-STV, MPG® Streptavidin). Conditions of functionalisation of carriers using two biotinylated probes were optimized: the amount of carrier, the amount of probe, binding of biotinyled probe to streptavidine. Purified DNA Lactobacillus was used for hybridization. DNA binding to the probe (DNA/DNA hybridization) and nospecific adsorption of DNA to the carrier were tested. Target DNA eluted from the carrier was identified using PCR with primers R16-1 and LbLMA1-rev and with primers P_eub and F_eub. The amount of probe bound to the carrier was estimated using UV spectrophotometry. It was estimated that biotinyled probe can be used for functionalisation in concentration 5 pmol/µl added to the carrier in the ration carrier : probe 1:1. It was shown that nonspecific DNA adsorption to the MPG® Streptavidin is significantly lower than to the carrier PGMA-NH2-STV.Using DNA/DNA hybridization and the MPG® Streptavidin, DNA from pure culture Lactobacillus was isolated. Procedure was applicated for DNA isolation from milk products.
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Determination of semimetals in selected food samples
Gállová, Eva ; Vitoulová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with an optimization technique for the determination of semimetals in selected samples of food, which consists of sample digestion, preconcentration and detection of the elements. Preconcentration is usually chosen because these elements are contained in foods only in trace amounts, which are undetectable for some techniques. This work also made characteristics of semimetals, in terms of their functions in the body, of the occurrence in food and the consequences for the organism on their surplus or shortage. The chosen technique of preconcentration in this work was the preconcentration of titanium dioxide. When optimizing the techniques, however, was unlike the results published in literature, obtained low yield of elements sorbed on titanium dioxide, therefore the samples were measured by inductively coupled plasma mass spectrometry directly after their mineralization, wet digestion with low temperature. The results of this work indicate that the elements arsenic, boron and selenium are given technique detectable without preconcentration, whilst set germanium content in all samples failed, due to very low concentrations and therefore in these cases would be required preconcentration.
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Optimalisation of a new micromethod of DNA isolation from foods
Surá, Tereza ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The thesis were focused on the optimalization of micromethod for isolation of DNA in quality for polymerase chain reaction (PCR) using magnetic microparticles from plant food products. There were chosen a red beetroot (fresh, frozen, dried and sterilized) for the analysis and food products containing red beetroot. Different approaches of processing of homogenates were compared and optimized. The homogenates were prepared in lysis buffer with cetyltrimethylammonium bromide (CTAB) with different amounts of NaCl with or without addition of organic extraction agents chloroform-octanol and isopropanol. Microisolation of DNA was performed using magnetic particles P(GMA). The concentration of NaCl and polyethylene glycol (PEG) 6000 in separation mixtures was tested. The influence on quantity and purity of isolated DNA was compared and the optimum amounts of NaCl in CTAB buffer and optimal concentration of PEG 6000 in separation mixtures were compared. The optimized separation mixture for the DNA isolation from red beetroot was applied to food products containing red beetroot. Amplifiability of DNA was tested in conventional PCR using specific primers for plant DNA. PCR products of length 700 bp were detected by agarose gel electrophoresis.
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Biodostupnost vitamínu C z různých zdrojů
Gabrhelová, Lucie
Vitamin C is classified as a hydrophilic vitamin and performs several functions in the human body. It is necessary to obtain it from food, because people have lost the ability to create it due to evolution. Fruits and vegetables are the most important food sources. It is a relatively unstable vitamin and its losses can occur during food processing. Therefore, there are gentler methods of adjustment by which it is possible to limit the given losses. In order to increase stability and thus bioavailability, other methods are also used, most often different types of encapsulation. In addition to food, vitamin C can also be obtained from dietary supplements. These are available on the market in several forms, which differ not only in price or appearance, but above all in the bioavailability of vitamin C itself. The most effective form is liposomal vitamin C, which is in this form able to ensure high bioavailability of vitamin C.
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Nutrition in Acne vulgaris
LIAKH, Tetiana
Acne Vulgaris is a skin condition that can be affected by several different factors. These include hormonal imbalances and genetic predisposition from internal factors and stress, air pollution and diet from external factors. Medication has been the preferred treatment for this condition, however changes in lifestyle and diet has recently been identified as another approach to aid this skin ailment. Certain components in our diet such as vitamin D, zinc and omega-3 fatty acids can be beneficial for decreasing inflammatory responses in the skin and promoting overall better skin condition. Some evidence suggests that consumption of foods with low glycaemic index can also be beneficial. There is, however, inconclusive evidence about the effects of consumption of dairy and chocolate products on acne. The aim of this bachelor thesis is to monitor how diet can affect acne and to identify negative and positive effects of consumption of certain foods on skin condition. This thesis was done by quantitative method with questionnaires and participants of this study were individuals of 18-25 years of age with diagnosed Acne vulgaris. The results showed that diet can have an effect on acne. Some components showed to have a negative impact on acne and skin condition in almost 3/4 of participants. Consumption of foods with high glycaemic index, chocolate products and alcohol were the most prevalent substances that caused worsening of acne. However, there was nosignificant evidence of the relationship between dairy products consumption and worsening of acne. The results showed that stress was a major factor in almost 3/4 of the participants on worsening of acne. It is possible, however, that this could be also due to changes in diet during periods of stress. The findings also showed that more than 1/2 of the participants do not regularly use dietary supplements that contain vitamin D, zinc and omega-3 fatty acids. More than 1/3 of participants tend to avoid consumption of certain foods to aid with acne. It is crucial to note that every organism reacts differently to different types of food and that diet is not the only factor affecting the skin condition and acne. Nevertheless, adhering to a healthy diet can help reduce acne symptoms and maintain an overall healthy skin condition.
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Optimalisation of a new micromethod of DNA isolation from foods
Surá, Tereza ; Rittich, Bohuslav (referee) ; Španová, Alena (advisor)
The thesis were focused on the optimalization of micromethod for isolation of DNA in quality for polymerase chain reaction (PCR) using magnetic microparticles from plant food products. There were chosen a red beetroot (fresh, frozen, dried and sterilized) for the analysis and food products containing red beetroot. Different approaches of processing of homogenates were compared and optimized. The homogenates were prepared in lysis buffer with cetyltrimethylammonium bromide (CTAB) with different amounts of NaCl with or without addition of organic extraction agents chloroform-octanol and isopropanol. Microisolation of DNA was performed using magnetic particles P(GMA). The concentration of NaCl and polyethylene glycol (PEG) 6000 in separation mixtures was tested. The influence on quantity and purity of isolated DNA was compared and the optimum amounts of NaCl in CTAB buffer and optimal concentration of PEG 6000 in separation mixtures were compared. The optimized separation mixture for the DNA isolation from red beetroot was applied to food products containing red beetroot. Amplifiability of DNA was tested in conventional PCR using specific primers for plant DNA. PCR products of length 700 bp were detected by agarose gel electrophoresis.
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The occurence and adverse health effects of acrylamide in food
Grassová, Sandra ; Bušová, Milena (advisor) ; Holcátová, Ivana (referee)
AJ Acrylamide belongs to the group of process contaminants originating in foods with a high carbohydrate content during the heat process, as baking, frying, grilling, etc. For people is industrially producing acrylamide neurotoxic and according to IARC is classified probably as human carcinogen. Acrylamide which is occured in foods, probably makes up 1/3 of daily energy supply. The Bachelor thesis tries to give a comprehensive overview in the theoretical part information about Acrylamide - a description of its physical and chemical character, possibility of its industrial use, possibility of its exposure and dietary intake, information on its toxicity, occurrence and incidence in foods, the way of its elimination and finally its posibility of analytical determination. In the laboratory, the amount of acrylamide was determinated by the LC/MS method in selected foods. Of the 42 samples, acrylamide was not detected in 2 samples of extruded breakfast cereals. The lowest content of acrylamide was determined in extruded breakfast cereals (45 μg.kg-1 ), roasted muesli and cornflakes. The amount of acrylamide in these commodities ranged from 45-279 μg.kg-1 . Average values Acrylamide were contained in biscuits. The highest values were measured for potato chips and corn popcorn, from 83 to 1550 μg.kg-1 and...
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Knowledge of Chosen Students in Branch of Study of Nutritive Assistant about "Study of Foodstuffs"
Zenkerová, Hana ; Hanušová, Jaroslava (advisor) ; Váchová, Alena (referee)
Práce je rozdělena na část teoretickou a praktickou. V teoretické části ukazuje význam zdraví jako významné životní hodnoty a analyzuje problematiku zdravého životního stylu, jehož podstatnou součástí je zdravá výživa. Vychází z vědeckých poznatků nauky o poživatinách a popisuje význam základních živin pro život jedince. Ukazuje kompetence nutričních asistentů jako významné zdravotnické profese se širokým uplatněním především v rámci zdravotnických a sociálních organizací, ale i v komerčním sektoru. Praktická část se prostřednictvím kvantitativního výzkumu - dotazníkového šetření, realizovaného v rámci souboru vybraných žáků, zabývá efektivností edukačního procesu budoucích nutričních asistentů v oblasti nauky o poživatinách. KLÍČOVÁ SLOVA dieta, potraviny, poživatiny, výživa, zdraví, zdravý životní styl ANNOTATION The research work divides the text into practical and theoretical part. The theoretical part shows the importance of health as significant living values. It analyses issues of healthy lifestyle - the essential part of healthy nourishment. It proceeds from scientific knowledge of foodstuffs and it describes the importance of essential nutrients for human organism. This part also shows the importance of this health profession that has an extensive use at health-care facilities and social...
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Determination of semimetals in selected food samples
Gállová, Eva ; Vitoulová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with an optimization technique for the determination of semimetals in selected samples of food, which consists of sample digestion, preconcentration and detection of the elements. Preconcentration is usually chosen because these elements are contained in foods only in trace amounts, which are undetectable for some techniques. This work also made characteristics of semimetals, in terms of their functions in the body, of the occurrence in food and the consequences for the organism on their surplus or shortage. The chosen technique of preconcentration in this work was the preconcentration of titanium dioxide. When optimizing the techniques, however, was unlike the results published in literature, obtained low yield of elements sorbed on titanium dioxide, therefore the samples were measured by inductively coupled plasma mass spectrometry directly after their mineralization, wet digestion with low temperature. The results of this work indicate that the elements arsenic, boron and selenium are given technique detectable without preconcentration, whilst set germanium content in all samples failed, due to very low concentrations and therefore in these cases would be required preconcentration.
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Isolation of bacterial DNA from foods using magnetic carriers
Bubeníková, Lucia ; Horák, Daniel (referee) ; Španová, Alena (advisor)
The aim of the work was the selective isolation of bacterial DNA with help of magnetic carriers covered by streptavidine (PGMA-NH2-STV, MPG® Streptavidin). Conditions of functionalisation of carriers using two biotinylated probes were optimized: the amount of carrier, the amount of probe, binding of biotinyled probe to streptavidine. Purified DNA Lactobacillus was used for hybridization. DNA binding to the probe (DNA/DNA hybridization) and nospecific adsorption of DNA to the carrier were tested. Target DNA eluted from the carrier was identified using PCR with primers R16-1 and LbLMA1-rev and with primers P_eub and F_eub. The amount of probe bound to the carrier was estimated using UV spectrophotometry. It was estimated that biotinyled probe can be used for functionalisation in concentration 5 pmol/µl added to the carrier in the ration carrier : probe 1:1. It was shown that nonspecific DNA adsorption to the MPG® Streptavidin is significantly lower than to the carrier PGMA-NH2-STV.Using DNA/DNA hybridization and the MPG® Streptavidin, DNA from pure culture Lactobacillus was isolated. Procedure was applicated for DNA isolation from milk products.
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