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Use of microcalorimetry in the study of hydration of biopolymers
Bola, Tomáš ; Smilek, Jiří (referee) ; Krouská, Jitka (advisor)
This master thesis deals with the using of microcalorimetry in the study of hydration of biopolymers. Lactose has been selected together with the other biopolymers although it is not among biopolymers but disaccharides. Selected biopolymers are alginate, dextrane, chitosan and hyaluronan of two molecular weights. Lactose has been selected for these purposes mainly because it is a model example to determine whether or not the reaction to moisture between the other samples and the saturated salt solution occurs. The biopolymer hydration study, as opposed to the commonly used perfusion calorimetry method using the possibility of measuring with adjustable moisture has been used an isothermal microcalorimetry method where at two constant temperatures the reaction of the sample to the different moisture released by the saturated salt solution was monitored.
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Kinetic of lactic acid formation in kefir
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This bachelor thesis deals with the kinetic production of lactic acid and consumption of lactose in the kefir fermentation from one type of milk under the same conditions. The theoretical part contains information on kefir and kefir grains, lactose intolerance, antimicrobial properties and high-performance liquid chromatography. The experimental part describes the methods and procedures used in the manufacture of kefir itself, the determination of lactic acid and lactose. Kefir samples were tested at precise time intervals for lactose, lactic acid and lactobacilli. The data was graphically evaluated and commented. The results of this work may be beneficial for consumers with lactose maldigestion and for consumers searching for qualite source of lactobacilli for enhancing their gut microflora.
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Study of yogurt composition in process of its preparation
Fajtl, Zbyněk ; Vítová, Eva (referee) ; Veselá, Mária (advisor)
This thesis deals with the study of yogurt preparation and changes during its storage. The theoretical part contains information about parameters affecting both the preparation and properties of the final product. The experimental part describes methods and procedures used for determination of critical parameters such as lactic acid, lactose, glucose and galactose concentrations (HPLC-RI), amounts of streptococci and lactobacilli. The data was graphically evaluated and commented on. The work also included sensory analysis in which the prepared yogurt was compared with commercially available products. The results of this work can serve both consumers and smaller yogurt producers.
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Imobilizace galaktosidasy a její využití v potravinářské technologii
Dobešová, Natálie
This master‘s thesis deals with the issue of galactosidase immobilization and its use in food technology. β-galactosidase from Kluyveromyces lactis was immo-bilized using two methods, specifically encapsulation and cross-linking. The aim of the encapsulation was to obtain hydrogel capsules formed by a biopolymer matrix based on sodium alginate, crosslinked with calcium chloride for repeated catalytic use. The second chosen method was the enzyme cross-linking on a carrier formed by mag-netic particles modified with chitosan. Enzyme activity was determined spectropho-tometrically using the substrate o-nitrophenyl-β-D-galactopyranoside and p-nitrophenol as a standard. Enzyme activity was evaluated in milk samples and the amount of lactose formed was determined polarimetrically. The experimental results showed that the immobilized enzyme on the chitosan magnetic carrier showed higher activity compared to the sys-tem based on alginate capsules, which was also confirmed during the lactose hydroly-sis process. Lactose hydrolysis was the most efficient using a commercial enzyme and the enzyme immobilized on magnetic chitosan. There was no statically significant difference in the lactose content in milk samples without enzyme and with the use of alginate calcium capsules.
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Tisknutelné matrice na bázi složek mléka
Němec, Jan
The aim of the thesis is to introduce to the topic of 3D printing, milk components and their mutual connection. It explains individual technologies from the most common to the less well-known. Furthermore, the thesis deals with a review of current studies on this topic and their conclusions, progresses and complications. It focuses on individual components of milk, such as casein, micellar casein concentrate, milk protein concentrate, whey proteins and lactose, which have potential in 3D food printing. The thesis aims to provide a review of the information needed to understand 3D printing as it is used in other industries, as well as to understand the complexity of food 3D printing with a focus on milk. The main contribution of the work consists in providing comprehensible information and in the summarization of the indicated paths where 3D printing of milk has gone. Alternatively, it also reveals gaps that can be addressed and thus move development forward.
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Current knowledge about the influence of the intestinal microbiome on the development, course and consequences of lactose intolerance
Černá, Pavlína ; Tomešová, Jitka (advisor) ; Kohout, Pavel (referee)
The bachelor thesis investigates the current knowledge about the influence of the gut microbiome on the development and severity of lactose intolerance, as well as whether and how it can be changed to influence the course of existing lactose intolerance and its immediate and long- term consequences. In the first part of this bachelor thesis I discuss lactose itself and its metabolism, which shows its direct link to the gastrointestinal tract. Lactose intolerance (LI) is also described, how it is diagnosed, what it manifests itself as, and what its degrees are. The next chapter discusses the relationship between LI, the gut, and the gut microbiome. First, I focus here on the possible adaptability of the gut, which is mainly determined by the presence of the microbiome. There is also a link between LI and other gastrointestinal disorders in which gut bacteria play a role. The microbiome is a very dynamic population of different types of bacteria, fungi and viruses that can influence the course of lactose intolerance. This can be exploated in the subsequent therapy of LI with probiotics, which are included in part three. The most commonly used probiotic bacteria are representatives of the genus Bifidobacterium and Lactobacillus. However, probiotics are not the only option for using the gut microbiome...
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Zhodnocení vztahu kvantitativních a kvalitativních parametrů mléčné užitkovosti dojnic holštýnského plemene v konkrétním chovu
Poláčková, Pavlína
The aim of this bachelor’s study was to evaluate an effect between quantitative and qualitative parameters of milk efficiency. As a quantitative parameter was used milk yield. Observed properties from qualitative compounds were fat, protein, lactose, somatic cells and carbamide. To the problem was processed review of literature. Evaluation was realised in cooperative farm AGROS Vyškov-Dědice which deals with breeding of the Holstein breed with average efficiency 35 kg milk per day. Dates of milk efficiency were taken from the control efficiency and afterwards putted through analysis in MS Excel. It has been found that with rising milk yield was increase fat and also protein content which is not common in our farms and it is contrary to commonly stated literature or other authors. Reversely lactose had been evaluated rather indirect impact – the lactose content decreased with increasing milk yield. No correlation was found for somatic cells and carbamide with milk yield.
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Lactose intolerance and adding dairy products into the diet
KÁCHOVÁ, Nikola
The bachelor's thesis entitled "Lactose intolerance and the inclusion of dairy products in the diet" is divided into two parts. The theoretical part deals with the issue of lactose intolerance, calcium, discusses the importance of milk and dairy products in the diet and also deals with dietary solutions. The practical part is focused on the general awareness of people diagnosed with lactose intolerance, the inclusion of milk and dairy products in the diet and their evaluation. The aim is to map the inclusion of milk and dairy products in the diet of patients with lactose intolerance and to evaluate whether the diet of patients with lactose intolerance is adequate in terms of energy, macronutrient and calcium intake. The research is carried out using a quantitative method using a questionnaire. I obtained respondents, people diagnosed with lactose intolerance, with the help of doctors and nutrition therapists, but also with me personally during the internships. I also evaluated weekly menu entries using by Nutriservis Professional. From the obtained data, I found out that patients with lactose intolerance include milk and dairy products in the diet sporadically. Their lactose-free variants are included in the diet more often, but the survey found that they prefer plant alternatives to milk and dairy products. The recommended calcium intake was not achieved in selected respondents if they do not supplement calcium. Dietary calcium intake averages 394 mg/day. More than half of the respondents do not achieve the required intake of energy, macronutrients or calcium. This bachelor's thesis can serve as a source of information for patients with lactose intolerance, or for students interested in this issue, professionals and the general public. It points to deficiencies in the diets of patients with lactose intolerance.
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Stanovení kvalitativních parametrů dojeného mléka indikující zdravotní stav dojnic
PROKOP, Daniel
When only automatic systems are used for milking milk, it is essential to evaluate the quality of the milk, preferably in real-time, to maintain the high quality of the products and at the same time to detect health problems in the dairy cow in good time. By early detection of a dairy cow's health problem, which a change in milk quality can detect, it is also possible to reduce the cost of its treatment and eliminate financial losses du ring a period when we cannot monetize milk. To effectively evaluate the quality of milked milk, it is appropriate to monitor the following parameters: somatic cell count, conductivity, fat, protein, lactose, and urea content. The bachelor's thesis presents the levels of the quantities mentioned above, which indicate changes in the quality of milked milk, internal and external influences that affect them, as well as methods for their detection and evaluation
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Molecular detection of selected gene polymorphisms related to nutrition (nutrichip validation)
TURKOVÁ, Kateřina
Lactose intolerance is the most common food intolerance in the world. Individuals with lactose intolerance are unable to produce the enzyme lactase in the small intestine, which makes it possible to break down the lactose contained in dairy products. Insufficient lactase production may be genetically determined. Two single nucleotide polymorphisms responsible for the persistence of lactase activity in adulthood have been found in the European population. Celiac disease is one of the autoimmune diseases that mainly affects the mucous membrane of the small intestine. The disease is characterized by intolerance to gliadin, which is part of gluten. Intolerance leads to chronic inflammation of the small intestinal mucosa, leading to chronic diarrhea, fatty stools, vomiting and fatigue. The development of celiac disease is conditioned by the presence of a genetic predisposition. Genetic predisposition is linked to HLA system alleles. Specifically, these are the HLA-DQ2 and HLA-DQ8 haplotypes.
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