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The intake of fatty acids and unsaturated fatty acids from school canteens' menus
SKALNÍKOVÁ, Karolína
This bachelor thesis is concerned with the intake of fatty acids and unsaturated fatty acids from school canteens' menus. The aim was to monitor the content of fatty acids and unsaturated fatty acids in meals from three school canteens. The thesis consists of two parts - theoretical and practical. The theoretical part is focused on school catering, nutrition of preschool and school children and fatty acids. The practical part is focused on a qualitative research. The research group consists of three bi-weekly (10 days) menus from one kindergarten and two elementary schools. The menus were analyzed by four nutrition databases. In some cases, the values of fatty acid were taken from the packaging of the foodstuffs or from the producers. The final intakes were then compared with the recommended intakes for children of different age groups. Regarding the kindergarten menu, the average final value of saturated fatty acids is about one half higher than the recommended intake. The average final values of monounsaturated fatty acdis and polyunsaturated fatty acids are within limits for the recommended intake. Concerning the elementary school menus, the average final values point out to an acceptable intake of saturated fatty acids and monounsaturated fatty acids. However, by assessing the menus according to individual days, it can be determined that this is a diverse set of values. The average values of polyunsaturated fatty acids are shown to be insufficient. Nevertheless, the ratio of the subgroups of polyunsaturated fatty acids Omega 6 and Omega 3 seems to be non-hazardous, as no final value of the ratio exceeds the maximum recommended ratio 5 : 1. However, in the case of the kindergarten menu it is different, as its average proportion is higher than 5 : 1 ratio.
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Cold adaptation mechanisms in microorganisms
Dřízhalová, Marie ; Nedbalová, Linda (advisor) ; Kvíderová, Jana (referee)
On our planet there are vast areas, where the average temperature does not exceed 5 řC. They are also many places, where the temperature often drops below zero. Not every living organism is able to live in these conditions. The ability to survive in cold region and succefully colonize, such presumably adverse environment requires particular evolutionary adaptation. Adaptation to cold environments has evolved independently in different phylogenetic groups. In low temperature environments, organisms has to adapt in a complex way to be able to permanently inhabit these habitats. Since the analysis of cold adaptation in all organisms is a very complex topic, this thesis is focused on microorganisms. Within this group, it is possible to find certain, which are repeated also in unrelated taxa. The general mechanisms include changes in membrane composition, shifts of enzyme temperature optima, production of compounds that prevent the negative effects of low temperature or the formation of resting stages. This thesis summarizes the mechanisms of cold adaptation which have evolved in microorganisms as response to a long-term or temporary survival at low temperatures. Their potential biotechnological applications are also mentioned. keywords: psychrophilic, psychrotolerant, cold adaptation, enzymes,...
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Monitoring of the backfat oxidative stability in relation to the source of unsaturated fatty acids in the feeding ration
Bezděková, Pavla ; Okrouhlá, Monika (advisor) ; Michaela, Michaela (referee)
Summary
Pork is composed of 46 - 49 % of monounsaturated fatty acids, 40 % saturated fatty acids and 8 - 12 % of polyunsaturated fatty acids. The composition of fatty acids affects the strength of the tissues, their shelf life and quality (mainly taste). The development of fat tissues is characterized by hyperplasia and hypertrophy of fat cells. The quality of the adipose tissue associated with fatty acids.
Monitored was 72 animals (36 of these pigs and 36 gilts). Pigs were divided into 2 experimental groups with 4 % addition of oil (rapeseed, soybean) and one control group, which was without the addition of oil. The animals were fed ad libitum complete feed mixtures, and for the whole period of fattening. In the control and experimental groups were used to compound feed for before fattening (P1) and fattening (P2). The pigs, which were in the experimental groups, was added to the feed mixture P2 oil (rapeseed or soybean), and 6 weeks before slaughter. In each group was assessed in 6 animals. Sampling was conducted from the backfat samples were homogenized and subjected to chemical analysis for the determination of fatty acids and oxidative stability.
From the measurement results, it was found that rapeseed oil contained a fatty acids SFA, MUFA, n-3 PUFAs and higher ratios of S/P, M/P. Compared to the soybean oil contained more PUFA, n-6 PUFA, n-6/n-3 and M/P. In gilts was higher proportion of SFA in the fat of soybean oil and pigs to have more SFA from the oil of rapeseed.
Oxidative stability of backfat increased tendences. Pigs had a higher oxidative stability of the fat in rapeseed oil compared to soybean, and gilts had higher values of oxidative stability of the fat in soybean oil. The measured values in the control group were lower in the oxidative stability of 0 compared to oils (rapeseed, soybean), but in the oxidative stability of 3 and 5 days were the highest.
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Analysis of the rheological properties of vegetable oils and their components
Divílek, Petr ; Rozsívalová, Zdenka (referee) ; Frk, Martin (advisor)
This Master’s thesis is dealing with theoretical analysis of vegetable, mineral oils and synthetic fluids, and with measuring of density and viscosity of selected samples of electric insulating fluids. The main part of the thesis is focused on vegetable oils and their elements called fatty acids. Those are more detail described in separate capitols. In those capitols is described their utilization in engineering practice with focus on energetics, where vegetable oils are used in larger scale. In experimental part of the work is measurement of density and dynamic viscosity. Viscosity was measured on two different machines, first the Hoppler viscometer and on vibrating viscometer. Results of these measurement are evaluated in tables and graphs.
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Influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum.
FLANDERKOVÁ, Michaela
I have engaged in the influence of increased aplication of the file polyunsaturated fatty acids on alteration of level cholesterol of individuum in my bachelory work. At first I had studied theoretical knowledge focused the theme of polyunsatureted fatty acid and cholesterol. I had devoted to this knowledge in theoretical part of my bachelory work. After I had contacted some people. I had known that they have increased cholesterol level. This people I had acquainted with themes of my bachelory work and development of research. The acquainted people have accepted part of research. Initial measuring taked place after. The measuring determined the level of total cholesterol, LDL cholesterol, HDL cholesterol, triacylglycerol. The three month interventionist program taked place after, from march 2011 to december 2012. The Participant of research had consumed of food supplement, which contented fish oil. Fish oil is rich in content of polyunsaturated fatty acid omega 3 (EPA and DHA). Output measuring taked place after three month. On the basis of measuring got results. I worked with results in the practical part of my bachelory work. I have compared results of initial and output measuring.
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Occurrence of important bioactive compounds in cow´s milk
KALA, Robert
Milk as mammary gland secretions of mammals is an important food essential for proper development of the organism and development of the digestive tract. After birth, this is the first component of food, that people can or other newborn mammals receive as well. It is a rich source of nutrients and biologically active substances. Bachelor work is focused on the occurrence and importance of milk bioactive substances and is divided into five chapters - into proteins, lipids, carbohydrates, vitamins and minerals. In each chapter there is always described the group of substances and is listed the group characteristic as well - physical and chemical changes, effects on health or changes due to technological processing for example in production of fermented dairy products. In each major group there are brought near significant groups of substances in sub-sections. There is also described the nutritional role of individual milk substances.
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