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The effect of different intake of omega 3 unsaturated fatty acids on the human body
DRDA, Josef
The topic of my bachelor thesis is "Effects of different intakes of omega 3 unsaturated fatty acids on the human organism." Omega 3s are fatty acids (FA), which are carboxylic acids that have 4 - 26 carbons with different spatial arrangements. The plants sources of omega 3 FAs includes oils, especially hemp, flax or soy, but they can be also found in avocados. They occur here as alpha- linoleic (ALA) acid. In animal sources occur as eicosapentoenoic (EPA) and dokosahexoenoic acids (DHA), which can be found in marine and freshwater fish and shellfish. Seaweed is an exception, which contains large amount of EPA a DHA. In recent years, there has been considerable research into their positive effects on human health, most commonly on cardiovascular and neurological systems. The aim of this work is to determine the intake of omega 3 FAs from the normal diet, whether the intake of omega 3 FAs from the normal diet is sufficient and what effect omega 3 FAs supplementation may have on health. Data collection was carried out using a quantitative research method. The respondents are users of the supplement BalanceOil. First we sought to determine the daily intake of omega 6 FAs : omega 3 FAs from the diet and the effect of supplementation. In total, 23 blood tests and 41 questionnaire responses were obtained, 18 of which included average daily diet. By analyzing the data we found on average people from a normal dietary intake of 251 mg of EPA and DHA. This amount corresponds to the minimum recommended intake of EPA and DHA according to the World health organisation. However, the resulting ratio of omega 6 FAs to omega 3 FAs is unsatisfactory, namely 29 : 1. Using analysis of blood tests were found that prior to supplementation with BalanceOil omega 3 FAs was 22 : 1, after supplementation it was 4,44 : 1. This reduction has significant impact on the health status of users, most commonly on cardiovascular diseases.
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VÝVOJ NOVÝCH RYBÍCH PRODUKTŮ PRO PŘEDŠKOLNÍ DĚTI
KALICOVOVÁ, Veronika
The aim of the diploma thesis was to develop newly innovative fish products. The intention is to increase fish consumption through new developed innovative fish products and proposed recipes. Fish supply healthy polyunsaturated fatty acids (PUFAs) and highly unsaturated fatty acids (HUFAs) to the human body, including eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), which are essential for the proper development of the human organism. 11 new products and 13 new recipes were developed, which were subsequently sensory evaluated by the main target group of consumers. Preschool children were chosen as the target group of consumers, because their consuming habits are established in this life period. The new fish products have met all legislative standards and limits of food safety. Nine products were positively evaluated by the target group. Five products were selected for further analyses (fish balls, fish burgers, fish ham, fish mistura, fish sausages). The issue was theoretically studied according to worldwide research studies. In practice, the project was implemented with coordinated comprehensive cooperation with nutritionists, fish product technologists, but also with preschool facility employees, children and their families. The output of this work are new fish products which are available on the market. Fish products were made from the muscle of African catfish (Clarias gariepinus). The market offer of nutritionally high-quality foods which have a positive impact on human health has been increased. At the same, time several recipes from the African catfish (Clarias gariepinus), the common carp (Cyprinus carpio) and the rainbow trout (Oncorhynchus mykiss) have been proposed as a guide for easy preparation of healthy dishes.
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Jsou parmy obecné v době výtěru "jedovaté" pro ostatní vodní organismy?
ŠVEJDA, Pavel
This bachelor thesis deals with fish toxicity with the emphasis on the barbel (Barbus barbus Linnaeus, 1758). Its tissues and especially roe cause poisoning to human known as a "barbel cholera". Possible lethal effects of barbel the killer shrimp Dikerogammarus villosus (Sowinsky, 1894), the marbled crayfish Procambarus virginalis Lyko, 2017 and the round goby Neogobius melanostomus (Pallas, 1814) were examined in this thesis. Different types of tissues and early life stages of barbel were used due to the indistinct distribution of possible toxin in fish body. In addition, using a behavior test, where marbled crayfish were used as an experimental organism, we monitored possibilities of toxin detection by consumer. Our results suggest that there is no evidence of barbel lethal toxicity on chosen consumers. We also did not find evidence that crayfish are able to recognize flesh of ready and unready to reproduce barbel. To sum up, we did not find evidence that toxin which is present in barbel body affect given consumers. It can be given either their co-evolution (arms race) or their ancestors had never been susceptible on this toxin. Thus, there can only be a spontaneous effect of mentioned toxin on mammals or humans.
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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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The role of fatty acids in apoptosis induction in pancreatic beta cells
Žigová, Ivana ; Němcová, Vlasta (advisor) ; Libusová, Lenka (referee)
Type 2 diabetes belongs to lifestyle diseases. To its development contributes also the decrease in functional cell mass caused particularly by long-term action of increased blood levels of fatty acids and glucose. Experiments from recent years demonstrated that apoptosis of pancreatic cells is induced especially by saturated fatty acids, in contrast to unsaturated fatty acids which do not exert significant cytotoxic effect and they are even able to inhibit the proapoptotic effect of saturated fatty acids. Despite intensive research, the mechanisms of fatty acid-induced apoptosis of pancreatic cells are not convincingly explained. Understanding of the processes that lead to destruction of functional cells could enable development of new therapies for type 2 diabetes treatment that would be targeted directly at one of the causes of this disease. The aim of this work is to summarize the recent knowledge about mechanisms by which fatty acids induce and regulate apoptosis of pancreatic cells.
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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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The role of fatty acids in apoptosis induction in pancreatic beta cells
Žigová, Ivana ; Libusová, Lenka (referee) ; Němcová, Vlasta (advisor)
Type 2 diabetes belongs to lifestyle diseases. To its development contributes also the decrease in functional cell mass caused particularly by long-term action of increased blood levels of fatty acids and glucose. Experiments from recent years demonstrated that apoptosis of pancreatic cells is induced especially by saturated fatty acids, in contrast to unsaturated fatty acids which do not exert significant cytotoxic effect and they are even able to inhibit the proapoptotic effect of saturated fatty acids. Despite intensive research, the mechanisms of fatty acid-induced apoptosis of pancreatic cells are not convincingly explained. Understanding of the processes that lead to destruction of functional cells could enable development of new therapies for type 2 diabetes treatment that would be targeted directly at one of the causes of this disease. The aim of this work is to summarize the recent knowledge about mechanisms by which fatty acids induce and regulate apoptosis of pancreatic cells.
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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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