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Perspektivy využití laktoferinu
Pavlík, Patrik
The thesis is focused on summarization of knowledge on lactoferrin, its sources of production, methods of isolation, biochemical properties, structure and resistance to denaturation under different conditions. At the same time, the biological effects of lactoferrin on the human body are specified, mainly focusing on antiviral effects, immune support and athletes performance enhancement. Moreover, the encapsulation methods of Lf and its delivery to the body are described here, where the most effective method of Lf, still remains the oral administration method. The current utilization of Lf in food processing and other fields is discussed. In the experimental part, food matrices suitable for 3D printable edible coating were prepared. By following encapsulation of Lf into food matrix, a functional food can be developed.
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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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