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Analysis and characterization of beta-glucans from some natural sources
Vít, Radek ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The aim of the bachelor thesis is to test and characterize commercially available products with declared -glucans content. The theoretical part describes -glucans, their possible sources, properties and utilization. Further, the theoretical part is focused on methods for determination of -glucan content. Saccharomyces cerevisiae yeast and oyster mushroom fungus are available as commercial sources of -glucans. Next individual groups of the active substances and principles of the methods used for their characterization are described too. In experimental part of this work the extracts from five commercially available sources of -glucans were prepared and characterized. Antioxidant activity, total polyphenols, proteins and carbohydrates were determined. For selected products, the content of vitamin C using HPLC and the lipid content using GC-FID were determine as well. An enzymatic method was used to determine the -glucan content. Two samples of the highest antioxidant activity were then subjected to antimicrobial and MTT tests.
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Analysis of biologically active substances from medical mushrooms
Macháčková, Mirka ; Bendová, Agáta (referee) ; Hoová, Julie (advisor)
This bachelor thesis deals with the benefits of mushrooms for the human body and with the important substances that are contained in them and give them properties that cannot be found in any other natural food component in such a complex design. Specifically, the mushrooms discussed in the thesis belong to rare species of mushrooms, not only because of their rare occurrence in nature, but mainly because of their unmistakable positive properties. In the theoretical part of the thesis, the basic characteristics of fungi, structural features and basic division were described. Further, the theoretical part discusses the characteristics of individual rare mushrooms that were selected for further observation. It deals mainly with their occurrence, positive impact on the human body and their practical use. This section also deals with the chemical composition of mushrooms, specifically the contained and immunologically active substances. Last but not least, the theoretical part describes important microorganisms that were used in measuring antimicrobial activity in the practical part of this work. The practical part of the thesis was devoted to the preparation of mushroom extracts from reishi, shiitake, oyster mushroom and Judas ear mushrooms using three different solvents. It optimizes methods for the determination of nutritionally important substances by selecting appropriate solvents that were able to positively influence the yield when determining the mushroom content. It is also engaged in testing antioxidant activity, determination of content and antimicrobial activity. Based on these measurements, it was proved that all the above-mentioned active substances are present in different concentrations in the mushrooms studied. Mushroom powders or their extracts can subsequently be used alone as dietary supplements or as an additive to foods with low nutritional value.
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Analysis and characterization of beta-glucans from some natural sources
Vít, Radek ; Hudečková, Helena (referee) ; Márová, Ivana (advisor)
The aim of the bachelor thesis is to test and characterize commercially available products with declared -glucans content. The theoretical part describes -glucans, their possible sources, properties and utilization. Further, the theoretical part is focused on methods for determination of -glucan content. Saccharomyces cerevisiae yeast and oyster mushroom fungus are available as commercial sources of -glucans. Next individual groups of the active substances and principles of the methods used for their characterization are described too. In experimental part of this work the extracts from five commercially available sources of -glucans were prepared and characterized. Antioxidant activity, total polyphenols, proteins and carbohydrates were determined. For selected products, the content of vitamin C using HPLC and the lipid content using GC-FID were determine as well. An enzymatic method was used to determine the -glucan content. Two samples of the highest antioxidant activity were then subjected to antimicrobial and MTT tests.
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