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Monitoring fiber and protein intake in obese clients of a nutrition counseling center
Kekrtová, Magdaléna ; Pejšová, Hana (advisor) ; Weidenthalerová, Edita (referee)
The obesity epidemic is still a very topical problem and requires a comprehensive therapy that includes nutritional counselling. In my practical experience, the topic of protein and fibre tends to be very common with obese clients and I often observe less than appropriate choices in terms of protein sources. Fibre is not given much importance and therefore its adequate intake is not optimal. Therefore, the theoretical part aimed to summarize the current knowledge about obesity, protein and fibre. However, nutrition in obesity is summarised in a comprehensive way, taking into account other nutrients, but also micronutrients or drinking, which may also be significantly related to obesity. The theoretical summary of obesity was summarized rather marginally. In terms of treatment approaches, diet therapy, physical activity or psychotherapy are more approached. The importance of the nutritional therapist is not neglected. The practical part was quite comprehensive. The aim of the study was to assess dietary habits (qualitatively and quantitatively, focusing mainly on protein and fibre), body composition before and after the nutritional intervention and thus to evaluate the effect of the therapy. It was also intended to provide information on the original dietary habits of obese individuals in terms of...
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Influence of beer protein on foam stability
Benda, David ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This bachelor thesis deals with the influence of beer proteins, phenolic compounds, bitterness and selected metal ions on beer foam stability. The theoretical part describes beer foam from the physical aspect, beer foam stability and its measurement and the factors that positively or negatively influences the stability and quality of the beer foam. In the theoretical part are described selected proteins that influence beer foam. In theoretical part is described the origin and technological significance of proteins. The experimental part is dedicated to the measurement of beer foam stability with the NIBEM method, the analysis of total protein content, the analysis of total phenolic content, bitternes and element analysis of beer samples. Measured data indicated correlations between protein content, phenolic compounds content, bitterness and metal ions with the beer foam stability. The results show that proteins and phenolic compounds as isolated parameters don’t essentialy affect the beer foam stability. It was found out, that bitterness as isolated parameter influences the beer foam stability the most.
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Production and characterization of protein isolates from different kinds of bran
Vybíral, Lukáš ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the use of various types of bran as a by-product in the milling of cereals. Mills create a huge amount of this material per year. The most common way of processing bran is mostly incineration and to a lesser extent it is used as feed for livestock. Depending on the type of cereal, bran contains 10-20% of protein, which disappears from the food chain due to combustion. Within the framework of sustainability and valorisation of waste, which has recently been largely discussed, great emphasis is placed on waste minimization whether in the field of its production or further processing. Due to the relatively high protein content, bran appears to be a suitable starting material to produce protein supplements. Proteins can be extracted from bran based on their different solubility at different pH. In the alkaline method, the proteins are first dissolved in an alkaline pH and then precipitated in an acidic medium. Lyophilization is followed by characterization of the extract in terms of yield, protein content, moisture, amino acid profile and digestibility. The highest yield was obtained with the oat bran isolate (13,5 ± 0,6 g of isolate per 100 g of bran). In terms of protein content, the best protein isolate was also obtained from oat bran (95,2 ± 0,4% protein in the isolate). Another determination was the analysis of the amino acid profile, in which a high content of arginine was found in all analyzed protein isolates from bran. Determination of digestibility showed very good digestibility of all produced protein extracts from bran.
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Determination of total protein, carbohydrates and polyphenols in beer
Dostálová, Blanka ; Gregor,, Tomáš (referee) ; Diviš, Pavel (advisor)
This master‘s thesis deals with the analysis of 65 different beers, with a focus on finding differences between Czech tap ales, lagers Czech, Czech special beers and foreign beers. Czech beers were compared by the results of analysis among beers bearing the indication "Czech beer" and the group without this indication. The total amount of proteins, polyphenols and carbohydrates was determined using UV-VIS spectrometry. The history of brewing, the nature and types of Czech beers and protected geographical indication "Czech beer" were described. Raw materials for beer production and brewing technology have been listed and described. In the last part of the research, components of beer and the principle of the UV-VIS spectrometry have been specified. Th determination of total protein was performed using Hartree-Lowry method, which is based on two-component reagent. The first component is the biuret agent, the second component is the Folin-Ciocalteau reagent for phenols. Determination of the polyphenols has been carried out by the Folin-Ciocalteau reagent and total carbohydrates were determined spectrophotometrically according to the Analytica EBC using anthron agent. The results were statistically processed and evaluated in the final part.
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Analysis of czech garlic varieties
Fähnrichová, Nikola ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This master thesis deals with analysis of Czech garlic varieties in comparison with two varieties from abroad. Alliin and carbohydrates were determined by high performance liquid chromatography with diode-array detector or evaporative light scattering detector. Crude proteins were calculated from total content of nitrogen that was determinated by Kjeldahl method. Elementary analysis was performed by inductively coupled plasma optical emission spectrometry. In theoretical part of this thesis is describes botanical characterization and cultivation of garlic, chemical composition of garlic, especially groups of substances which were analysed in this thesis. Principle of used methods is described too. The experimental part of this work deals with sample and calibration solution preparation and process of analysis. Obtained results from analysed substances are summarized in the tables, discussed and compared with results of analysis of other authors. Between Czech and Spanish/Chinese garlic are slight differences. Garlics contain 24,66 g/kg dry weight of alliin. Content of crude proteins in Czech garlic is comparable to Chinese garlic but the Spanish garlic has just half of amount crude proteins. Elementary analysis also includes significant differences. Czech varieties contain higher amount of phosphorus, iron and zinc. On the contrary, content of potassium in foreign garlic is higher than in Czech Republic and the analysed amount is 15 g/kg dry weight.
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Evaluation of selected dietary supplements - climacterium
Tobolková, Blanka ; Vránová, Dana (referee) ; Zemanová, Jana (advisor)
A dietary supplement is a product that contains nutrients (e.g. vitamins, minerals, herbs, amino acids or fatty acids) intended to supplement the diet. The aim of the diploma thesis was to suggest a prescription for preparation of three types of dietary supplements which are used to reduce of climacteric symptoms, their production and determination of energetic (nutrition) value on account of detected content of proteins, fats and saccharides in dietary supplements. A part of the diploma thesis was to suggest suitable wrapping and price of prepared dietary supplements. The three dietary supplements were used for analyses, namely capsules, herb syrup and herb drops. The content of proteins was determined by Kjeldahl´s method, total fats were determined by Soxhlet extraction and saccharides were determined by titration with potassium permanganate (Bertrand´s method). Dietary supplements in form of capsules were particular analysed on content of heavy metals (lead, cadmium and arsenal). In herbal drops was in addition determined alcohol content (ethanol). There was from the measured data found out, dietary supplement in form of capsules was chosen as the product with the lowest energetic (nutrition) value.
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Human powered electric sources
Naller, Ivan ; Škoda, Jan (referee) ; Baxant, Petr (advisor)
The aim of this work is to map sources of electricity-driven man. It is divided into three parts, the first of which deals with the muscles of the human body and essential components of the diet. The second part includes a search created prototypes of generators from small to big achievements. The last part is focused on the performance that can be achieved in a given individual and the associated energy demands of humanity. After the experiment, it is apparent that the average power of man is in the range of 150 to 300 W. On the basis of the data obtained it is possible to use the energy generated man (in gyms, fitness centers ....) for lighting, or simple applications such as water heating etc.
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Monitoring the stability of the beer brewing process
Tichá, Anna ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
The bachelor thesis deals with the analysis of 3 samples of the same beer, brewed in different batches of the brewing process. The analyzed sample is Dalešická jedenáctka - light lager of 11% of the Stock Brewery Dalešice, a.s., which was taken directly from the lager tanks in the brewery. The aspect we have examined were total protein content, total carbohydrate content, maltose content, total polyphenol content and ethanol content. The Hartree-lowry method was used to analyzed the total protein content. Total carbohydrates were measured spectrophotometrically using anthrone reagent. The maltose content was analysed by HPLC with an ELSD detector. The total polyphenol content was analyzed by the Folin-Ciocaltau reagent method and measured spectrophotometrically. The ethanol content was analyzed on a HPLC using a refractometric detector. The aim of the work was to compare to what extent the process of beer production is stable and what parameters may change in the final product
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Dietary supplements with adaptogenic effects
Izraelová, Alexandra ; Vespalcová, Milena (referee) ; Souralová Popelková, Miriam (advisor)
The aim of this thesis was to design a recipe for the dietary supplements with adaptogenic effects, production, and subsequent analysis (proteins, lipids, carbohydrates), which led to the determination of the energetic value of preparation. Adaptogenic effects are the domain of plants and fungi, known as adaptogens. Adaptogens act non-specifically to the human body - improve the overall condition of the body, accelerate healing and regenerative processes, slow degenerative processes in the body and thus the aging process. As biogenic active stimulators, they affect not only in the physical but also in mental area. Dietary supplements have been designed in three different forms - capsules, syrup, drops. The analysis was also performed in tablets of Vietnamese origin supplied by supervizor, of which entry to our market is being considered. Protein content was determined by Kjeldahl method, lipids by Soxhlet extraction, saccharides by gravimetric method. Dietary supplements were analyzed for heavy metals (Pb, Cd, Hg), and in herbal drops ethanol content was determined.
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Characterization of organic nanoparticles with encapsulated antimicrobial peptides
Vejrostová, Petra ; Němcová, Andrea (referee) ; Márová, Ivana (advisor)
This bachelor thesis is focused on characterization of particles containing encapsulated antimicrobial enzyme lysozyme. The theoretical part deals with characterization of antimicrobial peptides and their description. Further part of review was focused on lysozyme, the selected representative used in this thesis, its structure, mechanism of action and possible usage. In the experimental part the Hartree-Lowry method was used for lysozyme detection, determination of encapsulation efficiency and for detecting the amount of lysozyme released after incubation in model physiological environment and in model foods. In process of encapsulation the highest amount of lysozyme was packed into 1% chitosan particles, manually prepared alginate particles and into liposomes. During study of stability of particles in model foods as the least stable manually prepared chitosan particles were found. The released lysozyme exhibited changes probably caused by its degradation. The highest influence on particles proved 3% acetic acid. During studying the stability of the particles in artificial digestive fluids as the most unstable manually prepared chitosan particles were found, while alginate particles were the most stable. The thesis also deals with changes in antimicrobial activity of encapsulated lysozyme in prepared particles and after its application into the model environments. A gram-positive bacteria Bacillus subtilis was used in order to test the antimicrobial activity. Antimicrobial tests showed that after encapsulation antimicrobial activity of lysozyme was substantially decreased in most samples. Size and stability of prepared particles was tested using dynamic light scattering.
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