Nutrition of children of each age has its particular aspects. For the new born and infantile age it is mainly breast-feeding that is very significant. Nutrition with breast milk is ideally balanced, ensures the intake of high-quality nutrition that is well tolerated by the young organism and ensures the optimal growth and psychological development of the child. Thanks to its composition, breast milk increases the protective impact on the child with respect to infections and creates a natural bond between the mother and the child. In the Thesis, I was trying to look up decisive moments in the infantile nutrition concept both in this country and worldwide and to map the issue of breast feeding and formula feeding since the end of the Second World War up to the present. Also, I wanted to emphasize the irreplaceability of breast milk as wel as supplementing of artificial milks with probiotics, prebiotics, synbiotics and their importance in the nutrition of children. Objective No. 1 of the Thesis has been to look up the key points in the infantile nutrition concept in the world since the beginning of the nineteenth century and since 1945 until this day in the Czech Republic. Objective No. 2 has been to prove that infantile formula nutrition has been focusing also on the immunological aspect apart from the nutritional ones. Objective No. 3 has been to create and aducational program proposal, which can serve as a practical guide for the application of theoretical data in clinical practice. Data necessary to achieve the determined objectives have been acquired by studing, analyses and comparison of available written documents relating to the natural and formula nutrition of infants. Most of these documents have been intended for the educational purposes at secondary school and universities in the Czech Republic. Also, data heve been taken from publications for parents and broad public published since 1945 until this day. By way of illustration, certain charts containing schemes of artificial nutrition corresponding to the time of creation have been used. On these schemes I wanted to show the chages in the concepts brought about by the development not only in the knowledge and thinking of people dealing with the nutrition of infants but also in the new possibilities and technology of the food processing industry.

Taking preventive measures has a major impact on the overall health status of poultry in every breeding and it can prevent considerable economic losses in this way. The aim of this study was to obtain basic knowledge about the occurence of coccidia oocysts in the faeces and the occurrence of pathological changes in the intestinal mucosa of broiler chickens after the use of selected feed supplements. Experiment was made during winter 2013 and summer 2014 with 250 specimens of one-day broiler chickens. Four experimental groups (prebiotics, probiotics, homeopathy, coccidiostats) and one control group were created. Treated groups were administered by Selected feed supplements were served to chickens during 14 days since the sixth day of their life. Mixed faeces samples were collected twice a week and processed in the laboratory. Also the frequency of coccidia oocysts was monitored under the light microscope. Intestines were collected during the slaughters of chickens (five pieces from every group) and tested to confirm or disprove pathological changes associated with coccidiosis of poultry. Intestines were collected three times after seven days. The Reduced frequency of occurrence of coccidia oocysts in faeces of chickens in all groups of the winter and the summer trial period was demonstrated, while pathological changes of the intestinal mucosa were not proved.

Bakgrund: IBS (Irritable bowel syndrome) är en funktionell mag-tarmsjukdom med en oklar orsak och patofysiologi. IBS förekommer mest hos kvinnor och karakteriseras av buksmärta, uppblåsthet, diarré och/eller förstoppning samt ökad gasbildning. I nuläget finns inga läkemedel som botar sjukdomstillståndet, och den senaste tiden har intresset för probiotika som behandling av IBS ökat. Probiotika innehåller levande mikroorganismer som anses ha en gynnsam effekt på tarmflorans sammansättning, samt kan tros ha en symtomatisk effekt vid IBS. Syfte: Syftet med detta litteraturarbete är att ta reda på om kosttillskott som innehåller bakteriearten Lactobacillus plantarum har en positiv effekt för att lindra symtomen hos patienter som lider av en diarrépredominant IBS. Metod: Sex randomiserade, dubbelblinda och placebo-kontrollerade studier granskades. Studierna utvärderade effekten av den enskilda bakteriearten L. plantarum eller en kombination av probiotika som innehöll L. plantarum för symtomlindring hos IBS-patienter. Artikelsökning utfördes i databasen PubMed via Linnéuniversitetets bibliotek. Resultat: Tre av de fyra studierna som undersökte L. plantarum i kombination med andra bakteriestammar påvisade en statistiskt signifikant förbättring av symtomen buksmärta hos IBSpatienter. En av de två studierna som undersökte enbart L. plantarum visade en signifikant förbättring av symtomen buksmärta. Två av sex studier visade ingen signifikant förbättring av symtomlindring mellan probiotika- och placebo gruppen. Slutsats: Utifrån sammanställningen påvisades att effekten uppnåddes framförallt i gruppen med måttliga IBS besvär. Dock gav inte behandling med L. plantarum alltid en statistisk signifikant förbättring av symtomlindring hos diarré predominanta IBS-patienter. Vidare studier behövs på subtypen diarré predominant IBS för att stärka och fastställa L. plantarums effekt.

The Diploma thesis deals with designing of probiotic dietary supplement for children with strains Lactobacillus acidophilus and Bifidobacterium breve and with prebiotics. Used prebiotics were Inulin, Chia fiber, Bamboo fiber, Chlorella + Spirulina and Yakon syrup. The theoretical part is focused on probiotics, prebiotics and their biological influence. In experimental part the possibilities of encapsulation into alginate particle and lyophilisation of probiotic cells were observed to find their good form to final nutritional product for children. Several types of probiotic with addition of prebiotics were tested in model conditions of gastrointestinal tract. It was found that addition of prebiotic highly increases viability of probiotic cells and their resistance to model conditions of gastrointestinal tract. In this case, the best prebiotic was found in Yakon syrup. The prebiotics were also characterised in terms of nutritional composition, amount of total and reducing sugars, oligosaccharides, proteins, lipids, polyphenols and chlorophyll were obtained. Finally, Chia fiber, Chlorella + Spirulina and Yakon syrup were chosen as prebiotics with best characterisation/properties. In conclusion, a dietary supplement with lyophilized alginate particles containing probiotic cells and with the most appropriate prebiotics were designed. Forms of the product were powder and gummy-bear.

This Diploma thesis deals with probiotic bacterias for children nutrition. It proposes a probiotic food supplement with a probiotic blend composed of a strain of the genus Lactobacillus and of the genus Bifidobacterium, which would be most suitable for infant consumers. The theoretical part is focused on probiotics, constitution of the children´s ganstrointestinal tract and screening of probiotic and gelatine supplements which are already sold on the market. In the experimental part, probiotic bacteria were subjected to model digestion, whereby mixtures of strains having the lowest reduction in viability after digestion were blend based on the results. The blend of Bifidobacterium breve CCM 7825T, Bifidobacterium longum CCM 4990 and Lactobacillus casei CCM 4798 was chosen as the most suitable blend of the lowest viability reduction. PCR in real time was demonstrated the presence of all strains added to the blend after model digestion. Finally, from the data was suggested a more comprehensive probiotic food supplement in the form of an alginate-agar gummy-bear for children over three years of age. The probiotic food supplement was subjected to sensory analysis too. The proposed probiotic food supplement also contained Chlorella and Spirulina active compounds and higher content of omega 3 and 6 fatty acids in hemp oil.

The presented diploma thesis is focused on the preparation and the monitoring of the biological stability of beer enriched with probiotics. Probiotic bacterial strains of Lactobacillus acidophilus, Bifidobacterium breve and Bifidobacterium bifidum were used in this study. The theoretical part is divided into two sections. In the first section, probiotics are generally characterized, and their role within a gut microbiota is described. Next, the microbiology of particular probiotic microorganisms including the genera of Lactobacillus and Bifidobacterium is described. Then, some factors influencing the viability and the growth of probiotics are stated. In this section, biological effects of probiotics on the human organism and their potential clinical applications are described. The second section of the theoretical part deals with the technology of brewing, the chemical composition of beer and particular beer styles. In the experimental part, the methods of probiotic bacterial cell concentration and viability determination were optimized. Several techniques for determination of these parameters were selected, particularly the cultivation method, flow cytometry and the spectrophotometric measurement of turbidity. Then, the growth curves of the probiotic strains were measured in MRS medium. Probiotic bacteria were cultivated in model beer samples, i.e. in MRS media with several different concentrations of ethanol. It is possible to say that ethanol did not have significant effect on probiotics growth. Next, experimental cultivations of individual probiotic bacteria and their mixtures in nine real beer samples were conducted. No increase of viable cells concentrations was detected in the samples. On the contrary, a decrease of the concentrations was observed, mainly in the samples with individual bacterial strains. However, certain values of viable cells concentrations were determined at the end of the cultivations in all cases. A pale, top-fermented beer was brewed and supplemented with probiotics, and the concentrations of viable probiotic cells were monitored during 37 days of fermentation. A decrease of concentrations by two orders of magnitude of CFU/ml was observed in almost all samples. Yet, viable cells of probiotic bacteria were detected in all samples of beer at the end of the fermentation. Maximal concentration of viable probiotic cells in the brewed beer was determined with the cultivation method at (3,80 ± 0,14)10^5 CFU/ml. Chosen samples were analyzed with HPLC-RI method that quantified the common beer concentrations of ethanol in all chosen samples, lactic acid was not detected. Sensory analysis was conducted as well. Based on the results of the experimental part and the bibliography, an optimal technology of the preparation of beer enriched with probiotics is discussed in this study.

Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti na požadovaném zdravotním účinku (příp. zdravotním problému, který má být probiotickou terapií léčen). Lactobacillus plantarum 299v již prokázal své blahodárné účinky na lidech a zároveň byla i potvrzena jeho zdravotní bezpečnost, díky čemuž může tato bakterie být kategorizována jako probiotický kmen (Probi AB, Sweden). I díky tomu je Lactobacillus plantarum 299v ve značné oblibě přidáván do mnoha fukčních potravin a prodáván na trhu pod různými jmény, probiotický nápoj ProViva je jedním takovým příkladem. Cílem této práce bylo studovat fermentační proces na žitném, ječmenném a sojovém substrátu pomocí kmene Lactobacillus plantarum 299v, přičemž zvýšená pozornost byla věnována právě soji a ječmeni jako potenciálně novým substrátům pro výše uvedenou bakterii. Hlavními záměry bylo zkoumání růstu a metabolické aktivity bakterie Lactobacillus plantarum 299v v asociaci s různými cereálními substráty, a později bylo studováno totéž také ve směsi fermentované cereální komponenty s běžně dostupným ovocným džusem. K tomu, aby se dosáhlo optimálních podmínek fermentace, je třeba vzít v úvahu několik aspektů. Hlavní role při konceptování nového fermentovaného produktu patří především zpracování a taktéž kompozici surového materiálu, růstové kapacitě a produktivitě bakteriální kultury a stabilitě finálního produktu během skladování (De Vuyst, 2000). Tyto parametry jsou důležité hlavně ze strany výrobců. Krom toho jsou tu ale i zákazníci, pro něž je přijatelnost produktu založena z velké části na organoleptických vlastnostech finálního probiotického produktu, tj. aromatu a chuti. Přítomnost a dostupnost různých jednotlivých nutrientů, která byla obsažena ve fermentačním médiu výsledkem rozdílných použitých cereálních substrátů, pravděpodobně vyústila v odlišnosti metabolických drah, což pak později mohlo způsobit rozdíly v organoleptických vlastnostech finálního produktu.

Probiotic lactic acid bacteria and bifidobacteria are natural part of microflora of gastrointestinal tract. In the present, day they are grossly exploited in food processing industry. The aim of the work was molecular identification of bacteria of genus Lactobacillus and Bifidobacterium in complex matrices of two food additives. Total DNA was isolated from crude cell lysates by magnetic particles P(HEMA-co-GMA). Isolated DNA was amplified in genus-specific and species-specific PCRs. Amplicons were detected by agarose gel electrophoresis. Results were compared with declared specification given by producers in three different batches.

Probiotic lactic acid bacteria (LAB) are an important part of fermented dairy products, pharmaceuticals and food supplements. At present, rapid and accurate identification of bacteria is carried out using molecular biological methods based on DNA amplification. The aim of the thesis was to identify by non-cultivation bacteria of genus Lactobacillus and bacteria of species Lactobacillus acidophilus in complex matrices at total of seven different food supplements. Total DNA was isolated from crude cell lysates using magnetic carrier P(HEMA-co-GMA). Amplificability of DNA was verified by PCR using primers specific for the domain Bacteria. In next step isolated DNA was amplified using primers specific for the genus Lactobacillus and species Lactobacillus acidophilus to demonstrate the presence of this bacterial genus and species declared by the producers. The results of bacteria identification obtained by PCR were compared with declared specification given by the producers.

The aim of thesis is focused on isolation of DNA in quality for polymerase chain reaction (PCR) and the identification of probiotic bacteria. From six probiotic supplements for children were isolated PCR-ready DNAs using magnetic carriers P(HEMA-co-GMA). Isolated DNA was amplified by genus-specific and species-specific primers. DNAs of Lactobacillus, Bifidobacterium and Streptococcus genera were identified as: L. acidophilus, L. rhamnosus, L. casei, B. bifidum, B. longum ssp. longum, B. breve, B. longum ssp infantis, B. animalis and S. thermophilus. The identification corresponded with the data declared by the producers.