This diploma thesis deals with the issue of fatty acids containing distribution, metabolism, physiological properties and effects on health. In the experimental part there is detail descripiton of the experiment, where the amount of dietary fatty acids in the liver and visceral fat in rats was determined. Rats were divided into five groups, each of that was fed with mixture with 8% oil addition (palm oil, fish oil, safflower oil and Schizochytrium extract). The last group was fed with the mixture without any oil addition. The results of the experiment point to a high SFA content in feed with 8% fish oil addition. Although fish oil contains a significant amount of n-3 PUFA, high deposition of SFA could have negative effects on plasma lipid and lipoprotein levels. The most suitable oil is Schizochytrium microalga extract, which has a positive effect on EPA and DHA deposition, but does not contain significant amount of SFA, MUFA and PUFA n 6. Regarding the ratio of PUFA n-6/n-3, fish oil appears to be the second most suitable. The least suitable PUFA n-6/n-3 ratio is observed in safflower and palm oil.

The theoretical part of my thesis is based on the general classification and characterization of dietary lipids, especially fatty acids, cholesterol and lipoprotein particles. Also, their transport and absorption mechanisms are described, as well as medical complications that are closely linked to excessive lipid consumption. One part is used for the description of lipid extractions and determination of fatty acids. The experimental part is focused on the analysis of fatty acids in samples of liver, adipose and muscle tissues of laboratory rats after the addition of palm oil, safflower oil, fish oil and Schizochytrium microalgae oil into their diets. Lyophilized tissue samples were extracted and derivatized, followed by gas chromatography fatty acid determination. The results were then statistically evaluated.

A inflamação sistêmica é uma das características que marcam o diagnóstico da caquexia associada ao câncer. Entre as interações tumor-hospedeiro, o tecido adiposo branco contribui à inflamação, uma vez que ele sofre uma reorganização morfológica e lipólise, liberando ácidos graxos livres (AGLs), mediadores lipídicos (LMs) e citocinas pró-inflamatórias, que acentuam a ativação de vias de sinalização pró-inflamatória e o recrutamento de células do sistema imunológico para o tecido. O objetivo deste projeto foi investigar quais fatores inflamatórios sistêmicos estão envolvidos na inflamação do tecido adiposo e qual é a influência desses fatores sobre as enzimas envolvidas no metabolismo dos AGs ou LMs em indivíduos saudáveis (Controle), pacientes com câncer gastrointestinal com peso estável (WSC) e pacientes com câncer e caquexia (CC). Os resultados demonstraram que a resposta inflamatória sistêmica é diferente da resposta encontrada no tecido adiposo. A inflamação sistêmica dos pacientes com câncer e caquexia (CC) foi caracterizada por níveis circulantes mais elevados de ácidos graxos saturados (SFAs), tumor-necrosis-factor-&#945 (TNF-&#945), Interleukin IL-6, IL-8 e proteina Creativa (PCR), enquanto os níveis de ácidos graxos poliinsaturados (PUFAs), especialmente n3-PUFAs, foram menores em CC que nos demais grupos. In vitro e em explantes de tecido adiposo, citocinas pró-inflamatórias e SFAs aumentaram a expressão das quimiocinas IL-8 e CXCL10. E também observamos um aumento na expressão destas quimiocinas na inflamação do tecido adiposo no CC, que era mais profundo no tecido adiposo visceral (VAT) quando comparado ao tecido adiposo subcutâneo (SAT). A inflamação sistêmica foi negativamente associada com a expressão de enzimas sintetizadoras dos PUFAs, embora a expressão gênica e protéica mostraram somente pequenas diferencias entre os grupos. Os efeitos dos fatores inflamatórios sobre as enzimas no tecido adiposo podem ter sido mascarados pela modulação diferenciada dos diversos tipos celulares constituintes desse tecido. Experimentos in vitro mostraram que a expressão de enzimas que modificam os AGs, tais como as dessaturases e elongases em adipócitos e macrófagos, foram reguladas em direções opostas por TNF-&#945, IL-6, LPS e palmitato. Mesmo os pacientes CC demonstrando uma maior concentração plasmática da Resolvina D1, que é um mediador lipídico de resolução da inflamação, ainda assim, a inflamação sistêmica é maior nesses pacientes, e os resultados indicam que as citoquinas inflamatórias interferem com as vias de síntese das LMs da resolução. Concluímos que, os dados revelaram um crosstalk inter-tecidual e intercelular complexo mediado por citocinas pró-inflamatórias e compostos lipídicos que aumentam a inflamação na caquexia associada ao câncer por mecanismos autoregulação. / Systemic inflammation is a hallmark of cancer cachexia. Among tumor-host interactions, the white adipose tissue (WAT) is an important contributor to inflammation as it suffers morphological reorganization and lipolysis, releasing free fatty acids (FA), bioactive lipid mediators (LM) and pro-inflammatory cytokines, which accentuate the activation of proinflammatory signaling pathways and the recruitment of immune cells to the tissue. This project aimed to investigate which inflammatory factors are involved in the local adipose tissue inflammation and what is the influence of such factors upon enzymes involved in FA or LM metabolism in healthy individuals (Control), weight stable gastro-intestinal cancer patients (WSC) and cachectic cancer patients (CC). The results demonstrated that the inflammatory signature of systemic inflammation is different from local adipose tissue inflammation. The systemic inflammation of the cachectic cancer patients was characterized by higher levels of circulating saturated fatty acids (SFA), tumor-necrosisfactor- &#945 (TNF- &#945), interleukins IL-6, IL-8 and CRP while levels of polyunsaturated fatty acids (PUFAs), especially n3-PUFAs, were lower in CC than in the other groups. In vitro and in adipose tissue explants, pro-inflammatory cytokines and SFAs were shown to increase the chemokines IL-8 and CXCL10 that were found to be augmented in adipose tissue inflammation in CC which was more profound in the visceral adipose tissue (VAT) than in subcutaneous adipose tissue (SAT). Systemic inflammation was negatively associated with the expression of PUFA synthesizing enzymes, though gene and protein expression did hardly differ between groups. The effects of inflammatory factors on enzymes in the whole tissue could have been masked by differentiated modulation of the diverse cell types in the same tissue. In vitro experiments showed that the expression of FA-modifying enzymes such as desaturases and elongases in adipocytes and macrophages was regulated into opposing directions by TNF- &#945, IL-6, LPS or palmitate. The higher plasma concentration of the pro-resolving LM resolvin D1 in CC cannot compensate the overall inflammatory status and the results indicate that inflammatory cytokines interfere with synthesis pathways of pro-resolving LM. In summary, the data revealed a complex inter-tissue and inter-cellular crosstalk mediated by pro-inflammatory cytokines and lipid compounds enhancing inflammation in cancer cachexia by feedforward mechanisms.

The level of fish consumption in the Czech Republic is very low. One of the possible factors influencing this situation is low awareness of the customer or consumer. The thesis "The Lipid Quality of our economically significant fish species" works with the list of nineteen economically most significant fish species not only including fish from the semi-intensive and intensive breeding, but also such species that are interesting for the consumption from the sport fishing point of view. The samples taken from particular fish were primarily used for the analysis of the fat content and fatty acid composition. The analysis established very interesting results in this field and created basis for further analysis for establishing atherogenic and thrombogenic index or for formation of nutritive values mentioned as "Big 7" (fat content and the ratio of fatty acid out of it, sacharide content and the sugar ratio in it, protein content, ash content and energy value) by particular fish species according to the regulation ES 1169/2011. The results of this work confirmed that the fat content and its composition are highly influenced by the type of ingested nourishment. The fish bred in semi-intensive way with the highest fat content are Common carp (7,62 ? 2,9 %) and Silver carp (6,87 ? 1,37 %). On the contrary the predatory fish evinced the fat content usually within 1%. The fish from extensive breeding or the types caught in sport fishing are in the fat con-tent more balanced. The fattest fish in this group is Silver Bream (5,52 ? 0,44 %) and the lowest content evinced Goldfish (1,14 ? 0,38 %). Also the species living in the aquaculture and living in the free waters as well were compared (Common carp, Rainbow trout, Peled, Tench, Wels catfish). The fatty acid composition significantly depends on the fat content. The predatory fish contain 195 - 219 mg×100 g-1, the most (p0,05) was found by the peled from the extensive breed (1048 mg×100 g-1 EPA + DHA). The participation of SFA by the most of the fish was under 30%, the content of MUFA was the highest by the Common carp (52,71 ? 7,75 %), the lowest by the European perch (18,83 ? 1,12 %). Pike, Zander and European perch contain relatively the most of PUFA, this is over 50%. All the fish species (Nile tilapia excluded) show in this study the values of atherogenic index below 0,5 and thrombogenic index below 0,4. The total energetic value was counted from the results of nutritional values presented in the "Big 7" list. The higher energetic value is directly proportional to the increasing fat content. The fish species included in this thesis show the total energetic value in the range of 500 - 900 kJ×100 g-1. The results of this study bring complete, laboratory proven information about the nutrition composition of our fish. This data can be appli-cable not only to increase the knowledge of the customers but mainly to be used by breeders and manufacturers of fish as an implement of fulfilling the duty of stating the nutrition facts on their products according to ES 1169/2011 on the providing infor-mation about the eatables to the consumers.