Bread has been one of the basic foodstuffs for more than 30,000 years. It´s prepared mainly by baking, where gluten plays an important role. Gluten is important for holding the gas in the dough to achieve the desired structure, texture and volume. At a time when agriculture began to develop, a disease of gluten began to emerge. One of the best known is the intolerance of gluten, the so-called celiac disease, which affect sapproximately 1 % of the world's population. The cause is gluten-rich proteins (prolamins and glutelins), found in wheat, rye, barley and oats. The second known diseaseis gluten allergy, which is often confused with celiac disease. The difference consist in a different autoimmune reaction to the presence of glucose, when the immunization on glucose produces IgE immunoglobulin and does not damage the small intestine mucosa The only possible treatment for patiens with a dinase is a strict gluten-free diet. Gluten-free breads and pastries are one of the main foods for celiac and allergy sufferers. Preparing a dough without gluten is difficult. Proper selection of raw materials plays an important role in meeting sensory properties. The aim of the diploma thesis was to prepare suitable recipe senriched with selected sources of antioxidants. In total, six different recipes were prepared, both from cereal gluten-free flour and legumes flour. Curcuma and red onion skin were selected sources of antioxidants. In the practical part a sensory evaluation of all samples of bread is performed. There was a positive evaluation of the questionnaire itself. When to Cheb the suitability of raw materials and procedures for dough preparation and baking. Based on the DPPH and FRAP tests, antioxidant aktivity was evaluated for all gluten-free bread. Bread senriched with red onion skin have the highest antioxidant activity in both basic bread and basic bread with legume flour. Thus, it can be said that onion skin effectively increase antioxidant activity. In the final part, a financial evaluation of all six types of gluten-free bread was made on the basis of raw materials used as compared to those already purchased in the shop. Based on this finding, it can be said that home preparation is a cheaper option.

This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada regarding health care, government and restaurants offering gluten free dishes. The aim of the research is to map the selection of gluten free foods in people with diagnosed celiac disease, the second target is to explore differences in food selection in the Czech Republic and Canada. The third objective is focused on factors influencing the choice of gluten free foods. The research was conducted through a questionnaire survey. The survey was filled in the Czech Republic by 78 celiacs and in Canada by 56 celiacs. In the Czech Republic the survey was online on page named Celiake and Mladí Celiaci on Facebook. The Canadian survey was online on page The Celiac scene on facebook and filled out by costumers in...

Introduction: Recent findings about the pathogenesis of glaucoma have already demonstrated the presence of some specific autoimmune mechanisms. It has also been shown that autoimmune diseases often manifest in co-occurrence, such as celiac disease and type 1 diabetes mellitus or psoriasis. This association can be explained by sharing some of the risk variants of HLA molecules class II. Considering glaucoma an autoimmune disease, the question raises how the glaucoma genetic risk factors affect the phenotype of another autoimmune disease or vice versa, whether genetic risk variants associated for example with celiac disease can affect the glaucoma phenotype. Aims: The aims of this study were to i) identify possible genetic risk markers associated with the development of glaucoma, based on the available literature, and to map their occurrence among members of a three-generation family suffering from glaucoma and multiple autoimmune diseases, ii) find carriers of HLA-DQ2/DQ8 among the members of the same family, iii) verify whether an individual's genotype correlates with his/her phenotype, and iv) determine the potential effect of specific HLA alleles on the glaucoma phenotype. Material and methods: This study used DNA samples derived from 34 members of a three-generation family, in which coeliac...

This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic. There is described basic principal of coeliac disease and approachable gluten-free food. Then the basics of sensory analyse are described. Practical part is focused on finding suitable gluten-free flour and baking samples of bread based on recipe with care about improving nutritional value. Baked bread samples, made from commixture of gluten-free flour with enrichment of different amount of flaxseed, were evaluated with suitable methods of sensory analysis. This analyse shows which sample is the most preferred and based on those information it is proposed to enlarge offer in gluten-free pastry.

Theoretic part is concerned with coeliac disease, its symptoms and diagnostic. There is also described basic principal of coeliac disease and are mentioned some gluten-free products available in the Czech Republic. This part is concluded by theoretic description of sensory analysis. Practical part is focused on sensory analysis of samples of gluten-free pastry according selected recipes which contain apple fibres and apple flour. The backed pastry was assessed with suitable methods of sensory analysis - in this case, a sequence preferential test. This assessment shows which sample is the most preferable and the best recipe is described in detail.

The Dissertation deals with educational materials for patients with celiac disease. It describes general requirements for teaching materials and the didactical principles suitable for educational materials for patients with celiac disease. It presents a draft criteria for assessment of web sites intended for people suffering of celiac disease. Five Czech, as well as foreign Internet-based resources, have been selected and assessed for compliance with the criteria given by technical properties, contents, page structures, criteria evaluating credibility of the sites and educational criteria. All the sites assessed can be used for education of patients with celiac disease, but they are rather information sites with a low content of educational characteristics.

Introduction: Bone is a highly active tissue throughout life and is a subject to constant remodelling. Main cells responsible for continuous resorption and de novo synthesis of bone matrix are osteoclast, osteoblasts and osteocytes. Osteoclasts are the only known type of cells able to resorb bone. These cells are formed by fusion of precursor cells in bone marrow or peripheral blood in a process called osteoclastogenesis. Formation of osteoclasts may be of importance concerning chronic inflammatory diseases that are linked with higher risk of developing osteoporosis during lifespan. Celiac disease is one of those diseases, which is characterized by destruction of intestinal mucosa after ingestion of gluten by susceptible individuals followed by induction of chronic inflammation. In this work, we focused on the potential role of osteoclastogenesis in the development of osteoporosis in patients with celiac disease and we studied roles of selected inflammatory agents (TNF-α, IL-6, IFN-γ a cfDNA) with supposed or hypothesised effects on osteoclastogenesis. Material & Methods: We obtained plasma and serum samples from newly diagnosed patients with celiac disease, patients on gluten free diet and healthy controls and analysed concentrations of cfDNA and inflammatory cytokines TNF-α, IL-6 and IFN-γ in...

This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and practically tested recipes gluten-free pizza, buckwheat corpus, gluten-free sourdough seedcake and gluten-free cake with homemade pudding and caramel. The finished gluten-free products were submitted after baking consumers who rated their sensory quality. If necessary, an adjustment was made to the recipe and re-perform sensory evaluation. The prepared products were evaluated positively. Selected coeliacs decided suggested products to include in their diet.

Name: Life of coeliac and his family in these days Aim: The aim of my diploma thesis is to map life difficulties of people with celiac disease. First of all, it is a problem with gluten-free diet which is essential for celiac disease. Problems with eating out, shopping for ingredients for meal preparation at home, expensiveness of this eating, and last but not least, support from insurance companies and the state. Methods: The theoretical part includes findings about celiac disease as an illness, it means the characteristics of its origin, diagnostics and treatment. Furthermore, findings about gluten- free diet and problems related to this kind of eating were worked. Last but not least, diet and availability of food for gluten-free eating are mentioned. I applied a survey method in the practical part, in which case an anonymous survey was created electronically by using Google forms, and then sent out via internet. The survey was filled out by 296 respondents. Outcome: We can see from the outcomes that most of the respondents sometimes break the diet due to social integration. Furthermore, we observed the frequency of eating in restaurant services, in which case most of the people sometimes visit, it means less than once a week. The reason of sporadic or even no visit to restaurants is bad...

In the Czech Republic, 50 000 people are diagnosed with Celiac disease and the only known treatment for it is a gluten-free diet. For such patients, gluten consumption can provoke inflammation of a small bowel that can result in heavy consequences. Gluten is a protein contained in wheat, rye, barley, and oats and plays an important role in food production, because of its properties. Bakery and other gluten-free products are produced from other types of cereals. They also require a special technological process, separate spaces, and have a much smaller target group of consumers, which can increase their price at the end. People following a gluten- free diet have to be very careful while eating in restaurants and canteens because even a small amount of gluten can harm their health. Health insurance companies in the Czech Republic contribute various amounts to the GFD, however, mostly only for children. The goal of the research was to find out whether and for how much gluten-free food is more expensive than the ordinary one; and how the availability of gluten-free products and meals is assessed by people who have to eliminate gluten due to health reasons. To achieve the goal, quantitative research with a questionnaire survey was used. The questionnaire with 17 questions was filled in by a hundred...