This Master‘s thesis is focused on the preparation of hydrogels based on a hydrophobic derivative of hyaluronic acid palmitoyl hyaluronan in presence of biosurfactant decyl glucoside’s micelles and micelles of surfactant triton X-100. For followed characterization were chosen rheological tests and infrared spectrometry. There was observed influence of preparation method, type and concentration of surfactant and presence of micelles on final features of the hydrogel. Moreover, an experimental test of swelling was performed with interesting results for future research.

Adenine derivatives called cytokinins (CK) are a group of plant hormones, which in cooperation with other plant hormones orchestrates almost every aspect of plant growth and development. Despite the rapid progress in plant hormone research, there are still many aspects we may shed light on due to the metabolic and signalling pathways redundancy and the network complexity with crosstalk hubs. CK N-glucosides (in this case trans-zeatin-7-glucoside, tZ7G, and trans-zeatin-9-glucoside, tZ9G) have been traditionally viewed as irreversibly deactivated products of CK active form metabolism (in this regard trans-zeatin, tZ). Nevertheless, the tZ9G antisenescent activity was shown in oat leaf senescence bioassays (Avena sativa cv. Abel) and the possibility of metabolic conversion to O-glucosides was hypothesized. The aim of this work was to test the hypothesis on the close model of oat (Avena sativa cv. Patrik) and to examine also the metabolic conversion of related substances - N 6 -(Δ2 -isopentenyl)adenine (iP) and its N7- and N9- glucosides (iP7G and iP9G). While the senescence retardation caused by exogenous tZ9G application was confirmed in the Avena sativa cv. Patrik, metabolic conversions to O-glucosides remain to be verified. Besides the effects of above-mentioned substances on the oat leaf...

Flavonoids are plant secondary metabolites, which belong to several groups varying in their chemical structure. Anthocyanins and tannins are important flavonoid components of wine that are responsible for its color, taste and other sensory properties. The concentration of anthocyanins in wine is affected by grape variety, processing technology, and climatic conditions. In this Thesis, we studied the changes in color and in related chemical composition, using three non-commercial samples of red wine: Svatovavřinecké (year 2010 and 2012), and home-made wine (prepared without addition of SO2). These changes in color were determined using standard colorimetric method (CIELab) and also a simplified two-parametric spectrophotometric method (tint/color density). The content of anthocyanins was followed using analytical RP-HPLC method. In paralel, simplified oenologic methods for estimation of phenolic compounds were used. Generally the wine samples changed color to darker tint. Chemically, this was caused by polymerisation reactions between anthocyanins and phenolic compounds. This led to the formation of stable pigments characterised by a higher absorption maximum at longetr wavelength, hence a darker tint. Key words: anthocyanins, color, red wine, phenolic compounds, malvidin-3-glucosid, polymeric reactions,...