The main objective of my work was to draw attention to nutritional aspects in the formation of cavities. The thesis focuses on foods that have a proven or potential impact on tooth decay, especially saccharides. The target group consisted of 100 patients registered at the same dental office. All participants filled out a simple questionnaire that included 19 questions on not only their eating habits, but also their oral hygiene. All respondents were assigned a KPE index value, which quantifies tooth decay, according to their health records. All data was processed, compared and analyzed in Microsoft Excel, 2007. The results show that respondents who consume sweets one time and more per day show higher tooth decay (KPE 16.58) than those who consume sweets less than one time per day (KPE 9.41). A similar situation exists for the consumption of soft drinks, where drinking at least one per day is associated with a significantly higher average of KPE (16.30) than in people who indulge less in sweetened beverages (KPE 12.87). Respondents who did not sweeten their coffee, tea or other beverages and foods are much less affected by cavities (KPE 11.07) than those who sweeten them only sometimes or all the time (KPE 16.27). A major link between consuming fruits and fruit drinks and the formation of carious lesions was not detected. The data points to a connection between the intake of simple saccharides and higher tooth decay. Also demonstrable was the connection between a healthy lifestyle (frequent consumption of vegetables, eating fast food sporadically, the absence of sugary drinks and sweets) and lower incidence of cavities. A significant role is likewise played by socioeconomic factors (such as education) and, of course, the emphasis on preventing dental problems, meaning regular dental checkups, the proper technique for cleaning teeth, and good choice of dental aids.

In this work, I focused on linking the benefits of using special yeasts with limited alcohol production and improving the sensory profile using selected malts. Three worts were prepared from different basic malt, Pilsen, Vienna and Munich. The worts were always fermented with two strains of yeast Saccharomycodes ludwigii, DSM 70550 and DSM 70551. Each beer was analyzed on a FermentoFlash instrument, where the alcohol content was determined. Furthermore, the pH of each beer was measured. Subsequently, a real achievable degree of beer fermentation was determined using a conventional bottom-fermenting brewery yeast strain and, at the same time, the alcohol content was determined after the complete fermentation of the beer by a conventional bottom-fermenting brewery yeast strain. All fermented beers of Saccharomycodes ludwigii were also subjected to sensory analysis. Finally, all obtained data were statistically evaluated.

4 ABSTRACT This diploma thesis is focused on the synthesis of new bifunctional thiourea organic catalysts containing a carbohydrate moiety, in particular D-glucose with modification on the primary hydroxyl group. The first part of this diploma thesis describes a modification of synthesis of the known bifunctional thiourea catalyst with 2,3,4,6-tetra-O-acetyl-β-D-glucopyranose and (1R,2R)-diaminocyclohexane. The second part is dedicated to the synthesis of new bifunctional thiourea catalysts with modification of the carbohydrate moiety. We focused on per-O-acetyl-β-D-glucopyranose derivatives with pefluoroalkyl moiety on the primary hydroxyl group. We examined different ways of the preparation of 6-O-perfluoroalkylated glucose derivatives. These perfluoroalkylated carbohydrate compounds were transformed into corresponding glycosyl isothiocyanates. Those derivatives upon treatment of (1R,2R)-diaminocyklohexane or 3,5- bis(trifluormethyl)aniline afforded new bifunctional thiourea organocatalysts.

This diploma thesis examines how the consumption of selected foods of a carbohydrate nature influences the psychology of human behavior. The thesis consists of theoretical and practical part. The theoretical part provides a comprehensive overview of metabolism of carbohydrates, lipids and proteins. It also deals with the influence of individual components of food on the psychology of human behavior. Last but not least, he describes methods for detecting nutritional status of individuals. The practical part consists of the evaluation of two questionnaire surveys. The first questionnaire survey was attended by 103 respondents and focused on assessing the nutritional status of the population. The second questionnaire survey was conducted on the basis of an experiment. For four weeks, 16 probands consumed selected cereals from Emco s.r.o. supplemented with a protein component. Prior to consumption (ie fasting) and 1.5 hours after it, participants filled out questionnaires that focused on current experiences and feelings. Based on the results, I made a statistical evaluation using graphs and a final evaluation of the results.

This thesis deals with the measurement of blood glucose levels after consumption of selected foods (glucose solution, milk chocolate, rice sandwiches with corn, fruit snacks with apricots and broken buckwheat multigrain bread) at regular intervals. The first part of this thesis is pursued to the literature review, which provides a comprehensive overview of the metabolism of carbohydrates, fats and proteins. It also discusses the differences in the carbohydrate metabolism of healthy people with diabetes type 1 and 2 It acquaints the reader with the concepts of blood glucose, glycemic index and glucose-tolerance test. The practical part includes the measurement of glucose in capillary blood and questionnaire survey concerning state of health, eating habits and the disease incidence in a selected group of volunteers. The experiment involved 12 students of Mendel University in Brno. Their blood glucose levels were measured at regular intervals (0, 30, 60, 90 and 120 minutes) after ingestion of the food. The glucose was chosen as a standard. From the measured values were calculated glycemic indices, which represented 100 for glucose, milk chocolate 40+-17,7, sandwiches, rice with corn 76+-25,8, fruit snacks with apricots 49+-17,9 and multigrain bread buckwheat 68+-21,3. The results were statistically processed and the effect of individual foods tested on blood glucose was evaluated.

The most spread system of agricultural production is conventional system, which reaches the best profits by its excessive inputs into production such as fertilization, chemical spraying, heavy engineering. However the importance of ecological (BIO) and integrated (I.P.) production has been increasing among the consumers recently. Mainly because of environmental sustainability and protection of their own health. The aim of this study is to compare qualitative characteristics of 10 different apple cultivars (Melodie, Šampion, Gloster, Idared, Angold, Topaz, Goldstar, Ontario, Florina, and Rubín) with reference to the type of production system. The dry matter content, amount, concentration of carbohydrates, ascorbic acid, sensory evaluation and overall profile of volatile compounds were analysed in apples coming from both ecological and integrated agriculture. The dry matter content of all apple cultivars was measured by using two different methods. At the same time drying in an infra-red scale and refract metrical measuring by a portable refractometer were carried out. Concentrations of different carbohydrates (sucrose, glucose and fructose) were analysed by HPLC method with RI detection. The content of ascorbic acid (AA) was determined by HPLC with UV/VIS detection. During the sensory evaluations a protocol for a trained sensory panel was created including profile, pair and pair preference test. With an aim of detection of volatile aromatic compounds´ profile there was a sorption prepared on SPME extraction with following analysis on GC-GC-MS. In the concentration of C vitamin was the cultivar found statistically significant (p = 0,0004) and not in the supposed type of production. The final concentration of ascorbic acid was 13-130 mg/kg in BIO apples and 10-103 mg/kg in apples from integrated production. Overall 7 BIO cultivars had higher content of AA in comparison to I.P. The highest concentration of AA was in cultivar Ontario. In total 7 BIO cultivars from 10 had bigger content of AA in addition to integrated samples. The most present carbohydrate in apples is fructose in which was found a statistically significant difference between values of BIO and I.P. (p = 0,0272). The highest figure of fructose and also of sum of sugars was Angold BIO (422,3 g/kg). The highest presence of dry matter was found in cultivar Florina BIO (18,62 %). Refract metrical matter was in the range from 11 to 17 Brix. There was a statistically significant importance proved between the figures of BIO and I.P between both dry matters. At the same time it was proved that there is present a dependence between them based on correlation coefficient (r = 0,9622). It was assumed that the overall sum would correlate with refract metrical dry matter, but this was not confirmed. There was also proved a statistical difference (p = 0,0002) between the BIO and I.P apple weights. In all cases of samples the weights of I.P apples was higher. In sensory analysis the cultivar Šampion BIO was evaluated the best from the overall intensity and pleasure of the taste. Topaz I.P was evaluated as the sample with the most pleasant taste and Florina I.P with the highest taste intensity. By the analysis of pair preference test results it was confirmed that there is a statistically significant difference on the selected level of probability 99%. But preference in any of production systems was not confirmed. During the analysis of overall profile of volatile aromatic substances it was found out that the same cultivar of different production has the same composition, but different relative concentration of the present substances. This problematics needs further and more detailed analysis, which would prove or disprove influence of the cultivar on all analysed aspects.

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.

Carbohydrates have an essentials role in wide range of biological phenomena. It is well known that most of the eukaryotic proteins are glycosylated and that their glycosylation undergoes dynamic changes, nevertheless the biological imperative for these modifications is still not fully understood. However, one area in which the importace of cell surface glycosylation has recently been the subject of active investigations is the tumor plasma membrane biology, where many changes in glycosylation have been found useful for diagnosis, and mostly recent, even for the therapies of malignant disease. Interestingly cell surface glycoconjugates, namely N-linked and O-linked oligosaccharides have been found therapeutically attractive for treatment of certain tumors. And although our understanding of the participation of these principal glycan classes in tumorigenesis is far from complete, there are already several examples of carbohydrate-based antitumor vaccines. Therefore, we decided to give this issue more attention, especially the molecular mechanisms responsible for identifying changes in glycosylation of the surface of tumor cells of the immune system. Although in the past in our laboratory identified a receptor-type lectin specific lectin receptors on natural killer cells, very little is yet known...

This thesis deals with optimization of capillary electrophoresis conditions for the separation of unreacted substrate and products (cellobiose, glucose) generated by the enzymatic cleavage of cellotriose with enzyme cellobiase. The optimal separation electrolyte was shown to be a solution containing 30 mmol·dm-3 sodium hydroxide with addition of 1.0 mmol·dm-3 sodium phosphate and 1.0 mmol·dm-3 sodium phosphate dibasic (pH = 12.38). With this separation electrolyte calibration curves and repeatability were measured and the limits of detection and quantification were determined. The relative standard deviations of peak areas ranged up to 6.1 % and they did not exceed 0.2 % for the migration time. Limits of detection were determined in the range from 0.020 to 0.026 mmol·dm-3 and limits of quantification from 0.066 mmol·dm-3 to 0.085 mmol·dm-3 . Subsequently the enzyme reaction was monitored in offline setup. Furthermore, the offline procedure was automated and the relative standard deviation of cellodextrines after 30 minutes of hydrolysis was ranging up to 13.0 % of glucose and cellotriose and 3.0 % cellobiose using this automated method, which makes it suitable for semiquantitative and comparative measurements. The last part of the experiment was to carry out enzymatic reaction in online setup....

A new laboratory system has been developed for rapid electrophoretic separations and determinations of inorganic and organic ions. The instrument employs short fused silica capillary in combination with contactless conductivity detection. The basic functions of the apparatus have been tested using mixture of inorganic ions. It has further been applied to separations of neutral mono- and disaccharides. The model mixture contains five saccharides (sucrose, lactose, glucose, fructose and ribose). The technique developed has been used to determine sucrose, glucose and fructose in high-energy drinks.