Die Motilität und Entleerung des Labmagens, aber auch der antioxidative Status scheinen im Zusammenhang mit Labmagenverlagerungen beim Rind eine entscheidende Rolle zu spielen. Häufige Komplikationen im postoperativen Zeitraum sind in Entleerungs-störungen und einer mangelhaften Motilität des Labmagens begründet. Zur medikamentellen Beeinflussung dieser Problematik existieren bis dato nur wenige Publikationen. In der vorliegenden Untersuchung sollte geprüft werden, welches der Komponente des Kombinationspräparates Neoancemin® für den positiven Einfluss des Medikamentes auf die Entleerung des Labmagens im postoperativen Zeitraum verantwortlich ist. Weiterhin wurde der Einfluss der Komponenten auf die klinische Rekonvaleszenz, den antioxidativen Status und ausgewählte klinisch-chemische Parameter in den ersten 24 Stunden nach der Reposition des Labmagens untersucht.

The aim of this diploma thesis is focused on determination of B vitamin in food especially in malting barley and malt. This diploma thesis is consists of theoretical and experimental parts including the conclusion and supplements. Theoretical part describes thiamine characteristic, chemical structure, chemical and physical properties, function of thiamin in organism, impact it´s insufficiency to the human health, occurrence in common food and methods for it´s determination. Further are describing theoretical principles of high-efficiency liquid chromatography, chromatography on reverse phase, derivatization and ways of validation. In the Experimental section is detailed description of used method for determination of thiamine in barley and malt, fresh mash and beer but also in common food supplements as are B-kompex, Pangamin and Thiamin. Determination was made by high-efficiency liquid chromatography on reverse phase with isocratic elution and fluorescent detection. Next part introduce the results of theses, discussion of experimental work, volume of thiamine in analyzed food and validation parameters of used method. In the conclusion are valorized results of experimental work. In the attachment are graphs of standard curves, chromatogram and calculations of validation parameters. Diploma thesis was realized in laboratory of Chemistry and Technology of Foodstuff, Faculty of chemistry, Brno University of Technology.

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Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, and measured for thiamin, riboflavin, folate, and vitamin B6. Beans were then reheated and measured again for vitamin concentration. Vitamin loss was comparable between the most commonly consumed stages of processing: Simmered, canned reheated, dried-flaked reheated and dried-extruded reheated. The only statistically significant differences were that simmering caused the least amount of degradation of thiamin and dried-flaked product had the least amount of vitamin B6 degradation. Though dried-flaked and dried-extruded beans generally decreased in vitamin concentration, these two products were comparable to the simmered and canned reheated products. This suggests that drying is a nutritionally acceptable means of processing pinto beans, resulting in products that are more economical to transport and more convenient to prepare.

No description available.

Whole grains are an increasingly popular health food in America. However, shelf life of whole grains is compromised due to the presence of lipoxygenases in the bran and germ, which lead to rancidity and generation of oxidative byproducts. These byproducts reduce sensory quality and may have a degradative effect on vitamins in whole grain products. The purpose of this study was to determine the degree of lipid and vitamin degradation during long-term storage of three whole grains: whole wheat flour, brown rice, and rolled oats. We also examined vitamin loss after cooking to determine if oxidative byproducts had an effect on vitamins during typical household cooking. Whole wheat flour, brown rice, and rolled oats were stored for 12 months and periodically analyzed for conjugated dienes, free fatty acids, tocopherols, thiamin, and riboflavin. Whole wheat bread, steamed brown rice, and oat porridge were made from samples stored for 0 months and 12 months and were analyzed for thiamin and riboflavin. Conjugated dienes increased significantly only in rolled oats, while tocopherols decreased significantly in whole wheat flour and rolled oats and insignificantly in brown rice. Free fatty acids increased significantly in whole wheat flour and brown rice. Thiamin and riboflavin were stable in raw stored grains and cooked products made from stored grains with the exception of brown rice, in which we observed a significant decrease in thiamin after 12-month storage and cooking. These results suggest whole wheat flour, brown rice, and rolled oats experience significant lipid and tocopherol degradation, but it does not appear to affect thiamin and riboflavin in raw stored products. Cooking appears to cause degradation of thiamin after storage of brown rice, but thiamin and riboflavin were otherwise stable in these whole grains.