{"id":3795,"date":"2016-12-13T16:55:54","date_gmt":"2016-12-13T15:55:54","guid":{"rendered":"http:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/?p=3795"},"modified":"2016-12-13T17:42:07","modified_gmt":"2016-12-13T16:42:07","slug":"projekty2015","status":"publish","type":"post","link":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/cs\/projekty2015\/","title":{"rendered":"Projekty \u0159e\u0161en\u00e9 v roce 2015"},"content":{"rendered":"<p style=\"text-align: justify;\">\u25baProgram: TA\u010cR &#8211; Podpora aplikovan\u00e9ho v\u00fdzkumu a experiment\u00e1ln\u00edho v\u00fdvoje ALFA<br \/>\n(\u0159e\u0161en\u00ed: 01\/2013 &#8211; 12\/2015)<br \/>\n<strong>TA03010625 Nov\u00e9 materi\u00e1ly a technologie pro v\u00fdvoj multiplexov\u00fdch test\u016f pro komplexn\u00ed diagnostiku ve zdravotnictv\u00ed a pro detekci alergen\u016f v potravin\u00e1ch. <em>[New materials and technology for development of multiplex test for complex diagnostics in medicine and food allergens detection.]<\/em><\/strong><br \/>\nC\u00edlem projektu je vyvinout technologii potahov\u00e1n\u00ed membr\u00e1n pro multiplexov\u00e9 testy ve zdravotnictv\u00ed a anal\u00fdze potravin za pou\u017eit\u00ed metody line-immunoassay, kter\u00e1 bude upravena pro r\u016fzn\u00e9 typy vzork\u016f (s\u00e9rum, mozkom\u00ed\u0161n\u00ed mok, extrakt z potravin). V r\u00e1mci projektu budou p\u0159ipraveny nov\u00e9 unik\u00e1tn\u00ed soubory vysoce specifick\u00fdch antigen\u016f a protil\u00e1tek, kter\u00e9 budou pou\u017eity ke konstrukci souprav pro souborn\u00e9 testov\u00e1n\u00ed protil\u00e1tek ve zdravotnictv\u00ed a pro detekci alergen\u016f v potravin\u00e1\u0159stv\u00ed. Projekt zahrnuje v\u00fdvoj multiplexov\u00fdch test\u016f pro stanoven\u00ed IgG a IgM protil\u00e1tek proti hlavn\u00edm p\u016fvodc\u016fm ser\u00f3zn\u00edch neuroinfekc\u00ed, test\u016f pro stanoven\u00ed IgG a IgM protil\u00e1tek proti hlavn\u00edm p\u016fvodc\u016fm infekc\u00ed ohro\u017euj\u00edc\u00edch t\u011bhotenstv\u00ed a multiplexov\u00fdch test\u016f pro detekci vybran\u00fdch potravinov\u00fdch alergen\u016f.<\/p>\n<p style=\"text-align: justify;\">\u25baProjekt programu: Komplexn\u00ed udr\u017eiteln\u00e9 syst\u00e9my v zem\u011bd\u011blstv\u00ed 2012-2018 \u201eKUS\u201c<br \/>\n<strong>QJ1210257 Zlep\u0161en\u00ed nutri\u010dn\u00edch, dietetick\u00fdch a senzorick\u00fdch vlastnost\u00ed tuzemsk\u00fdch, zejm\u00e9na alternativn\u00edch a maloobjemov\u00fdch, obilovin a jejich ml\u00fdnsk\u00fdch produkt\u016f technologick\u00fdmi postupy s vyu\u017eit\u00edm fermenta\u010dn\u00edch \u00fa\u010dink\u016f bakteri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed. [<em>Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect of lactic acid bacteria.]<\/em><\/strong><br \/>\nC\u00edlem projektu je roz\u0161\u00ed\u0159it mo\u017enosti vyu\u017eit\u00ed tuzemsk\u00fdch, zejm\u00e9na alternativn\u00edch a maloobjemov\u00fdch, obilovin a jejich ml\u00fdnsk\u00fdch produkt\u016f formou aplikace a zaveden\u00ed nov\u00fdch a inovovan\u00fdch technologick\u00fdch postup\u016f jejich zpracov\u00e1n\u00ed za vyu\u017eit\u00ed fermenta\u010dn\u00edch vlastnost\u00ed bakt\u00e9ri\u00ed ml\u00e9\u010dn\u00e9ho kva\u0161en\u00ed (BMK) s optim\u00e1ln\u00edm \u00fa\u010dinkem na zlep\u0161en\u00ed nutri\u010dn\u00edch, dietetick\u00fdch a senzorick\u00fdch vlastnost\u00ed potravin na b\u00e1zi cere\u00e1li\u00ed a t\u00edm p\u0159isp\u011bt ke zv\u00fd\u0161en\u00ed produkce a roz\u0161\u00ed\u0159en\u00ed sortimentu kvalitn\u00edch, bezpe\u010dn\u00fdch a senzoricky zaj\u00edmav\u00fdch cere\u00e1ln\u00edch potravin tuzemsk\u00e9ho p\u016fvodu pro zdravou v\u00fd\u017eivu obyvatelstva.<strong><br \/>\n<\/strong><br \/>\n\u25ba<strong>111B154 Bezpe\u010dnost cere\u00e1ln\u00edch bioprodukt\u016f z pohledu v\u00fdskytu altern\u00e1riov\u00fdch a fusariov\u00fdch mykotoxin\u016f (Programu V\u00fdzkum v agr\u00e1rn\u00edm komplexu, VAK)<\/strong><br \/>\nC\u00edlem projektu je anal\u00fdza v\u00fdskytu voln\u00fdch a v\u00e1zan\u00fdch forem mykotoxin\u016f v r\u00e1mci vybran\u00fdch druh\u016f rodu Triticum L. (p\u0161enice set\u00e1, \u0161palda, dvouzrnka), \u017eita, prosa a pohanky v podm\u00ednk\u00e1ch ekologick\u00e9ho zem\u011bd\u011blstv\u00ed. Dal\u0161\u00edm c\u00edlem je prov\u011b\u0159it schopnost rostlin p\u0159ev\u00e9st toxin na konjugovanou &#8222;maskovanou&#8220; formu mykotoxinu a zmapovat v\u00fdskyt maskovan\u00fdch forem mykotoxin\u016f v r\u00e1mci produk\u010dn\u00ed spir\u00e1ly (p\u0159enos do vybran\u00fdch cere\u00e1ln\u00edch produkt\u016f). Sou\u010d\u00e1st\u00ed projektu bude i stanoven\u00ed vybran\u00fdch nutri\u010dn\u00edch faktor\u016f a senzorick\u00e9 hodnocen\u00ed pek\u00e1rensk\u00fdch v\u00fdrobk\u016f z cere\u00e1li\u00ed a pseudocere\u00e1li\u00ed p\u011bstovan\u00fdch v konven\u010dn\u00edm a ekologick\u00e9m syst\u00e9mu zem\u011bd\u011blstv\u00ed. Bude sledov\u00e1n vliv technologick\u00e9ho a kulin\u00e1rn\u00edho zpracov\u00e1n\u00ed na obsah mykotoxin\u016f a bude navr\u017een nov\u00fd bioprodukt. Dal\u0161\u00edm c\u00edlem projektu je stanovit interakci mezi prim\u00e1rn\u00ed houbovou kontaminac\u00ed a sekund\u00e1rn\u00ed kontaminac\u00ed cer\u00e1li\u00ed skladi\u0161tn\u00edmi organizmy.<br \/>\n<strong><br \/>\n<\/strong>\u25ba<strong>QI101B090 Nov\u00e9 postupy produkce funk\u010dn\u00edch cere\u00e1ln\u00edch a ml\u00e9\u010dn\u00fdch potravin a funk\u010dn\u00edch n\u00e1poj\u016f s obsahem bioaktivn\u00edch slo\u017eek z vybran\u00fdch rostlinn\u00fdch a \u017eivo\u010di\u0161n\u00fdch zem\u011bd\u011blsk\u00fdch surovin s vyu\u017eit\u00edm probiotick\u00fdch mikroorganism\u016f a postupy posuzov\u00e1n\u00ed.<br \/>\n<\/strong>C\u00edlem \u0159e\u0161en\u00e9ho projektu je roz\u0161\u00ed\u0159it nab\u00eddku funk\u010dn\u00edch potravin (cere\u00e1ln\u00edch potravin, trvanliv\u00fdch i fermentovan\u00fdch ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f a nealkoholick\u00fdch n\u00e1poj\u016f) s vyu\u017eit\u00edm probiotik a bioaktivn\u00edch slo\u017eek z rostlinn\u00fdch a \u017eivo\u010di\u0161n\u00fdch zem\u011bd\u011blsk\u00fdch surovin. D\u00edl\u010d\u00ed c\u00edle projektu:<br \/>\n<strong>V001<\/strong><br \/>\nNavrhnout postupy v\u00fdroby prepar\u00e1t\u016f bioaktivn\u00edch l\u00e1tek, p\u0159edev\u0161\u00edm slad\u016f, sladov\u00fdch v\u00fdta\u017ek\u016f a rmut\u016f z tradi\u010dn\u00edch i netradi\u010dn\u00edch surovin pro vyu\u017eit\u00ed v pek\u00e1rensk\u00fdch a ml\u00e9\u010dn\u00fdch funk\u010dn\u00edch potravin\u00e1ch.<br \/>\n<strong>V002<\/strong><br \/>\nStanovit vliv bioaktivn\u00edch l\u00e1tek ml\u00e9ka a obilovin,p\u0159edev\u0161\u00edm frakc\u00ed ml\u00e9\u010dn\u00fdch b\u00edlkovin a v\u00fdta\u017ek\u016f z obilovin, na r\u016fstov\u00e9 vlastnosti vybran\u00fdch probiotick\u00fdch mikroorganism\u016f.<br \/>\n<strong>V003<\/strong><br \/>\nVypracovat nov\u00e9 receptury a postupy v\u00fdroby funk\u010dn\u00edch cere\u00e1ln\u00edch potravin s vyu\u017eit\u00edm bioaktivn\u00edch l\u00e1tek obilovin a pseudoobilovin, ml\u00e9ka a probiotick\u00fdch mikroorganism\u016f.<br \/>\n<strong>V004<\/strong><br \/>\nVypracovat nov\u00e9 receptury a postupy v\u00fdroby ml\u00e9\u010dn\u00fdch trvanliv\u00fdch funk\u010dn\u00edch potravin s vyu\u017eit\u00edm bioaktivn\u00edch l\u00e1tek ml\u00e9ka a metody posuzov\u00e1n\u00ed jejich kvality a bezpe\u010dnosti.<br \/>\n<strong>V005<\/strong><br \/>\nNavrhnout nov\u00e9 receptury a postupy v\u00fdroby ml\u00e9\u010dn\u00fdch fermentovan\u00fdch funk\u010dn\u00edch potravin s vyu\u017eit\u00edm bioaktivn\u00edch l\u00e1tek obilovin a ml\u00e9ka a metody posuzov\u00e1n\u00ed jejich kvality a bezpe\u010dnosti.<br \/>\n<strong>V006<\/strong><br \/>\nKoncipovat vyu\u017eit\u00ed bioaktivn\u00edch l\u00e1tek ml\u00e9ka a obilovin v ml\u00e9k\u00e1rensk\u00fdch funk\u010dn\u00edch potravin\u00e1ch a ov\u011b\u0159it jejich \u00fa\u010dinek na vybran\u00e9 parametry l\u00e1tkov\u00e9 p\u0159em\u011bny p\u0159i akutn\u00edm pod\u00e1n\u00ed.<br \/>\n<strong>V007<\/strong><br \/>\nVyzkoumat optim\u00e1ln\u00ed aplika\u010dn\u00ed formu homogen\u00e1tu \u010derstv\u00e9ho chmele pro funk\u010dn\u00ed n\u00e1poje na b\u00e1zi nealkoholick\u00e9ho piva nebo sladov\u00e9ho n\u00e1poje s vysok\u00fdm obsahem antioxidant\u016f pro prevenci civiliza\u010dn\u00edch chorob.<br \/>\n<strong>V008<\/strong><br \/>\nVyzkoumat mikrobi\u00e1ln\u00ed a chemickou stabilitu homogen\u00e1tu \u010derstv\u00e9ho chmele a vyzkoumat optim\u00e1ln\u00ed aplika\u010dn\u00ed formu funk\u010dn\u00ed potraviny na b\u00e1zi chmele s prok\u00e1zan\u00fdm antimikrobn\u00edm \u00fa\u010dinkem v\u016f\u010di H. pylori.<br \/>\n<strong>V009<\/strong><br \/>\nVypracovat receptury na zlep\u0161uj\u00edc\u00ed p\u0159\u00edpravky pro pek\u00e1renskou technologii s vyu\u017eit\u00edm slad\u016f obilovin a pseudoobilovin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u25baProgram: TA\u010cR &#8211; Podpora aplikovan\u00e9ho v\u00fdzkumu a experiment\u00e1ln\u00edho v\u00fdvoje ALFA (\u0159e\u0161en\u00ed: 01\/2013 &#8211; 12\/2015) TA03010625 Nov\u00e9 materi\u00e1ly a technologie pro v\u00fdvoj multiplexov\u00fdch test\u016f pro komplexn\u00ed diagnostiku ve zdravotnictv\u00ed a pro detekci alergen\u016f v potravin\u00e1ch. [New materials and technology for development of multiplex test for complex diagnostics in medicine and food allergens detection.] C\u00edlem projektu je [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[],"class_list":["post-3795","post","type-post","status-publish","format-standard","hentry","category-projekty"],"_links":{"self":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/3795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/comments?post=3795"}],"version-history":[{"count":4,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/3795\/revisions"}],"predecessor-version":[{"id":3797,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/posts\/3795\/revisions\/3797"}],"wp:attachment":[{"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/media?parent=3795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/categories?post=3795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vupp.carc.cz\/domains\/vupp.carc.cz\/wp-json\/wp\/v2\/tags?post=3795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}