e-mail: vupp@vupp.cz 

The main activities of the institute consisted in fulfilling the research plan and working on the research projects of the Ministry of Agriculture of the Czech Republic, Ministry of Education, Youth and Sports of the Czech Republic, Ministry of Industry and Trade of the Czech Republic, and the project of the EU’s 6th Framework Programme.

Results of main activities
The results achieved in various projects, in research suported by grants and by the work under the research plan are presented in the form of research or technical papers, patents, or papers read at workshops and conferences.

Most important results achieved in 2008
authors from other organizations are marked by an asterisk (*)

Beran M., Klubal* R., Molík P., Strohalm J., Urban M., Klaudyova* A. A., Prajzlerova* K. (2009): Influence of high hydrostatic pressure on tryptic and chymotryptic hydrolysis of cow milk proteins. High Pressure Research 2009; 29(1): 23-27. Special Issue: Proceedings of the XLVIth European High Pressure Research Group (EHPRG 46) Meeting. Valentin, Spain, 7-12 September 2008.
This work describes the effect of isostatic pressure 500 MPa on tryptic and chymotryptic hydrolysis of a and b-casein, bovine serum albumin (BSA), b-lactoglobulin (b-Lg) and a -lactalbumin (a-La). Digestion was also conducted at atmospheric pressure. The extent of hydrolysis and peptide profiles were analysed by gel-permeation and reverse-phase high-performance liquid chromatographies. The residual immunochemical reactivities of the protein hydrolysates were assessed by the Streptavidin ImmunoCAP system (Phadia) for determination of specific immunoglobulin type E (IgE) antibodies obtained from serum of patients suffered by allergy on cow milk proteins. We have found very significant changes of the peptide profiles and a progressive reduction in residual-intact proteins after applying high pressure during tryptic proteolysis of b-Lg and BSA and chymotryptic proteolysis of b-Lg, a-La and BSA. A statistically significant decrease of the residual immunochemical reactivities of b-Lg tryptic and a-La chymotryptic hydrolysates prepared under high pressure, in comparison with the control samples hydrolysed at atmospheric pressure, was also observed.

Beran M., Urban M., Adamek L., Spevacek *J.: Isolation and characterization of chitosans from edible mushrooms, Science and cultivation of edible and medical fungi. Mushroom Science XVII, Proceedings of the 17th Congress of the International Society for Mushroom Science, Cape Town, South Africa, May 20 – 24, 2008. ISBN 978-0-620-40808-0
Chitosan is a polysaccharide, which becomes increasingly more used in the food processing, medical, pharmacological and cosmetic industries. Chitosans were extracted from oyster mushroom, white mushroom (Agaricus hortensis) and common puffball by subsequent alkalic and acid extraction and characterized by physicochemical methods, including 13C NMR and IR spectrometry. The yields of chitosans usually ranged from 3 to 7 % of dry matter of fungal biomass, depending on the growth stage and the part of the fungus used. An exceptionally high yield of chitosan, more than 40 % of starting dry matter, was obtained from overripe sporocarps of the common puffball, containing a great quantity of spores. The degree of deacetylation of isolated chitosan samples ranged from 0.18 to 0.5, molecular weights from 10 to 100 kDa, in good agreement with published data. To achieve an effective deacetylation of chitin with suficient yields, it was necessary to use a surplus of lye and high temperature (120 - 130ºC). This is why the production of chitosan is very expensive. No industrial procedure of chitosan production is presently available which would be less expensive, more environment-friendly and of sufficient yield.

Bohačenko I., Pinkrová J., Komárková J., Paprštein* F.: Selected Processing Characteristic of New Plum Cultivars Grown in Czech Republic. Horticultural Science. ISSN 0862-867X.
Fermentable saccharides (total of glucose, fructose and saccharose), sorbitol, dry matter and titratable acidity were examined in fruits of 16 new varieties of plum trees harvested in 2004-2006. Statistical evaluation of chemical characteristics of plum varieties used the general linear method of two-way classification with testing the significance of simple contrast by the LSD method. Based on the obtained results, the varieties examined were classified according to the prospective processing into dried prunes, plum jam or spirits. The variety ´Švestka domácí´ was used as a standard. The varieties ´Gabrovská´, ´Chrudimer´, ´Elena´, ´Hamanova´ and ´President´ showed the best results and can be recommended for the manufacture of both spirits and prunes or jams. The varieties ´Katinka´, ´Anna Spät´ and ´Veeblue´ can be suggested for the production of spirits, ´Valjevka´ and ´Čačanska lepotica´ are suitable for processing into prunes and jams. Substandard values of the parameters observed were found in the varieties ´Čačanska najbolja´, ´Hanita´ and ´Voyageur´. ´Bluefree´, ´Stanley´ and ´Valor´ were assessed as the worst varieties.

Hoke K., Landfeld A., Severa* J., Kýhos K., Zitný* R., Houska M.: Prediction of the average surface heat transfer coefficient after placing the model foodstuffs into the vertical display cabinet. Czech J. Food Sci. 2008; 26(3): 199-210.
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There is no forced air flow in an ordinary display cabinet, so the energy transfer is achieved mainly by free convection, conduction to a supporting plate, and radiation. Theoretical analysis of the heat transfer to a cylindrical sample demonstrates the relative influences of these mechanisms. This work investigates the apparent surface transfer coefficients with metal models. Heated models were placed individually (bare) in containers with and without lids. Each model was surrounded by identical containers filled with water. These were initially at the same temperature as the model or at the mean cabinet temperature. There were one, two, or three layers of these water containers. From the measured time-temperature histories of the model and the air surrounding the model, the SHTCs were calculated as functions of time and transformed into the dependencies between SHTC and temperature difference. The highest SHTCs were observed when the model was placed directly on the metal shelf of the display cabinet. The models surrounded by cool water containers showed lower SHTC values. The lowest SHTC values were found with the models placed in the middle of three layers of warm water containers. Placing the model on an insulating base leads to a lower SHTC. This effect confirms that the heat conduction through the substrate increases the heat transfer from the model and thus increases the average value of the apparent SHTC.

Holasová M, Fiedlerová V., Vavreinová S. (2008): Determination of folates in vegetables and their retention during boiling. Czech J.Food Sci. 26 (1), 31-37.
The HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimized for folate release from food matrix. Enzymatic hydrolyses using the subsequent addition of a-amylase, protease and conjugase from hog kidney, or their combinations, were tested. The highest release values were obtained with the application of enzymes a-amylase and conjugase, amounting to 112.4-127.0 % of the values obtained from processing with sole conjugase. The simultaneous addition of both enzymes and the incubation at pH 4.9 did not suppress the release of folates. Spinach, Chinese cabbage, lettuce, cauliflower and broccoli contained more than 50 mg of 5-MTHF/100g, whereas less than 25 mg/100 g was found in potatoes, carrot, white cabbage, green and yellow pepper. Individual vegetables differed in folate retention during their boiling under constant conditions. The highest retention was measured in Brussels sprouts, cauliflower and broccoli. After 8 min boiling more than 75 % of the initial amount of 5-MTHF remained in these vegetables. Lower values of 5-MTHF retention, between 37 and 52 % of their initial content, were found in spinach, savoy cabbage and carrot.

Holasová M., Mašková E., Macháčková* M.: New Czech FCDB data – traditional foods. FoodComp2008, 6‑17 October 2008, Bratislava, Slovak republic.
The aim of the presentation was to acquaint the participants of the internationl course „Production and Use of Food Composition Data in Nutrition“ held in October 2008 in Bratislava with the generation of analytical data on the composition of selected traditional Czech foods based on potatoes for the extension of the National database of food composition. A photographic documentation of six analyzed potato dishes, the characteristics of the procedures of their preparation and the overview of observed and analyzed factors were demonstrated.

Landfeld A., Houška M., Hoke K.: Sorption and thermal properties of rice, potato starch and oat flakes. Czech J. Food Sci. 2008; 26(6): 412-419.
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy werepresented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy ECnecessary for heating the product and evaporation of the given amount of water can be calculated.

Landfeld A., Nesvadba* P., Kýhos K., Novotná P., Průchová J., Houška M.: Sorption and thermal properties of dried egg whites. Journal of Food Engineering. 2008; 87(1): 59-63.
Optimal design of the equipment of thermal treatment of dried egg white by dry heat requires the knowledge of the relevant values of physical properties of this product. The water activity and enthalpy have been measured as functions of temperature and moisture content for desorption process that mimics the real conditions during dry heat processing in pilot hot-rooming equipment. The heat of evaporation was predicted from these data as a function of moisture content of the egg white powder. The enthalpy of the product as a function of temperature during desorption of water from moist egg whites starting from various levels of the moisture content was measured by differential scanning calorimetry (DSC). An example is provided of the use of the data for engineering calculations of simultaneous heat and mass transfer illustrating the value of the data to design engineers.

Míšková* K., Synytsya* A., Jablonský* I., Spěváček* J., Erban V., Kováříková E., Čopíková* J.: Glucans from fruit bodies of cultivated mushrooms Pleurotus ostreatus and Pleurotus eryngii: Structure and potential prebiotic activity. Carbohydrate Polymers. 2008; 76(4): 548-556.
The cultivated oyster mushroom is an interesting source of biologically active glucans. β-glucan from Pleurotus sp. (pleuran) is used as a dietary supplement due to its immunosuppressive activity. Similarly as other components of dietary fibre, polysaccharides from oyster mushroom can support the growth of intestinal microorganisms (probiotics), therefore acting as prebiotics. Using successive extraction first by boiling water and then by alkaline extraction, specific glucans were isolated from the stipes of Pleurotus ostreatus and Pleurotus eryngii. The fractions obtained, water-soluble (L1), alkali-soluble (L2) and insoluble (S), were charaterized by various analytical methods. Spectroscopic analysis cofirmed the presence of glucans in all fractions: the branched 1,3-1,6-β-D-glucan prevailed in fractions L1 and S, whereas the linear 1,3‑α‑D-glucan predominated in fraction L2. Fraction L1 also contained appreciable quantities of proteins, partially in complex with glucans, whereas the content of glucans in fraction L2 was negligible. A successful deproteination of fraction L1 and separation of α- and β –glucans in fraction L2 was achieved using phenol. A small amount of chitin was found in fraction S as a constitutent of the chitin-glucan complex of the cell wall. The potential prebiotic properties of extracts L1 and L2 were tested on nine probiotic strains of the genera Lactobacillus, Bifidobacterium and Enterococcus. These probiotic strains showed various growth characteristics dependent on the extract and strain used, caused by the different structure of extracts. Extracts L1 and L2 can be used for the construction of synbiotics with selected probiotic strains. This use of the sporocarps of P. ostreatus and P. eryngii increases their exploitation for human health.

Perlín C., Dostálová* J., Kopec* K., Prugar* J.: Výživové a potravinové mýty s ohledem na potraviny rostlinného původu. In: Prugar, J. a kol.: Kvalita rostlinných produktù na prahu 3. tisíciletí. [Nutritional and food myths regarding foods of plant origin. In: Prugar, J. a kol.: The quality of plant products on the threshold of the 3rd millennium]. VÚPS Praha a KJRP ÈAZV, Praha 2008, Kapitola 5, 66-74, ISBN 978-80-86576-28-2.
This chapter of the book on plant products quality describes the most frequented myths regarding foods of plant origin (vegetable fats, bread, potatoes, mushrooms, fruits and vegetables) and also the myth of raw food. Special attention is paid to the symbolics of the shapes of fruits and vegetables resembling human organs. This „magical“ resemblance is coupled with the healing function of these crops.

Prošková A., Kopicová Z., Kučera J., Škarková* L.: Acid catalyzed transesterification of animal fat Research in Agricultural Engineering. 2009; 55(1): 24-28, ISSN 1212-9151.
Collected rendering-plant fat was tested under varied conditions of the transesterification reaction. Th e course of the reaction was compared with transesterification of pork lard under the same conditions and marked differences were found. The optimal surplus of methanol in lard transesterification was thirtyfold, in rendered fat tenfold, the optimum concentation of sulphuric was 1% in lard, 2.5% in rendred fat. The optimal temperature, as well as the optimal reaction time, were similar in both cases. The composition of fatty acids is similar in both fats, but not identical. Rendered fat contains larger quantity of free acids, which could be the cause of the differences found.

Psota* V., Chmelík* J., Bohačenko I., Hartman* J.: Relationship Between Starch Granule Size Distribution and Selected Malting Parametres. J. Am. Soc. Brew. Chemists 2008; 66(3): 162 - 166
The relationship between malting parameters and the ratio of large vs. small starch granules in endosperm was studied in 12 varieties of spring barleys of Czech, German and British origin. The distribution of strarch granule sizes was measured in the course of three years by two different methods, namely LALLS (low-angle laser light scattering) and GFFF (gravitational field-flow fractionation). In spring barley varieties the increase of the fraction of large starch granules was connected with the statistically significant drop of the values of extract, saccharide extract, relative extract at 45 °C, Kolbach index, modification (Carlsberg method), wort colour, starch and  ß‑glucan contents. Nevertheless the statistical correlations found between malting parameters and the starch granule distribution were rather low.

Winterová R., Mikulíková* R., Mazáè* J., Havelec* P.: Assessment of the Authenticity of Fruit Spirits by Gas Chromatography and Stable Isotope Ratio Analyses. Czech Journal of Food Sciences. 2008; 26(5): 368-375
The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry – IRMS analysis as well as SNIF –NMR analysis of (D/H)I and (D/H)II ratios in ethanol are perspective analytical methods, which can be used for checking the authenticity of fruit spirits and for detecting their adulteration. Different concentrations of volatile compounds such as acetaldehyde, ethyl acetate, diethyl acetal, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2- and 3-methyl-1-butanol, volatile fatty acids and isotopic data were demonstrated using discriminant analysis. The results show that the determination of isotope ratios can be used especially for distinguishing fruit spirits from others spirits, i.e. those made from beet sugar, maize, cane sugar, grain, potato, or synthetic alcohol. Gas chromatography also makes it possible to discriminate between respective spirits derived from one kind of fruit such as sweet cherry brandy, sour cherry brandy, pear brandy, apple brandy, apricot brandy, or plum brandy.

Patents and utility models

Patent No. 298 944 (2008): Isolation of chitin-glucan complex of mould mycelia by autolysis and enzymatic hydrolysis. (FRIP, authors: Beran M., Molík P., Urban M., Adámek L.)

Patent No. 299 782 (2008): A way of fermentative production of ethanol and/or yeast biomass. (FRIP, authors: Beran M., Adámek L., Rutová E.)

Patent No. 299 887 (2008): A way of production of dried yolk. (FRIP, authors: Kýhos K., Houška M, Strohalm J., Landfeld A.)

Patent No. 299 903 (2008): Isolation of polysaccharide complex of cell walls of mould mycelia by chemical hydrolysis. (FRIP, authors: Beran M., Molík P., Urban M., Adámek L.)

Utility model No. 18263 (2008): An appliance for shaping and stabilization of products from a protein mix under water surface. (FRIP, authors: Kýhos K., Strohalm J.)
Utility model No. 18533 (2008): Immunologial kit for determination of beef serum albumin in foods. (FRIP, SEDIUM, authors: Gabrovská D., Rysová J., Hanák P., Nesládková K., Hušková M., Štumr* F., Tomková* K., Šafáøová* P., Dvorská* P.)

Utility model No. 18534.(2008): Immunological kit for determination of a cow’s milk allergene, caseine, in foods. (FRIP, SEDIUM, authors: Gabrovská D., Rysová J., Hanák P., Nesládková K., Hušková M., Štumr* F., Tomková* K., Šafářová* P., Dvorská* P.)

Utility model No. 18552 (2008): A synbiotic fermented milk and/or whey beverage. (FRIP, Milcom, a.s., authors: Drbohlav* J., Roubal* P., Bohačenko I.)

Utility model No. 18714, (2008): Chickpea spread or dressing with fish oil. (FRIP, Milcom, a.s., authors: Němečková* I., Roubal* P., Pechačová* M., Gabrovská D.)

Utility model No. 18715 (2008): Cereal purée with apple fibre. (FRIP, Milcom, a.s., authors: Němečková* I., Roubal* P., Pechačová* M., Gabrovská D.)

Utility model No. 18927 (2008): A food suplement containing rutin. (FRIP, authors: Paulíčková I., Adámek L.)

Utility model No. 18928 (2008): Beer with elevated content of rutin. (FRIP, authors: Paulíčková I., Adámek L., Koza* O.)

Utility model No. 19142 (2008): Non-milk deserts. (FRIP, Milcom, a.s.,authors: Ouhrabková J., Gabrovská D., Rysová J., Paulíčková I., Roubal* P., Němečková* I.)

Utility model No. 19090 (2008): Fresh apple juice with suppressed reactivity of allergen Mal d1. (FRIP, authors: Strohalm J, Průchová J., Kmínková M., Novotná P., Houška M.)

Utility model No. 19091 (2008): Fresh carrot juice without active allergen Dau c1. (FRIP, authors: Strohalm J., Průchová J., Kmínková M., Novotná P., Houška M.

Prototype, Functional model

Prototype of apparatus for 3D deposition of superporous foams. 2008, (authors: Beran M., Toman F.).

Functional model of appliance for shaping and stabilization of products made from a protein mix under water surface. 2008, (authors: Kýhos K., Strohalm J.).



Collection of microorganisms of industrial useThe collection of microorganisms of industrial use is successfully maintained in the long term in the Institute. It contains 150 strains applicable primarily in food processing and agricultural technologies.
Results: A permanent activity having effect in the results of different other topics solved by researchers as well as industrial oganizations.

National database of food compostion (NDFC)
In 2007 it was decided to establish this database due to the fact that the Czech Republic was the only EU country lacking a database of food composition. Institute of Agricultural and Food Information (IAFI) and FRIP were entrusted with this task. The work on it started in June 2007. Thanks to the financial support from the Ministry of Agriculture it was possible to join it to the network of excellence EuroFIR. In 2008 its financing from the funds of the Ministry of Agriculture continued with (IAFI) (Institute of Agricultural Economy and Information - IAEI after July 2008) as the responsible institution and the participation of FRIP continued by experimental work generating data on traditional Czech foods. The first results were successfully presented at workshops organized by EuroFIR in Bratislava and at its meeting in Prague („3rd Network Meeting and Associated Workshops, 15th - 19th September 2008 – Prague). FRIP participated on the organization of the event.
Results: Macháčková M., Holasová M., Mašková E.: The New Czech FCDB project. FoodComp2008, 6 - 17 October 2008, Bratislava – (lecture)
Macháčková M., Holasová M.: The new Czech food database – what have we learnt from EuroFIR? 3rd Network Meeting and Associated Workshops, 15. - 19. 9. 2008, Praha – (lecture)

World Food Day
Organization of the work shop World Food Day, including the publication of the proceedings, becomes a traditional task of the Institute.
Results: Perlín C., Špicner J. (Ed.): Proceedings of World Food Day Meeting. 20.10.2008, Ministerstvo zemědělství, Praha 2007, 29 pages (CD-ROM).
 

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