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| rdf:type
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| Description
| - Potravní polyaminy putrescin, spermidin a spermin se podílejí na mnoha biochemických pochodech, zejména na dělení a růstu buněk. Polyaminy byly stanoveny jako N-benzamidy micelární elektrokinetickou kapilární chromatografií ve 153 vzorcích 21 druhu potravin, vesměs kuchyňsky zpracovaných. Velmi nízký obsah putrescinu byl zjištěn ve zpracovaném mase, vepřových játrech a ledvinkách, zatímco nejvyšší průměrné obsahy překračující 55 mg.kg-1 byly v dušeném zeleném hrášku, grapefruitu a zelené paprice. Vyšší obsahy sperminu než spermidinu byly typické pro potraviny živočišného původu, obráceně tomu bylo u potravin původu rostlinného. Průměrný obsah spermidinu přes 20 mg.kg-1 byl stanoven v suchých sójových bobech, dušeném zeleném hrášku, hrachové kaši a pečených kuřecích prsíčkách. Pečená kuřecí prsa, dušené vepřové ledvinky, pečená vepřová játra a pečená vepřová krkovice měly průměrný obsah sperminu vyšší než 20 mg.kg-1. Obsahy polyaminů však v rámci jednotlivých druhů potravin značně kolísají, což ztěžuj (cs)
- Dietary polyamines, putrescine, spermidine and spermine, participate in many biochemical processes, mainly in cell proliferation and differentiation. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography in 153 samples of 21 foods, mostly culinary processed. Very low putrescine contents were observed in processed meats, pork liver and kidney, while the highest mean contents exceeded 55 mg kg−1 in stewed green pea, grapefruit and fresh green pepper. Higher spermine than spermidine contents were typical for foods of animal origin, while the opposite was observed in plant products. Mean spermidine contents, exceeding 20 mg kg−1, were found in dry soybean, stewed green pea, yellow pea puree and roasted chicken breast. Roasted chicken breast, stewed pork kidney, roasted pork liver and roasted pork neck had mean spermine contents above the same level. Polyamine content varies widely within individual food items, what makes application of the resul
- Dietary polyamines, putrescine, spermidine and spermine, participate in many biochemical processes, mainly in cell proliferation and differentiation. Polyamines were determined as N-benzamides by micellar electrokinetic capillary chromatography in 153 samples of 21 foods, mostly culinary processed. Very low putrescine contents were observed in processed meats, pork liver and kidney, while the highest mean contents exceeded 55 mg kg−1 in stewed green pea, grapefruit and fresh green pepper. Higher spermine than spermidine contents were typical for foods of animal origin, while the opposite was observed in plant products. Mean spermidine contents, exceeding 20 mg kg−1, were found in dry soybean, stewed green pea, yellow pea puree and roasted chicken breast. Roasted chicken breast, stewed pork kidney, roasted pork liver and roasted pork neck had mean spermine contents above the same level. Polyamine content varies widely within individual food items, what makes application of the resul (en)
|
| Title
| - Contents of polyamines in selected foods
- Contents of polyamines in selected foods (en)
- Obsah polyaminů ve vybraných potravinách (cs)
|
| skos:prefLabel
| - Contents of polyamines in selected foods
- Contents of polyamines in selected foods (en)
- Obsah polyaminů ve vybraných potravinách (cs)
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| skos:notation
| - RIV/60076658:12220/05:00006126!RIV06-GA0-12220___
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(GA525/02/1077), P(OC 917.10), P(OC 922.001)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60076658:12220/05:00006126
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Polyamines; Putrescine; Spermidine; Spermine; Food (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Kalač, Pavel
- Křížek, Martin
- Pelikánová, Tamara
- Veškrna, Ondřej
- Langová, Markéta
|
| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
| |
| is http://linked.open...avai/riv/vysledek
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