. . "1210-4086" . "Hodulov\u00E1, Lucia" . "CZ - \u010Cesk\u00E1 republika" . "V" . . . "Bauer, Alexandra" . "3"^^ . . "Cholesterol and cholesterol oxidation products"@en . "65334" . "6"^^ . . "Maso" . "Cholesterol a jeho oxida\u010Dn\u00E9 produkty" . . "RIV/62157124:16270/13:43871957!RIV14-MSM-16270___" . . . . "Vali, Shahriar" . . "16270" . "V\u00FDznam cholesterolu vzrast\u00E1 odkedy je zn\u00E1ma jeho oxid\u00E1cia na zl\u00FA\u010Deniny negat\u00EDvne p\u00F4sobiace na \u013Eudsk\u00E9 zdravie, oxysteroly (COPs, oxida\u010Dn\u00E9 produkty cholesterolu). Uv\u00E1dzaj\u00FA sa ich cytotoxick\u00E9 a mutag\u00E9nne vlastnosti, ur\u00FDch\u013Euj\u00FA apopt\u00F3zu a s\u00FA viac aterog\u00E9nne ne\u017E cholesterol. V \u010Derstvom m\u00E4se sa nach\u00E1dzaj\u00FA iba vo ve\u013Emi n\u00EDzkych koncentr\u00E1ci\u00E1ch. Oxid\u00E1cia cholesterolu je ovplyvnite\u013En\u00E1 jak exog\u00E9nnymi, tak endog\u00E9nnymi faktormi. Medzi najd\u00F4le\u017Eitej\u0161ie faktory patria doba a stupe\u0148 tepeln\u00E9ho opracovania, sp\u00F4sob skladovania, balenia a v neposlednom rade o\u017Earovanie. V m\u00E4se a m\u00E4sov\u00FDch v\u00FDrobkoch je najbe\u017Enej\u0161ie analyzovan\u00FDch osem oxysterolov: 7-ketocholesterol (7-keto), ?-epoxycholesterol (5,6?-EP), ?-epoxycholesterol (5,6?-EP), 7?-hydroxycholesterol (7?-OH), 7?-hydroxycholesterol (7?-OH), 5?-cholestane-3?, 5,6, ?-triol (triol) a 20?-hydroxycholesterol (20?-OH). COPs sa analyzuj\u00FA pomocou plynovej (GC) alebo kvapalinovej chromatografie (LC) v spojen\u00ED s hmotnostnou detekciou. Kritick\u00FDm krokom je extrakcia analytov z matrice. Vyu\u017E\u00EDva sa hlavne saponifik\u00E1cia ethanolick\u00FDm alebo methanolick\u00FDm KOH, pre\u010Distenie a zakoncentrovanie extraktu pomocou koloniek s pevnou f\u00E1zou. Predkladan\u00E1 pr\u00E1ca sa venuje z\u00E1kladnej charakteristike cholesterolu a oxysterolov v m\u00E4se a m\u00E4sov\u00FDch produktoch ich vplyvom na \u013Eudsk\u00E9 zdravie, faktormi indukuj\u00FAce vznik, mo\u017Enosti extrakcie a separ\u00E1cie a preh\u013Eadom posledn\u00FDch vedeck\u00FDch pr\u00E1c v tejto oblasti." . "Borkovcov\u00E1, Ivana" . "5"^^ . "Cholesterol a jeho oxida\u010Dn\u00E9 produkty" . "Vorlov\u00E1, Lenka" . . . . "24" . . . "The interest in studying cholesterol has been growing since it is known to be subject to the oxidation leading to form COPs (cholesterol oxidation products) termed oxysterols. It is clear that COPs are causing negative biological effects i.e. cytotoxicity, accelerate apoptosis and pro inflammatory disease and are more directly connected to the development of atherosclerosis and coronary heart disease than cholesterol. Although dietary COPs might represent health risk, there is no specific toxicity limit currently. In fresh meat there is very low oxysterols concentration. There are many exogenous and endogenous effects, which are increasing the cholesterol oxidation. The exogenous factors influencing oxidation are: processing temperature, heating time, storage condition (storage and packaging), irradiation and photosensitisation. The most important COPs in meat are 7-ketocholesterol (7-keto), ?- epoxycholesterol (5,6?-EP), ?-epoxycholesterol (5,6?-EP), 7?-hydroxycholesterol (7?-OH), 7?-hydroxycholesterol (7?-OH), 5?-cholestane-3?, 5,6, ?-triol (triol), 20?-hydroxycholesterol (20?-OH). The COPs are usually analysed by gas (GC) or liquid chromatography (LC) coupled with mass spectrometry detection. The extraction is the critical step prior detection, it is usually done after saponification the lipid fraction, but it is possible to saponify the whole sample."@en . . "gas/liquid chromatography; meat; COPs; oxysterols; oxidation; Cholesterol"@en . "Cholesterol and cholesterol oxidation products"@en . "[8FF6638C35BA]" . . "5" . "RIV/62157124:16270/13:43871957" . . .