Možnosti ovlivnění markerů kardiovaskulárního rizika stravou obohacenou amarantovou moukou

• Název práce v češtině: Možnosti ovlivnění markerů kardiovaskulárního rizika stravou obohacenou amarantovou moukou
• Název v anglickém jazyce: Possibilities of influence of cardiovascular risk markers with a diet enriched with amaranth flour
• Klíčová slova: Amarant, Dyslipidémie, Dieta, Nutraceutika, Zvíře, Člověk, Prevence kardiovaskulárních chorob
• Klíčová slova anglicky: Dyslipidemia, Diet, Nutraceuticals, Animal, Human, Cardiovascula Disease Prevention
• Akademický rok vypsání: 2014/2015
• Typ práce: disertační práce
• Jazyk práce: čeština
• Ústav: III. interní klinika – klinika endokrinologie a metabolismu 1. LF UK a VFN (11-00530)
• Vedoucí / školitel: prof. MUDr. Michal Vrablík, Ph.D.
• Řešitel: skrytý - zadáno a potvrzeno stud. odd.
• Datum přihlášení: 03.10.2014
• Datum zadání: 03.10.2014
• Datum potvrzení stud. oddělením: 03.10.2014
• Datum a čas obhajoby: 09.12.2022 11:00
• Místo konání obhajoby: Ruská 87, Praha 10, 3. lékařská fakulta UK
• Datum odevzdání elektronické podoby: 29.08.2022
• Datum proběhlé obhajoby: 09.12.2022
• Předmět: Obhajoba dizertační práce (B90002)
• Oponenti: prof. MUDr. Jan Piťha, CSc.

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Předběžná náplň práce

Pracovní hypotéza předpokládala, že amarantová mouka by měla být schopna v metodice popsaném uspořádání pokusu snížit hladinu především LDL a celkového cholesterolu, ideálně bez negativního působení na hladinu HDL cholesterolu.
Cílem práce bylo ověřit ve dvou na sebe navazujících studiích využívajících obdobnou metodiku schopnost amarantové mouky snížit dietetickou manipulací navozenou patologicky zvýšenou hladinu LDL a celkového cholesterolu a sledovat její vliv na hladinu HDL cholesterolu. Přidání simvastatinu, samostatně i v kombinaci s amarantovou moukou, mělo za cíl porovnat vzájemnou interakci mezi amarantovou moukou a statinem. Zařazení skvalenu mělo za úkol porovnat efekt látky považované za možného původce hypocholestrolemického efektu amarantové mouky s efektem amarantové mouky jako celku a zkusit tak blíže charakterizovat složky odpovědné za schopnost amarantové mouky snižovat hladinu cholesterolu.
Dalším cílem práce bylo poznatky získané v provedených experimentech a rešerši literárních podkladů publikovat do souhrnného přehledu shrnujícího aktuální poznatky o amarantu nejen u hlediska jeho vlivů na metabolismus plazmatických lipidů, ale i v širším kontextu prevence oběhových onemocnění.

Předběžná náplň práce v anglickém jazyce

The working hypothesis assumed that amaranth flour should be able to reduce the level of mainly LDL and total cholesterol, ideally without a negative effect on the HDL cholesterol level.
The aim of the work was to verify in two consecutive studies using a similar methodology the ability of amaranth flour to reduce pathologically elevated levels of LDL and total cholesterol induced by dietary manipulation and to monitor its effect on the level of HDL cholesterol. The addition of simvastatin, alone and in combination with amaranth flour, aimed to compare the mutual interaction between amaranth flour and the statin. The inclusion of squalene was intended to compare the effect of a substance considered to be a possible cause of the hypocholesterolemic effect of amaranth flour with the effect of amaranth flour as a whole and to try to more closely characterize the components responsible for amaranth flour's ability to lower cholesterol levels.
Another goal of the work was to publish the knowledge obtained in the experiments and the literature search in a summary overview summarizing the current knowledge about amaranth not only in terms of its effects on plasma lipid metabolism, but also in the broader context of the prevention of circulatory diseases.