{"id":804,"date":"2020-11-19T13:48:01","date_gmt":"2020-11-19T12:48:01","guid":{"rendered":"https:\/\/www.olejnadzlato.cz\/?p=804"},"modified":"2020-11-20T14:22:15","modified_gmt":"2020-11-20T13:22:15","slug":"repkove-bilkoviny-potravina-budoucnosti","status":"publish","type":"post","link":"https:\/\/www.olejnadzlato.cz\/?p=804","title":{"rendered":"\u0158epkov\u00e9 b\u00edlkoviny \u2013 potravina budoucnosti?"},"content":{"rendered":"\n<p><strong>Olejniny lze vyu\u017e\u00edt komplexn\u011b<\/strong><\/p>\n\n\n\n<p>Olejniny obecn\u011b nab\u00edzej\u00ed lep\u0161\u00ed zhodnocen\u00ed suroviny, ne\u017e je jen olej z nich z\u00edsk\u00e1van\u00fd. V\u00fdlisky, p\u0159\u00edpadn\u011b \u0161roty, se ji\u017e dnes pou\u017e\u00edvaj\u00ed p\u0159i v\u00fdrob\u011b krmn\u00fdch sm\u011bs\u00ed. Potenci\u00e1l lep\u0161\u00edho zhodnocen\u00ed nab\u00edz\u00ed i pou\u017eit\u00ed pro lidskou v\u00fd\u017eivu. N\u011bkter\u00e9 suroviny lze pou\u017e\u00edvat bez v\u011bt\u0161\u00edch \u00faprav (nap\u0159. len), jin\u00e9 vy\u017eaduj\u00ed slo\u017eit\u011bj\u0161\u00ed technologick\u00e9 postupy. V\u00fdznam surovin bude v budoucnu nar\u016fstat. V posledn\u00ed dob\u011b se \u0159e\u0161\u00ed dopady zem\u011bd\u011blsk\u00fdch aktivit na \u017eivotn\u00ed prost\u0159ed\u00ed, zejm\u00e9na emise sklen\u00edkov\u00fdch plyn\u016f. Rostlinn\u00e1 produkce m\u00e1 emise sklen\u00edkov\u00fdch plyn\u016f u\u017e z principu ni\u017e\u0161\u00ed. Rostlinn\u00e9 produkty konzumujeme p\u0159\u00edmo, u \u017eivo\u010di\u0161n\u00fdch produkt\u016f se vyp\u011bstovan\u00e9 plodiny zkrmuj\u00ed a my konzumujeme n\u00e1sledn\u011b \u017eivo\u010di\u0161n\u00e9 produkty, co\u017e samo o sob\u011b vede ke zvy\u0161ov\u00e1n\u00ed uhl\u00edkov\u00e9 stopy. \u017divo\u010di\u0161n\u00e1 produkce vy\u017eaduje i v\u011bt\u0161\u00ed plochu a spot\u0159ebu vody na mno\u017estv\u00ed produkovan\u00fdch potravin. V budoucnosti se budou m\u011bnit pohledy na skladbu stravy d\u00edky vzr\u016fstaj\u00edc\u00edmu po\u010dtu obyvatel. V\u00fdroba \u017eivo\u010di\u0161n\u00fdch produkt\u016f bude klesat a rostlinn\u00fdch naopak vzr\u016fstat. V p\u0159\u00edpad\u011b rostlinn\u00fdch surovin se budou hledat i cesty jejich lep\u0161\u00edho zhodnocen\u00ed. Je zde i zdravotn\u00ed pohled, vyv\u00e1\u017een\u00e1 strava s vy\u0161\u0161\u00edm pod\u00edlem rostlinn\u00fdch produkt\u016f koreluje v \u0159ad\u011b studi\u00ed s ni\u017e\u0161\u00edm v\u00fdskytem neinfek\u010dn\u00edch onemocn\u011bn\u00ed hromadn\u00e9ho v\u00fdskytu (kardiovaskul\u00e1rn\u00ed onemocn\u011bn\u00ed, diabetes 2. typu, obezita apod.).&nbsp;<\/p>\n\n\n\n<p><strong>Lep\u0161\u00ed zhodnocen\u00ed \u0159epky&nbsp;<\/strong><\/p>\n\n\n\n<p>V\u00fdlisky, kter\u00e9 zbudou po vylisov\u00e1n\u00ed \u0159epkov\u00e9ho oleje obsahuj\u00ed b\u00edlkoviny, sacharidy a vl\u00e1kninu. Ur\u010dit\u00fd probl\u00e9m u zdroj\u016f rostlinn\u00fdch b\u00edlkovin p\u0159edstavuje p\u0159\u00edtomnost n\u011bkter\u00fdch antinutri\u010dn\u00edch l\u00e1tek. U \u0159epky konkr\u00e9tn\u011b se jedn\u00e1 hlavn\u011b o glukosinol\u00e1ty a kyselinu fytovou. Glukosinol\u00e1ty mohou m\u00edt negativn\u00ed vliv na \u010dinnost \u0161t\u00edtn\u00e9 \u017el\u00e1zy. Na druhou stranu existuj\u00ed studie, kter\u00e9 ukazuj\u00ed na n\u011bkter\u00e9 protirakovinov\u00e9 \u00fa\u010dinky t\u011bchto l\u00e1tek.&nbsp;&nbsp;Glukosinol\u00e1ty jsou nap\u0159\u00edklad i dnes omezuj\u00edc\u00edm faktorem pro p\u0159\u00edm\u00e9 pou\u017eit\u00ed \u0159epkov\u00fdch \u0161rot\u016f ke krmen\u00ed hospod\u00e1\u0159sk\u00fdch zv\u00ed\u0159at. \u0160lechtitel\u00e9 se sna\u017e\u00ed obsah glukosinul\u00e1t\u016f v \u0159epkov\u00e9m semeni dlouhodob\u011b sni\u017eovat. Kyselina fytov\u00e1 sni\u017euje vst\u0159ebatelnost miner\u00e1ln\u00edch l\u00e1tek, na druhou stranu je i siln\u00fdm antioxidantem.&nbsp;V&nbsp;n\u011bkter\u00fdch modelov\u00fdch studi\u00edch vykazovala i protirakovinov\u00e9 \u00fa\u010dinky.&nbsp;<\/p>\n\n\n\n<p><strong>Technologie jsou dostupn\u00e9<\/strong><\/p>\n\n\n\n<p>Pomoc\u00ed membr\u00e1nov\u00fdch proces\u016f, p\u0159\u00edpadn\u011b enzymov\u00e9 hydrol\u00fdzy lze z\u00edskat tzv. b\u00edlkovinn\u00e9 izol\u00e1ty nebo hydrolyz\u00e1ty s vysok\u00fdm pod\u00edlem b\u00edlkovin 90, respektive 80 %. Ty mohou b\u00fdt vyu\u017eity p\u0159i v\u00fdrob\u011b r\u016fzn\u00fdch potravin. V procesu zpracov\u00e1n\u00ed v\u00fdlisk\u016f lze antinutri\u010dn\u00ed l\u00e1tky ze suroviny separovat. Ot\u00e1zka m\u00edry odstran\u011bn\u00ed antinutri\u010dn\u00edch l\u00e1tek souvis\u00ed s ekonomikou procesu a prioritami zhodnocen\u00ed surovin, kter\u00e9 se v budoucnosti budou m\u011bnit. Budou v\u011bt\u0161\u00ed tlaky na lep\u0161\u00ed vyu\u017eit\u00ed b\u00edlkovinn\u00fdch zdroj\u016f pro \u00fa\u010dely lidsk\u00e9 v\u00fd\u017eivy.<\/p>\n\n\n\n<p><strong>Kvalita \u0159epkov\u00fdch b\u00edlkovin je velice dobr\u00e1&nbsp;<\/strong><\/p>\n\n\n\n<p>Kvalita b\u00edlkovin obecn\u011b se ur\u010duje prost\u0159ednictv\u00edm preferovan\u00e9 metody PDCAAS\u00a0(protein digestibility-corrected amino acid score), kter\u00e1 byla p\u0159ijata organizacemi FAO a WHO\u00a0pro m\u011b\u0159en\u00ed hodnoty b\u00edlkovin v\u00a0lidsk\u00e9 v\u00fd\u017eiv\u011b. Metoda je zalo\u017eena na porovn\u00e1n\u00ed koncentrace prvn\u00ed limituj\u00edc\u00ed esenci\u00e1ln\u00ed aminokyseliny v\u00a0testovan\u00e9m proteinu s\u00a0koncentrac\u00ed t\u00e9to aminokyseliny v\u00a0referen\u010dn\u00edm vzorku. V \u00favahu je br\u00e1na i stravitelnost b\u00edlkovin. Hodnota se pohybuje v rozmez\u00ed 0-1. Hodnotu 1 maj\u00ed plnohodnotn\u00e9 b\u00edlkoviny (vejce, ml\u00e9ko, ryby). Rostlinn\u00e9 b\u00edlkoviny maj\u00ed obecn\u011b hodnotu v\u00fdrazn\u011b ni\u017e\u0161\u00ed. B\u00edlkoviny \u0159epky pat\u0159\u00ed mezi v\u00fdjimky. Maj\u00ed velmi dobrou skladbu aminokyselin Hodnota\u00a0PDCAAS zm\u011b\u0159en\u00e1 v r\u016fzn\u00fdch studi\u00edch, se pohybuje v rozmez\u00ed 0,83-0,93, limituj\u00edc\u00ed aminokyselinou je lysin jako u \u0159ady jin\u00fdch rostlinn\u00fdch b\u00edlkovin. V r\u00e1mci jedn\u00e9 studie byla zji\u0161t\u011bna u \u0159epkov\u00e9ho hydrolyz\u00e1tu i hodnota PDCAAS rovna 1. Kvalita b\u00edlkovin \u0159epky je v\u00fdrazn\u011b vy\u0161\u0161\u00ed ne\u017e u obilovin (oves 0,57, p\u0161enice 0,40), co\u017e d\u00e1v\u00e1 p\u0159edpoklad dobr\u00e9ho uplatn\u011bn\u00ed v lidsk\u00e9 v\u00fd\u017eiv\u011b do budoucnosti. \u0158epkov\u00e9 b\u00edlkoviny nap\u0159. mohou b\u00fdt v\u00edce vyu\u017eity ve strav\u011b vegan\u016f, jejich\u017e po\u010det ve spole\u010dnosti neust\u00e1le nar\u016fst\u00e1.\u00a0<\/p>\n\n\n\n<p>Hodn\u011b vegan\u016f m\u00e1 z\u00e1klad stravy postaven na s\u00f3ji, kter\u00e1 m\u00e1 rovn\u011b\u017e velmi dobr\u00e9 slo\u017een\u00ed aminokyselin. Hodnota PDCAAS s\u00f3jov\u00e9ho izol\u00e1tu se pohybuje okolo 0,98. I s\u00f3ja obsahuje antinutri\u010dn\u00ed l\u00e1tky a fytoestrogeny. Jejich pozitivn\u00ed i p\u0159\u00edpadn\u011b negativn\u00ed vliv na zdrav\u00ed je hodn\u011b diskutov\u00e1n. \u0158epkov\u00e1 b\u00edlkovina by v budoucnosti mohla hr\u00e1t v\u00fdznamn\u011bj\u0161\u00ed \u00falohu v lidsk\u00e9 v\u00fd\u017eiv\u011b ne\u017e je tomu doposud.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>doc. Ing. Ji\u0159\u00ed Br\u00e1t, CSc.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Olejniny lze vyu\u017e\u00edt komplexn\u011b Olejniny obecn\u011b nab\u00edzej\u00ed lep\u0161\u00ed zhodnocen\u00ed suroviny, ne\u017e je jen olej z nich z\u00edsk\u00e1van\u00fd. V\u00fdlisky, p\u0159\u00edpadn\u011b \u0161roty, se ji\u017e dnes pou\u017e\u00edvaj\u00ed p\u0159i v\u00fdrob\u011b krmn\u00fdch sm\u011bs\u00ed. Potenci\u00e1l lep\u0161\u00edho zhodnocen\u00ed nab\u00edz\u00ed i pou\u017eit\u00ed pro lidskou v\u00fd\u017eivu. N\u011bkter\u00e9 suroviny lze pou\u017e\u00edvat bez v\u011bt\u0161\u00edch \u00faprav (nap\u0159. len), jin\u00e9 vy\u017eaduj\u00ed slo\u017eit\u011bj\u0161\u00ed technologick\u00e9 postupy. V\u00fdznam surovin bude v [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/804"}],"collection":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=804"}],"version-history":[{"count":2,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/804\/revisions"}],"predecessor-version":[{"id":936,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=\/wp\/v2\/posts\/804\/revisions\/936"}],"wp:attachment":[{"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.olejnadzlato.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}