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The topic of this thesis is nutrition in patients with histamine intolerance and the general knowledge about this issue in Czechia. The theoretical framework describes the hista-mine function in human body, following chapters are dedicated to the mechanism of histamine intolerance itself, its clinical manifestation, diagnostics and treatment. In the practical part, two goals were established. The first goal was a comparison of knowledge about this issue between general public and expert community. The second goal was to determine knowledge about this topic in patients with histamine intolerance. For the first goal, quantitative research using scored questionnaire was used. This form was answered by 280 respondents from both expert and general public fields. For the second goal, qualitative method was chosen, using a questionnaire with broader scope. The questions were focused on clinical manifestation, diagnostics, treatment and general knowledge regarding histamine intolerance. Sampling in qualitative research consisted of 20 respondents, patients with histamine intolerance. Also, as part of the qualitative research, the diet of the respondents with histamine intolerance was analyzed using "Nutriservis" software. In the quantitative research, comparing awareness of histamine intolerance, the experts proved to be more successful based on the points scored. This difference, however, was not very significant. In the quantitative research, the fundamental results corresponded with the data from other professional studies in this field, citing gastrointestinal issues as the most common. Also, the difficulty in diagnosing HIT was affirmed, given that in 60% of respondents it took years before HIT was diagnosed. The dietary analysis has shown substantially lower energy intake in patients following the initial strict elimination diet. My work can, to some extent, increase the public awareness about histamine intolerance.

This thesis deals with the content of biogenic amines in natural wines. It compares the results of the sensory evaluation of the analyzed samples with the results of the chemical analysis of the basic parameters of the wine and with the results of the analysis of the content of biogenic amines. In the literature review, the chemistry and toxicology of these substances is described. The biochemistry of processes and the conditions under which they originate are explained in detail. Part of the review deals with the technical process of detection of biogenic amines. The experimental part describes the material and methods of determination of the sensory and chemical parameters. Both analysis are compared and statistically processed. The results show that biogenic amines are formed primarily by lactic acid bacteria and are found to be present in larger amount in wines that have undergone spontaneous malolactic fermentation. Based on these conclusions the propositions for future research and its applications in process of winemaking is made.

With increasing interest about one's own health and in relation to the development of research, a new nosological unit - histamine intolerance - appeared about ten years ago. Completely healthy people can experience its symptoms and histamines can be found in common food. Therefore, among the professional public there are disunited opinions on its importance and contribution of a precisely specified elimination diet. Bachelor thesis research through recent literature assesses the current knowledge about seriousness of this new nosological unit, its occurrence and impact on human health as well as the occurrence of histamines in common food. Thesis discusses already known conclusions and the possibilities of abide by the appropriate elimination diet, including its merit to alleviating symptoms and improving the health of individuals afflicted with histamine intolerance.

This bachelor thesis is focused on biogenic amines in fermented dairy products, particularly in cheeses. Biogenic amines are low molecular weight nitrogenous base formed mainly by decarboxylation of free amino acids by treatment with bacterial de-carboxylation enzymes. The most important bacteria forming biogenic amines in cheese are part of contaminating microflora (e.g. Enterococcus) and starter cultures (e.g. Lactobacillus). The cheeses are most prone to histamine, tyramine, cadaverine, putrescine. Furthermore, the work described effects, factors affecting the incidence and methods of determination.

Biogenic amines are low-molecular weight nitrogenic substances, which made by microorganisms with decarboxylic activity. These microrganisms contain decarboxylic enzymes, which catalyze decarboxylation of free amino acids. Biogenic amines are essential for organism, because they have their part in metabolism of celullar growth, regulativ of cardiac activity and so on. However, with higher concentrations ( > 100 mg/kg-1) they cause headache, hypotensia, nauzea, dizziness, and laminitiss with cattle. Laminitis is an inflammation of hooves. Goal of this work was so create an overview of origin, elimination and detection of biogenic amines in protein silages. The creation of biogenic amines is mainly caused by bad condition of silage making and its storage. Feeding of this silage can cause serious health issues to cattle and biogenic amines can be transferred to the animal products that could be potentionally harmfull for customers. Creation of these substances could be eliminated by adhering to the correct terms of silage making and its storage and by adding a correct inoculants. Detection of biogenic amides could be achived by chromatography.

1 Univerzita Karlova v Praze Filozofická fakulta Ústav translatologie BACHELOR'S THESIS HANA FARKAČOVÁ A commented translation. Histamin-Intoleranz. Histamin und Seekrankheit. Hrsg. von Reinhart Jarisch. Thieme 2004. (Selected parts) Abstract The aim of this bachelor's thesis is to perform a translation from the German language of selected parts of the book Histamin-Intoleranz. Histamin und Seekrankheit by Reinhart Jarisch. A detailed linguistic comment is added summarizing the applied techniques and methods of translation. Key words: translation, commented translation, histamine intolerance, histamine, allergy, atopic eczema

The aim of this thesis was to determine the content of biogenic amines (BA)and polyamines (PA)in selected types of cheese and the influence of storage time on the content of biogenic amines.