LİNOLEİK ASİT İLAVESİNİN KEFİRİN CIS9-TRANS11-KONJÜGE LİNOLEİK ASİT İÇERİĞİNE ETKİSİ

Year 2021, Volume: 46 Issue: 4, 895 - 902, 17.05.2021

Betül Oskaybaş Emlek , Ayşe Özbey

https://doi.org/10.15237/gida.GD20115

Cited By: 1

Abstract

Süt ve et ürünlerinde doğal olarak bulunan konjuge linoleik asit (KLA) ve KLA izomerleri, doğal ve fonksiyonel bileşenlerdir. Butyrivibrio fibrosolvens, laktik asit bakterileri (LAB) ve propionibacteria gibi ruminal mikroorganizmalar, linoleik asidi (LA) KLA'ya dönüştürebilmektedir. Bu çalışmada, farklı linoleik asit (LA) konsantrasyonları (%0, 0.5, 1 ve 2) ilavesinin ve farklı depolama sürelerinin (0, 2, 7, 14 ve 21 gün) kefirin KLA içeriği üzerine etkisi araştırılmıştır. En yüksek KLA içeriği %0.5 LA ilave edilen 0. gün kefir örneğinde bulunmuştur ancak kontrol örnekleri ve %0.5 LA ilave edilen kefir örnekleri arasında istatistiksel olarak önemli bir fark bulunmamıştır. Aksine, en düşük KLA içeriği 21 günlük depolamadan sonra %2 LA içeren kefir örneğinde saptanmıştır. Sonuçlar, kefirin fonksiyonel özelliklerini geliştirmek için belirli miktarlarda LA kullanılabileceğini göstermiştir.

Keywords

Konjuge linoleik asit , kefir , linoleik asit , fonksiyonel gıda

Project Number

FEB2015/39

EFFECT OF LINOLEIC ACID ADDITION ON THE CIS9-TRANS11-CONJUGATED LINOLEIC ACID CONTENT OF KEFIR

Abstract

Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.

Keywords

Conjugated linoleic acid , kefir , linoleic acid , functional food

Supporting Institution

Scientific Research Commission of Nigde Omer Halisdemir University

Project Number

FEB2015/39

Thanks

This project was financially supported by the Scientific Research Commission of Nigde Omer Halisdemir University (Project No:FEB2015/39). The authors are grateful for the support.

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