Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный исследовательский центр животноводства – ВИЖ имени академика Л.К. Эрнста»
СОДЕРЖАНИЕ В МОЛОЧНОМ ЖИРЕ, РАСПРЕДЕЛЕНИЕ В ОРГАНИЗМЕ И МЕТАБОЛИЧЕСКИЕ ЭФФЕКТЫ ИЗОМЕРОВ ЛИНОЛЕВОЙ КИСЛОТЫ (ОБЗОР)
Панюшкин Д.Е.
ВНИИ физиологии, биохимии и питания животных – филиал ФИЦ
животноводства - ВИЖ им. Л.К. Эрнста, Боровск Калужской области,
Российская Федерация- Номер: 3
- Страницы: 34-52
Журнал: Проблемы биологии продуктивных животных
Ключевые слова:
биологическая активность, жирные кислоты, конъюгированная линолевая кислота, коровы, молочный жирАннотация:
Конъюгированная линолевая кислота (conjugated linoleic acid. CLA) привлекает значительный научный интерес в связи с установлением её антиканцерогенных свойств. В последние годы выявлено множество других биологических эффектов, подтверждающих, что отдельные изомеры CLA, содержащиеся в молочном жире, обладают потенциалом положительного влияния на здоровье человека. Возможность применения CLA в производстве функциональных молочных продуктов стимулирует рост интереса к дальнейшим исследованиям этой группы соединений для пищевой промышленности. Основные разделы обзора: биосинтез CLA у коров; факторы, влияющие на содержание CLA в молочном жире; влияние технологических условий производства на стабильность CLA в молочных продуктах; роль CLA в питании, их влияние на здоровье человека. Пастбищное кормление, добавление растительных масел, богатых линолевой и α-линоленовой кислотами, а также рыбьего жира или их комбинаций эффективно повышают концентрацию CLA в молоке. Технологические процессы переработки молока, включая пастеризацию и производство сыров, в большинстве случаев не оказывают значительного влияния на стабильность CLA, хотя интенсивные методы термической обработки могут снижать её содержание. Перспективные направления в производстве функциональных молочных продуктов включают в себя уточнение молекулярных механизмов действия отдельных изомеров CLA в организме животных, оптимизацию кормовых стратегий и технологий переработки для максимального накопления и сохранения CLA в пищевых продуктах.
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