共轭亚油酸的生理功效及其在乳品中的强化途径  

Physiological benifits and fortifications of conjugated linoleic acids in dairy products

作　　者：吴风亮[1] 陈卫涛[1] 张若鸿[1] 张柏林[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]北京林业大学食品科学系,北京100083

出　　处：《中国乳品工业》2004年第11期24-30,共7页China Dairy Industry

基　　金：河北省科学技术研究与发展计划项目(04547001D-7)

摘　　要：综述了共轭亚油酸(CLA)在抗癌、降低血清胆固醇、强化免疫、促生长、抑制脂肪沉积等的方面的生理作用;阐述了乳及其制品中共轭亚油酸产生的特点;讨论了发酵乳制品中影响共轭亚油酸产生的各种因素以及菌株产生亚油酸异构酶的条件,比较了不同来源的乳酸菌产共轭亚油酸的能力和在乳中的强化模式;最后比较了常用的共轭亚油酸检测分析方法及其效果。The beneficial effect of Conjugated linoleic acids (CLA) considered in the present review night include the inhibition of carcinogenesis, lowering of cholesterol in blood serum, enhancement of immune system, promotions of body and bone growth , and decrease in the assimilation of fat, The conversion of linoleic acids (LA) as substrate into CLA by isomerase from bacteria was discussed. The factors affecting the formation of CLA in milk fermented with lactic actic bacteria were summarized . The utilization of LA to CLA by latic acid bacteria was clearly strain-dependant. Therefore, the fortifications of CLA into milk, with special emphasis of fermented dairy products and cheeses, was diversified. Finally, severalready-to-use methods for the determination of CLA were given.

关 键 词：共轭亚油酸 生理功效 乳酸菌 乳品 

分 类 号：Q547[生物学—生物化学]