Bazı Probiyotik Bakterilerin Süt Ürünlerinde Oluşturduğu Konjuge Linoleik Asidin Sağlık Yönünden Önemi

Konjuge linoleik asit (KLA) rumen mikroorganizmaları tarafından sentezlenen bir yağ asididir. Probiyotik özellikler taşıyan rumen mikroorganizmalarının bazıları özellikle yoğurt üretiminde ve küçük ölçekte deneme amaçlı olarak son yıllarda peynir, tereyağı gibi süt ürünlerinin üretiminde ticari starter kültür olarak da kullanılmaktadırlar. Bu mikroorganizmalar ürünlerin olgunlaşma evresinde serbest linoleik asid daha sonraki aşamada ise linoleik asitten, konjuge linoleik asit (KLA) sentez edebilme yeteneğindedirler. KLA sentezleyebilen bakterilerin en önemlileri; Lactobacillus, Propionibacterium, Bifidobacteriumve Enterococcus'un suşlarıdır. KLA izomerlerinin, antikanserojen, antiatherojenik, antidiyabetik, bağışıklık sistemini güçlendirici, vücutta yağ, kas ve mineral madde kompozisyonunu düzenleyici olduğu belirlenmiştir. Süt ve ürünlerinde KLA miktarının değişim göstermesinde kullanılan starter kültür bakterilerinin yanısıra pek çok faktör etkili olabilmektedir. Bunlardan bazıları; substrat konsantrasyonu, inkübasyon periyodu, kültür pH değeri ve bakteri suşları, ayrıca süt hayvanının cinsi, yaşı, mevsimsel değişimler, üründeki yağ oranı ve katkı maddeleridir. Bu çalışmada, KLA oluşumunu etkileyen faktörler, KLA sentezleyebilen bazı bakteriler, fermente süt ürünlerinde KLA meydana gelmesi ile ilgili yapılmış bazı çalışmalar incelenmiştir. Süt ürünlerinin üretiminde yüksek oranda KLA oluşturma yeteneğindeki laktik asit bakterilerinin ticari starter kültürler olarak seçilmesi ile süt ürünlerinin besin değerinin yükseltilebilmesi mümkün olacaktır.

Anahtar Kelimeler:

Starter kültür, konjuge linoleik asit, süt ürünleri.

The Health Importance of Conjugated Linoleic Acid in Dairy Products Which Is Produced By Some Probiotic Bacteria (Turkish with English Abstract)

Conjugated linoleic acid (CLA) is a fatty acid which it can be synthesised by ruminant microorganisms. Some of the ruminant microorganisms which have probiotic properties are used as commercial starter cultures especially in yoghurt and at small scales as a test production of cheese and butter in last years. These microorganisms able to synthesis free linoleic acid and then conjugated linoleic acid from the linoleic acid, during ripening period. The most important bacteria that can be synthesis CLA are Lactobacillus, Propionibacterium, Bifidobacteriumand Enterococcus strains. It was determined that CLA isomers have anticarsinogenic, antiatherogenic, antidiabetic, enhance immune system, regulation of fat, muscle and mineral matter composition in metabolism. In addition varieties of starter bacteria, many factors can be affected the changes in the amounts of CLA in dairy products. Some of the these factors are substrate concentration, incubation period, culture pH, bacteria genes, in addition type and age of the dairy animal, changes of the climatic conditions, fat amounts of the product and using food additives. In this study, CLA formation affecting factors, some CLA producing bacteria and CLA formation in dairy products were discussed. Choosing as commercial starter culture containing lactic acid bacteria that having ability to produce high levels of CLA can be increased nutritive value of dairy products.

Keywords:

Starter culture, congugatedlinoleic acid, dairy products.,

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