Et ve Ürünlerinde Konjuge Linoleik Asit ve Önemi

Konjuge linoleik asit (KLA), linoleik asidin pozisyonel ve geometrik izomerlerinden oluşan grup için kullanılan terimdir. Doğal ve fonksiyonel bileşenler olan KLA izomerleri, çoğunlukla ruminantlardan elde edilen et, süt ve bunların ürünlerinde bulunur. İzomerler linoleik asitin rumende stearik aside mikrobiyel biyohidrojenasyonu esnasında ara ürün olarak ya da memeli salgı bezi ve adipoz dokularında ∆9-desaturaz enzimi aracılığıyla trans vaksenik asidin KLA izomerlerine desaturasyonu ile sentezlenir. KLA izomerleri sağlık üzerine antikarsinojenik, antiaterojenik, antiobezitik ve antidiyabetik gibi etkilere sahiptir. Bu biyolojik etkilerinden ve insan vücudunda düşük konsantrasyonda bulunuşundan dolayı, son günlerde et ve et ürünlerinin KLA izomerlerince zenginleştirilme çalışmaları artmaktadır. Derlemede, KLA’nın biyosentezini, biyolojik etkilerini, kaynaklarını, et ve et ürünlerinde konsantrasyonunu etkileyen faktörleri ortaya koymak amaçlanmıştır.

Anahtar Kelimeler:

Konjuge linoleik asit (KLA), et, et ürünü, biyolojik etki, biyosentez　　

Conjugated Linoleic Acid in Meat and Meat Products and its Importance (Turkish with English Abstract)

Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of linoleic acid. CLA isomers, which are natural and functional components, are predominantly present in meat and milk of ruminants and their products. CLAs are synthesized as an intermediate product during the microbial biohydrogenation of linoleic acid to stearic acid in the rumen or from the endogenous conversion of t-vaccenic acid by the ∆9- desaturase enzyme in the mammary glands and adipose tissues. Different CLA isomers exert different health effects such as anticarcinogenic, antiatherogenic, antiobesity and antidiabetic. Because of these biological effects of CLAs and their low concentration in human body, researches on enrichment of meat and meat products with CLAs have increased recently. The present review focused on biosynthesis, biological effects and sources of CLAs and factors influencing its concentration in meat and meat products.

Keywords:

Conjugated linoleic acid (CLA), meat, meat products, biological effect, biosynthesis　　　　,

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