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新型功能性油脂-共轭亚油酸 总被引:1,自引:0,他引:1
共轭亚油酸是天然存在于食品中的亚油酸异构体,具有抑制癌症和肿瘤的形成、减肥、抗动脉粥样硬化、改善免疫功能、降低胆固醇、促进生长等多种功能,是一种新型功能性油脂。本文综述了共轭亚油酸的生理功能、来源、合成及纯化方面的研究进展。 相似文献
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精氨酸-共轭亚油酸抗氧化活性研究 总被引:1,自引:0,他引:1
测定了精氨酸-共轭亚油酸清除超氧阴离子自由基(O2-.)、羟自由基(.OH)和二苯代苦味肼基自由基(DPPH.)的能力,并与VC的抗氧化活性进行了比较。结果表明:精氨酸-共轭亚油酸对3种自由基的清除能力均与其浓度存在着量效关系;精氨酸-共轭亚油酸对O2-.有一定的清除作用,但清除能力低于VC;精氨酸-共轭亚油酸对.OH和DPPH.有较强的清除作用,且清除能力均高于VC。在精氨酸和共轭亚油酸的协同作用下,精氨酸-共轭亚油酸的抗氧化活性得到增强。因此,精氨酸-共轭亚油酸是一种有效的抗氧化剂。 相似文献
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共轭亚油酸的营养分配作用及生物合成研究进展 总被引:1,自引:0,他引:1
共轭亚油酸 (CLA)最早是从反刍动物瘤胃中分离出来的一种不饱和脂肪酸。因动物试验及癌细胞培养结果显示其具有强烈的抗癌作用、营养分配作用、抗动脉粥样硬化作用及免疫功能而备受瞩目。它可使啮齿类动物、哺乳类动物及人体脂含量明显下降 ,体内的蛋白含量提高 ,而总的体重不变。对它的营养分配机理的研究国外已有不少报道。主要结论是CLA可抑制脂肪细胞的分化并促进脂肪细胞的凋亡 ,另外CLA也通过抑制脂酰CoA脱氢酶活性而抑制脂肪酸的生物合成。反刍动物合成CLA有 2条途径 :1是在瘤胃细菌的作用下 ,亚油酸 (C18∶2 )被异构化为CLA。 2是脂肪组织中在Delta 9脱氢酶的作用下将反 -1 1C18∶1脱氢生成CLA。丙酸细菌、乳酸细菌均有催化亚油酸生成CLA的能力。 相似文献
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新型功能性脂肪酸—共轭亚油酸 总被引:7,自引:0,他引:7
共轭亚油酸(CLA)是亚油酸几何以及立体异构体的总称,介绍了它的结构,分布,代谢,生理功能作用以及在保健食品的应用,它的生理功能包括抗癌,改善脂质代谢,预防动脉硬化,减少体脂,促进骨生成,降低血糖以及增强免疫功能等。 相似文献
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Tao Wang 《Critical reviews in food science and nutrition》2015,55(5):720-731
Conjugated linoleic acid (CLA) consists of a group of positional and geometric conjugated isomers of linoleic acid. Since the identification of CLA as a factor that can inhibit mutagenesis and carcinogenesis, thousands of studies have been conducted in the last several decades. Among the many isomers discovered, cis-9, trans-11 CLA is the most intensively studied because of its multiple, isomer-specific effects in humans and animals. This paper provides an overview of the available data on cis-9, trans-11 CLA, including its isomer-specific effects, biosynthesis, in vivo/in vitro research models, quantification, and the factors influencing its content in ruminant products. 相似文献
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Lara Gorissen Frédéric Leroy Luc De Vuyst Stefaan De Smet 《Critical reviews in food science and nutrition》2015,55(11):1561-1574
Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers are present in foods derived from ruminants as a result of the respective linoleic acid (LA) and α-linolenic acid (LNA) metabolism by ruminal microorganisms and in animals’ tissues. CLA and CLNA have isomer-specific, health-promoting properties, including anticarcinogenic, antiatherogenic, anti-inflammatory, and antidiabetic activity, as well as the ability to reduce body fat. Besides ruminal microorganisms, such as Butyrivibrio fibrisolvens, many food-grade bacteria, such as bifidobacteria, lactic acid bacteria (LAB), and propionibacteria, are able to convert LA and LNA to CLA and CLNA, respectively. Linoleate isomerase activity, responsible for this conversion, is strain-dependent and probably related to the ability of the producer strain to tolerate the toxic effects of LA and LNA. Since natural concentrations of CLA and CLNA in ruminal food products are relatively low to exert their health benefits, food-grade bacteria with linoleate isomerase activity could be used as starter or adjunct cultures to develop functional fermented dairy and meat products with increased levels of CLA and CLNA or included in fermented products as probiotic cultures. However, results obtained so far are below expectations due to technological bottlenecks. More research is needed to assess if bacterial production kinetics can be increased and can match food processing requirements. 相似文献
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溶剂体系酶催化酸解反应合成富含共轭亚油酸油脂的研究 总被引:2,自引:0,他引:2
研究了溶剂体系中脂肪酶催化共轭亚油酸(CLA)与油脂酸解反应制备富含共轭亚油酸油脂的影响因素考察了温度、底物配比、酶量、体系水分、无机盐等因素对酯交换反应的影响结果表明,适宜的工艺条件是:水含量0.5%, 底物配比2:1,温度50℃,酶量200U/g油脂,在上述条件下反应12h,花生油中共轭亚油酸含量可达18%左右研究了溶剂体系中脂肪酶对共轭亚油酸异构体的底物选择性,结果表明,脂肪酶催化10,12-十八碳二烯酸酸解反应优于9,11-十八碳二烯酸酸 相似文献
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白地酶脂肪酶选择性酯化分离CLA异构体的研究 总被引:3,自引:1,他引:3
本文研究共轭亚油酸异构体的分离方法。利用白地霉脂肪酶(Geotrichumcandidumlipase,GCL)催化合成正丁酯的方法,考察温度、体系水分、酶用量、反应时间、底物配比对脂肪酶催化酯化率和脂肪酸丁酯中c9t11含量的影响。结果表明,经过酯化的脂肪酸丁酯层中c9t11CLA含量达到79.85%,t10c12CLA含量为4.59%;含有13.75%的油酸;c9t11CLA占共轭亚油酸两种异构体总含量的94.56%。形成c9t11CLA正丁醇酯的选择性系数平均为17.80。脂肪酸与正丁醇比例对脂肪酸酯中c9t11CLA含量具有显著性影响,在选取的范围内水分含量、酶用量的影响不显著。要得到较高c9t11CLA含量的脂肪酸产物,反应因子应选择:水分为0.50%,脂肪酸与正丁醇用量比为2.00∶1.00,酶用量为100U/g。白地霉脂肪酶对催化c9t11共轭亚油酸与正丁醇的酯化反应具有较高的选择性,因此,脂肪酶选择性酯化分离CLA异构体的方法是可行的。 相似文献
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