Li̇nolei̇k Asi̇t İlavesi̇ni̇n Kefi̇ri̇n Cis9-Trans11-Konjüge Li̇nolei̇k Asi̇t İçeri̇ği̇ne Etki̇si̇

Abstract

Conjugated linoleic acid (CLA) and CLA isomers, present naturally in dairy and meat products, are the natural and functional components. Ruminal microorganisms, such as Butyrivibrio fibrosolvens, lactic acid bacteria (LAB), and propionibacteria can convert linoleic acid (LA) to CLA. In this study, the effect of different linoleic acid (LA) concentrations (0, 0.5, 1, 2%) and different storage time (0, 2, 7, 14 and 21 days) on the CLA content of kefir was investigated. The highest CLA content was found on day 0 in the kefir sample to which 0.5% LA was added but there is no significant difference between control and 0.5% LA. On the contrary, the lowest CLA content belonged to the sample including 2% LA after 21 days of storage. The results suggested that certain amounts of LA could be used to enhance the functional properties of kefir.

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk

“…In addition to proteins, LAB also break down the complex milk lipids into free fatty acids due to the lipase activity of LAB, leading to an increase or decrease in them, namely, a different final quantitative and qualitative fatty acid profile for each type of kefir [ 64 , 65 ]. The fermentation of cow, goat, and sheep milks led to a significant increase in SFA, MUFA, and PUFA, while these decreased in camel kefir and remained the same in buffalo kefir.…”