مروری بر بیوهیدروژناسیون و اثرات تانن بر آن

Subject Areas : Camel

ر.  ولی‌زاده یونجالی ¹ (Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)
ف.  میرزایی آقجه قشلاق ² (Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)
ب.  نویدشاد ³ (Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)
س.  کرامتی جبه‌دار ⁴ (Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)

Received: 2017-04-20 Accepted : 2017-09-16 Published : 2018-06-01

Keywords: ترکیب شیر, اسید چرب, سلامتی انسان, متابولیت‌های گیاهی,

Abstract :

فرآیند تحت عنوان بیوهیدروزناسیون اساساً  در دام­های نشخوارکننده اتفاق افتاده و در طی آن اسیدهای چرب غیر اشباع و به ویژه اسیدهای چرب غیراشباع با چند پیوند دوگانه (لینولئیک و لینولنیک) به شکل اشباع استئاریک اسید تبدیل می­شوند. برای سال­های زیادی، اثرات سودمند اسیدهای چرب میان مرحله­ای بیوهیدروژناسیون مانند سیس 9 ترانس 11 لینولئیک اسید، ایزومر طبیعی اصلی لینولئیک اسید مزدوج (CLA)، و ایزومر ترانس 9 ترانس 11 CLA به ویژه در پیشگیری از سرطان، اثبات شده است. محققان بسیاری تلاش در استفاده از ترکیباتی برای مداخله در بیوهیدروژناسیون و افزایش سوبستراهای CLA (مانند واسینیک اسید) داشته­اند. اخیراً، به دلیل اثرات بر جمعیت میکروبی شکمبه و بدین ترتیب بر بیوهیدروژناسیون، تانن، یک ترکیب پلی­فنولی، در مرکز توجه قرار گرفته است. به خوبی شناخته شده است که تانن به ویژه تانن متراکم جمعیت باکتری­های دخیل بیوهیدروژناسین را تحت تأثیر قرار می­دهد. در نتیجه، کاهش در بیوهیدروژناسیون از طریق افزودن جیره­ای تانن روشی سودمند برای تغییر پروفیل اسیدهای چرب شیر به سمت اسیدهای چرب مروج سلامتی است.

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