共軛亞麻油酸之健康益處與生產技術之探討

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题名:	共軛亞麻油酸之健康益處與生產技術之探討 The Health Benefits and Techniques for Producing Conjugated Linoleic Acid
作者:	倪千祥林棟雍
贡献者:	動科系
关键词:	共軛亞麻油酸健康益處生產技術 Conjugated linoleic acid Health benefit Producing technique
日期:	2012-10
上传时间:	2016-12-01 16:27:04 (UTC+8)
摘要:	共軛亞麻油酸（conjugated linoleic acid, CLA）為一群由十八碳雙烯酸所組成的幾何與位置異構物，其中cis-9, trans-11（c-9, t-11）與trans-10, cis-12（t-10, c-12）CLA異構物最具生物活性。CLA具預防中風、抗粥狀動脈硬化、提高免疫內分泌活性、抗肥胖、促進骨骼形成、糖尿病之控制、抗氧化與抗腫瘤等功能。膳食中以反芻動物製品之CLA含量最高，如：牛乳含5.5mg/g fat，羊肉則含5.8mg/g fat，但CLA之每日建議量介於1-3 g/天之間，消費者每日需食用高達10公升鮮乳或0.5公斤肥肉才能達建議量。因此，研發富含CLA產品，提升國人CLA攝取量以確保身體健康，為當前國際間CLA熱門研究主題。利用富含亞麻油酸之油脂進行鹼化或氫化作用之化學法合成、利用UV將亞麻油酸異構化成CLA之光反應技術，與利用瘤胃微生物或乳酸菌將亞麻油酸轉化成CLA之生物合成等三大CLA生產技術，為目前研發主流方法。本文將自CLA結構與膳食來源介紹起，進而闡述其健康益處，最後再著重於生產技術之探討。期望藉由此文發表，使大家對CLA之健康益處與生產技術有充分了解。 Conjugated linoleic acid (CLA) refers to a group of positional and geometric isomers of octadecadienoic fatty acid with conjugated double bonds. These conjugated dienes are attracting interest because of their potential health benefits, including heart attack prevention, anti-atherosclerosis activity, immune function enhancement, anti-obesity activity, bone formation improvement, anti-diabetes, anti-oxidant and anti-tumor activities. Cis-9, trans-11 (c9, t11) and trans-10, cis-12 (t10, c12) CLAs have the highest biological activity among all CLAs. Ruminant products contain the largest amounts of CLA among all food products. Cow's milk and mutton, for example, comprise 5.5 and 5.8 mg CLA/g fat, respectively, higher than other products. However, since the daily suggested CLA level is as high as 1-3g, one would need to take more than 10 liters of cow's milk or 0.5 kg fat to reach the level. Research related to the production of CLA-rich foods, therefore, has become popular to improve CLA daily intake. There are three major CLA producing techniques: alkalization or hydrogenization of linoleic acid-rich oil, linoleic acid isomerization through UV irradiation and linoleic acid conversion via ruminant microorganisms or lactic acid bacteria. In order to enhance our CLA knowledge for CLA-rich food production, the topics of this review include the structure of CLA, food sources, health benefits and producing techniques.
關聯:	台灣農學會報； 13卷5期 (2012 / 10 / 01) ， P512 - 525
显示于类别:	[動物科學系 ] 期刊論文

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