{"id":274287,"date":"2021-01-19T10:47:27","date_gmt":"2021-01-19T07:47:27","guid":{"rendered":"http:\/\/arantv.az\/?p=274287"},"modified":"2021-01-19T10:47:27","modified_gmt":"2021-01-19T07:47:27","slug":"sudun-t%c9%99rkibi-v%c9%99-bioloji-xususiyy%c9%99tl%c9%99ri","status":"publish","type":"post","link":"https:\/\/arantv.az\/?p=274287","title":{"rendered":"S\u00fcd\u00fcn t\u0259rkibi v\u0259 bioloji x\u00fcsusiyy\u0259tl\u0259ri"},"content":{"rendered":"
Az\u0259rbaycan Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun Elmi-t\u0259dqiqat v\u0259 riskl\u0259rin qiym\u0259tl\u0259ndirilm\u0259si departamentinin Heyvan sa\u011flaml\u0131\u011f\u0131 \u015f\u00f6b\u0259sinin m\u00fct\u0259x\u0259ssisl\u0259ri Q. C\u0259lladov, R. S\u0259f\u0259rova, K. \u018fliyeva, \u015e. M\u0259mm\u0259dova s\u00fcd\u00fcn t\u0259rkibi v\u0259 bioloji x\u00fcsusiyy\u0259tl\u0259ri bar\u0259d\u0259 m\u0259qal\u0259 haz\u0131rlay\u0131b.<\/div>\n
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ARANTV.AZ<\/strong> m\u0259qal\u0259ni t\u0259qdim edir:<\/p>\n

S\u00fcd – s\u00fcd v\u0259zisi h\u00fcceyr\u0259l\u0259ri t\u0259r\u0259find\u0259n qanla g\u0259tiril\u0259n madd\u0259l\u0259rd\u0259n sintez olunan s\u00fcd v\u0259zisi sekretidir (\u015fir\u0259si). M\u00fcr\u0259kk\u0259b biokimy\u0259vi t\u0259rkib\u0259 malik olan s\u00fcd insan d\u00fcnyaya g\u00f6z a\u00e7an ilk g\u00fcnd\u0259n h\u0259yat\u0131n\u0131n b\u00fct\u00fcn m\u0259rh\u0259l\u0259l\u0259rind\u0259 istifad\u0259 edil\u0259n olduqca faydal\u0131 qida n\u00f6v\u00fcd\u00fcr.<\/p>\n

S\u00fcd\u00fc \u0259v\u0259zolunmaz qida n\u00f6v\u00fc kimi s\u0259ciyy\u0259l\u0259ndir\u0259n \u0259sas x\u00fcsusiyy\u0259tl\u0259r onun y\u00fcks\u0259k bioloji d\u0259y\u0259r\u0259 malik olmas\u0131 il\u0259 ba\u011fl\u0131d\u0131r. Bel\u0259 ki, s\u00fcd\u00fcn t\u0259rkibind\u0259 insan orqanizmi \u00fc\u00e7\u00fcn vacib olan b\u00fct\u00fcn qida madd\u0259l\u0259rin\u0259 (bu qida komponentl\u0259rinin say\u0131 100-d\u0259n art\u0131qd\u0131r) rast g\u0259linir. Bu s\u0131raya ya\u011flar\u0131, z\u00fclallar\u0131, fermentl\u0259ri, immun cisiml\u0259ri, s\u00fcd \u015f\u0259k\u0259rini (laktoza), vitaminl\u0259ri (A, D, E, C, B qrupu), makro v\u0259 mikroelementl\u0259ri (ba\u015fl\u0131ca olaraq Ca v\u0259 P, el\u0259c\u0259 d\u0259 Mg, Na, K, Fe, Cu, Cl, Zn, Se v\u0259 b.), piqmentl\u0259ri (karotinoidl\u0259r), hormonlar\u0131 v\u0259 dig\u0259rl\u0259rini \u015famil etm\u0259k olar. S\u00fcd\u00fcn t\u0259rkibind\u0259ki qida madd\u0259l\u0259ri z\u0259rif dispers (suda yax\u015f\u0131 h\u0259ll olan) \u015f\u0259kild\u0259 oldu\u011fundan insan orqanizmi t\u0259r\u0259find\u0259n yax\u015f\u0131 (95-98 %) m\u0259nims\u0259nilir.<\/p>\n

S\u00fcd\u00fcn t\u0259rkibi heyvan\u0131n n\u00f6v\u00fc, cinsi, ya\u015f\u0131, laktasiya d\u00f6vr\u00fc, yemin t\u0259rkibi, yeml\u0259ndirm\u0259nin tipi, saxlanma \u015f\u0259raiti, ilin f\u0259sli v\u0259 dig\u0259r amill\u0259rd\u0259n as\u0131l\u0131 olaraq d\u0259yi\u015fir. Qeyd ed\u0259k ki, in\u0259k s\u00fcd\u00fc daha \u00e7ox istifad\u0259 olunur. \u0130n\u0259k s\u00fcd\u00fcn\u00fcn t\u0259rkibind\u0259 12,5 % quru madd\u0259 vard\u0131r ki, onun 3,5 %-i qiym\u0259tli z\u00fclallardan (kazein, laktoalbumin, laktoqlobulin, laktoferrin v\u0259 s.) t\u0259\u015fkil olunub. Kazein fosfoproteidl\u0259r\u0259 aid olmaqla, in\u0259k s\u00fcd\u00fc z\u00fclallar\u0131 aras\u0131nda \u00e7oxluq (87 %) t\u0259\u015fkil edir. S\u00fcd\u00fcn a\u011f r\u0259ngd\u0259 olmas\u0131 m\u0259hz bu z\u00fclal birl\u0259\u015fm\u0259l\u0259ri il\u0259 ba\u011fl\u0131d\u0131r. M\u00fcxt\u0259lif fraksiyalardan (\u03b1, \u03b2, \u03b3) ibar\u0259t olan kazein s\u00fcd\u00fcn t\u0259rkibind\u0259 kalsium – kazeinat duzlar\u0131 \u015f\u0259klind\u0259 t\u0259msil olunur.<\/p>\n

Tur\u015fumu\u015f s\u00fcd\u00fcn t\u0259rkibind\u0259 kazein koaqulyasiyaya m\u0259ruz qald\u0131\u011f\u0131 \u00fc\u00e7\u00fcn s\u00fcd\u00fcn keyfiyy\u0259ti d\u0259yi\u015fir. \u0130n\u0259k v\u0259 qoyun s\u00fcd\u00fcnd\u0259n f\u0259rqli olaraq, cam\u0131\u015f s\u00fcd\u00fcn\u00fcn t\u0259rkibind\u0259 kazeinin miqdar\u0131 az olur. Laktoferrin (\u201cq\u0131rm\u0131z\u0131 z\u00fclal\u201d) is\u0259 d\u0259mir t\u0259rkibli, bakterisid x\u00fcsusiyy\u0259tli z\u00fclald\u0131r, m\u0259m\u0259lil\u0259r v\u0259 insanlarda anadang\u0259lm\u0259 immun sistemin formala\u015fmas\u0131nda \u0259sas amill\u0259rd\u0259n biri hesab olunur. Bel\u0259 ki, yenido\u011fulmu\u015f k\u00f6rp\u0259l\u0259rin patogen mikroorqanizml\u0259rd\u0259n qorunmas\u0131nda m\u00fch\u00fcm rol oynayan laktoferrin, eyni zamanda insan orqanizmi \u00fc\u00e7\u00fcn g\u00fccl\u00fc antioksidant v\u0259 immunomodulyator t\u0259sir\u0259 malikdir. Albuminl\u0259r (laktoalbumin) s\u00fcd\u00fcn qiym\u0259tli z\u00fclallar\u0131ndan hesab olunur. Onlar s\u00fcd\u00fc qaynatd\u0131qda p\u0131xtala\u015f\u0131r, k\u00f6p\u00fck \u0259m\u0259l\u0259 g\u0259tirir v\u0259 qism\u0259n qab\u0131n dibin\u0259 \u00e7\u00f6k\u00fcr.<\/p>\n

Qlobulinl\u0259r (laktoqlobulin v\u0259 immunoqlobulinl\u0259r) miqdarca \u201ca\u011f\u0131z s\u00fcd\u00fc\u201dnd\u0259 daha \u00e7ox olur ki, bu da k\u00f6rp\u0259 heyvanlar\u0131n orqanizmind\u0259 m\u00fcdafi\u0259 sistemini formala\u015fd\u0131r\u0131r. \u00dcmumiyy\u0259tl\u0259, \u201ca\u011f\u0131z s\u00fcd\u00fc\u201d t\u0259rkib etibaril\u0259 z\u00fclallar, ya\u011flar, immun cisiml\u0259r, fermentl\u0259r v\u0259 vitaminl\u0259rl\u0259 z\u0259ngin olur. S\u00fcdd\u0259n sintez yolu il\u0259 qan damarlar\u0131n\u0131n stimulyatoru funksiyas\u0131n\u0131 h\u0259yata ke\u00e7ir\u0259n bioloji aktiv z\u00fclal – anqioqenin \u0259ld\u0259 olunur. G\u00f6r\u00fcnd\u00fcy\u00fc kimi, s\u00fcd\u00fcn t\u0259rkibind\u0259 m\u00f6vcud olan z\u00fclallar yaln\u0131z struktur qurulu\u015funa g\u00f6r\u0259 deyil, h\u0259m\u00e7inin bioloji x\u00fcsusiyy\u0259tin\u0259 v\u0259 funksiyas\u0131na g\u00f6r\u0259 d\u0259 f\u0259rql\u0259nir. Lakin onlar\u0131n t\u0259rkibind\u0259 dem\u0259k olar ki, b\u00fct\u00fcn amintur\u015fular\u0131na rast g\u0259linir.<\/p>\n

S\u00fcd ya\u011f\u0131n\u0131n t\u0259rkibind\u0259 20-y\u0259 yax\u0131n doymu\u015f v\u0259 doymam\u0131\u015f ya\u011f tur\u015fular\u0131 vard\u0131r. Onlar\u0131n aras\u0131nda \u0259v\u0259zolunmaz polidoymam\u0131\u015f ya\u011f tur\u015fular\u0131 (linol, linolen v\u0259 s.) az, doymu\u015f iri molekullu ya\u011f tur\u015fular\u0131 (miristin, palmitin, stearin v\u0259 b.) is\u0259 \u0259ksin\u0259, \u00e7oxdur. S\u00fcd ya\u011f\u0131n\u0131n t\u0259rkibind\u0259 olan iri molekullu doymam\u0131\u015f araxidon v\u0259 ki\u00e7ik molekullu ya\u011f tur\u015fular\u0131 (ba\u015fl\u0131ca olaraq, ya\u011f tur\u015fusu), h\u0259m\u00e7inin triasilqliseridl\u0259r v\u0259 fosfolipidl\u0259r (lesitin, kefalin v\u0259 b.) onun qida \u0259h\u0259miyy\u0259tini daha da art\u0131r\u0131r. Ya\u011fl\u0131l\u0131\u011f\u0131na g\u00f6r\u0259 cam\u0131\u015f s\u00fcd\u00fc qoyun s\u00fcd\u00fcn\u0259 yax\u0131nd\u0131r (7-8 %). \u0130n\u0259k v\u0259 ke\u00e7i s\u00fcd\u00fcnd\u0259 is\u0259 ya\u011fl\u0131l\u0131q 3,5-4 % t\u0259\u015fkil edir. \u00dcmumiyy\u0259tl\u0259, bir qayda olaraq laktasiya d\u00f6vr\u00fcn\u00fcn sonunda \u0259ld\u0259 olunan s\u00fcd\u00fcn t\u0259rkibind\u0259 ya\u011flar\u0131n miqdar\u0131 daha \u00e7ox olur.<\/p>\n

\u0130n\u0259k s\u00fcd\u00fcn\u00fcn t\u0259rkibind\u0259 olan karbohidratlardan laktozan\u0131n miqdar\u0131 4,7 % t\u0259\u015fkil edir. Laktoza disaxarid olmaqla, s\u00fcd\u0259 \u015firint\u0259h\u0259r dad verir. K\u00f6rp\u0259l\u0259rin (insanlar v\u0259 m\u0259m\u0259lil\u0259r) nazik ba\u011f\u0131rsa\u011f\u0131nda sintez olunan laktaza fermenti s\u00fcd\u00fcn t\u0259rkibind\u0259ki laktozan\u0131n par\u00e7alanmas\u0131n\u0131 v\u0259 h\u0259zm olunmas\u0131n\u0131 t\u0259min edir. Ya\u015fl\u0131 insanlar\u0131n orqanizmind\u0259 laktaza fermenti sintez olunmad\u0131\u011f\u0131ndan s\u00fcd\u00fcn h\u0259zm\u0259gediciliyi \u00e7\u0259tinl\u0259\u015fir. Laktozan\u0131n hidrolizi v\u0259 par\u00e7alanmas\u0131 il\u0259 s\u00fcd m\u0259hsullar\u0131nda ged\u0259n fermentl\u0259\u015fm\u0259 (s\u00fcd tur\u015fu q\u0131cq\u0131rmas\u0131) prosesl\u0259ri n\u0259tic\u0259sind\u0259 \u0259m\u0259l\u0259 g\u0259l\u0259n madd\u0259l\u0259r (s\u00fcd tur\u015fusu, sirk\u0259 tur\u015fusu, propion tur\u015fusu, efirl\u0259r v\u0259 s.) s\u00fcd m\u0259hsullar\u0131n\u0131n (pendir, \u015for, qat\u0131q, kefir, s\u00fczm\u0259, ayran, yo\u011furt v\u0259 s.) haz\u0131rlanmas\u0131nda texnoloji emal prosesl\u0259rinin \u0259sas\u0131n\u0131 t\u0259\u015fkil edir. Laktoza orqanizmd\u0259 kalsiumun m\u0259nims\u0259nilm\u0259sini art\u0131rmaqla yana\u015f\u0131, qiym\u0259tli prebiotik hesab edil\u0259n laktulozan\u0131n sintezind\u0259 istifad\u0259 olunur.<\/p>\n

Heyvan\u0131n n\u00f6v\u00fcnd\u0259n as\u0131l\u0131 olaraq s\u00fcd\u00fcn enerji d\u0259y\u0259ri d\u0259yi\u015fir. \u0130n\u0259k s\u00fcd\u00fcn\u00fcn enerji d\u0259y\u0259ri 65 kkal-d\u0131rsa, qoyun s\u00fcd\u00fcnd\u0259 110 kkal, cam\u0131\u015f s\u00fcd\u00fcnd\u0259 105 kkal, ke\u00e7i s\u00fcd\u00fcnd\u0259 is\u0259 67 kkal-d\u0131r. T\u0259z\u0259 s\u00fcd\u00fcn t\u0259rkibind\u0259 hidrogen ionlar\u0131n\u0131n konsentrasiyas\u0131 neytrala yax\u0131n (pH= 6,67-6,68) olur ki, bununla da s\u00fcd\u00fcn kolloid sisteminin sabitliyi v\u0259 eyni zamanda bakterisid x\u00fcsusiyy\u0259ti t\u0259min olunur.<\/p>\n

Sa\u011f\u0131m v\u0259 saxlanma \u015f\u0259raitind\u0259n as\u0131l\u0131 olaraq \u00e7iy s\u00fcd\u00fcn t\u0259rkibind\u0259 m\u00fcxt\u0259lif bakteriyalara rast g\u0259linir ki, bu da s\u00fcd\u00fcn mikrofloras\u0131 (mikrobiota) adlan\u0131r. S\u00fcd\u00fcn mikrofloras\u0131na sa\u011f\u0131m d\u00f6vr\u00fcnd\u0259 s\u00fcd\u0259 xarici m\u00fchitd\u0259n (heyvan\u0131n xarici \u00f6rt\u00fcy\u00fc, sa\u011f\u0131m ma\u015f\u0131n\u0131 v\u0259 s.) d\u00fc\u015f\u0259n mikroorqanizml\u0259rl\u0259 yana\u015f\u0131, sanitar qaydalara uy\u011fun saxlan\u0131lmad\u0131qda v\u0259 ya uzun m\u00fcdd\u0259t saxlan\u0131ld\u0131qda \u0259m\u0259l\u0259 g\u0259l\u0259n ya\u011f-tur\u015fu v\u0259 s\u00fcd-tur\u015fu bakteriyalar\u0131n\u0131, ba\u011f\u0131rsaq \u00e7\u00f6pl\u0259rini, enterokokklar\u0131, maya g\u00f6b\u0259l\u0259kl\u0259rini v\u0259 sair \u015famil etm\u0259k olar. Mikroorqanizml\u0259r aras\u0131nda s\u00fcd\u0259 ac\u0131l\u0131q, spesifik olmayan tam v\u0259 ya qoxu, r\u0259ng d\u0259yi\u015fimi v\u0259 yap\u0131\u015fqanl\u0131l\u0131q kimi yad xass\u0259l\u0259r ver\u0259n n\u00f6vl\u0259rl\u0259 yana\u015f\u0131, m\u00fcxt\u0259lif infeksion x\u0259st\u0259likl\u0259rin (bruselyoz, v\u0259r\u0259m v\u0259 s.) v\u0259 qida z\u0259h\u0259rl\u0259nm\u0259l\u0259rinin (q\u0131z\u0131l\u0131 stafilokokklar, salmonella v\u0259 s.) t\u00f6r\u0259dicil\u0259rin\u0259 d\u0259 rast g\u0259lm\u0259k m\u00fcmk\u00fcnd\u00fcr.<\/p>\n

T\u0259z\u0259 sa\u011f\u0131lm\u0131\u015f s\u00fcd\u00fcn t\u0259rkibind\u0259 olan laktenin, el\u0259c\u0259 d\u0259 lizosim bakterisid x\u00fcsusiyy\u0259t\u0259 malik oldu\u011fu \u00fc\u00e7\u00fcn m\u00fc\u0259yy\u0259n mikroorqanizm n\u00f6vl\u0259rini m\u0259hv edir v\u0259 ya onlar\u0131n inki\u015faf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131 al\u0131r. Qeyd ed\u0259k ki, s\u00fcd\u00fcn \u00f6z bakterisid x\u00fcsusiyy\u0259tini qorumas\u0131 m\u00fcdd\u0259ti bakteriosid faza adlan\u0131r. S\u00fcd\u00fcn sanitar t\u0259l\u0259bl\u0259r\u0259 uy\u011fun \u015f\u0259raitd\u0259 sa\u011f\u0131lmas\u0131 v\u0259 saxlanmas\u0131 bakteriosid fazan\u0131n m\u00fcdd\u0259tini art\u0131r\u0131r. Bu m\u00fcdd\u0259t h\u0259m d\u0259 s\u00fcd\u00fcn mikrofloras\u0131ndak\u0131 mikroorqanizml\u0259rin s\u0131xl\u0131\u011f\u0131ndan as\u0131l\u0131d\u0131r. T\u0259z\u0259 sa\u011f\u0131lm\u0131\u015f s\u00fcd\u00fcn temperaturu 35o\u00a0C-y\u0259 yax\u0131n olmaqla, bakteriosid fazas\u0131 30o\u00a0C-d\u0259 3 saat, 20o\u00a0C-d\u0259 6 saat, 10o\u00a0C-d\u0259 20 saat, 5o\u00a0C-d\u0259 36 saat, 0o\u00a0C-d\u0259 is\u0259 48 saata q\u0259d\u0259r davam edir. Bakteriosid faza ba\u015fa \u00e7atd\u0131qdan sonra s\u00fcd\u00fcn t\u0259rkibind\u0259 bakteriyalar\u0131n \u00e7oxalmas\u0131 ba\u015f verir ki, temperaturun y\u00fcks\u0259lm\u0259si il\u0259 bu proses q\u0131sa zamanda s\u00fcd\u00fcn tur\u015fumas\u0131 v\u0259 ya \u00e7\u00fcr\u00fcm\u0259si il\u0259 n\u0259tic\u0259l\u0259nir. Bu zaman maya v\u0259 kif g\u00f6b\u0259l\u0259kl\u0259rinin inki\u015faf\u0131 da ba\u015f ver\u0259 bil\u0259r.<\/p>\n

S\u0259naye \u00fcsulu il\u0259 istehsal zaman\u0131 s\u00fcd mexaniki \u00e7irkl\u0259nm\u0259l\u0259rd\u0259n t\u0259mizl\u0259nm\u0259kl\u0259 yana\u015f\u0131, pasteriz\u0259 v\u0259 ya steriliz\u0259 olunaraq qabla\u015fd\u0131r\u0131l\u0131r. S\u00fcd\u00fcn pasterizasiya (s\u00fcd\u00fcn 63-65\u00b0 C-d\u0259 30 d\u0259q., 71-74\u00b0 C-d\u0259 40-45 san., 85-90\u00b0 C-d\u0259 15 san. \u0259rzind\u0259 q\u0131zd\u0131r\u0131lmas\u0131), ultrapasterizasiya (s\u00fcd\u00fcn 135-140\u00b0 C-d\u0259 2-5 san. \u0259rzind\u0259 q\u0131zd\u0131r\u0131lmas\u0131) v\u0259 sterilizasiya (s\u00fcd\u00fcn 110-120\u00b0 C-d\u0259 20-40 san. v\u0259 ya 135-150\u00b0 C-d\u0259 2-6 san. \u0259rzind\u0259 q\u0131zd\u0131r\u0131lmas\u0131) olunmas\u0131nda \u0259sas m\u0259qs\u0259d onun t\u0259rkibind\u0259ki patogen mikroorqanizml\u0259rin m\u0259hv edilm\u0259sidir. Pasterizasiya zaman\u0131 termofil (istiliy\u0259 h\u0259ssas) v\u0259 termostabil (istiliy\u0259 davaml\u0131) bakteriyalar\u0131n bir qismi, el\u0259c\u0259 d\u0259 onlar\u0131n sporlar\u0131 sa\u011f qal\u0131r. Sterilizasiya prosesind\u0259 is\u0259 s\u00fcd\u00fcn t\u0259rkibind\u0259ki b\u00fct\u00fcn mikroflora dem\u0259k olar ki, m\u0259hv olur. Pasteriz\u0259 v\u0259 steriliz\u0259 olunmu\u015f s\u00fcdd\u0259n eyni zamanda qat\u0131la\u015fd\u0131r\u0131lm\u0131\u015f s\u00fcd emal edilir.<\/p>\n

\u0130nsanlar s\u00fcd vasit\u0259sil\u0259 v\u0259r\u0259m v\u0259 bruselyoz kimi zoonoz x\u0259st\u0259likl\u0259r\u0259 yoluxa bil\u0259rl\u0259r. Qeyd ed\u0259k ki, v\u0259r\u0259m x\u0259st\u0259liyinin t\u00f6r\u0259dicisi – mikobakteriyalar tur\u015f m\u00fchit\u0259 davaml\u0131 oldu\u011funa g\u00f6r\u0259 tur\u015fumu\u015f s\u00fcd m\u0259hsullar\u0131n\u0131n t\u0259rkibind\u0259 uzun m\u00fcdd\u0259t sa\u011f qal\u0131r.<\/p>\n

\u0130nsanlar \u00fc\u00e7\u00fcn s\u00fcd\u00fcn qida d\u0259y\u0259ri h\u0259m d\u0259 ondan haz\u0131rlanan m\u0259hsullarla \u00f6l\u00e7\u00fcl\u00fcr. Bu m\u0259hsullar pasteriz\u0259 olunmu\u015f s\u00fcd\u00fcn qursaq fermenti (rennin) v\u0259 ya s\u00fcd-tur\u015fu bakteriyalar\u0131 il\u0259 fermentl\u0259\u015fdirilm\u0259si yolu il\u0259 \u0259ld\u0259 olunur. Xama, qat\u0131q, pendir, k\u0259smik, asidofilli s\u00fcd, kefir, kum\u0131s v\u0259 dig\u0259r s\u00fcd m\u0259hsullar\u0131 probiotik t\u0259sir\u0259 malik olub, insanlarda ba\u011f\u0131rsaq mikrofloras\u0131na v\u0259 madd\u0259l\u0259r m\u00fcbadil\u0259sin\u0259 stimulyasiyaedici t\u0259sir g\u00f6st\u0259rir.<\/p>\n

Bel\u0259likl\u0259, qida m\u0259hsulu kimi s\u00fcd\u00fcn biokimy\u0259vi t\u0259rkibi v\u0259 bioloji x\u00fcsusiyy\u0259tl\u0259ri bar\u0259d\u0259 \u0259trafl\u0131 m\u0259lumata malik olmaqla, ondan sa\u011flam, el\u0259c\u0259 d\u0259 m\u00fcxt\u0259lif x\u0259st\u0259likl\u0259r zaman\u0131 diyetik qida n\u00f6v\u00fc kimi faydalanmaq m\u00fcmk\u00fcnd\u00fcr.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Az\u0259rbaycan Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun Elmi-t\u0259dqiqat v\u0259 riskl\u0259rin qiym\u0259tl\u0259ndirilm\u0259si departamentinin Heyvan sa\u011flaml\u0131\u011f\u0131 \u015f\u00f6b\u0259sinin m\u00fct\u0259x\u0259ssisl\u0259ri Q. C\u0259lladov, R. S\u0259f\u0259rova, K. \u018fliyeva, \u015e. M\u0259mm\u0259dova s\u00fcd\u00fcn t\u0259rkibi v\u0259 bioloji x\u00fcsusiyy\u0259tl\u0259ri bar\u0259d\u0259 m\u0259qal\u0259 haz\u0131rlay\u0131b. ARANTV.AZ m\u0259qal\u0259ni t\u0259qdim edir: S\u00fcd – s\u00fcd v\u0259zisi h\u00fcceyr\u0259l\u0259ri t\u0259r\u0259find\u0259n qanla g\u0259tiril\u0259n madd\u0259l\u0259rd\u0259n sintez olunan s\u00fcd v\u0259zisi sekretidir (\u015fir\u0259si). M\u00fcr\u0259kk\u0259b biokimy\u0259vi t\u0259rkib\u0259 malik olan s\u00fcd insan d\u00fcnyaya g\u00f6z a\u00e7an ilk g\u00fcnd\u0259n h\u0259yat\u0131n\u0131n b\u00fct\u00fcn m\u0259rh\u0259l\u0259l\u0259rind\u0259 istifad\u0259 edil\u0259n olduqca faydal\u0131 qida n\u00f6v\u00fcd\u00fcr. S\u00fcd\u00fc \u0259v\u0259zolunmaz qida n\u00f6v\u00fc kimi s\u0259ciyy\u0259l\u0259ndir\u0259n \u0259sas x\u00fcsusiyy\u0259tl\u0259r onun y\u00fcks\u0259k bioloji d\u0259y\u0259r\u0259 malik olmas\u0131 il\u0259 ba\u011fl\u0131d\u0131r. Bel\u0259 ki, s\u00fcd\u00fcn t\u0259rkibind\u0259 insan…<\/p>\n","protected":false},"author":2,"featured_media":274288,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[26],"tags":[],"aioseo_notices":[],"gutentor_comment":0,"rttpg_featured_image_url":{"full":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false],"landscape":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false],"portraits":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false],"thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850-150x150.jpg",150,150,true],"medium":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850-300x162.jpg",300,162,true],"large":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",640,345,false],"1536x1536":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false],"2048x2048":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false],"post-thumbnail":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850-240x172.jpg",240,172,true],"advps-thumb-one":["https:\/\/arantv.az\/wp-content\/uploads\/2021\/01\/1610958411_4371879c-af7e-319d-be87-4d0a24b4b766_850.jpg",770,415,false]},"rttpg_author":{"display_name":"V\u00fcsal Rafiqo\u011flu","author_link":"https:\/\/arantv.az\/?author=2"},"rttpg_comment":0,"rttpg_category":"Sosial<\/a>","rttpg_excerpt":"Az\u0259rbaycan Qida T\u0259hl\u00fck\u0259sizliyi \u0130nstitutunun Elmi-t\u0259dqiqat v\u0259 riskl\u0259rin qiym\u0259tl\u0259ndirilm\u0259si departamentinin Heyvan sa\u011flaml\u0131\u011f\u0131 \u015f\u00f6b\u0259sinin m\u00fct\u0259x\u0259ssisl\u0259ri Q. C\u0259lladov, R. S\u0259f\u0259rova, K. \u018fliyeva, \u015e. M\u0259mm\u0259dova s\u00fcd\u00fcn t\u0259rkibi v\u0259 bioloji x\u00fcsusiyy\u0259tl\u0259ri bar\u0259d\u0259 m\u0259qal\u0259 haz\u0131rlay\u0131b. ARANTV.AZ m\u0259qal\u0259ni t\u0259qdim edir: S\u00fcd – s\u00fcd v\u0259zisi h\u00fcceyr\u0259l\u0259ri t\u0259r\u0259find\u0259n qanla g\u0259tiril\u0259n madd\u0259l\u0259rd\u0259n sintez olunan s\u00fcd v\u0259zisi sekretidir (\u015fir\u0259si). M\u00fcr\u0259kk\u0259b biokimy\u0259vi t\u0259rkib\u0259 malik olan s\u00fcd insan…","_links":{"self":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts\/274287"}],"collection":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=274287"}],"version-history":[{"count":0,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/posts\/274287\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=\/wp\/v2\/media\/274288"}],"wp:attachment":[{"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=274287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=274287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arantv.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=274287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}