{"id":31233,"date":"2024-04-24T14:28:36","date_gmt":"2024-04-24T12:28:36","guid":{"rendered":"https:\/\/naturalpoland.com\/artykuly\/prirodni-produkty\/co-je-to-kyselina-maselna-a-jake-ma-vlastnosti\/"},"modified":"2024-04-24T14:36:05","modified_gmt":"2024-04-24T12:36:05","slug":"co-je-to-kyselina-maselna-a-jake-ma-vlastnosti","status":"publish","type":"post","link":"https:\/\/naturalpoland.com\/cs\/artykuly\/doplnky-stravy\/co-je-to-kyselina-maselna-a-jake-ma-vlastnosti\/","title":{"rendered":"Co je to kyselina m\u00e1seln\u00e1 a jak\u00e9 m\u00e1 vlastnosti?"},"content":{"rendered":"\n

Kyselina m\u00e1seln\u00e1 v rozporu se sv\u00fdm n\u00e1zvem v\u016fbec nen\u00ed sou\u010d\u00e1st\u00ed m\u00e1sla. Tuto slou\u010deninu, kter\u00e1 je nezbytn\u00e1 pro norm\u00e1ln\u00ed funkci st\u0159ev, produkuj\u00ed p\u0159\u00edtomn\u00e9 v nich bakterie. Nedostatek kyseliny m\u00e1seln\u00e9 m\u016f\u017ee b\u00fdt spojen s \u0159adou nep\u0159\u00edjemn\u00fdch p\u0159\u00edznak\u016f a jej\u00ed dopl\u0148ov\u00e1n\u00ed podporuje l\u00e9\u010dbu n\u011bkter\u00fdch onemocn\u011bn\u00ed. Co je to kyselina m\u00e1seln\u00e1, jak\u00e9 m\u00e1 vlastnosti a kdy je vhodn\u00e9 ji dopl\u0148ovat? <\/p>\n\n

Kyselina m\u00e1seln\u00e1 \u2013 co je to?<\/h2>\n\n

Kyselina m\u00e1seln\u00e1 (butyric acid<\/em>) je p\u0159\u00edrodn\u00ed slou\u010denina pat\u0159\u00edc\u00ed mezi mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm \u0159et\u011bzcem (short-chained fatty acids<\/em>, SCFA), kter\u00e1 vznik\u00e1 v procesu fermentace bakteri\u00ed p\u0159\u00edtomn\u00fdch v tra\u010dn\u00edku \u2013 nejdel\u0161\u00edm a nejd\u016fle\u017eit\u011bj\u0161\u00edm \u00faseku tlust\u00e9ho st\u0159eva. Spolu s kyselinou octovou a propionovou tvo\u0159\u00ed kyselina m\u00e1seln\u00e1 p\u0159ibli\u017en\u011b 83% v\u0161ech SCAF p\u0159\u00edtomn\u00fdch v tlust\u00e9m st\u0159ev\u011b: V pom\u011bru 60 : 25 : 15 (acet\u00e1t : propion\u00e1t : butyr\u00e1t). <\/p>\n\n

A\u010dkoli se kyselina m\u00e1seln\u00e1 pom\u011brn\u011b nejm\u00e9n\u011b pod\u00edl\u00ed na koncentraci v\u0161ech SCAF ve st\u0159evn\u00edm lumen (osciluje mezi 60-150 mmol\/kg), p\u016fsob\u00ed jako nejd\u016fle\u017eit\u011bj\u0161\u00ed l\u00e1tka poskytuj\u00edc\u00ed energii st\u0159evn\u00edm epiteli\u00e1ln\u00edm bu\u0148k\u00e1m. Od zah\u00e1jen\u00ed v\u00fdzkumu \u00falohy a vlastnost\u00ed kyseliny m\u00e1seln\u00e9 v 80. letech 20. stolet\u00ed se nav\u00edc objevuj\u00ed st\u00e1le nov\u00e9 mo\u017enosti jej\u00edho vyu\u017eit\u00ed v medic\u00edn\u011b, dietologii a prevenci nemoc\u00ed. Nejen ty, kter\u00e9 souvisej\u00ed s fungov\u00e1n\u00edm tr\u00e1vic\u00edho syst\u00e9mu. <\/p>\n\n

Kyselina m\u00e1seln\u00e1 nebo butyr\u00e1t sodn\u00fd?<\/h3>\n\n

Kyselina m\u00e1seln\u00e1 je slou\u010denina, jej\u00ed\u017e pou\u017eit\u00ed jako l\u00e9ku nebo dopl\u0148ku stravy<\/strong><\/a> p\u0159edstavuje ur\u010dit\u00e9 probl\u00e9my. Ty se t\u00fdkaj\u00ed p\u0159edev\u0161\u00edm jeho nep\u0159\u00edjemn\u00e9ho z\u00e1pachu, kter\u00fd p\u0159ipom\u00edn\u00e1 \u017elukl\u00e9 m\u00e1slo, a jeho n\u00edzk\u00e9 chemick\u00e9 stability. Kyselina m\u00e1seln\u00e1 je po \u00fastn\u00edm pod\u00e1n\u00ed rychle vychyt\u00e1v\u00e1na a vyu\u017e\u00edv\u00e1na epitelem horn\u00ed \u010d\u00e1sti gastrointestin\u00e1ln\u00edho traktu, co\u017e zabra\u0148uje tomu, aby se cel\u00e1 d\u00e1vka dostala na o\u010dek\u00e1van\u00e9 m\u00edsto \u00fa\u010dinku \u2013 do tlust\u00e9ho st\u0159eva. Aby se p\u0159ede\u0161lo t\u011bmto probl\u00e9m\u016fm, pod\u00e1v\u00e1 se obvykle ve stabiln\u011bj\u0161\u00ed form\u011b sodn\u00e9 soli \u2013 butyr\u00e1tu sodn\u00e9ho<\/strong>, kter\u00fd v t\u011ble disociuje na butyr\u00e1tov\u00fd anion a sod\u00edk<\/strong>. Krom\u011b toho lze \u00fa\u010dinnou l\u00e1tku chr\u00e1nit p\u0159ed p\u0159\u00edli\u0161 brzkou absorpc\u00ed a degradac\u00ed zapouzd\u0159en\u00edm do pelet a mikrotobolek. <\/p>\n\n

<\/div>\n
<\/div>\"P\u0159\u00edsady

P\u0159\u00edsady do dopl\u0148k\u016f stravy<\/h2>

Na\u0161e nab\u00eddka p\u0159\u00edsad do dopl\u0148k\u016f stravy byla pe\u010dliv\u011b p\u0159ipravena tak, aby uspokojila pot\u0159eby na\u0161ich klient\u016f z farmaceutick\u00e9ho a l\u00e9ka\u0159sk\u00e9ho odv\u011btv\u00ed, jejich\u017e c\u00edlem je vytv\u00e1\u0159et produkty, kter\u00e9 podporuj\u00ed zdrav\u00ed a pohodu lid\u00ed na cel\u00e9m sv\u011bt\u011b.<\/p>\n

V t\u00e9to kategorii najdete suroviny, kter\u00e9 v\u00e1m pomohou vytvo\u0159it dopl\u0148ky stravy nejvy\u0161\u0161\u00ed kvality, aby p\u0159in\u00e1\u0161ely prosp\u011bch pro zdrav\u00ed a pohodu va\u0161ich z\u00e1kazn\u00edk\u016f.<\/p>\n<\/div>

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Kup nyn\u00ed<\/a><\/div>\n<\/div>\n\n<\/div><\/div><\/div>\n
<\/div>\n\n

Kyselina m\u00e1seln\u00e1 \u2013 vlastnosti<\/h2>\n\n

Naprost\u00e1 v\u011bt\u0161ina kyseliny m\u00e1seln\u00e9 je vyu\u017e\u00edv\u00e1na v m\u00edst\u011b jej\u00ed produkce, co\u017e m\u00e1 p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na epitel tlust\u00e9ho st\u0159eva. P\u016fsoben\u00ed kyseliny m\u00e1seln\u00e9 na st\u0159eva v\u0161ak nesouvis\u00ed pouze s jej\u00ed energetickou funkc\u00ed, ale tak\u00e9 s jej\u00edmi \u010detn\u00fdmi biologick\u00fdmi \u00fa\u010dinky, kter\u00e9 zlep\u0161uj\u00ed lidsk\u00e9 zdrav\u00ed. Na st\u0159evn\u00ed \u00farovni p\u0159edstavuje: <\/p>\n\n

    \n
  • Zdroj energie pro kolonocyty (st\u0159evn\u00ed epitelov\u00e9 bu\u0148ky)<\/li>\n\n\n\n
  • Slou\u010denina s nutri\u010dn\u00edmi, regenera\u010dn\u00edmi a cytoprotektivn\u00edmi \u00fa\u010dinky<\/li>\n\n\n\n
  • Posiluje a ut\u011bs\u0148uje st\u0159evn\u00ed bari\u00e9ru<\/li>\n\n\n\n
  • M\u00e1 imunomodula\u010dn\u00ed \u00fa\u010dinek<\/li>\n\n\n\n
  • M\u00e1 protiz\u00e1n\u011btliv\u00fd \u00fa\u010dinek<\/li>\n\n\n\n
  • M\u00e1 antioxida\u010dn\u00ed \u00fa\u010dinek<\/li>\n\n\n\n
  • Ovliv\u0148uje st\u0159evn\u00ed motilitu<\/li>\n\n\n\n
  • Ovliv\u0148uje viscer\u00e1ln\u00ed citlivost<\/li>\n\n\n\n
  • Pod\u00edl\u00ed se na transmembr\u00e1nov\u00e9m transportu vody a sod\u00edku<\/li>\n<\/ul>\n\n

    Kyselina m\u00e1seln\u00e1 je tedy hlavn\u00edm zdrojem energie pro bu\u0148ky epitelu tlust\u00e9ho st\u0159eva, m\u00e1 vy\u017eivuj\u00edc\u00ed \u00fa\u010dinek na jeho sliznici a podporuje jej\u00ed hojen\u00ed a regeneraci, ut\u011bs\u0148uje st\u0159evn\u00ed st\u011bny a chr\u00e1n\u00ed tak p\u0159ed pronik\u00e1n\u00edm bakteri\u00ed do krevn\u00edho ob\u011bhu a z\u00e1rove\u0148 vykazuje imunomodula\u010dn\u00ed, protiz\u00e1n\u011btliv\u00e9 a antioxida\u010dn\u00ed \u00fa\u010dinky.<\/p>\n\n

    Kyselina m\u00e1seln\u00e1 \u2013 pou\u017eit\u00ed<\/h2>\n\n

    Vlastnosti kyseliny m\u00e1seln\u00e9 se klinicky vyu\u017e\u00edvaj\u00ed u onemocn\u011bn\u00ed, jako je ulcer\u00f3zn\u00ed kolitida, Crohnova choroba, syndrom dr\u00e1\u017ediv\u00e9ho tra\u010dn\u00edku (IBS) a dal\u0161\u00ed z\u00e1n\u011btliv\u00e1 a funk\u010dn\u00ed st\u0159evn\u00ed onemocn\u011bn\u00ed. Jej\u00ed v\u00fdhody v\u0161ak lze vyu\u017e\u00edt i p\u0159i m\u00edrn\u011bj\u0161\u00edch nemoc\u00edch. Sni\u017euje pot\u00ed\u017ee s pr\u016fjmy, z\u00e1cpou nebo za\u017e\u00edvac\u00edmi probl\u00e9my (poruchy tr\u00e1ven\u00ed, plynatost, bolesti b\u0159icha), upravuje st\u0159evn\u00ed funkci, zlep\u0161uje motilitu tr\u00e1vic\u00edho traktu a m\u00e1 ochrann\u00fd \u00fa\u010dinek p\u0159i u\u017e\u00edv\u00e1n\u00ed steroid\u016f (u\u017e\u00edvan\u00fdch jak terapeuticky, tak pro budov\u00e1n\u00ed svalov\u00e9 tk\u00e1n\u011b). D\u016fle\u017eit\u00e9 je, \u017ee na rozd\u00edl od obl\u00edben\u00fdch dom\u00e1c\u00edch prost\u0159edk\u016f na zlep\u0161en\u00ed tr\u00e1ven\u00ed lze kyselinu m\u00e1selnou pou\u017e\u00edt i p\u0159i \u017ealude\u010dn\u00edch v\u0159edech. Nejen\u017ee zm\u00edr\u0148uje jej\u00ed p\u0159\u00edznaky, ale tak\u00e9 podporuje regeneraci epitelu. <\/p>\n\n

    Kyselina m\u00e1seln\u00e1 \u2013 nejen pro st\u0159eva<\/h3>\n\n

    P\u0159esto\u017ee kyselina m\u00e1seln\u00e1 je slou\u010denina, kter\u00e1 p\u016fsob\u00ed p\u0159edev\u0161\u00edm ve st\u0159evech, vykazuje p\u0159\u00edzniv\u00e9 \u00fa\u010dinky i mimo st\u0159eva. Jeho mal\u00e9 mno\u017estv\u00ed vst\u0159eb\u00e1van\u00e9 do krevn\u00edho ob\u011bhu ovliv\u0148uje dal\u0161\u00ed tk\u00e1n\u011b a org\u00e1ny, mimo jin\u00e9: <\/p>\n\n

      \n
    • Senzibilizac\u00ed bun\u011bk na p\u016fsoben\u00ed inzul\u00ednu<\/li>\n\n\n\n
    • D\u00edky imunomodula\u010dn\u00edmu \u00fa\u010dinku<\/li>\n\n\n\n
    • Ovlivn\u011bn\u00edm neurogeneze a sn\u00ed\u017een\u00edm rizika mrtvice<\/li>\n\n\n\n
    • Stimulac\u00ed produkce leptinu a ovlivn\u011bn\u00edm mechanism\u016f chuti k j\u00eddlu a pocitu sytosti<\/li>\n\n\n\n
    • Inhibic\u00ed lipol\u00fdzy a p\u0159\u00edzniv\u00fdm \u00fa\u010dinkem na tukovou tk\u00e1\u0148<\/li>\n\n\n\n
    • Inhibic\u00ed ukl\u00e1d\u00e1n\u00ed tuku v j\u00e1trech<\/li>\n<\/ul>\n\n

      D\u00edky mnohostrann\u00fdm vlastnostem a vyu\u017eit\u00ed kyseliny m\u00e1seln\u00e9 stoj\u00ed za to uva\u017eovat o jej\u00edm dopln\u011bn\u00ed nejen pro l\u00e9\u010debn\u00e9 \u00fa\u010dely \u2013 zm\u00edrn\u011bn\u00ed nep\u0159\u00edjemn\u00fdch st\u0159evn\u00edch a gastrointestin\u00e1ln\u00edch p\u0159\u00edznak\u016f \u2013 ale tak\u00e9 preventivn\u011b, pou\u017eit\u00edm podobn\u011b jako multivitam\u00edn\u016f k p\u00e9\u010di o spr\u00e1vn\u00e9 fungov\u00e1n\u00ed organismu. Dopln\u011bn\u00ed kyseliny m\u00e1seln\u00e9 se doporu\u010duje zejm\u00e9na u star\u0161\u00edch osob (jej\u00ed produkce s v\u011bkem kles\u00e1), p\u0159i syst\u00e9mov\u00fdch onemocn\u011bn\u00edch vedouc\u00edch k progresivn\u00ed kachexii (rakovina, imunitn\u00ed onemocn\u011bn\u00ed a poruchy imunity) a p\u0159i u\u017e\u00edv\u00e1n\u00ed imunosupresiv a steroid\u016f. Vzhledem k popsan\u00fdm parenter\u00e1ln\u00edm \u00fa\u010dink\u016fm poc\u00edt\u00ed p\u0159\u00ednos u\u017e\u00edv\u00e1n\u00ed kyseliny m\u00e1seln\u00e9 tak\u00e9 osoby ohro\u017een\u00e9 onemocn\u011bn\u00edmi zp\u016fsoben\u00fdmi rozvojem civiliza\u010dn\u00edch chorob, jako je obezita a inzul\u00ednov\u00e1 rezistence. <\/p>\n\n

      Kyselina m\u00e1seln\u00e1 \u2013 nebezpe\u010d\u00ed a \u0161kodlivost<\/h2>\n\n

      D\u016fle\u017eitou v\u00fdhodou kyseliny m\u00e1seln\u00e9 je, \u017ee se jedn\u00e1 o m\u00e1lo \u0161kodlivou slou\u010deninu, kter\u00e1 je pro t\u011blo velmi bezpe\u010dn\u00e1. Kyselina m\u00e1seln\u00e1 nem\u00e1 \u017e\u00e1dn\u00e9 v\u00fdznamn\u00e9 vedlej\u0161\u00ed \u00fa\u010dinky nebo ne\u017e\u00e1douc\u00ed reakce a jej\u00ed pou\u017eit\u00ed je povoleno u v\u0161ech v\u011bkov\u00fdch skupin bez v\u00fdznamn\u00fdch kontraindikac\u00ed. Jeliko\u017e se jedn\u00e1 o slou\u010deninu s velmi n\u00edzkou toxicitou, lze ji bezpe\u010dn\u011b za\u0159adit do stravy s \u010detn\u00fdmi p\u0159\u00ednosy pro spr\u00e1vn\u00e9 fungov\u00e1n\u00ed organismu. Jako profylaktick\u00e1 d\u00e1vka se p\u0159i pr\u016fm\u011brn\u00e9 produkci st\u0159evn\u00edho obsahu 3-4 l\/den pova\u017euje 300 mg kyseliny m\u00e1seln\u00e9 (butyr\u00e1tu sodn\u00e9ho) denn\u011b. Pro dosa\u017een\u00ed viditeln\u00fdch v\u00fdsledk\u016f by m\u011bla b\u00fdt l\u00e9\u010dba prov\u00e1d\u011bna po dobu nejm\u00e9n\u011b 3 m\u011bs\u00edc\u016f. <\/p>\n\n

      Kde se vyskytuje kyselina m\u00e1seln\u00e1?<\/h2>\n\n

      Jak ji\u017e bylo zm\u00edn\u011bno, kyselina m\u00e1seln\u00e1 je v lidsk\u00e9m t\u011ble produkov\u00e1na p\u0159edev\u0161\u00edm p\u0159\u00edtomn\u00fdmi ve st\u0159evech bakteriemi, kter\u00e9 fermentuj\u00ed cukry. Pat\u0159\u00ed mezi n\u011b mikroorganismy rodu: Clostridium spp., Eubacterium spp., Fusobacterium spp., Butyrivibrio spp. Megasphaera elsdenii<\/em> a Mitsuokella multiacida<\/em>. Pro proces fermentace jsou v\u0161ak nezbytn\u00e9 slo\u017eky potravin, kter\u00e9 p\u0159ij\u00edm\u00e1me. Mezi hlavn\u00ed zdroje nestraviteln\u00fdch sacharid\u016f a hex\u00f3zov\u00fdch oligomer\u016f s r\u016fzn\u00fdm stupn\u011bm polymerace, kter\u00e9 bakterie vyu\u017e\u00edvaj\u00ed, pat\u0159\u00ed: <\/p>\n\n

        \n
      • Rezistentn\u00ed \u0161krob<\/li>\n\n\n\n
      • Oves<\/li>\n\n\n\n
      • P\u0161eni\u010dn\u00e9 otruby<\/li>\n\n\n\n
      • \u010c\u00e1ste\u010dn\u011b mlet\u00e1 obiln\u00e1 zrna<\/li>\n\n\n\n
      • Semena<\/li>\n\n\n\n
      • Zelenina<\/li>\n<\/ul>\n\n

        Mal\u00e9 mno\u017estv\u00ed kyseliny m\u00e1seln\u00e9 je obsa\u017eeno tak\u00e9 v ka\u017edodenn\u011b konzumovan\u00fdch produktech \u2013 ml\u00e9ce a ml\u00e9\u010dn\u00fdch v\u00fdrobc\u00edch, tvrd\u00fdch s\u00fdrech, fermentovan\u00fdch v\u00fdrobc\u00edch (nap\u0159. v kysan\u00e9m zel\u00ed, okurk\u00e1ch, fermentovan\u00e9 s\u00f3ji). Nicm\u00e9n\u011b vzhledem k n\u00edzk\u00e9 chemick\u00e9 stabilit\u011b t\u00e9to slou\u010deniny a n\u00edzk\u00e9mu obsahu nemaj\u00ed tyto produkty na lidsk\u00fd st\u0159evn\u00ed epitel z\u00e1sadn\u00ed vliv. <\/p>\n\n

        Pro dopln\u011bn\u00ed nedostatku kyseliny m\u00e1seln\u00e9 je proto t\u0159eba spol\u00e9hat na fyziologick\u00e9 bakterie nebo komer\u010dn\u011b dostupn\u00e9 dopl\u0148ky stravy. Nesm\u00ed se v\u0161ak konzumovat tekut\u00e1 kyselina m\u00e1seln\u00e1, kter\u00e1 je k dispozici na trhu \u2013 pou\u017e\u00edv\u00e1 se v ryb\u00e1\u0159stv\u00ed k v\u00fdrob\u011b n\u00e1vnada a m\u00e1 velmi siln\u00fd a nep\u0159\u00edjemn\u00fd z\u00e1pach. <\/p>\n\n

        \n\n

        Literatura:<\/strong><\/p>\n\n

          \n
        1. Banasiewicz T, Borycka-Kiciak K, Dobrowolska-Zachwieja A i wsp. Kliniczne aspekty zastosowania kwasu mas\u0142owego w post\u0119powaniu dietetycznym w chorobach jelit. Przegl\u0105d Gastroenterologiczny<\/em> 2010; 5(6): 329-334. <\/li>\n\n\n\n
        2. Kotunia A, Pietrzak P, Guilloteau P i Zabielski R. Kwas mas\u0142owy w przewodzie pokarmowym. Przegl\u0105d Gastroenterologiczny<\/em> 2010; 5(3): 117-122.<\/li>\n\n\n\n
        3. Radwan K, Radwan P. Rola kwasu mas\u0142owego w patogenezie i leczeniu chor\u00f3b jelit. Medycyna Fakt\u00f3w<\/em> 2021; 14(3): 250-257.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

          Kyselina m\u00e1seln\u00e1 (butyric acid) je p\u0159\u00edrodn\u00ed slou\u010denina pat\u0159\u00edc\u00ed mezi mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm \u0159et\u011bzcem (short-chained fatty acids, SCFA), kter\u00e1 vznik\u00e1 v procesu fermentace bakteri\u00ed p\u0159\u00edtomn\u00fdch v tra\u010dn\u00edku \u2013 nejdel\u0161\u00edm a nejd\u016fle\u017eit\u011bj\u0161\u00edm \u00faseku tlust\u00e9ho st\u0159eva.<\/p>\n","protected":false},"author":15,"featured_media":25257,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1895],"tags":[],"class_list":["post-31233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-doplnky-stravy"],"acf":[],"yoast_head":"\nCo je to kyselina m\u00e1seln\u00e1 a jak\u00e9 m\u00e1 vlastnosti?<\/title>\n<meta name=\"description\" content=\"Kyselina m\u00e1seln\u00e1 je p\u0159\u00edrodn\u00ed slou\u010denina pat\u0159\u00edc\u00ed mezi mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm \u0159et\u011bzcem, kter\u00e1 vznik\u00e1 v procesu fermentace bakteri\u00ed p\u0159\u00edtomn\u00fdch v tra\u010dn\u00edku \u2013 nejdel\u0161\u00edm a nejd\u016fle\u017eit\u011bj\u0161\u00edm \u00faseku tlust\u00e9ho st\u0159eva.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/naturalpoland.com\/cs\/artykuly\/doplnky-stravy\/co-je-to-kyselina-maselna-a-jake-ma-vlastnosti\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Co je to kyselina m\u00e1seln\u00e1 a jak\u00e9 m\u00e1 vlastnosti?\" \/>\n<meta property=\"og:description\" content=\"Kyselina m\u00e1seln\u00e1 je p\u0159\u00edrodn\u00ed slou\u010denina pat\u0159\u00edc\u00ed mezi mastn\u00e9 kyseliny s kr\u00e1tk\u00fdm \u0159et\u011bzcem, kter\u00e1 vznik\u00e1 v procesu fermentace bakteri\u00ed p\u0159\u00edtomn\u00fdch v tra\u010dn\u00edku \u2013 nejdel\u0161\u00edm a nejd\u016fle\u017eit\u011bj\u0161\u00edm \u00faseku tlust\u00e9ho st\u0159eva.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/naturalpoland.com\/cs\/artykuly\/doplnky-stravy\/co-je-to-kyselina-maselna-a-jake-ma-vlastnosti\/\" \/>\n<meta property=\"og:site_name\" content=\"NATURAL POLAND - Velkoobchodn\u00ed distributor surovin\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/naturalpoland.b2b\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-24T12:28:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-24T12:36:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/naturalpoland.com\/wp-content\/uploads\/kwas-maslowy.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"610\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"dr n. farm. 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