Branched chain fatty acids

Branched chain fatty acids (BCFA) are usually saturated fatty acids with one or more methyl branches on the carbon chain.[1][2] BCFAs are most often found in bacteria,[2] but can be found in Nattō,[3] dairy,[4] vernix caseosa of human infants and California sea lions[5] where they may play a role in fostering the development of their intestinal microbiota.[1] Another waxy animal material containing BCFAs is lanolin.[2] The content of branched chain fatty acids is considered to be responsible for the smell of mutton[6] and higher content causes consumers to dislike the smell of lamb meat.[7]

References
  1. Ran-Ressler RR, Devapatla S, Lawrence P, Brenna JT (2008). "Branched chain fatty acids are constituents of the normal healthy newborn gastrointestinal tract" (PDF). Pediatric Research. 64 (6): 605–609. doi:10.1203/PDR.0b013e318184d2e6. PMC 2662770. PMID 18614964.
  2. Christie, William (June 26, 2012). "Branched-Chain". AOCS Lipid Library. American Oil Chemists' Society. Archived from the original on July 30, 2016. Retrieved 2016-06-22.
  3. Wang DH, Yang Y, Wang Z, Lawrence P, Worobo RW, Brenna JT. High levels of branched chain fatty acids in nātto and other Asian fermented foods. Food Chem. 2019;286:428‐433. doi:10.1016/j.foodchem.2019.02.018
  4. Ran-Ressler RR, Bae S, Lawrence P, Wang DH, Brenna JT. Branched-chain fatty acid content of foods and estimated intake in the USA. Br J Nutr. 2014;112(4):565‐572. doi:10.1017/S0007114514001081
  5. Wang DH, Ran-Ressler R, St Leger J, et al. Sea Lions Develop Human-like Vernix Caseosa Delivering Branched Fats and Squalene to the GI Tract. Sci Rep. 2018;8(1):7478. Published 2018 May 10. doi:10.1038/s41598-018-25871-1
  6. Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD; et al. (2010). "Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs". Meat Sci. 86 (3): 594–9. doi:10.1016/j.meatsci.2010.04.009. PMID 20696535.CS1 maint: multiple names: authors list (link)
  7. Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW; et al. (2014). "Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat". Meat Sci. 96 (2 Pt B): 1088–94. doi:10.1016/j.meatsci.2012.08.011. PMID 22950976.CS1 maint: multiple names: authors list (link)


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.