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]
Branched chain fatty acids are considered to be responsible for the smell of mutton [6] and higher content causes consumers to dislike the smell of lamb meat. [7] Branched-chain fatty acids are synthesized by the branch-chain fatty acid synthesizing system.
References
- ^ a b Ran-Ressler RR, Devapatla S, Lawrence P, Brenna JT (2008). "Branched chain fatty acids are constituents of the normal healthy newborn gastrointestinal tract". Pediatric Research. 64 (6): 605–609. doi: 10.1203/PDR.0b013e318184d2e6. PMC 2662770. PMID 18614964.
- ^ a b c 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.
- ^ Wang, Dong Hao; Yang, Yupeng; Wang, Zhen; Lawrence, Peter; Worobo, Randy W.; Brenna, J. Thomas (2019). "High levels of branched chain fatty acids in nātto and other Asian fermented foods". Food Chemistry. 286: 428–433. doi: 10.1016/j.foodchem.2019.02.018. PMC 6477538. PMID 30827628.
- ^ Ran-Ressler, Rinat Rivka; Bae, Sangeun; Lawrence, Peter; Wang, Dong Hao; Thomas Brenna, J. (2014). "Branched-chain fatty acid content of foods and estimated intake in the USA". British Journal of Nutrition. 112 (4): 565–572. doi: 10.1017/S0007114514001081. PMC 4381348. PMID 24830474.
- ^ Wang, Dong Hao; Ran-Ressler, Rinat; St Leger, Judy; Nilson, Erika; Palmer, Lauren; Collins, Richard; Brenna, J. Thomas (2018). "Sea Lions Develop Human-like Vernix Caseosa Delivering Branched Fats and Squalene to the GI Tract". Scientific Reports. 8 (1): 7478. Bibcode: 2018NatSR...8.7478W. doi: 10.1038/s41598-018-25871-1. PMC 5945841. PMID 29748625.
-
^ 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.
{{ cite journal}}: CS1 maint: multiple names: authors list ( link) -
^ 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.
{{ cite journal}}: CS1 maint: multiple names: authors list ( link)
 | This article about an organic compound is a stub. You can help Wikipedia by expanding it. |
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]
Branched chain fatty acids are considered to be responsible for the smell of mutton [6] and higher content causes consumers to dislike the smell of lamb meat. [7] Branched-chain fatty acids are synthesized by the branch-chain fatty acid synthesizing system.
References
- ^ a b Ran-Ressler RR, Devapatla S, Lawrence P, Brenna JT (2008). "Branched chain fatty acids are constituents of the normal healthy newborn gastrointestinal tract". Pediatric Research. 64 (6): 605–609. doi: 10.1203/PDR.0b013e318184d2e6. PMC 2662770. PMID 18614964.
- ^ a b c 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.
- ^ Wang, Dong Hao; Yang, Yupeng; Wang, Zhen; Lawrence, Peter; Worobo, Randy W.; Brenna, J. Thomas (2019). "High levels of branched chain fatty acids in nātto and other Asian fermented foods". Food Chemistry. 286: 428–433. doi: 10.1016/j.foodchem.2019.02.018. PMC 6477538. PMID 30827628.
- ^ Ran-Ressler, Rinat Rivka; Bae, Sangeun; Lawrence, Peter; Wang, Dong Hao; Thomas Brenna, J. (2014). "Branched-chain fatty acid content of foods and estimated intake in the USA". British Journal of Nutrition. 112 (4): 565–572. doi: 10.1017/S0007114514001081. PMC 4381348. PMID 24830474.
- ^ Wang, Dong Hao; Ran-Ressler, Rinat; St Leger, Judy; Nilson, Erika; Palmer, Lauren; Collins, Richard; Brenna, J. Thomas (2018). "Sea Lions Develop Human-like Vernix Caseosa Delivering Branched Fats and Squalene to the GI Tract". Scientific Reports. 8 (1): 7478. Bibcode: 2018NatSR...8.7478W. doi: 10.1038/s41598-018-25871-1. PMC 5945841. PMID 29748625.
-
^ 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.
{{ cite journal}}: CS1 maint: multiple names: authors list ( link) -
^ 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.
{{ cite journal}}: CS1 maint: multiple names: authors list ( link)
|
| This article about an organic compound is a stub. You can help Wikipedia by expanding it. |