Branched-chain fatty acid
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] 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 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
- ^ 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
- ^ 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
- ^ 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)
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