Chemistry:Branched-chain fatty acid
From HandWiki
Chemical structures of 13-methyltetradecanoic acid (top) and 12-methyltetradecanoic acid, two branched chain fatty acids found in bacteria
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
- ↑ 1.0 1.1 "Branched chain fatty acids are constituents of the normal healthy newborn gastrointestinal tract". Pediatric Research 64 (6): 605–609. 2008. doi:10.1203/PDR.0b013e318184d2e6. PMID 18614964.
- ↑ 2.0 2.1 2.2 Christie, William (June 26, 2012). "Branched-Chain". AOCS Lipid Library. American Oil Chemists' Society. http://lipidlibrary.aocs.org/Primer/content.cfm?ItemNumber=39321.
- ↑ 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. 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. 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. doi:10.1038/s41598-018-25871-1. PMID 29748625. Bibcode: 2018NatSR...8.7478W.
- ↑ Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD (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. https://pubmed.ncbi.nlm.nih.gov/20696535.
- ↑ Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW (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.
 |  |
