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. 1 2 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.
  2. 1 2 3 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, 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.
  4. ↑ 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.
  5. ↑ 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.
  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.{{cite journal}}: 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.{{cite journal}}: CS1 maint: multiple names: authors list (link)


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