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] Branched chain fatty acids are synthesized by the branch-chain fatty acid synthesizing system.

## References

1. ↑ 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. ↑ 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.
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 (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://www.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pubmed&tool=sumsearch.org/cite&retmode=ref&cmd=prlinks&id=20696535.
7. ↑ 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.

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