Branched-chain fatty acid

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.

Plants and specialised metabolites. Branched-chain fatty-acid biosynthesis also occurs in plants. In several plant lineages (notably Solanaceae and Capsicum spp.) branched-chain acyl groups derived from valine, leucine or isoleucine are incorporated into specialised metabolites such as acyl sugars and capsaicinoids; transcriptomic, biochemical and reverse-genetics studies have identified the relevant branched-chain keto-acid / branched-chain acyl-CoA enzymatic steps and plant genes required for production of these branched-chain acyl donors in glandular trichomes and in the placenta of Capsicum fruits.[8][9][10][11]

See also

References

  1. ^ 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.
  2. ^ 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.
  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)
  8. ^ Slocombe, Stephen P. (2008). "Transcriptomic and reverse genetic analyses of branched-chain fatty acid and acyl sugar production in Solanum pennellii and Nicotiana benthamiana". Plant Physiology. doi:10.1104/pp.108.129510. PMID 18931142.
  9. ^ Aza-González, Cesar; Núñez-Palenius, Hector G.; Ochoa-Alejo, Neftalí (2011). "Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.)". Plant Cell Reports. 30 (5): 695–706. doi:10.1007/s00299-010-0968-8. PMID 21161234.
  10. ^ Mazourek, Michael (2009). "A dynamic interface for capsaicinoid systems biology". Plant Physiology. 150 (4): 1806–1821. doi:10.1104/pp.109.136549. PMC 2719146. PMID 19553373.
  11. ^ Zhang, Zi-Xin (2016). "Discovery of putative capsaicin biosynthetic genes by RNA-Seq and digital gene expression analysis of pepper". Scientific Reports. 6 34121. doi:10.1038/srep34121. PMC 5069471.
allikas: https://en.wikipedia.org/wiki/Branched-chain_fatty_acid