Preparation of branched‐chain fatty acids: A mini review DOI

Huijia Lu,

Cong Fang,

Xiang Chen

et al.

Journal of the American Oil Chemists Society, Journal Year: 2023, Volume and Issue: 101(11), P. 1127 - 1132

Published: Nov. 10, 2023

Abstract Branched‐chain fatty acids (BCFAs) have recently gained increasing attention as bioactive lipids with potential nutritional properties and a wide array of applications in human health. The current study reviews the most recent progress BCFA preparation. An overview extraction from natural sources, including lanolin butter, is provided. Further, we explore how clay catalysts zeolites can be used to chemically synthesize BCFAs. synthetic BCFAs are mainly isostearic acids. Some bacterial membranes contain high proportion been studied raw materials obtain Engineering microbial production also reviewed. Special attentions given molecular structure during different preparation methods. Future research will focus on obtaining specific structures purity.

Language: Английский

Natural zinc-rich oyster peptides ameliorate DSS-induced colitis via antioxidation, anti-inflammation, intestinal barrier repair, microbiota modulation, and SCFA accumulation DOI
Changfeng Qu, Chen Liang, Tianlong Liu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104801 - 104801

Published: July 24, 2024

Language: Английский

Citations

4
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis DOI
Yue Zhou,

Junxiao Wu,

Abdul Razak Monto

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: 105(1), P. 305 - 314

Published: Aug. 21, 2024

Abstract BACKGROUND Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality health risks. Branched‐chain fatty acids (BCFAs) are associated with nutritional benefits health‐care effects, mainly derived from food fermentation. This study aimed to screen BCFAs‐producing bacteria protease aminotransferase activity as starter cultures for RESULTS The low‐salt were obtained by co‐fermentation three chosen strains. Trichloroacetic acid (TCA)‐soluble peptides amino nitrogen concentrations higher the group (FH group). organoleptic evaluation showed optimized flavor composition endured rich taste. levels of BCFAs branched‐chain (BCAAs) significantly increased co‐fermentation. Volatile metabolomics analysis indicated that BCFAs, esters, pyrazines key compounds co‐fermented group. CONCLUSION system selected strains ferment has potential increase BCFA content improve nutrition. © 2024 Society Chemical Industry.

Language: Английский

Citations

4
Simulated digestion and gut microbiota fermentation of polysaccharides from Lactarius hatsudake Tanaka mushroom DOI
Qiao Yang,

Songlin Chang,

Yiming Tian

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 466, P. 142146 - 142146

Published: Nov. 19, 2024

Language: Английский

Citations

4
Impact of dietary Babassu oil and sunflower oil blend on feed intake, carcass traits, and fatty acid composition in meat of lambs DOI
Michelle de Oliveira Maia Parente, Francisco Naysson de Sousa Santos, Henrique Nunes Parente

et al.

Meat Science, Journal Year: 2025, Volume and Issue: 223, P. 109776 - 109776

Published: Feb. 13, 2025

Language: Английский

Citations

0
Branched- Chain Fatty Acids and Obesity: A Narrative Review DOI
Shu Yang, Xuejun Yu,

Zuo Qun

et al.

Nutrition Reviews, Journal Year: 2025, Volume and Issue: unknown

Published: April 10, 2025

Abstract Branched- chain fatty acids (BCFAs) are a category of saturated that commonly present in various organisms and play crucial role variety metabolic reactions, including anticancer, lipid-lowering, anti-inflammatory, neuroprotective actions. Currently, there is growing interest the relationship between BCFAs obesity. regulate gene expression related enzymes by activating PPARα sterol regulatory element-binding protein-1c, thereby reducing triglyceride synthesis body. Additionally, reduce inflammation decreasing pro-inflammatory factors obesity such as cyclooxygenase-2, interleukin-6, lipoxygenase-15 genes. can also expedite conversion branched amino to obesity-induced insulin resistance. In this article we provide comprehensive review research progress on how affect from perspectives lipid metabolism, inflammation,

Language: Английский

Citations

0
Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon DOI

Giovanna Alexandre Fabiano,

Ricardo Pinheiro de Souza Oliveira, Suelí Rodrigues

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116489 - 116489

Published: April 1, 2025

Language: Английский

Citations

0
Quantifying fecal and plasma short-chain fatty acids in healthy Thai individuals DOI Creative Commons

Weerawan Manokasemsan,

Narumol Jariyasopit,

Patcha Poungsombat

et al.

Computational and Structural Biotechnology Journal, Journal Year: 2024, Volume and Issue: 23, P. 2163 - 2172

Published: May 8, 2024

Short-chain fatty acids (SCFAs) are involved in important physiological processes such as gut health and immune response, changes SCFA levels can be indicative of disease. Despite the importance SCFAs human disease, reference values for fecal plasma concentrations healthy individuals scarce. To address this gap current knowledge, we developed a simple reliable derivatization-free GC-TOFMS method quantifying individuals. We targeted six linear- seven branched-SCFAs, obtaining recoveries 73-88% 83-134% matrices, respectively. The methods simpler, faster, more sensitive than previously published well suited large-scale studies. Analysis samples from 157 medically confirmed showed that total feces were 34.1 ± 15.3 µmol/g 60.0 45.9 µM, In samples, acetic acid (Ace), propionic (Pro), butanoic (But) all significant, collectively accounting 89% SCFAs, whereas only major was Ace, constituting 93% SCFAs. There no statistically significant differences between sexes or among age groups. data revealed, however, positive correlation several nutrients, carbohydrate, fat, iron vegetables, water, to most This is first study report intervals individuals, thereby delivers valuable microbiome, metabolomics, biomarker research.

Language: Английский

Citations

3
Deciphering the Chemical Language of the Immunomodulatory Properties of Veillonella parvula Lipopolysaccharide DOI Creative Commons
Molly Dorothy Pither, Emanuela Andretta, Giuseppe Rocca

et al.

Angewandte Chemie International Edition, Journal Year: 2024, Volume and Issue: 63(17)

Published: Feb. 23, 2024

Abstract Veillonella parvula , prototypical member of the oral and gut microbiota, is at times commensal yet also potentially pathogenic. The definition molecular basis tailoring this contrasting behavior key for broadening our understanding microbiota‐driven pathogenic and/or tolerogenic mechanisms that take place within body. In study, we focused on chemistry main constituent outer membrane V. lipopolysaccharide (LPS). LPS molecules indeed elicit pro‐inflammatory immunomodulatory responses depending their chemical structures. Herein report structural elucidation from two strains show important unprecedented differences in both lipid carbohydrate moieties, including identification a novel galactofuranose mannitol‐containing O‐antigen repeating unit one strains. Furthermore, by harnessing computational studies, vitro human cell models, as well lectin binding solid‐phase assays, discovered chemically diverse immunologically behave differently have attempted to identify determinant(s) governing phenomenon. Whereas potential has been evidenced A moiety, contrast plausible “immune modulating” action proposed peculiar portion.

Language: Английский

Citations

2
Fatty acid isomerism: analysis and selected biological functions DOI Creative Commons
Zhen Wang, Tingxiang Yang, J. Thomas Brenna

et al.

Food & Function, Journal Year: 2023, Volume and Issue: 15(3), P. 1071 - 1088

Published: Dec. 18, 2023

The biological functions of fatty acids and the lipids in which they are esterified determined by their chain length, double bond position geometry other structural motifs such as presence methyl branches. Unusual isomeric features human foods conjugated bonds or branching found dairy products, some seeds nuts, marine potentially have important effects on health. Recent advancements identifying with unusual positions pinpointing branches empowered study functions. We present recent advances acid elucidation mass spectrometry comparison more traditional methods. can be purely instrumental methods, specifically solvent-mediated covalent adduct chemical ionization (SM-CACI) ozone induced dissociation (OzID), charge inversion methods showing promise. Prior derivatization using Paternò-Büchi (PB) reaction to yield stable structures that, upon collisional activation, has emerged. (CI) based three ion monitoring (MRM) method been developed simultaneously identify quantify low-level branched (BCFAs), unattainable electron (EI) Accurate identification quantification isomers led research progress discovery biomarkers for cancer, diabetes, nonalcoholic liver disease (NAFLD) atherosclerosis. Modulation eicosanoids, weight loss health significance BCFAs also presented. This review clearly shows that improvement analytical capacity is critical functions, stronger coupling discussed here mechanistic promising generating refined outcomes.

Language: Английский

Citations

6
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective DOI

Zengjiang Zhang,

Anand K. Sharma,

Ling Chen

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: July 30, 2024

Charting out personalized and/or optimized diets offers new opportunities in the field of food science, although with inherent challenges. Starch-based foods are a major component daily energy intake humans. In addition to being rich starch, starchy also contain multitude bioactive substances (e.g., polyphenols, lipids). Food processing including storage affects consistency and interactions between starch other components, which can affect quality nutritional characteristics starch-based foods. This review describes effects components on structural evolution during processing. We ponder upon how molecular structure vis-a-vis structure-property relationship. Furthermore, we formulate best practices retain value by rationally designing domains. Interestingly, found that inhibiting formation crystalline structures while promoting short-range ordered nano-aggregates synchronously slow down its digestion retrogradation properties, thus improving food. provides theoretical guidelines for researchers innovators

Language: Английский

Citations

1