The branched-chain fatty acids of butterfat. 2. The isolation of a multi-branched C20 saturated fatty acid fraction

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

Download Full-text

Biosynthesis of Branched-chain Fatty Acid inBacilli: FabD (malonyl-CoA:ACP transacylase) Is Not Essential forIn VitroBiosynthesis of Branched-chain Fatty Acids

Bioscience Biotechnology and Biochemistry ◽

10.1271/bbb.67.2106 ◽

2003 ◽

Vol 67 (10) ◽

pp. 2106-2114 ◽

Cited By ~ 2

Author(s):

Hirosuke OKU ◽

Naoya FUTAMORI ◽

Kenichi MASUDA ◽

Yumiko SHIMABUKURO ◽

Tomoyo OMINE ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chain Fatty Acid ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

Download Full-text

Relationship of primer specificity of fatty acid de novo synthetase to fatty acid composition in 10 species of bacteria and yeasts

Canadian Journal of Microbiology ◽

10.1139/m80-155 ◽

1980 ◽

Vol 26 (8) ◽

pp. 893-898 ◽

Cited By ~ 27

Author(s):

Toshi Kaneda ◽

E. J. Smith

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Chain Length ◽

De Novo ◽

Micrococcus Luteus ◽

Straight Chain ◽

Acetyl Coa ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

Fatty acid compositions of lipids from six bacteria and four yeasts were determined. Fatty acid de novo synthetases were investigated with respect to chain length specificity towards acyl-CoA primers of various chain lengths.Four species of bacteria (Bacillus subtilis, Corynebacterium cyclohexanicum, Micrococcus luteus, and Pseudomonas maltophilia) possess branched-chain fatty acids of the iso and anteiso series as the major acids. De novo synthetases from these organisms exhibited specificity towards the chain length of the primer in the order butyrl-CoA > propionyl-CoA [Formula: see text] acetyl-CoA. The remainder, two bacteria and all four yeasts, have the straight-chain type of fatty acids only and fall into two groups: (1) Eschericia coli B, Pseudomonas fluorescens, and Saccharomyces cerevisiae, which utilize the primers in the order acetyl-CoA > propionyl-CoA [Formula: see text] butyryl-CoA; and (2) Candida sake, Candida tropicalis, and Rhodolorula glutinis, which show the order propionyl-CoA > acetyl-CoA [Formula: see text] butyryl-CoA.L-α-Keto-β-methylvalerate, a precursor of the branched-chain primers, can be used as a source of primer for fatty acid synthesis by the organisms with branched-chain acids but not by those with the straight-chain type.The results indicate that organisms having straight-chain fatty acids lack the branched-chain equivalents for two reasons: first, their enzymes are not active toward primers with more than three carbons, and second, they lack a system of supplying suitable branched-chain primers.It appears that activities of de novo synthetases from the organisms having straight-chain fatty acids generally have much higher activities than those from the organisms possessing branched-chain fatty acids.

Download Full-text

Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes

Applied and Environmental Microbiology ◽

10.1128/aem.68.6.2809-2813.2002 ◽

2002 ◽

Vol 68 (6) ◽

pp. 2809-2813 ◽

Cited By ~ 30

Author(s):

David S. Nichols ◽

Kirsty A. Presser ◽

June Olley ◽

Tom Ross ◽

Tom A. McMeekin

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Listeria Monocytogenes ◽

Acid Composition ◽

Physiological Range ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

High Degree ◽

Chain Fatty Acids

ABSTRACT The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branched-chain fatty acids at any given temperature. The percentage of branched C17 components increased with growth temperature in a linear manner. However, the percentages of iso-C15:0 (i15:0) and anteiso-C15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13°C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33°C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.

Download Full-text

Fatty acid composition and primer specificity of de novo fatty acid synthetase in Bacillus globispores, Bacillus insolitus, and Bacillus psychrophilus

Canadian Journal of Microbiology ◽

10.1139/m83-250 ◽

1983 ◽

Vol 29 (12) ◽

pp. 1634-1641 ◽

Cited By ~ 14

Author(s):

Toshi Kaneda ◽

Eleanor J. Smith ◽

Devarray N. Naik

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

De Novo ◽

Fatty Acid Synthetase ◽

Gas Liquid Chromatography ◽

Straight Chain ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

The fatty acid compositions of three psychrophilic species of Bacillus were determined by gas–liquid chromatography. The proportions of straight-chain fatty acids, branched-chain fatty acids, and unsaturated fatty acids were found to be 13.3, 86.7, and 26.1 % of the total cellular fatty acids for Bacillus globispores, 36.6, 63.4, and 25.1 % for Bacillus insolitus, and 6.9, 93.1, and 18.4% for Bacillus psychrophilus, respectively. In all three organisms the de novo fatty acid synthetase specificity towards acyl-CoA primers was butyryl-CoA > propionyl-CoA [Formula: see text] acetyl-CoA. This shows that B. insolitus, which has an unusually large proportion of straight-chain fatty acids for Bacillus, does not possess a different de novo fatty acid synthetase than the other two organisms. Therefore, the greater proportion of straight-chain fatty acids in B. insolitus may be explained by a large supply of straight-chain primer.

Download Full-text

The Intestinal Fatty Acid-Enteroendocrine Interplay, Emerging Roles for Olfactory Signaling and Serotonin Conjugates

Molecules ◽

10.3390/molecules26051416 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1416

Author(s):

Jocelijn Meijerink

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Large Family ◽

Odorant Receptors ◽

Functional Roles ◽

Branched Chain Fatty Acids ◽

Glucagon Like Peptide 1 ◽

Branched Chain ◽

G Protein Coupled ◽

Chain Fatty Acids

Intestinal enteroendocrine cells (EECs) respond to fatty acids from dietary and microbial origin by releasing neurotransmitters and hormones with various paracrine and endocrine functions. Much has become known about the underlying signaling mechanisms, including the involvement of G-protein coupled receptors (GPCRs), like free fatty acids receptors (FFARs). This review focusses on two more recently emerging research lines: the roles of odorant receptors (ORs), and those of fatty acid conjugates in gut. Odorant receptors belong to a large family of GPCRs with functional roles that only lately have shown to reach beyond the nasal-oral cavity. In the intestinal tract, ORs are expressed on serotonin (5-HT) and glucagon-like-peptide-1 (GLP-1) producing enterochromaffin and enteroendocrine L cells, respectively. There, they appear to function as chemosensors of microbiologically produced short-, and branched-chain fatty acids. Another mechanism of fatty acid signaling in the intestine occurs via their conjugates. Among them, conjugates of unsaturated long chain fatty acids and acetate with 5-HT, N-acyl serotonins have recently emerged as mediators with immune-modulatory effects. In this review, novel findings in mechanisms and molecular players involved in intestinal fatty acid biology are highlighted and their potential relevance for EEC-mediated signaling to the pancreas, immune system, and brain is discussed.

Download Full-text

Inactivation of Gram-Positive Bacteria by Novel Phenolic Branched-Chain Fatty Acids

Journal of Food Protection ◽

10.4315/0362-028x.jfp-16-080 ◽

2016 ◽

Vol 80 (1) ◽

pp. 6-14 ◽

Cited By ~ 7

Author(s):

XUETONG FAN ◽

KAREN WAGNER ◽

KIMBERLY J. B. SOKORAI ◽

HELEN NGO

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Hydroxyl Group ◽

Gram Negative Bacteria ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Chain Fatty Acids

ABSTRACT Novel phenolic branched-chain fatty acids (PBC-FAs) were evaluated for their antimicrobial properties against both gram-positive (Listeria innocua, Bacillus subtilis, Enterococcus faecium) and gram-negative (Escherichia coli, Salmonella Typhimurium, and Pseudomonas tolaasii) bacteria. In addition, PBC-FA derivatives, such as PBC-FA methyl ester mixture, methyl-branched fatty acid mixtures, and trimethylsilyl–PBC-FA methyl esters, were synthesized to study the structure activity relationship. Results showed that PBC-FAs were a potent antimicrobial against gram-positive bacteria with MICs of 1.8 to 3.6 μg/ml. The compounds were less effective against gram-negative bacteria. Derivatives of PBC-FAs and an equimolar mixture of oleic acid and phenol all had MICs above 233 μg/ml against both gram-positive and gram-negative bacteria. Comparison of antimicrobial activities of the PBC-FAs with those of the derivatives suggests that the carboxylic group in the fatty acid moiety and the hydroxyl group on the phenol moiety were responsible for the antimicrobial efficacy. Growth curves of L. innocua revealed that PBC-FAs prevented bacterial growth, while MBC-FAs only delayed the onset of rapid growth of L. innocua. Our results demonstrated that the novel PBC-FAs have potential for use as antimicrobials against gram-positive bacteria.

Download Full-text