High levels of branched chain fatty acids in natto and other Asian fermented foods.

ABSTRACT: The mean intake (500?mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and report the characterization of n?tto and selected fermented foods for BCFA content. N?tto BCFA averaged 0.6 (range 0.21-1.43)?mg BCFA per g natto (wet weight) and was highly variable. N?tto major BCFA are C14-17 iso- and anteiso-BCFA similar to fluid milk. BCFA concentrations were 1.00?±?0.64%, 1.63?±?0.72% and 0.65?±?0.07%, of total fatty acids in n?tto, shrimp paste and fish sauce, respectively. In contrast, saturates, monounsaturates, and major polyunsaturates were more constant (coefficient of variation?=?21%, 26% and 4% compared to 64% for n?tto BCFA). Detection of fatty acid ethyl esters were confirmed in miso and found in homemade kimchi. Habitual n?tto and/or fermented seafood consumption could support BCFA intakes similar to dairy consumption.

SUBMITTER: Wang DH 

PROVIDER: S-EPMC6477538 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature