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

Publication date: Available online 14 February 2019Source: Food ChemistryAuthor(s): Dong Hao Wang, Yupeng Yang, Zhen Wang, Peter Lawrence, Randy W. Worobo, J. Thomas BrennaAbstractThe 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 nātto and selected fermented foods for BCFA content. Nātto BCFA averaged 0.6 (range 0.21-1.43) mg BCFA per g natto (wet weight) and was highly variable. Nātto 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 nātto, 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 nātto BCFA). Detection of fatty acid ethyl esters were confirmed in miso and found in homemade kimchi. Habitual nātto and/or fermented seafood consumption could support BCFA intakes similar to dairy consumption.

Source: Food Chemistry - February 15, 2019 Category: Food Science Source Type: research