Branched-chain fatty acids in dairy products: Composition and health benefits

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dc.check.date2027-04-30
dc.contributor.authorAn, Lina
dc.contributor.authorZhang, Xinyi
dc.contributor.authorYang, Ye
dc.contributor.authorZhang, Yulu
dc.contributor.authorZeng, Xinyu
dc.contributor.authorWang, Xingguo
dc.contributor.authorHuppertz, Thom
dc.contributor.authorWei, Wei
dc.contributor.funderChina National University Student Innovation & Entrepreneurship Development Program
dc.date.accessioned2026-05-18T08:50:03Z
dc.date.available2026-05-18T08:50:03Z
dc.date.issued2026-04-30
dc.description.abstractBranched-chain fatty acids (BCFAs), particularly the monomethyl subclass (mmBCFAs), are bioactive components present in dairy fats. This review consolidates current knowledge on the composition, structural characteristics (ratio of iso- and anteiso-types), and concentrations of mmBCFAs across diverse dairy matrices. Beyond their compositional profile, we also review the distinctive metabolic fate of mmBCFAs, including intestinal absorption and tissue deposition. A major current focus lies in synthesizing emerging evidence on the multifaceted contributions of mmBCFAs to gut health, which are mediated through modulation of the gut microbiota by inhibiting pathogens and fostering commensals, enhancement of the intestinal barrier function via mucin production and tight junction regulation, and potent anti-inflammatory and immunomodulatory effects, often involving pathways such as NF-κB and PPARs. This review provides a scientific basis for using dairy-derived BCFAs as functional food components.en
dc.description.sponsorshipThis work was supported by the China National University Student Innovation & Entrepreneurship Development Program (202410295009Z).
dc.description.versionAccepted Version
dc.format.extent9
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid106672
dc.identifier.authororcidAn, Lina
dc.identifier.authororcidZhang, Xinyi
dc.identifier.authororcidYang, Ye
dc.identifier.authororcidZhang, Yulu
dc.identifier.authororcidZeng, Xinyu
dc.identifier.authororcidWang, Xingguo
dc.identifier.authororcidHuppertz, Thom
dc.identifier.authororcidWei, Wei
dc.identifier.citationAn, L, Zhang, X, Yang, Y, Zhang, Y, Zeng, X, Wang, X, Huppertz, T & Wei, W 2026, 'Branched-chain fatty acids in dairy products: Composition and health benefits', International Dairy Journal, vol. 179, 106672, pp. 1-9. https://doi.org/10.1016/j.idairyj.2026.106672
dc.identifier.doi10.1016/j.idairyj.2026.106672
dc.identifier.endpage9
dc.identifier.issn0958-6946
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/18773
dc.identifier.volume179
dc.language.isoen
dc.publisherElsevier B.V.
dc.relation.urihttps://www.scopus.com/pages/publications/105037442887
dc.rights© 2026 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
dc.rights.accessrightsembargoed access
dc.rights.licensenameAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.statusPeer reviewed
dc.subjectBranched-chain fatty acid
dc.subjectDairy product
dc.subjectGut microbiota
dc.subjectIntestinal barrier
dc.subjectMetabolic function
dc.subjectMonomethyl branched-chain fatty acid
dc.subjectNutritional function
dc.subject[FoodNutritionalSciences]
dc.titleBranched-chain fatty acids in dairy products: Composition and health benefitsen
dc.typeReview
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