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

Branched-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.