Very Long-Chain Branched-Chain Fatty Acids in Chia Seeds: Implications for Human Use

Area of Science:

• Nutritional Biochemistry
• Phytochemistry
• Dermatology

Background:

• Branched-chain fatty acids (BCFA) are found in dairy and fermented foods, playing roles in gut health and skin.
• Limited research exists on non-fermented, plant-derived BCFA in diets or cosmetics.
• BCFA are typically C13-C18 chain lengths, with iso and anteiso forms found in similar levels in ruminant/fermented products.

Purpose of the Study:

• To identify and characterize BCFA in non-fermented plant sources, specifically chia seeds.
• To investigate the potential of plant-derived BCFA for cosmetic and dietary applications.
• To develop a method for confirming the branch position of ultratrace BCFA.

Main Methods:

• Adaptation of a three-ion monitoring method for precise BCFA branch position analysis.
• Quantification of BCFA content in chia seeds (w/w).
• Identification of BCFA chain lengths, including very long-chain BCFA (VLC BCFA).

Main Results:

• Chia seeds identified as a new source of BCFA with chain lengths ranging from C15 to C35.
• First-time identification of even-numbered very long-chain anteiso-BCFA (22:0, 24:0, 26:0) in natural products.
• Plant-derived BCFA were predominantly anteiso-form, unlike the balanced iso/anteiso in animal products.
• Chia seeds contain 0.4% BCFA (w/w), providing 32 mg per serving, exceeding other plant oils.

Conclusions:

• Chia seeds represent a significant source of dietary BCFA, including novel VLC anteiso-BCFA.
• The unique composition of BCFA in chia seeds suggests potential benefits for skin and hair health via topical application.
• The developed analytical method enables precise identification of ultratrace BCFA in natural products.