Vaccenic acid

Introduction

Vaccenic acid is a naturally occurring trans fatty acid found in the fat of ruminants and in dairy products. It is an isomer of oleic acid and is classified as a monounsaturated fatty acid (MUFA). The name "vaccenic" is derived from the Latin word "vacca," meaning cow, reflecting its presence in cow's milk.

Chemical Structure

Vaccenic acid is an 18-carbon fatty acid with one double bond in the trans configuration at the 11th carbon position, denoted as trans-11-octadecenoic acid. Its chemical formula is C₁₈H₃₄O₂, and it has a molar mass of 282.46 g/mol. The presence of the trans double bond gives it a linear structure, distinguishing it from its cis isomer, cis-vaccenic acid.

Sources

Vaccenic acid is predominantly found in:

• Dairy products such as milk, cheese, and butter.
• Ruminant meat, including beef and lamb.
• Certain fermented foods where bacterial action can produce trans fatty acids.

Biological Role

Vaccenic acid is metabolized in the human body to rumenic acid, a type of conjugated linoleic acid (CLA), which has been studied for its potential health benefits. The conversion is facilitated by the enzyme delta-9 desaturase.

Health Implications

The health effects of vaccenic acid are a subject of ongoing research. Some studies suggest that it may have beneficial effects, such as:

• Potential anti-carcinogenic properties due to its conversion to rumenic acid.
• Possible positive effects on lipid metabolism and insulin sensitivity.

However, as a trans fatty acid, there is also concern about its impact on cardiovascular health, although naturally occurring trans fats like vaccenic acid may not have the same negative effects as industrial trans fats.

Metabolism

In humans, vaccenic acid is absorbed in the intestine and incorporated into lipoproteins. It can be oxidized for energy or stored in adipose tissue. The conversion to rumenic acid occurs primarily in the liver.

Research

Ongoing research is exploring the role of vaccenic acid in:

• Chronic disease prevention, particularly in relation to cancer and cardiovascular disease.
• Its impact on gut microbiota and overall digestive health.

Conclusion

Vaccenic acid is a significant component of the diet in populations consuming high amounts of dairy and ruminant meat. While its health effects are not fully understood, it represents an interesting area of study due to its unique properties and potential benefits.

See Also

• Trans fatty acid
• Monounsaturated fatty acid
• Conjugated linoleic acid

External Links

• [Link to a relevant scientific article or database]