Medium-chain saturated fatty acids MCFA

Thioesterase activity has also been targeted as a means of producing medium-chain saturated fatty acids (MCFA) in BOS. MCFA, such as lauric acid (12 0), are widely used for industrial applications, including cosmetics and surfactants, as well as for certain food applications such as confectionary. In most BOS, including canola, the endogenous acyl-ACP thioesterase exhibits a preference for 18-carbon FAs. Production of MCFA required the introduction of a thioesterase with appropriate medium-chain specificity, such as the 12 0 ACP-thioesterase from the California bay laurel (Umbellularia californica) (Voelker et al., 1996). Although the expression of this enzyme in canola resulted in a relatively high accumulation of lauric acid. 

Marine mammal oils or their co3 concentrates can also be modified for different applications. Modifications include the changing of the fatty acid composition and/ or their location in the glycerol backbone. Structured lipids containing both 0)3 long-chain PUFAs, possibly from seal blubber oil, or their co3 concentrates, and medium-chain fatty acids (MCFAs), which are saturated fatty acids with 6-12... 

Coconut oil has been used for many years in different coimtries, for edible and non-edible interests. The beneficial aspects of coconut oil, which distinguish it from other oils, derive from its chemical composition that consists of a high content of short (SCFAs) and medium-chain fatty acids (MCFAs). Most of the fatty acids of coconut oil are saturated (90%) and are represented by 47% of lauric acid (C12 0), 18.1% of myristic acid (C14 0), 8.8% of palmitic acid (C16 0), 7.8% of caprylic acid (C8 0) and 6.7% of capric acid (C10 0) (Rossell, 1985). The medium-chain fatty acids (C8-C10) are metabolized differently from the long-chain fatty acids (Cl4 or longer) and this process leads to significant pharmacological effects. 

Fats and oils always consist of a mixture of fatty acids, although one or two fatty acids are usually predominant. Table 1 shows the fatty acid composition of some edible fats rich in saturated fatty acids. In the Western diet, palmitic acid (Ci6 o) is the major saturated fatty acid. A smaller proportion comes from stearic acid (Ci8 o), followed by myristic acid (Ci4 o), lauric acid (Ci2 o) and short-chain and medium-chain fatty acids (MCFA) (Ci0 0 or less). 

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