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Schober L, Dobiašová H, Jurkaš V, Parmeggiani F, Rudroff F, Winkler M. Enzymatic reactions towards aldehydes: An overview. FLAVOUR FRAG J 2023; 38:221-242. [PMID: 38505272 PMCID: PMC10947199 DOI: 10.1002/ffj.3739] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/21/2024]
Abstract
Many aldehydes are volatile compounds with distinct and characteristic olfactory properties. The aldehydic functional group is reactive and, as such, an invaluable chemical multi-tool to make all sorts of products. Owing to the reactivity, the selective synthesis of aldehydic is a challenging task. Nature has evolved a number of enzymatic reactions to produce aldehydes, and this review provides an overview of aldehyde-forming reactions in biological systems and beyond. Whereas some of these biotransformations are still in their infancy in terms of synthetic applicability, others are developed to an extent that allows their implementation as industrial biocatalysts.
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Affiliation(s)
- Lukas Schober
- Institute of Molecular BiotechnologyGraz University of TechnologyGrazAustria
| | - Hana Dobiašová
- Institute of Chemical and Environmental EngineeringSlovak University of TechnologyBratislavaSlovakia
| | - Valentina Jurkaš
- Institute of Molecular BiotechnologyGraz University of TechnologyGrazAustria
| | - Fabio Parmeggiani
- Dipartimento di Chimica, Materiali ed Ingegneria Chimica “Giulio Natta”Politecnico di MilanoMilanItaly
| | - Florian Rudroff
- Institute of Applied Synthetic ChemistryTU WienViennaAustria
| | - Margit Winkler
- Institute of Molecular BiotechnologyGraz University of TechnologyGrazAustria
- Area BiotransformationsAustrian Center of Industrial BiotechnologyGrazAustria
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Kanter JP, Honold PJ, Luh D, Heiles S, Spengler B, Fraatz MA, Zorn H, Hammer AK. Biocatalytic Production of Odor-Active Fatty Aldehydes from Fungal Lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8112-8120. [PMID: 37196237 DOI: 10.1021/acs.jafc.3c01972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Odor-active fatty aldehydes are important compounds for the flavor and fragrance industry. By a coupled enzymatic reaction using an α-dioxygenase (α-DOX) and an aldehyde dehydrogenase (FALDH), scarcely available aldehydes from the biotransformation of margaroleic acid [17:1(9Z)] were characterized and have shown highly interesting odor profiles, including citrus-like, soapy, herbaceous, and savory notes. In particular, (Z)-8-hexadecenal and (Z)-7-pentadecenal exhibited notable meaty odor characteristics. Submerged cultivation of Mortierella hyalina revealed the accumulation of the above-mentioned, naturally uncommon fatty acid 17:1(9Z). Its production was significantly increased by the modulation of culture conditions, whereas the highest accumulation was observed after 4 days at 24 °C and l-isoleucine supplementation. The lipase-, α-DOX-, and FALDH-mediated biotransformation of M. hyalina lipid extract resulted in a complex aldehyde mixture with a high aldehyde yield of ∼50%. The odor qualities of the formed aldehydes were assessed by means of gas chromatography-olfactometry, and several of the obtained fatty aldehydes have been sensorially described for the first time. To assess the aldehyde mixture's potential as a flavor ingredient, a sensory evaluation was conducted. The obtained product exhibited intense citrus-like, green, and soapy odor impressions.
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Affiliation(s)
- Jean-Philippe Kanter
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Philipp Jakob Honold
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - David Luh
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Sven Heiles
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Leibniz-Institut für Analytische Wissenschaften─ISAS─e.V., Otto-Hahn-Straße 6b, 44139 Dortmund, Germany
- Lipidomics, Faculty of Chemistry, University of Duisburg-Essen, Universitätsstrasse 5, 45141 Essen, Germany
| | - Bernhard Spengler
- Justus Liebig University Giessen, Institute of Inorganic and Analytical Chemistry, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Justus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Branch of Bioresources, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Andreas Klaus Hammer
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Branch of Bioresources, Ohlebergsweg 12, 35392 Giessen, Germany
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Kanter JP, Honold PJ, Lüke D, Heiles S, Spengler B, Fraatz MA, Harms C, Ley JP, Zorn H, Hammer AK. An enzymatic tandem reaction to produce odor-active fatty aldehydes. Appl Microbiol Biotechnol 2022; 106:6095-6107. [PMID: 36040487 PMCID: PMC9468042 DOI: 10.1007/s00253-022-12134-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 08/04/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022]
Abstract
Abstract Aldehydes represent a versatile and favored class of flavoring substances. A biocatalytic access to odor-active aldehydes was developed by conversion of fatty acids with two enzymes of the α-dioxygenase pathway. The recombinant enzymes α-dioxygenase (α-DOX) originating from Crocosphaera subtropica and fatty aldehyde dehydrogenase (FALDH) from Vibrio harveyi were heterologously expressed in E. coli, purified, and applied in a coupled (tandem) repetitive reaction. The concept was optimized in terms of number of reaction cycles and production yields. Up to five cycles and aldehyde yields of up to 26% were achieved. Afterward, the approach was applied to sea buckthorn pulp oil as raw material for the enzyme catalyzed production of flavoring/fragrance ingredients based on complex aldehyde mixtures. The most abundant fatty acids in sea buckthorn pulp oil, namely palmitic, palmitoleic, oleic, and linoleic acid, were used as substrates for further biotransformation experiments. Various aldehydes were identified, semi-quantified, and sensorially characterized by means of headspace–solid phase microextraction–gas chromatography–mass spectrometry–olfactometry (HS–SPME–GC–MS–O). Structural validation of unsaturated aldehydes in terms of double-bond positions was performed by multidimensional high-resolution mass spectrometry experiments of their Paternò–Büchi (PB) photoproducts. Retention indices and odor impressions of inter alia (Z,Z)-5,8-tetradecadienal (Z,Z)-6,9-pentadecadienal, (Z)-8-pentadecenal, (Z)-4-tridecenal, (Z)-6-pentadecenal, and (Z)-8-heptadecenal were determined for the first time. Key points • Coupled reaction of Csα-DOX and VhFALDH yields chain-shortened fatty aldehydes. • Odors of several Z-unsaturated fatty aldehydes are described for the first time. • Potential for industrial production of aldehyde-based odorants from natural sources. Graphical abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s00253-022-12134-3.
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Affiliation(s)
- Jean-Philippe Kanter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Philipp Jakob Honold
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - David Lüke
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Sven Heiles
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Bernhard Spengler
- Institute of Inorganic and Analytical Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany
| | - Marco Alexander Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany
| | - Christoph Harms
- Symrise AG, Muehlenfeldstrasse 1, 37603, Holzminden, Germany
| | - Jakob Peter Ley
- Symrise AG, Muehlenfeldstrasse 1, 37603, Holzminden, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany.,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany
| | - Andreas Klaus Hammer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392, Giessen, Germany. .,Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394, Giessen, Germany.
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4
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Hammer AK, Albrecht F, Hahne F, Jordan P, Fraatz MA, Ley J, Geissler T, Schrader J, Zorn H, Buchhaupt M. Biotechnological Production of Odor-Active Methyl-Branched Aldehydes by a Novel α-Dioxygenase from Crocosphaera subtropica. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10432-10440. [PMID: 32396373 DOI: 10.1021/acs.jafc.0c02035] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
As a result of their pleasant odor qualities and low odor thresholds, iso- and anteiso-fatty aldehydes represent promising candidates for applications in flavoring preparations. A novel cyanobacterial α-dioxygenase from Crocosphaera subtropica was heterologously expressed in Escherichia coli and applied for the biotechnological production of C12-C15 branched-chain fatty aldehydes. The enzyme has a sequence identity of less than 40% to well-investigated α-dioxygenase from rice. Contrary to the latter, it efficiently transformed short-chained fatty acids. The kinetic parameters of α-dioxygenase toward unbranched and iso-branched-chain substrates were studied by means of an oxygen-depletion assay. The transformation products (C12-C15 iso- and anteiso-aldehydes) were extensively characterized, including their sensory properties. The aldehydes exhibited green-soapy, sweety odors with partial citrus-like, metallic, peppery, and savory-tallowy nuances. Moreover, the two C14 isomers showed particularly low odor threshold values of 0.2 and 0.3 ng/L in air as determined by means of gas chromatography-olfactometry.
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Affiliation(s)
- Andreas K Hammer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Florian Albrecht
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Friederike Hahne
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Paulina Jordan
- Industrial Biotechnology, DECHEMA Research Institute, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Winchester Straße 2, 35394 Giessen, Germany
| | - Jakob Ley
- Symrise AG, Muehlenfeldstraße 1, 37603 Holzminden, Germany
| | | | - Jens Schrader
- Industrial Biotechnology, DECHEMA Research Institute, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Winchester Straße 2, 35394 Giessen, Germany
| | - Markus Buchhaupt
- Industrial Biotechnology, DECHEMA Research Institute, Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
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Atiama-Nurbel T, Quilici S, Boyer E, Deguine JP, Glenac S, Bialecki A. Volatile Constituents of Cucumis sativus: Differences Between Five Tropical Cultivars. Chem Nat Compd 2015. [DOI: 10.1007/s10600-015-1408-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Pérez-Camino MC, Gómez-Coca RB, Moreda W. Waxy fraction containing long-chain aliphatic aldehydes in virgin olive oils. Food Chem 2011; 132:1451-1456. [PMID: 29243635 DOI: 10.1016/j.foodchem.2011.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2011] [Revised: 11/08/2011] [Accepted: 12/02/2011] [Indexed: 11/18/2022]
Abstract
Long-chain aliphatic aldehydes are natural minor components occurring in the cuticle of numerous plant species and also evidenced in virgin olive oils. The fraction containing these compounds can be isolated from the oil samples by using a solid-phase extraction silica-gel cartridge and then directly analysed by GC on a 5% diphenyl-95% dimethylsiloxane capillary column, using an on column-injection system. The proposed methodology showed that extra virgin olive oils contain long-chain aliphatic aldehydes, with even carbon-atom numbers from C22 to C30. Quantitative results, using the synthesised aldehyde C21 as internal standard, give concentrations of total long-chain aliphatic aldehydes in a variable range below 116mgkg-1, being hexacosanal (C26-al) the most abundant aldehyde. The different experimental conditions utilised during olive oil extraction processes influence the total aldehydes concentration. Besides contribution to the knowledge of the minor-component composition present in olive oil, their interest and relationship with wax esters, aliphatic alcohols and n-alkanes are discussed.
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Affiliation(s)
- M C Pérez-Camino
- Food Quality and Characterization Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
| | - R B Gómez-Coca
- Food Quality and Characterization Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain
| | - W Moreda
- Food Quality and Characterization Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain
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7
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Kaehne F, Buchhaupt M, Schrader J. A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli. Appl Microbiol Biotechnol 2011; 90:989-95. [PMID: 21347727 DOI: 10.1007/s00253-011-3165-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2010] [Revised: 01/31/2011] [Accepted: 01/31/2011] [Indexed: 11/30/2022]
Abstract
Fatty aldehydes are an important group of fragrance and flavor compounds that are found in different fruits and flowers. A biotechnological synthesis of fatty aldehydes based on Escherichia coli cells expressing an α-dioxygenase (αDOX) from Oryza sativa (rice) is presented. α-Dioxygenases are the initial enzymes of α-oxidation in plants and oxidize long and medium-chain C(n) fatty acids to 2-hydroperoxy fatty acids. The latter are converted to C(n-1) fatty aldehydes by spontaneous decarboxylation. Successful expression of αDOX in E. coli was proven by an in vitro luciferase assay. Using resting cells of this recombinant E. coli strain, conversion of different fatty acids to the respective fatty aldehydes shortened by one carbon atom was demonstrated. The usage of Triton X 100 improves the conversion rate up to 1 g aldehyde per liter per hour. Easy reuse of the cells was demonstrated by performing a second biotransformation without any loss of biocatalytic activity.
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Affiliation(s)
- Fenja Kaehne
- DECHEMA e.V. Karl-Winnacker-Institut, Biochemical Engineering, Theodor-Heuss-Allee 25, 60486 Frankfurt/Main, Germany
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8
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Meisner AK, Saffert A, Schreier P, Schön A. Fatty acid alpha-dioxygenase from Pisum sativum: temporal and spatial regulation during germination and plant development. JOURNAL OF PLANT PHYSIOLOGY 2009; 166:333-43. [PMID: 18760499 DOI: 10.1016/j.jplph.2008.05.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2008] [Revised: 05/29/2008] [Accepted: 05/29/2008] [Indexed: 05/26/2023]
Abstract
alpha-Dioxygenases are expressed in plants in response to biotic and abiotic stress. They catalyze the enantioselective 2-hydroperoxidation of long-chain fatty acids, the initial step of the alpha-oxidation pathway of fatty acids in plants. In this study, the complete cDNA of an alpha-dioxygenase from germinating pea seeds (Pisum sativum) is presented. The deduced amino acid sequence establishes that the enzyme belongs to the recently characterized family of alpha-dioxygenating enzymes in plants. We also present the first systematic study on the expression of alpha-dioxygenase in germinating and developing pea plants. During germination, alpha-dioxygenase mRNA accumulates in the cotyledons and the embryonic axis of pea seeds de novo. In developing pea plants, the transcript is detected almost exclusively in roots. The accumulation of alpha-dioxygenase protein parallels transcript accumulation in that it is abundant in germinating as well as young plant tissue, and correlates with loss of mRNA during plant maturation. alpha-Dioxygenase enzymatic activity in plant extracts is highest in cotyledons during imbibition. In the embryonic axis and roots of developing plants comparable activity levels are observed, whereas in shoots little alpha-oxidation activity is detected. With this contribution, we present information on the temporal and spatial expression of alpha-dioxygenase during plant germination and development, supporting the hypothesis that the alpha-oxidation pathway of fatty acids plays a role during plant developmental processes.
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Affiliation(s)
- Anke K Meisner
- Institute of Pharmacy and Food Chemistry, University of Würzburg, Würzburg, Germany
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9
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Kock D, Ruther J, Sauer KP. A Male Sex Pheromone in a Scorpionfly. J Chem Ecol 2007; 33:1249-56. [PMID: 17497201 DOI: 10.1007/s10886-007-9304-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2006] [Revised: 03/22/2007] [Accepted: 04/30/2007] [Indexed: 11/28/2022]
Abstract
It has been postulated that males of a number of scorpionfly species produce sex pheromones. This is based on the observation that females often respond only to conspecific males when they evert their genital pouch, the proposed site of pheromone release. In this study, we prove that in Panorpa germanica (Mecoptera, Panorpidae), the eversion of a male's genital pouch is associated with the release of a volatile sex pheromone. In dual choice situations, females showed a high preference for 'calling' (males with everted genital pouch) over noncalling individuals. Volatiles emitted by males and females were collected and identified by coupled gas chromatography-mass spectrometry. Two aldehydes [(2E,6Z)-nona-2,6-dienal and (E)-non-2-enal] were characteristic of calling males but not of noncalling or immature males or females. Bioassays with synthetic compounds confirmed that the identified substances are attractive to females. To the best of our knowledge, this is the first identification of a sex pheromone in scorpionflies.
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Affiliation(s)
- Dagmar Kock
- Institut für Evolutionsbiologie und Okologie, Rheinische Friedrich-Wilhelms Universität Bonn, An der Immenburg1, Bonn, Germany.
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Hamberg M, Ponce de León I, Sanz A, Castresana C. Fatty acid alpha-dioxygenases. Prostaglandins Other Lipid Mediat 2002; 68-69:363-74. [PMID: 12432929 DOI: 10.1016/s0090-6980(02)00040-0] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This paper will briefly review the biochemistry, molecular biology and functionality of alpha-dioxygenases from tobacco, Arabidopsis, cucumber, pea, rice and algae. Alpha-dioxygenase treated in this review has emerged as a third group of fatty acid dioxygenases along with lipoxygenases and endoperoxide synthases.
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Affiliation(s)
- Mats Hamberg
- Department of Medical Biochemistry and Biophysics, Karolinska Institutet, Stockholm, Sweden.
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11
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Koeduka T, Matsui K, Akakabe Y, Kajiwara T. Catalytic properties of rice alpha-oxygenase. A comparison with mammalian prostaglandin H synthases. J Biol Chem 2002; 277:22648-55. [PMID: 11909851 DOI: 10.1074/jbc.m110420200] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Long-chain fatty acids can be metabolized to C(n)(-1) aldehydes by alpha-oxidation in plants. The reaction mechanism of the enzyme has not been elucidated. In this study, a complete nucleotide sequence of fatty acid alpha-oxygenase gene in rice plants (Oryza sativa) was isolated. The deduced amino acid sequence showed some similarity with those of mammalian prostaglandin H synthases (PGHSs). The gene was expressed in Escherichia coli and purified to apparently homogeneous state. It showed the highest activity with linoleic acid and predominantly formed 2-hydroperoxide of the fatty acid (C(n)), which is then spontaneously decarboxylated to form corresponding C(n)(-1) aldehyde. With linoleic or linoleic acids as a substrate, rice alpha-oxygenase formed no product having a lambda(max) at approximately 234 nm, which indicated that the enzyme could not oxygenize the pentadiene system in the substrate. The spectroscopic feature of the purified enzyme in its ferrous state is similar to that of mammalian PGHS, whereas that of dithionite-reduced state showed significant difference. Site-directed mutagenesis revealed that His-158, Tyr-380, and Ser-558 were essential for the alpha-oxygenase activity. These residues are conserved in PGHS and known as a heme ligand, a source of a radical species to initiate oxygenation reaction and a residue involved in substrate binding, respectively. This finding suggested that the initial step of the oxygenation reaction in alpha-oxygenase has a high similarity with that of PGHS. The rice alpha-oxygenase activity was inhibited by imidazole but hardly inhibited by nonsteroidal anti-inflammatory drugs, such as aspirin, ibuprofen, and flurbiprofen, which are known as typical PGHS inhibitors. In addition, peroxidase activity could not be detected with alpha-oxygenase when palmitic acid 2-hydroperoxide was used as a substrate. From these findings, the catalytic resemblance between alpha-oxygenase and PGHS seems to be evident, although there still are differences in their substrate recognitions and peroxidation activities.
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Affiliation(s)
- Takao Koeduka
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi 753-8515, Japan
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Saffert A, Hartmann-Schreier J, Schön A, Schreier P. A dual function alpha-dioxygenase-peroxidase and NAD(+) oxidoreductase active enzyme from germinating pea rationalizing alpha-oxidation of fatty acids in plants. PLANT PHYSIOLOGY 2000; 123:1545-52. [PMID: 10938370 PMCID: PMC59111 DOI: 10.1104/pp.123.4.1545] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2000] [Accepted: 04/26/2000] [Indexed: 05/20/2023]
Abstract
An enzyme with fatty acid alpha-oxidation activity (49 nkat mg(-1); substrate: lauric acid) was purified from germinating pea (Pisum sativum) by a five-step procedure to apparent homogeneity. The purified protein was found to be a 230-kD oligomer with two dominant subunits, i.e. a 50-kD subunit with NAD(+) oxidoreductase activity and a 70-kD subunit, homolog to a pathogen-induced oxygenase, which in turn shows significant homology to animal cyclooxygenase. On-line liquid chromatography-electrospray ionization-tandem mass spectrometry revealed rapid alpha-oxidation of palmitic acid incubated at 0 degrees C with the purified alpha-oxidation enzyme, leading to (R)-2-hydroperoxypalmitic acid as the major product together with (R)-2-hydroxypalmitic acid, 1-pentadecanal, and pentadecanoic acid. Inherent peroxidase activity of the 70-kD fraction decreased the amount of the (R)-2-hydroperoxy product rapidly and increased the level of (R)-2-hydroxypalmitic acid. Incubations at room temperature accelerated the decline toward the chain-shortened aldehyde. With the identification of the dual function alpha-dioxygenase-peroxidase (70-kD unit) and the related NAD(+) oxidoreductase (50-kD unit) we provided novel data to rationalize all steps of the classical scheme of alpha-oxidation in plants.
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Affiliation(s)
- A Saffert
- Institute of Pharmacy and Food Chemistry, University of Würzburg, Am Hubland, D-97074 Würzburg, Germany
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13
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Hamberg M, Sanz A, Castresana C. alpha-oxidation of fatty acids in higher plants. Identification of a pathogen-inducible oxygenase (piox) as an alpha-dioxygenase and biosynthesis of 2-hydroperoxylinolenic acid. J Biol Chem 1999; 274:24503-13. [PMID: 10455113 DOI: 10.1074/jbc.274.35.24503] [Citation(s) in RCA: 105] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
A pathogen-inducible oxygenase in tobacco leaves and a homologous enzyme from Arabidopsis were recently characterized (Sanz, A., Moreno, J. I., and Castresana, C. (1998) Plant Cell 10, 1523-1537). Linolenic acid incubated at 23 degrees C with preparations containing the recombinant enzymes underwent alpha-oxidation with the formation of a chain-shortened aldehyde, i.e., 8(Z),11(Z), 14(Z)-heptadecatrienal (83%), an alpha-hydroxy acid, 2(R)-hydroxy-9(Z),12(Z),15(Z)-octadecatrienoic acid (15%), and a chain-shortened fatty acid, 8(Z),11(Z),14(Z)-heptadecatrienoic acid (2%). When incubations were performed at 0 degrees C, 2(R)-hydroperoxy-9(Z),12(Z),15(Z)-octadecatrienoic acid was obtained as the main product. An intermediary role of 2(R)-hydroperoxy-9(Z), 12(Z),15(Z)-octadecatrienoic acid in alpha-oxidation was demonstrated by re-incubation experiments, in which the hydroperoxide was converted into the same alpha-oxidation products as those formed from linolenic acid. 2(R)-Hydroperoxy-9(Z),12(Z), 15(Z)-octadecatrienoic acid was chemically unstable and had a half-life time in buffer of about 30 min at 23 degrees C. Extracts of cells expressing the recombinant oxygenases accelerated breakdown of the hydroperoxide (half-life time, about 3 min at 23 degrees C), however, this was not attributable to the recombinant enzymes since the same rate of hydroperoxide degradation was observed in the presence of control cells not expressing the enzymes. No significant discrimination between enantiomers was observed in the degradation of 2(R,S)-hydroperoxy-9(Z)-octadecenoic acid in the presence of recombinant oxygenases. A previously studied system for alpha-oxidation in cucumber was re-examined using the newly developed techniques and was found to catalyze the same conversions as those observed with the recombinant enzymes, i.e. enzymatic alpha-dioxygenation of fatty acids into 2(R)-hydroperoxides and a first order, non-stereoselective degradation of hydroperoxides into alpha-oxidation products. It was concluded that the recombinant enzymes from tobacco and Arabidopsis were both alpha-dioxygenases, and that members of this new class of enzymes catalyze the first step of alpha-oxidation in plant tissue.
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Affiliation(s)
- M Hamberg
- Division of Physiological Chemistry II, Department of Medical Biochemistry and Biophysics, Karolinska Institutet, S-171 77 Stockholm, Sweden.
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Borge GI, Vogt G, Nilsson A. Intermediates and products formed during fatty acid alpha-oxidation in cucumber (Cucumis sativus). Lipids 1999; 34:661-73. [PMID: 10478923 DOI: 10.1007/s11745-999-0411-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Fatty acid alpha-oxidation is an essential metabolic pathway both in plants and in mammals which is still not completely understood. We previously described and purified an alpha-oxidation enzyme in cucumber which has been used in the present investigation of the alpha-oxidation reaction mechanism. Free fatty acids, and not the CoA thioesters, were found to undergo alpha-oxidation in cucumber. 2-Hydroxy- and 2-oxopalmitic acids were identified as palmitic acid alpha-oxidation intermediates by high-performance liquid chromatography and gas chromatography-mass spectrometry analysis in cucumber subcellular 150,000 x g(max) pellets obtained by differential centrifugation. Incubation of purified alpha-oxidation enzyme with [1-14C]palmitic acid resulted in the formation of both the above-described intermediates and the Cn-1 product, pentadecanal, and 14CO2. Besides 14CO2, 14C-formate was identified as an alpha-oxidation product from [1-14C]palmitic acid in cucumber subcellular fractions. Fe2+ stimulated the 14CO2 and 14C-formate production, and the addition of ascorbate and 2-oxoglutarate together with Fe2+ resulted in optimal alpha-oxidation activities, suggesting a dioxygenase reaction mechanism, as previously shown in mammals. NADPH and, to a lesser extent, NADH stimulated the total 14C-formate plus 14CO2 production but had only slight or no effects on 14CO2 production. H2O2 showed concentration-dependent inhibitory effects, while FAD had neither effect on 14CO2 nor 14CO2 plus 14C-formate production. The results in the present study demonstrate that an alpha-oxidation enzyme in cucumber is capable of oxidizing palmitic acid via 2-hydroxy- and 2-oxo-palmitic acid to produce pentadecanal and CO2. In contrast to the subcellular 150,000 x g(max) fraction, the purified alpha-oxidation enzyme could neither produce formate nor convert 14C-formate into 14C02, indicating two possible alpha-oxidation routes in cucumber.
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Affiliation(s)
- G I Borge
- MATFORSK, Norwegian Food Research Institute, As.
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Akakabe Y, Matsui K, Kajiwara T. Enantioselective α-hydroperoxylation of long-chain fatty acids with crude enzyme of marine green alga Ulva pertusa. Tetrahedron Lett 1999. [DOI: 10.1016/s0040-4039(98)02547-7] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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16
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Kawasaki W, Matsui K, Akakabe Y, Itai N, Kajiwara T. Long-chain aldehyde-forming activity in tobacco leaves. PHYTOCHEMISTRY 1998; 49:1565-1568. [PMID: 11711065 DOI: 10.1016/s0031-9422(98)00236-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Long-chain aldehydes (LCA), such as pentadecanal (PD), (8Z,11Z)-heptadecadienal (HDD) and (8Z,11Z,14Z)-heptadecatrienal (HDT), were identified in the essential oils obtained from fresh green tobacco leaves (Nicotiana tabacum cv. BY2 and N. tabacum cv. MC). PD, HDD and HDT were found to be produced enzymatically from palmitic acid (PA), linoleic acid and alpha-linolenic acid, respectively. LCA-forming activity for PA changed during growth of tobacco leaves and was highest at flowering time.
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Affiliation(s)
- Wataru Kawasaki
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, 753, Yamaguchi, Japan
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Andersen Borge GI, Slinde E, Nilsson A. Fatty acid alpha-oxidation of tetradecylthioacetic acid and tetradecylthiopropionic acid in cucumber (Cucumis sativus). BIOCHIMICA ET BIOPHYSICA ACTA 1998; 1394:158-68. [PMID: 9795197 DOI: 10.1016/s0005-2760(98)00113-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fatty acid alpha-oxidation in cucumber (Cucumis sativus) involves enzymatic conversion of long-chain Cn-fatty acids to the C(n-1)-aldehyde and CO2. However, the mechanism of this process is not well understood. In this study, the alpha-oxidation of the fatty acid analogues tetradecylthioacetic acid (TTA) and tetradecylthiopropionic acid (TTP) with a sulphur atom substituting the methylene group in positions 3 and 4, respectively, was investigated and compared to palmitic acid. Both [1-14C]TTA and [1-14C]TTP could be alpha-oxidised in the cucumber subcellular 150000xgmax fraction. [1-14C]TTP was an even better substrate compared to the natural palmitic acid, while [1-14C]TTA was alpha-oxidised to a lower extent. [2-14C]TTA revealed no 14CO2, indicating that only one cycle of alpha-oxidation occurred. TTA was an inhibitor of the palmitic acid alpha-oxidation, and the inhibitory effects were examined.
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Borge GI, Slinde E, Nilsson A. Long-chain saturated fatty acids can be alpha-oxidised by a purified enzyme (M(r) 240,000) in cucumber (Cucumis sativus). BIOCHIMICA ET BIOPHYSICA ACTA 1997; 1344:47-58. [PMID: 9022754 DOI: 10.1016/s0005-2760(96)00127-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
An enzyme (M(r) 240,000) with high fatty acid alpha-oxidation activity has been purified from the fruit of cucumber (Cucumis sativus). The specific alpha-oxidation activity in the purified fraction was 370 nmol/min per mg protein determined as liberation of 14CO2 from [1-14C]palmitic acid. alpha-Oxidation activity was observed both in the 12,000 x g pellet and 150,000 x g pellet by differential fractionation of cucumber homogenate. The enzyme was purified about 220-fold to near homogeneity from a 12,000 x g fraction by solubilisation with Triton X-100R, ammonium sulphate precipitation, hydrophobic interaction and anion-exchange chromatographies and Superose 12 gel filtration. The molecular mass of the native enzyme was 240,000, and the major subunit molecular mass of 40,000 indicated an oligomeric structure.
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Affiliation(s)
- G I Borge
- Norwegian Food Research Institute, As, Norway.
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Adam W, Lazarus M, Saha-Mǒller CR, Schreier P. Enantioselective α hydroxylation of carboxylic acids with molecular oxygen catalyzed by the α oxidation enzyme system of young pea leaves (Pisum sativum): A substrate selectivity study. ACTA ACUST UNITED AC 1996. [DOI: 10.1016/0957-4166(96)00283-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Baardseth P, Næsset E. The effect of lipid-degrading enzyme activities on quality of blanched and unblanched frozen stored cauliflower estimated by sensory and instrumental analysis. Food Chem 1989. [DOI: 10.1016/0308-8146(89)90006-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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ROLLE ROSAS, CHISM GRADYW. PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES. J FOOD QUALITY 1987. [DOI: 10.1111/j.1745-4557.1987.tb00856.x] [Citation(s) in RCA: 201] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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24
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Riendeau D, Meighen E. Enzymatic reduction of fatty acids and acyl-CoAs to long chain aldehydes and alcohols. EXPERIENTIA 1985; 41:707-13. [PMID: 3891397 DOI: 10.1007/bf02012564] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The properties of enzymatic systems involved in the synthesis of long chain aldehydes and alcohols have been reviewed. Fatty acid and acyl-CoA reductases are widely distributed and generate fatty alcohols for ether lipid and wax ester synthesis as well as fatty aldehydes for bacterial bioluminescence. Fatty alcohol is generally the major product of fatty acid reduction in crude or membrane systems, although reductases which release fatty aldehydes as products have also been purified. The reduction of fatty acid proceeds through the ATP-dependent formation of acyl intermediates such as acyl-CoA and acyl protein, followed by reduction to aldehyde and alcohol with NAD(P)H. In most cases, both the rate of fatty acid conversion and acyl chain specificity of the reaction are determined at the level of reduction of the intermediate. The reduction of fatty acids represents the major pathway for the control of the synthesis of fatty aldehydes and alcohols. Several other enzymatic reactions involved in lipid degradation also release fatty aldehydes but do not appear to play an important role in long chain alcohol synthesis.
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Macey M. β-oxidation and associated enzyme activities in microbodies from germinating peas. ACTA ACUST UNITED AC 1983. [DOI: 10.1016/0304-4211(83)90202-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Haun M, Durán N, Augusto O, Cilento G. Model studies of the alpha-peroxidase system: formation of an electronically excited product. Arch Biochem Biophys 1980; 200:245-52. [PMID: 7362254 DOI: 10.1016/0003-9861(80)90351-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Meighen EA. Biosynthesis of aliphatic aldehydes for the bacterial bioluminescent reaction: stimulation by ATP and NADPH. Biochem Biophys Res Commun 1979; 87:1080-6. [PMID: 223549 DOI: 10.1016/s0006-291x(79)80018-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Cilento G, Durán N, Zinner K, Vidigal CCC, Oliveira OMMF, Haun M, Fauoni A, Augusto O, Baptista RCD, Bechara EJH. CHEMIENERGIZED SPECIES IN PEROXIDASE SYSTEMS. Photochem Photobiol 1978. [DOI: 10.1111/j.1751-1097.1978.tb06945.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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30
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Oliveira O, Haun M, Durán N, O'Brien P, O'Brien C, Bechara E, Cilento G. Enzyme-generated electronically excited carbonyl compounds, Acetone phosphorescence during the peroxidase-catalyzed aerobic oxidation of isobutanal. J Biol Chem 1978. [DOI: 10.1016/s0021-9258(17)30448-9] [Citation(s) in RCA: 54] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Galliard T, Phillips DR, Reynolds J. The formation of cis-3-nonenal, trans-2-nonenal and hexanal from linoleic acid hydroperoxide isomers by a hydroperoxide cleavage enzyme system in cucumber (Cucumis sativus) fruits. BIOCHIMICA ET BIOPHYSICA ACTA 1976; 441:181-92. [PMID: 8126 DOI: 10.1016/0005-2760(76)90161-2] [Citation(s) in RCA: 102] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
1. A particulate enzyme fraction and an acetone powder preparation from cucumber fruits cleaved 9- and 13-hydroperoxyoctadecadienoic acids to form volatile aldehydes and oxoacid fragments. 2. From the 9-hydroperoxide, the major volatile fragments were cis-3-nonenal and trans-2-nonenal using particulate enzyme and acetone powder preparations, respectively. 3. Hexanal was the only significant volatile fragment from the 13-hydroperoxide. 4. The particulate enzyme system was equally effective on both 9- and 13-hydroperoxide isomers and was fully active under anaerobic conditions and at pH 6.4. 5. An enzymic pathway for the biogenesis of hexanal, cis-3- and trans-2-nonenal (components of the characteristic flavour volatiles of cucumber) from linoleic acid is proposed. This involves the sequential activity of lipoxygenase, hydroperoxide cleavage and cis-3-: trans-2-enal isomerase enzymes.
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Galliard T, Phillips DR. The enzymic cleavage of linoleic acid to C9 carbonyl fragments in extracts of cucumber (Cucumis sativus) fruit and the possible role of lipoxygenase. BIOCHIMICA ET BIOPHYSICA ACTA 1976; 431:278-87. [PMID: 820376 DOI: 10.1016/0005-2760(76)90148-x] [Citation(s) in RCA: 56] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
1. Homogenates and acetone powders of cucumber fruits catalyse the enzymic conversion of linoleic acid to aldehyde and oxoacid fragments in high yield, up to 60% with acetone powder extracts. 2. The major products are trans2-nonenal--a major component of the characteristic odour of cucumber--and 9-oxononanoic acid. 3. The cleavage reaction is a heat-labile, aerobic process, optimal at pH 6 (approx.). 4. Substrate specificity studies indicate that a lipoxygenase-type of reaction is involved in the cleavage process. 5. The acetone powder extracts have lipoxygenase activity and the proportion of linoleic acid hydroperoxide to carbonyl fragments depends upon incubation conditions. 6. Linoleic acid hydroperoxide isomers are also converted to carbonyl fragments by acetone powder extracts; the 9-hydroperoxide is cleaved at the 9-10 position whereas 12-13 cleavage is predominant with the 13-hydroperoxide isomer.
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