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'Fatty Acid Hydroperoxide' in keywords Facet   section ZfN Section C:Volume 037  [X]
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1982 (1)
1Author    P. Schreier, G. LorenzRequires cookie*
 Title    Separation, Partial Purification and Characterization of a Fatty Acid Hydroperoxide Cleaving Enzyme from Apple and Tomato Fruits  
 Abstract    A membrane-bound enzyme catalysing the cleavage o f 13-hydroperoxy-(Z)-9,(£)-l 1-oc-tadecadienoic acid (13-LHPO) and 13-hydroperoxy-(Z)-9,(£)-ll,(Z)-15-octadecadienoic acid (13-LnHPO) to C6-aldehydes was isolated and partially purified from apples and tomatoes. At­ tempts to employ Ultrogel AcA 34 and AcA 22 in a gel chromatographic purification step were partially frustrated by reaggregation phenomena. However, by using Sepharose CL-4 B an en­ zyme fraction (MW 200 000 Da) with lipoxygenase and fatty acid hydroperoxide cleaving activity could be separated from a high molecular-weight active eluate. By applying preparative isoelec­ tric focussing to the tomato protein we succeeded in separating the fatty acid cleaving activity from the lipoxygenase, because o f their different isoelectric points of pH 5.8 -6 .1 and pH 5.0, re­ spectively, An 8.4-fold purification o f the fatty acid cleaving activity was achieved. A pH-op-timum of 5.5 and a K m-value o f 2.6 x 10~5 m/1 for the 13-hydroperoxide o f linoleic acid were mea­ sured. p-Chloromercuribenzoic acid (1 mM) showed significant inhibitory effect on the fatty acid hydroperoxide cleaving enzyme, but no evidence o f inhibition was found with 1 mM H20 2, KCN, DABCO and EDTA or superoxide dismutase (270 U). The maximum amount of fatty acid hydroperoxide decomposition (C8-aldehyde formation) was determined to be 59%. 
  Reference    Z. Naturforsch. 37c, 165—173 (1982); received August 18/N ovem ber 24 1981 
  Published    1982 
  Keywords    Apples, Tomatoes, Fatty Acid Hydroperoxides, Cleavage Enzyme, Cg-Aldehydes 
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 TEI-XML for    default:Reihe_C/37/ZNC-1982-37c-0165.pdf 
 Identifier    ZNC-1982-37c-0165 
 Volume    37