α-Oxidation of long-chain unsaturated fatty acids in the marine green alga ulva pertusa

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 12, 2000, Pages 2680-2681

  Akakabe, Yoshihiko ^a   Matsui, Kenji ^a   Kajiwara, Tadahiko ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

2 hydroperoxy acid; Green alga; Long chain fatty acid; oxidation

Indexed keywords

ENZYME; UNSATURATED FATTY ACID;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; GREEN ALGA; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; METABOLISM; OXIDATION REDUCTION REACTION; STEREOISOMERISM;

ALGAE, GREEN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENZYMES; FATTY ACIDS, UNSATURATED; MOLECULAR STRUCTURE; OXIDATION-REDUCTION; STEREOISOMERISM;

EID: 0034567297     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2680     Document Type: Article

References (6)

1. Kajiwara, T., Matsui, K., and Akakabe, Y., Biogeneration of volatile compoundsviaoxylipins in edible seaweeds. In “Biotechnology for Improved Foods and Flavors”, ACS Symposium Series No. 637, eds. Takeoka, G. R., Teranishi, R., Williams, P. J., and Kobayashi, A., American Chemical Society, Washington, D.C., pp. 146-166 (1996).
2. Shine, W. E. and Stumpf, P. K., Fat metabolism in higher plants: Recent studies on plant α-oxidation systems.Arch. Biochem. Biophys.,162,147-157 (1974).
3. Adam, W., Boland, W., Schreier, J.-H., Humpf, H.-U., Lazarus, M., Saffert, A., Moller, C. R. S., and Schreier, P., α-Hydroxylation of carboxylic acids with molecular oxygen catalyzed by the α-oxidase of peas(Pisum sativum). J. Am. Chem. Soc.,120,11044-11048 (1998).
4. Akakabe, Y., Matsui, K., and Kajiwara, T., Enan-tioselective α-hydroperoxylation of long-chain fatty acids with crude enzyme of marine green algaUlva per-tusa. Tetrahedron Lett.,40,1137-1140 (1999).
5. Hamberg, M., Sanz, A., and Castresana, C., α-Oxidation of fatty acids in higher plants.J. Biol. Chem.,274,24503-24513 (1999).
6. Akakabe, Y., Matsui, K., and Kajiwara, T., Odor contribution of volatile compounds of marine algae on sea coast.Jpn. J. Taste Smell Res., 6,469-472 (1999).