Lipoxygenase Enzyme in Flaxseed

Abstract

Lipoxygenase content of meal from eight flaxseed cultivars grown for 3 years at four locations in western Canada was evaluated to examine genotypic and environmental effects. Flaxseed, on average, contained 1.6−6.0 g of lipoxygenase/kg of meal. Lipoxygenase content in flaxseed was cultivar specific and strongly influenced by environmental conditions. Variation in lipoxygenase content was predominantly due to cultivar × location × year interaction. Seasonal differences in lipoxygenase enzyme content were significant at most locations. In flaxseed, lipoxygenase content was independent of oil and protein contents but was inversely related to the kinetic lag period. The lipoxygenase enzyme was expressed mainly in the embryo with only partial enzyme expression in the seed coat or hull of flaxseed. Keywords: Flaxseed; lipoxygenase; lag period; cultivar effects; seasonal variations; stability; environment; flaxseed hull; Linum usitatissimum

Flaxseed (Linum usitatissimum L.) oil processing and selected products

“…Oilseed meal M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 9 is frequently contaminated with salmonella for example (Morita, Kitazawa, Iida, & Kamata, 2006). Also, oil-degrading enzymes such as lipoxygenase (Oomah, Kenaschuk, & Mazza, 1997) found in flaxseed can degrade the oil. These enzymes can be inactivated by heating which in turn preserves oil quality.…”

Effects of selected antioxidants on physical and sensory characteristics of yeast bread containing flaxseed meal

“…Flaxseed contains high concentrations of α ‐linolenic acid and lignans (Thompson, 1995). Flaxseed is also an essential source of high quality protein and soluble fibre and has a potential as a source of phenolic compounds (Oomah et al. , 1997).…”

“…Flaxseed contains high concentrations of a-linolenic acid and lignans (Thompson, 1995). Flaxseed is also an essential source of high quality protein and soluble fibre and has a potential as a source of phenolic compounds (Oomah et al, 1997). Consumption of flaxseed appears to be beneficial because these aforementioned substances have beneficial effects in the prevention of cancer (Thompson, 1995) and cardiovascular disease (Kris-Etherton et al, 2002).…”

A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

“…Although the predominant polyunsaturated fatty acids of plants are generally linoleic and linolenic acids, many other fatty acids having the requisite structure can serve as substrates 2. Many products of the LOX reaction (or derivatives) are aromatic and the presence of LOX activity in many foods can affect their properties, such as color, texture, functional properties and nutritive value, particularly during long‐term storage, in both desirable and undesirable ways 2–5. Since LOX plays such diverse roles in plant physiology and chemistry of foods, it is important to inhibit LOX or prevent the hydroperoxidation reactions of LOX.…”