Oxidation of furan fatty acids by soybean lipoxygenase-1 in the presence of linoleic acid

Batna, Andreas; Spiteller, Gerhard

doi:10.1016/0009-3084(94)90085-x

Cited by 27 publications

(13 citation statements)

References 36 publications

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“…The increase in oxidation rate for CL samples in mixtures with L (LCL1 and LC2) as compared to CL1 and CL2 alone (Fig. 2) could be due to the potential free radical scavenging properties of CL [5,23,24], and specifically to the reaction of furan fatty acids derived from CL oxidation with hydroperoxide radicals coming from L oxidation, thus producing a dioxoene compound which has been unequivocally detected by GLC-MS [13,25,26].…”

Section: Discussionmentioning

confidence: 99%

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Luna

Fuente

Salvador

et al. 2007

Lipids

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The oxidation kinetics of conjugated methyl linoleate was compared with that of non-conjugated methyl linoleate under mild oxidation conditions (30 degrees C in the dark). Samples of methyl 9-cis,11-trans-linoleate, methyl 10-trans,12-cis linoleate and methyl 9-cis,12-cis linoleate were assayed separately and in mixtures. For comparative purposes, methyl alpha-linolenate and methyl oleate were also used. Two complementary analytical approaches were selected to monitor the progress of oxidation, (1) the traditional follow-up of residual substrate by gas liquid chromatography, and (2) an analytical procedure by high-performance size-exclusion chromatography (HPSEC) for direct measurement of the oxidation compounds formed. The HPSEC method enabled us to quantitate oxidized monomers, dimers and polymers concomitantly in a rapid and direct analysis. Results showed that conjugated methyl linoleate samples oxidized later than their non-conjugated counterparts, and showed a very different oxidation pattern. Thus, formation of oxidized monomers was negligible and the first and major compounds formed were polymerization products. Also, under the conditions used, non-conjugated and conjugated methyl linoleate samples in 1:1 mixtures led to decreased oxidation rate of non-conjugated methyl linoleate and increased oxidation rate of conjugated methyl linoleate. This study supports the view that oxidation kinetics of conjugated dienes differ substantially from that of methylene-interrupted dienes.

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Section: Discussionmentioning

confidence: 99%

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Luna

Fuente

Salvador

et al. 2007

Lipids

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“…Atherogenesis is even induced much more quickly in animals (within two weeks) by mechanical injury, for instance by moving a wire in arteries [27]. Likewise, atherogenesis is often initiated by transplantation [8].…”

Section: Loo á Radicals Induce Degradation Of Nearly All Types Of Biomentioning

confidence: 99%

“…Therefore, my collaborator Batna studied the oxidation process of F-acids in detail. Batna proved that linoleic acid is actively involved in the reaction, and that peroxyl radicals (LOO Á ) oxidize the F-acids [8]. Enzymatic and Non Enzymatic LPO Processes LOO Á radicals are generated by lipidperoxidation (LPO) of polyunsaturated fatty acids (PUFAs), characterized by the structural element -CH = CH-CH 2 -CH = CH-.…”

Section: Introductionmentioning

confidence: 99%

The Important Role of Lipid Peroxidation Processes in Aging and Age Dependent Diseases

Spiteller

2007

Mol Biotechnol

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Any change in the cell membrane structure activates lipoxygenases (LOX). LOX transform polyunsaturated fatty acids (PUFAs) to lipidhydroperoxide molecules (LOOHs). When cells are severely wounded, this physiological process switches to a non-enzymatic lipid peroxidation (LPO) process producing LOO* radicals. These oxidize nearly all-biological molecules such as lipids, sugars, and proteins. The LOO* induced degradations proceed by transfer of the radicals from cell to cell like an infection. The chemical reactions induced by LO* and LOO* radicals seem to be responsible for aging and induction of age dependent diseases.Alternatively, LO* and LOO* radicals are generated by frying of fats and involve cholesterol-PUFA esters and thus induce atherogenesis. Plants and algae are exposed to LOO* radicals generating radiation. In order to remove LOO* radicals, plants and algae transform PUFAs to furan fatty acids, which are incorporated after consumption of vegetables into mammalian tissues where they act as excellent scavengers of LOO* and LO* radicals.

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“…F-acids have been shown to be scavengers of hydroxyl and peroxyl radicals (Okada, Kanedo, & Okajima, 1996). It has been pointed out that they act as antioxidants as they prevent linoleic acid oxidation (Okada et al, 1990) and as antioxidants in plants (Batna & Spiteller, 1994). Additionally, F-acids have been reported to have inhibitory effects on blood platelet aggregation (Graff, Gellermann, Sand, & Schlenk, 1984) on bacterial urease activity (Rosenblat, Tabak, Lie Ken Jie, & Neeman, 1993) and to have potential antitumor activity (Isoda et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Characterisation of furan fatty acids in Adriatic fish

et al. 2010

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Oxidation of furan fatty acids by soybean lipoxygenase-1 in the presence of linoleic acid

Cited by 27 publications

References 36 publications

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

Differences in Oxidation Kinetics Between Conjugated and Non‐Conjugated Methyl Linoleate

The Important Role of Lipid Peroxidation Processes in Aging and Age Dependent Diseases

Characterisation of furan fatty acids in Adriatic fish

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