Participation and Properties of Lipoxygenase and Hydroperoxide Lyase in Volatile C6-Aldehyde Formation from C18-Unsaturated. Fatty Acids in Isolated Tea Chloroplasts

Hatanaka, Akikazu; Kajiwara, Tadahiko; Sekiya, Jiro; Imoto, Masaya; Inouye, Satoshi

doi:10.1093/oxfordjournals.pcp.a076334

Cited by 30 publications

(21 citation statements)

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“…When the C6-aldehyde-forming activity of green tissues is affected by environmental factors such as temperature, 4) light illumination as presented here, the developmental stage8) and plant species,9) it can be attributed mainly to the change in the level of lipoxygenase rather than HPO lyase.…”

Section: Cultured Alfalfa Cells (Medicago Sativa) Were Induced Inmentioning

confidence: 91%

Further characterization of C6-aldehyde-forming system in alfalfa cells cultured in vitro.

Sekiya

Munechika

Hatanaka

1983

Agricultural and Biological Chemistry

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VolatileC6-aldehydes such as hexanal, m-3-hexenal and Jrarcs-2-hexenal, along with the corresponding alcohols, characterize flavors of plant tissues and are found in a variety of plants.1} Lipoxygenase and hydroperoxide lyase (HPO lyase) are responsible for the enzymatic formation of these C6-aldehydes from linoleic and linolenic acids originating from lipids.2) In a previous paper we reported that cultured green cells of alfalfa had the ability to produce the C6-aldehydes from linoleic and linolenic acids.3) The present paper describes further characterization of the C6-aldehyde-forming enzyme system of the cultured alfalfa cells.

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Section: Cultured Alfalfa Cells (Medicago Sativa) Were Induced Inmentioning

confidence: 91%

Further characterization of C6-aldehyde-forming system in alfalfa cells cultured in vitro.

Sekiya

Munechika

Hatanaka

1983

Agricultural and Biological Chemistry

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“…LOX appeared to be bound to chloroplastic lamella or to be soluble in the chloroplast stroma in wheat shoots (Douillard and Bergeron, 1978) and pea shoots (Douillard and Bergeron, 1981;Douillard et al, 1982). In tea leaves (Hatanaka et al, 1982), most LOX and HPL activities were found in chloroplast fragments (lamella-rich fraction). In soybean leaves, HPL activity appears to be predominantly in chloroplasts (Gardner et al, 1991).…”

Section: Mutant Lines Of Arabidopsismentioning

confidence: 99%

The Impact of Alteration of Polyunsaturated Fatty Acid Levels on C6-Aldehyde Formation of Arabidopsis thaliana Leaves

et al. 1996

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C,-aldehydes are synthesized via lipoxygenase/hydroperoxide lyase action on polyunsaturated fatty acid (PUFA) substrates i n plant leaves. The source pools and subcellular location of the processes are unknown. A close relationship is found between the composition of PUFA and the composition of C,-aldehydes. I n the current study, this relationship was tested using the Arabidopsis PUFA mutant lines actl, fad2, fad3 fad5, fad6, and fad7. The results indicate that C,-aldehyde formation is influenced by the alteration of C, , PUFA levels. Mutants actl and fad5, which are deficient in C, , unsaturated fatty acids, had wild-type levels of C,-aldehyde production. Mutants deficient i n the chloroplast hexadecenoic acid/ oleic acid desaturase (fad6) or hexadecadienoic acid/linoleic acid desaturase (fad7) had altered C,-aldehyde formation in a pattern similar t o the changes in the PUFA. Mutations that impair phosphatidylcholine desaturase activity, such as fad2 and fad3, however, resulted in increased E-2-hexenal formation. l h e enzymes involved measurement of p H optima. The differences in C,-aldehyde formation among the fatty acid mutants of Arabidopsis appeared not t o result from alteration of lipoxygenase/hydroperoxide lyase pathway enzymes. lnvestigation of the fatty acid composition in leaf phospholipids, glycolipids, and neutral lipids and analysis of the fatty acid composition of chloroplast and extrachloroplast lipids indicate that chloroplasts and glycolipids of chloroplasts may be the source or major source of C,-aldehyde formation in Arabidopsis leaves. in C,-aldehyde production were partially characterized, includingThe C,-aldehydes, hexanal and hexenals, along with the corresponding alcohols are the major volatile compounds responsible for the "green odor" of leaves (Hatanaka et al., 1987; Gardner, 1989). Because of their low-odor threshold, C,-aldehydes may directly influence food quality. For example, Z-3-hexenal contributes to the fresh flavor of certain fruits and vegetables (Forss et al., 1962; Drawert et al., 1966;Kazeniac and Hall, 1970). Hexanal may contribute an undesirable aroma, which has limited the widespread use of soybean products (Wolf, 1975). Severa1 investigations have shown that hexanal and hexenals inhibit growth of microorganisms in vitro, particularly funga1 species, and might be involved in plant defense (Major et al., 1960;Nandi and Fries, 1976; Croft et al., 1993). Others have shown that the C,-aldehydes inhibited the germination of severa1 seed species (Nandi and Fries, 1976; Bradow and Connick, 1990; This work was supported by the U.S. Department of Agricul-* Corresponding author; e-mail dhild@ukcc.uky.edu; fax ture and the Kentucky Agricultura1 Experiment Station.

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“…These compounds are produced as oxidative degradation products from leaf lipids through the biosynthetic pathway shown in Fig. 13.10 (Saijo and Takeo, 1972;Hatanaka and Harada, 1973;Hatanaka et al, 1976Hatanaka et al, , 1979Hatanaka et al, , 1982. Table 13.13 Composition of the essential oils from Kabusecha (shaded green tea) and Sen-cha (unshaded green tea) (Kawakami and Yamanishi, 1981) …”

Section: (C) Freshyaromamentioning

confidence: 99%

Green and semi-fermented teas

Takeo¹

1992

Tea

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Participation and Properties of Lipoxygenase and Hydroperoxide Lyase in Volatile C6-Aldehyde Formation from C18-Unsaturated. Fatty Acids in Isolated Tea Chloroplasts

Cited by 30 publications

References 0 publications

Further characterization of C6-aldehyde-forming system in alfalfa cells cultured in vitro.

Further characterization of C6-aldehyde-forming system in alfalfa cells cultured in vitro.

The Impact of Alteration of Polyunsaturated Fatty Acid Levels on C6-Aldehyde Formation of Arabidopsis thaliana Leaves

Green and semi-fermented teas

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