The Isolation of Multiple Forms and Product Specificity of Rice Lipoxygenase

Ida, Shoji; Masaki, Yuji; Morita, Yuhei

doi:10.1080/00021369.1983.10865699

Cited by 23 publications

(36 citation statements)

References 4 publications

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“…Lipoxygenase has been found in rice bran (Shastry and Rao, 1975) and embryo (Yamamoto et al, 1980), and three isozymes (LOX-1, LOX-2 and LOX-3), with different pH optima and product specificities, were isolated from rice embryo (Ida et al, 1983). As shown in Figure 4, lipoxygenase activity was inactivated by extremely short periods of superheated steam treatment and we thus conclude that our objective to inactivate the LOXs was accomplished.…”

Section: Assessment Of the Degree Of Starch Damagementioning

confidence: 85%

Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice

Satou

Takahashi

Yoshii

2010

FSTR

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When brown rice is preserved for a long period of time, a stale flavor (komai-shu) develops as a result of lipid oxidation by enzymes. In order to inactivate the enzymes, brown rice was treated with superheated steam. Superheated steam treatment for about 1 min, at all temperatures, caused a decrease in the enzymatic activity related lipid oxidation. On the other hand, the degree of starch damage did not increase during superheated steam treatment below 150℃. These results show that superheated steam treatment at a low temperature and for a short time is enough to inactivate the enzyme in brown rice, and does not influence starch quality. It was expected that enzyme inactivation by superheated steam treatment would be effective in suppressing the generation of stale flavor during long preservation periods.

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Section: Assessment Of the Degree Of Starch Damagementioning

confidence: 85%

Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice

Satou

Takahashi

Yoshii

2010

FSTR

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“…In contrast with the other rice LOXs reported (8,15,16), the leaf LOX-3 was active against some unsaturated fatty acids and their methyl esters in addition to linoleic acid (Table II). ( Fig.…”

Section: Characterization Of the Induced Loxmentioning

confidence: 90%

“…Substrate specificity, positional specificity of oxygenation, and pH optimum of the enzyme were quite different from other rice LOXs reported (8,15). Specific induction of LOX components is of interest, not only to elucidate regulation mechanism of the resistance expression to the blast fungus, but also to determine the physiological significance of the presence of multiple LOXs in many plants.…”

Section: Antifungal Activities Of Hydroperoxy and Hydroxy Fatty Acidsmentioning

confidence: 99%

“…4). Other leaf LOXs (leaf LOX-1, -2) also showed pH optima around pH 5, indicating that LOX components in leaves differed from LOXs in seeds or germinating seedlings (8,15).…”

Section: Characterization Of the Induced Loxmentioning

confidence: 99%

“…Lipid hydroperoxides are produced from unsaturated fatty acids like linoleic and linolenic acid by LOX (EC 1.13.11.12), which is a ubiquitous enzyme in higher plants (6). In rice seeds, three LOXs were found by Ida et al (8). LOX-1 and LOX-2 produce 9-and 13-HPODD in equal amounts, and LOX-3 produces preferentially 9-HPODD when linoleic acid is the substrate.…”

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confidence: 99%

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A Lipoxygenase Pathway Is Activated in Rice after Infection with the Rice Blast Fungus Magnaporthe grisea

Ohta¹,

Shida²,

Peng³

et al. 1991

Plant Physiol.

Self Cite

111

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Lipoxygenase (LOX) and lipid hydroperoxide-decomposing activity (LHDA) markedly increased in the fifth leaves of rice (Oryza sativa cv Aichiasahi) after infection with the rice blast fungus, Magnaporthe grisea. The increases in the enzyme activities were significantly higher in response to infection with an incompatible strain (race 131) compared with infection with a compatible strain (race 007) of the fungus. Using ion-exchange chromatography, we isolated three LOX activities (leaf LOX-1, -2, -3) from both uninoculated and infected leaves. The activity of leaf LOX-3, in particular, increased in the incompatible race-infected leaves. The leaf LOX-3 had a pH optimum of 5.0 and produced preferentially 13-L-hydroperoxy-9,11 (Z,E)-octadecadienoic acid (13-HPODD) from linoleic acid. 13-HPODD and 13-L-hydroxy-9,11 (Z,E)-octadecadienoic acid, one of the reaction products from 13-HPODD by LHDA, were highly inhibitory to the germination of conidia of the fungus. The present study provides correlative evidence for important roles of LOX and LHDA in the resistance response of rice against the blast fungus.Rice (Oryza sativa) blast, caused by Magnaporthe grisea, is one of the most destructive rice diseases. Many studies have been concerned with resistance mechanisms of rice to the blast fungus, and, thus, several antifungal substances have been isolated from rice leaves (1, 4, 9-1 1, 14). However, the biosynthetic mechanisms of these substances in fungal-infected leaves have not been established. Therefore, it is not known whether the antifungal substances isolated from rice leaves are actually involved in the defense response of rice against the fungus.We recently found an activity that decomposed lipid hy-

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Effect of lipoxygenase activity and red seed coat on rice bran deterioration

Zhang

et al. 2009

J Sci Food Agric

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BACKGROUND: Many studies have suggested that the main reason for rice bran deterioration is the effect of lipase, but there have been fewer reports about the effect of lipoxygenase (LOX) activity and red seed coat on rice bran deterioration. In this study, several rice bran materials with white or red coat and different LOX isozyme activities and near isogenic lines about the colour of coat and LOX isozymes were subjected to accelerated aging experiments, during which their fatty acid values were monitored.

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The Isolation of Multiple Forms and Product Specificity of Rice Lipoxygenase

Cited by 23 publications

References 4 publications

Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice

Effect of Superheated Steam Treatment on Enzymes Related to Lipid Oxidation of Brown Rice

A Lipoxygenase Pathway Is Activated in Rice after Infection with the Rice Blast Fungus Magnaporthe grisea

Effect of lipoxygenase activity and red seed coat on rice bran deterioration

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