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Method to produce 9( S )‐hydroperoxides of linoleic and linolenic acids by maize lipoxygenase
Author(s) -
Gardner Harold W.,
Grove Marilyn J.
Publication year - 2001
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-001-0753-1
Subject(s) - lipoxygenase , linoleic acid , chemistry , linolenic acid , allene , ammonium sulfate precipitation , biochemistry , ammonium sulfate , polyunsaturated fatty acid , enzyme , food science , fatty acid , chromatography , organic chemistry , catalysis , size exclusion chromatography
Seed from maize (corn) Zea mays provides a ready source of 9‐lipoxygenase that oxidizes linoleic acid and linolenic acid into 9( S )‐hydroperoxy‐10( F ), 12( Z )‐octadecadienoic acid and 9( S )‐hydroperoxy‐10( E ), 12( Z ), 15( Z )‐octadecatrienoic acid, respectively. Corn seed has a very active hydro‐peroxide‐decomposing enzyme, allene oxide synthase (AOS), which must be removed prior to oxidizing the fatty acid. A simple pH 4.5 treatment followed by centrifugation removes most of the AOS activity. Subsequent purification by ammonium sulfate fractional precipitation results in negligible improvement in 9‐hydroperoxide formation. This facile alternative method of preparing 9‐hydroperoxides has advantages over other commonly used plant lipoxygenases.