scholarly journals An Ancient Relative of Cyclooxygenase in Cyanobacteria Is a Linoleate 10S-Dioxygenase That Works in Tandem with a Catalase-related Protein with Specific 10S-Hydroperoxide Lyase Activity

2014 ◽  
Vol 289 (19) ◽  
pp. 13101-13111 ◽  
Author(s):  
Alan R. Brash ◽  
Narayan P. Niraula ◽  
William E. Boeglin ◽  
Zahra Mashhadi
Keyword(s):  
Hydroperoxide Lyase ◽  
Related Protein ◽  
Lyase Activity

Hydroperoxide-lyase activity in mint leaves

2004 ◽  
Vol 111 (1) ◽  
pp. 59-65 ◽  
Author(s):  
Mohamed Gargouri ◽  
Philippe Drouet ◽  
Marie-Dominique Legoy
Keyword(s):  
Hydroperoxide Lyase ◽  
Lyase Activity

Contribution of hydroperoxide lyase activity to n-hexanal formation in soybean

1985 ◽  
Vol 33 (5) ◽  
pp. 856-858 ◽  
Author(s):  
Teruyoshi Matoba ◽  
Hiroshi Hidaka ◽  
Keisuke Kitamura ◽  
Norihiko Kaizuma ◽  
Makoto Kito
Keyword(s):  
Hydroperoxide Lyase ◽  
Lyase Activity ◽  
Hexanal Formation

Notes: Separation of 13-and 9-Hydroperoxide Lyase Activities in Cotyledons of Cucumber Seedlings

1989 ◽  
Vol 44 (9-10) ◽  
pp. 883-885 ◽  
Author(s):  
Kenji Matsui ◽  
Yasushi Shibata ◽  
Tadahiko Kajiwara ◽  
Akikazu Hatanaka
Keyword(s):  
Ion Exchange ◽  
Specific Activity ◽  
Ion Exchange Chromatography ◽  
Exchange Chromatography ◽  
The Other ◽  
Hydroperoxide Lyase ◽  
Cucumber Seedlings ◽  
Sh Reagents ◽  
Lyase Activity ◽  
Hydroperoxylinoleic Acid

Abstract In cucumber cotyledons, both C6- and C9- aldehyde were formed via hydroperoxide (HPO) lyase activity. Because it has not been elucidated whether these activities are attributed to one enzyme which can cleave both 13-and 9-HPO or to two or more enzymes each of which specifically cleaves 13-or 9-HPO , an attempt to separate HPO lyase activity was done. Ion exchange chromatography separated this activity into two fractions, one of which specifically cleaved 13-hydroperoxylinoleic acid and the other specifically cleaved the 9-isomer. 13-HPO-specific activity was most active at pH 8.0 and 9-HPO-specific one was at pH 6.5. SH -reagents inhibited both the lyases but to different extents.

scholarly journals Alfalfa contains substantial 9-hydroperoxide lyase activity and a 3Z :2E -enal isomerase

FEBS Letters ◽  
1999 ◽  
Vol 443 (2) ◽  
pp. 201-204 ◽  
Author(s):  
Minke A Noordermeer ◽  
Gerrit A Veldink ◽  
Johannes F.G Vliegenthart
Keyword(s):  
Hydroperoxide Lyase ◽  
Lyase Activity

scholarly journals Hydroperoxide Lyase Activity Necessary for Normal Aroma Volatile Biosynthesis of Tomato Fruit, Impacting Sensory Perception and Preference

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1130E-1131 ◽  
Author(s):  
Mauricio Canoles ◽  
Marisol Soto ◽  
Randolph Beaudry
Keyword(s):  
Volatile Compounds ◽  
Linolenic Acid ◽  
Tomato Fruit ◽  
Sensory Perception ◽  
Hydroperoxide Lyase ◽  
Volatile Profile ◽  
Total Volatile ◽  
Lipid Degradation ◽  
Lyase Activity ◽  
Volatile Production

The aldehydes cis-3-hexenal, hexanal, and trans-2-hexenal; the alcohols 1-hexanol, and cis-3-hexenol; and the ketone 1-penten-3-one are produced as a consequence of lipid degradation following tissue disruption and are among the most important volatile compounds in tomato (Lycopersicon esculentum Mill.) aroma. The biosynthesis of cis-3-hexenal and other volatiles noted involves the action of a sequence of enzymes including lipase, lipoxygenase (LOX), hydroperoxide lyase (HPL), isomerase, and alcohol dehydrogenase (ADH) on glycerolipids containing the fatty acids, linoleic acid (18:2) and linolenic acid (18:3), via the LOX pathway. In the current work, the formation and sensory perception of volatile compounds was studied in tomato plant lines where HPL activity was genetically altered. LeHPL co-suppression dramatically reduced the production of lipid-derived C6-volatiles in leaves, but in fruits, only unsaturated C6-volatile production was affected, suggesting LeHPL-independent formation of hexanal occurs in fruits, but not in leaves. Increased production of 5-carbon volatiles is proposed as an alternative way to metabolize 13-hydroperoxy linolenic acid in plants with reduced LeHPL activity. Changes in the volatile profile of leaves and fruits of tomato lines in which LeHPL activity is reduced markedly are readily detected by nontrained sensory panels. The studies demonstrate that a marked reduction in the activity of one of the most critical steps in the LOX pathway can markedly impact sensory perception. Efforts to improve total volatile formation may require the modification of LOX pathway at several steps simultaneously, including precursor formation, and LOX and HPL activities.

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