Fatty acid hydroperoxides pathways in plants. A review.

Abstract

RESUMEN Las rutas de los hidroperóxidos de ácidos grasos en plantas. Una revisión.El presente artículo se centra en las rutas de los hidroperó-xidos de ácidos grasos, principalmente la hidroperóxido liasa y la hidroperóxido dehidrasa. Se presenta para cada enzima, la definición, distribución y localización subcelular.Se da atención particular a los mecanismos de reacción y a la especificidad de sustrato.También se discuten los papeles fisiológicos de los productos de reacción. PALABRAS-CLAVE: Hidroperóxido deliidrasa (ruta) -¡Hidroperóxido liasa (ruta) -Planta -Revisión (artículo). SUMMARY Fatty acid hydroperoxides pathways in plants. A review.The present paper focusses on the fatty acid hydroperoxides pathways, mainly hydroperoxide lyase and hydroperoxide dehydrase. For each enzyme, the definition, occurrence and subcellular localization is presented. Particular attention is given to reaction mecanisms and to substrate specificity. Physiological roles of reaction products are also discussed. KEY-WORDS: Hydroperoxide dehydrase (pathway) -Hydroperoxide lyase (pathway) -Plant -Review (paper).

Determination of Volatile Compounds in Apple Pomace by Stir Bar Sorptive Extraction and Gas Chromatography‐Mass Spectrometry (SBSE‐GC‐MS)

“…Worth highlighting among these because of their organoleptic relevance are the aliphatic aldehydes (2-heptenal, 2-octenal, 2-nonenal, and 2.4-decadienal isomers), responsible for herbaceous odors as observed in grape pomace distillates by Williams and Strauss (1978). The presence of unbranched chain aldehydes and ketones is associated with the action of different enzymes on apple polyunsaturated fatty acids, mainly linoleic and linolenic acids (Fauconnier and Marlier 1997). However, the most abundant carbonylic compound in all cases was benzaldehyde, with a strong smell of bitter almonds, derived from the hydrolysis of the amygdalin present in the seeds that form part of the apple pomace.…”

Immobilisation of a hydroperoxide lyase and comparative enzymological studies of the immobilised enzyme with membrane‐bound enzyme

“…These volatile compounds are derived from linoleic acid and linolenic acid involved in the lipoxygenase (LOX) pathway. In the LOX/hydroperoxide lyase (HPL) route, 13‐LOX catalyses the conversion of polyunsaturated fatty acids into 13‐hydroperoxides, which are subsequently cleaved by 13‐HPL to give C6 volatile aldehydes together with ω ‐oxoacids …”

Investigation of plant sources of hydroperoxide lyase for 2(E)-hexenal production

“…In vivo its production is induced as a stress response to plant wounding (Gigot et al, 2010) and is speculated to serve as a chemical alert to other plants and a defence against microbial pathogens and insects (Gomi et al, 2003). There are also hypotheses of fungicide effect and predatory insect attractant functions (Grechkin, 2002;Fauconnier and Marlier, 1997;Liu and Han, 2010). 2(E)-hexenal can be found in many species of fruits, leaves and vegetables (including freshly cut grass, cucumbers, green apples, watermelon, alfalfa, buckwheat, soybean seeds, pear, kidney bean, spinach leaves and other many other plants and foliage (Janeš et al, 2009;Grechkin, 2002;Bourel et al, 2004;Fauconnier and Marlier, 1997;Buchhaupt et al, 2012) and is a major component of ripe tomato aromatic profile (Havkin-Frenkel and Belanger, 2008).…”

“…Hydroperoxide lyase (HPL) is an aldehyde lyase acting on carbon-carbon bonds in vicinity to a hydroperoxide group. The bond break occurs between hydroperoxide carbon and nearest ethylenic carbon (Fauconnier and Marlier, 1997;Grechkin, 2002). Since HPL is part of a pathway from fatty acids to volatile molecules, it is usually found widespread in the same plants as LOX.…”

“…Since HPL is part of a pathway from fatty acids to volatile molecules, it is usually found widespread in the same plants as LOX. These include banana, watermelon seedlings, cucumber fruits, alfalfa seedlings, tomato fruits, pears, apples, mint, tobacco, kidney beans, spinach leaves, tea leaves, soybean, sunflower, mung bean and green bell pepper (Fauconnier and Marlier, 1997;Gigot et al, 2010). The activity of HPL often correlates to chlorophyll content of plants (Gigot et al, 2010).…”