Lipoxygenase as a versatile biocatalyst

Abstract

This review of lipoxygenase and lipoxygenase pathway enzymes focuses on the potential for the efficient production of useful compounds. Although the existence of lipoxygenase has been inown for many years, only recently has there been progress toward understanding the conditions required to improve yields and immobilize its activity. Maintaining a high O2 tension is necessary to obtain good yeilds of hydroperoxides; whereas, partial anaerobic conditions can lead to hydroperoxide decomposition. Fatty hydroperoxides, obtained from lipoxygenase action, can serve as precursors for further transformation by either enzymes or chemical reactions. Well over one‐hundred products from lipoxygenase‐generated hydroperoxides of linoleic acid alone have been described. Examples will be given of the formation of fatty acids with epoxide, hydroxy, ketone, cyclic, and multiple functional groups. The cleavage of fatty hydroperoxides into short‐chain aldehydes and alcohols also will be described. Many of the products have biological activity, suggesting a significant physiological function for lipoxygenase.

Controlled formation of mono- and dihydroxy-resolvins from EPA and DHA using soybean 15-lipoxygenase

“…A small number of organic synthesis methods have been published [for examples see (22)(23)(24)(25)], but these involve challenging and time-consuming multistep reactions with various stereocenters and cis/trans double bonds. The use of enzymes as biocatalysts is an attractive option to overcome the diffi culties of organic synthesis for the production of a range of known and novel lipid mediators ( 26,27 ).…”

“…1 . Most of the metabolites of omega -6 This enzyme is probably the most widely studied and wellcharacterized LOX enzyme ( 26 ). It is one of at least eight lipoxygenase isoforms found in soybeans, the crystal structure is known and the enzyme is available commercially ( 31,36,37 ).…”

Effects of hydroperoxide in lipid peroxidation on dough fermentation

“…The oxidation of lipids in foods is responsible for the formation of off-flavors and chemical compounds that may be detrimental to health; it is a well known problem in the food chemistry and biochemistry fields (Ames et al, 1994;Gardnaer, 1996;Grosch, 1987 Toyosaki & Koketsu, 2004). Currently, the various lipid peroxides produced by such lipid peroxidation are treated only as a nuisance.…”

Lipoxygenase-1 Activity of Soybean Genotypes Grown in Argentina

“…In the last decade, many attempts to improve the flavours of soybean products have centered around the genetic elimination of LOX from the seeds [8][9][10]. More recently some works [4,6] focus on the potential of LOX for the efficient production of useful compounds. Hence, cultivars with high LOX activity, such as Torcacita 58 and Asgrow 5409, could be used as a source of the Lox-1 isozyme.…”

“…LOX catalyzes the hydroperoxidation of polyunsaturated fatty acids containing a cis, cis-1, 4-pentadiene system, but structures other than fatty acids are known to be oxidised [2,3]. The cleavage of fatty hydroperoxides into short-chain aldehydes and alcohols has been studied, suggesting that lipoxygenase could be used as a versatile biocatalyst [4].…”