Lipoxygenase in trout gill tissue acting on arachidonic, eicosapentaenoic and docosahexaenoic acids

Jb, German; Gg, Bruckner; Je, Kinsella

doi:10.1016/0005-2760(86)90005-6

Cited by 74 publications

(3 citation statements)

References 23 publications

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“…Another sample of algal LOX extract was added with an inhibitor, 0.2 mM SnCl 2 (19,20), with constant stirring to completely solubilize SnCl 2 , followed by addition of fish oil and incubation at 26°C for 2 h as described above.…”

Section: Preparation Of Algal Lipoxygenase Extractmentioning

confidence: 99%

Modification of fish oil aroma using a macroalgal lipoxygenase

Pan

2000

J Americ Oil Chem Soc

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The odor of fish oil is the major factor limiting its application in food. In this study, the addition of butylated hydroxytoluene to fish oil did not significantly inhibit the generation of fishy and rancid odors. To reduce the undesirable odors, fish oil was treated with lipoxygenase (LOX) to produce volatile compounds via position-specific cleavage of hydroperoxides. An extract of a green marine macroalga, Ulva conglobata, showed a high level of 13-LOX activity and 9-LOX to a lesser extent, and produced strong green, melon-like, and fresh-fishlike flavor notes from fish oil. The LOX-modified fish oil contained 99% of the highly unsaturated fatty acids (HUFA; containing three or more double bonds) originally present, total volatile compounds increased from 3477 to 3787 ppb after LOX treatment. Compounds with strong odors accounted for about 40% of the total volatiles. Increasing the level of LOX activity used to treat fish oil produced higher concentrations of the desirable unsaturated aldehydes, ketones, and alcohols, with odors resembling fresh fish, apple, citrus, melon, fruit, and oyster. These compounds were tentatively identified as E, Z-2,6-nonadienal, E-2-hexenal, E,E-2,4-octadienal, E,E-3-5-octadien-2-one, and alcohols E-2-pentenol and 2-butoxyethanol. The LOX treatment also slightly increased the content of the undesirable volatile components, including sour and rancid odors, tentatively identified as acetic acid and E,Z-and E,E-2,4-decadienals.

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Section: Preparation Of Algal Lipoxygenase Extractmentioning

confidence: 99%

Modification of fish oil aroma using a macroalgal lipoxygenase

Pan

2000

J Americ Oil Chem Soc

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“…Bony fish represent the most abundant class of extant non-mammalian vertebrates and the occurrence of ALOX-isoforms in these animals has previously been reported. For instance, in 1986 [ 20 ], an ALOX activity was reported in trout gill tissue and this enzyme oxygenated arachidonic acid to its 12-hydro(pero)xy derivative (12-H(p)ETE). Later on, specific ALOX products were detected in different organs of rainbow trout [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Bony Fish Arachidonic Acid 15-Lipoxygenases Exhibit Different Catalytic Properties than Their Mammalian Orthologs, Suggesting Functional Enzyme Evolution during Vertebrate Development

Roigas,

Kakularam,

Rothe

et al. 2023

IJMS

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The human genome involves six functional arachidonic acid lipoxygenase (ALOX) genes and the corresponding enzymes (ALOX15, ALOX15B, ALOX12, ALOX12B, ALOXE3, ALOX5) have been implicated in cell differentiation and in the pathogenesis of inflammatory, hyperproliferative, metabolic, and neurological disorders. In other vertebrates, ALOX-isoforms have also been identified, but they occur less frequently. Since bony fish represent the most abundant subclass of vertebrates, we recently expressed and characterized putative ALOX15 orthologs of three different bony fish species (Nothobranchius furzeri, Pundamilia nyererei, Scleropages formosus). To explore whether these enzymes represent functional equivalents of mammalian ALOX15 orthologs, we here compared a number of structural and functional characteristics of these ALOX-isoforms with those of mammalian enzymes. We found that in contrast to mammalian ALOX15 orthologs, which exhibit a broad substrate specificity, a membrane oxygenase activity, and a special type of dual reaction specificity, the putative bony fish ALOX15 orthologs strongly prefer C20 fatty acids, lack any membrane oxygenase activity and exhibit a different type of dual reaction specificity with arachidonic acid. Moreover, mutagenesis studies indicated that the Triad Concept, which explains the reaction specificity of all mammalian ALOX15 orthologs, is not applicable for the putative bony fish enzymes. The observed functional differences between putative bony fish ALOX15 orthologs and corresponding mammalian enzymes suggest a targeted optimization of the catalytic properties of ALOX15 orthologs during vertebrate development.

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“…This can, in turn, alter the production of eicosanoids and modulate the inflammatory and immune responses in fish (Bell et al, 1991;Bell, Tocher & Sargent, 1994). As in mammals, eicosanoids are key mediators of inflammation in fish and play a central role in immune regulation (Bruce German, Bruckner & Kinsella, 1986;Rowley et al, 1995;Rowley et al, 2012). Although this is a complex system (Araujo et al, 2019), eicosanoids derived from the n-6 family, such as leukotriene B 4 (LTB 4 ) and prostaglandin E 2 (PGE 2 ) are generally considered to have a greater ability to promote pro-inflammatory responses than eicosanoids from the n-3 family, which are considered to have more anti-inflammatory properties (Lands, 1992).…”

Section: Introductionmentioning

confidence: 99%

Impact of dietary level and ratio of n-6 and n-3 fatty acids on disease progression and mRNA expression of immune and inflammatory markers in Atlantic salmon (Salmo salar) challenged with Paramoeba perurans

Selvam

Powell

Liland

et al. 2021

PeerJ

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The aim of the study was to investigate the influence of dietary level and ratio of n-6/n-3 fatty acids (FA) on growth, disease progression and expression of immune and inflammatory markers in Atlantic salmon (Salmo salar) following challenge with Paramoeba perurans. Fish (80 g) were fed four different diets with different ratios of n-6/n-3 FA; at 1.3, 2.4 and 6.0 and one diet with ratio of 1.3 combined with a higher level of n-3 FA and n-6 FA. The diet with the n-6/n-3 FA ratio of 6.0 was included to ensure potential n-6 FA effects were revealed, while the three other diets were more commercially relevant n-6/n-3 FA ratios and levels. After a pre-feeding period of 3 months, fish from each diet regime were challenged with a standardized laboratory challenge using a clonal culture of P. perurans at the concentration of 1,000 cells L−1. The subsequent development of the disease was monitored (by gross gill score), and sampling conducted before challenge and at weekly sampling points for 5 weeks post-challenge. Challenge with P. perurans did not have a significant impact on the growth of the fish during the challenge period, but fish given the feed with the highest n-6/n-3 FA ratio had reduced growth compared to the other groups. Total gill score for all surfaces showed a significant increase with time, reaching a maximum at 21 days post-challenge and declined thereafter, irrespective of diet groups. Challenge with P. perurans influenced the mRNA expression of examined genes involved in immune and inflammatory response (TNF-α, iNOS, IL4-13b, GATA-3, IL-1β, p53, COX2 and PGE2-EP4), but diet did not influence the gene expression. In conclusion, an increase in dietary n-6/n-3 FA ratio influenced the growth of Atlantic salmon challenged with P. perurans; however, it did not alter the mRNA expression of immune genes or progression of the disease.

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Lipoxygenase in trout gill tissue acting on arachidonic, eicosapentaenoic and docosahexaenoic acids

Cited by 74 publications

References 23 publications

Modification of fish oil aroma using a macroalgal lipoxygenase

Modification of fish oil aroma using a macroalgal lipoxygenase

Bony Fish Arachidonic Acid 15-Lipoxygenases Exhibit Different Catalytic Properties than Their Mammalian Orthologs, Suggesting Functional Enzyme Evolution during Vertebrate Development

Impact of dietary level and ratio of n-6 and n-3 fatty acids on disease progression and mRNA expression of immune and inflammatory markers in Atlantic salmon (Salmo salar) challenged with Paramoeba perurans

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