Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits

被引：118

作者：

Pérez, AG ^{[1
]}

Sanz, C ^{[1
]}

Olías, R ^{[1
]}

Olías, JM ^{[1
]}

机构：

[1] CSIC, Inst Grasa, Dept Fisiol & Tecnol Prod Vegetales, Seville 41012, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 01期

关键词：

strawberry fruit; ripening; aroma; lipoxygenase; hydroperoxide lyase;

D O I：

10.1021/jf9807519

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The enzymes lipoxygenase and hydroperoxide lyase have been identified in strawberry (Fragaria x ananassa Duch.) var. Camarosa. Their subcellular localization, substrate preference, and product specificity were determined in mature strawberry fruits. The activity of both enzymes was located mainly in the microsomal fraction. Linolenic acid was the preferred substrate for strawberry lipoxygenase, forming 13- and 9-hydroperoxides of this acid in the proportion 70:30. The strawberry hydroperoxide lyase cleaves 13-hydroperoxide of linoleic (13% relative activity) and linolenic (100% relative activity) acids to form hexanal and (3Z)-hexenal, respectively. Both enzyme activities and endogenous content of volatile aldehydes formed by sequential action of lipoxygenase-hydroperoxide lyase were evaluated during strawberry development and ripening. A sequential enzymatic pathway for the formation of green odor compounds in strawberry is proposed.

引用

页码：249 / 253

页数：5

共 30 条

[1]

Axelrod B., 1981, METHODS ENZYMOLOGY, V71, P441, DOI DOI 10.1016/0076-6879(81)71055-3

[2]

BRADFORD MM, 1976, ANAL BIOCHEM, V72, P248, DOI 10.1016/0003-2697(76)90527-3

[3]

COHEN JD, 1984, J CHROMATOGR, V313, P194

[4] FLAVOR QUALITY OF CULTIVATED STRAWBERRIES - THE ROLE OF THE SULFUR-COMPOUNDS [J].

DIRINCK, PJ ;

DEPOOTER, HL ;

WILLAERT, GA ;

SCHAMP, NM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (02) :316-321

[5] Purification and characterization of tomato leaf (Lycopersicon esculentum Mill.) hydroperoxide lyase [J].

Fauconnier, ML ;

Perez, AG ;

Sanz, C ;

Marlier, M .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (11) :4232-4236

[6] LIPOXYGENASE FROM POTATO TUBERS - PARTIAL PURIFICATION AND PROPERTIES OF AN ENZYME THAT SPECIFICALLY OXYGENATES 9-POSITION OF LINOLEIC ACID [J].

GALLIARD, T ;

PHILLIPS, DR .

BIOCHEMICAL JOURNAL, 1971, 124 (02) :431-&

[7] LIPOXYGENASE-MEDIATED CLEAVAGE OF FATTY-ACIDS TO CARBONYL FRAGMENTS IN TOMATO FRUITS [J].

GALLIARD, T ;

MATTHEW, JA .

PHYTOCHEMISTRY, 1977, 16 (03) :339-343

[8] ENZYMIC BREAKDOWN OF LIPIDS TO VOLATILE AND NONVOLATILE CARBONYL FRAGMENTS IN DISRUPTED TOMATO FRUITS [J].

GALLIARD, T ;

MATTHEW, JA ;

WRIGHT, AJ ;

FISHWICK, MJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (09) :863-868

[9] ENZYMIC CLEAVAGE OF LINOLEIC-ACID TO C-9 CARBONYL FRAGMENTS IN EXTRACTS OF CUCUMBER (CUCUMIS-SATIVUS) FRUIT AND POSSIBLE ROLE OF LIPOXYGENASE [J].

GALLIARD, T ;

PHILLIPS, DR .

BIOCHIMICA ET BIOPHYSICA ACTA, 1976, 431 (02) :278-287

[10] HYDROPEROXIDE LYASE AND OTHER HYDROPEROXIDE-METABOLIZING ACTIVITY IN TISSUES OF SOYBEAN, GLYCINE-MAX [J].

GARDNER, HW ;

WEISLEDER, D ;

PLATTNER, RD .

PLANT PHYSIOLOGY, 1991, 97 (03) :1059-1072

← 1 2 3 →