Literature DB >> 30808175

Microbial Synthesis of Linoleate 9 S-Lipoxygenase Derived Plant C18 Oxylipins from C18 Polyunsaturated Fatty Acids.

Jung-Ung An1,2, In-Gyu Lee1, Yoon-Joo Ko3, Deok-Kun Oh1.   

Abstract

Plant oxylipins, including hydroxy fatty acids, epoxy hydroxy fatty acids, and trihydroxy fatty acids, which are biosynthesized from C18 polyunsaturated fatty acids (PUFAs), are involved in pathogen-specific defense mechanisms against fungal infections. However, their quantitative biotransformation by plant enzymes has not been reported. A few bacteria produce C18 trihydroxy fatty acids, but the enzymes and pathways related to the biosynthesis of plant oxylipins in bacteria have not been reported. In this study, we first report the biotransformation of C18 PUFAs into plant C18 oxylipins by expressing linoleate 9 S-lipoxygenase with and without epoxide hydrolase from the proteobacterium Myxococcus xanthus in recombinant Escherichia coli. Among the nine types of plant oxylipins, 12,13-epoxy-14-hydroxy- cis, cis-9,15-octadecadienoic acid was identified as a new compound by NMR analysis, and 9,10,11-hydroxy- cis, cis-6,12-octadecadienoic acid and 12,13,14-trihydroxy- cis, cis-9,15-octadecadienoic were suggested as new compounds by LC-MS/MS analysis. This study shows that bioactive plant oxylipins can be produced by microbial enzymes.

Entities:  

Keywords:  biotransformation; enzyme catalysis; epoxy hydroxy fatty acid; microbial enzyme; trihydroxy fatty acid

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Year:  2019        PMID: 30808175     DOI: 10.1021/acs.jafc.8b05857

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

Review 1.  Speaking the language of lipids: the cross-talk between plants and pathogens in defence and disease.

Authors:  Ana Rita Cavaco; Ana Rita Matos; Andreia Figueiredo
Journal:  Cell Mol Life Sci       Date:  2021-02-27       Impact factor: 9.261

2.  Photobiocatalytic synthesis of chiral secondary fatty alcohols from renewable unsaturated fatty acids.

Authors:  Wuyuan Zhang; Jeong-Hoo Lee; Sabry H H Younes; Fabio Tonin; Peter-Leon Hagedoorn; Harald Pichler; Yoonjin Baeg; Jin-Byung Park; Robert Kourist; Frank Hollmann
Journal:  Nat Commun       Date:  2020-05-07       Impact factor: 14.919

3.  Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.

Authors:  Wen Cong; Edisson Tello; Christopher T Simons; Devin G Peterson
Journal:  Molecules       Date:  2022-02-16       Impact factor: 4.411

  3 in total

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