Literature DB >> 3101541

Determination of stereochemistry in the fatty acid hydroperoxide products of lipoxygenase catalysis.

J C Andre, M O Funk.   

Abstract

High-performance liquid chromatography has been found to be an effective method for the determination of absolute configuration in the products of the lipoxygenase-catalyzed oxygenation of polyunsaturated fatty acids. Methyl esters of fatty acid hydroperoxides that had been reduced to the corresponding alcohols were converted into (+)-alpha-methoxy-alpha-trifluoromethylphenylacetic acid esters. Enantiomeric alcohols were converted into diastereomeric esters that were readily resolved by normal-phase HPLC. The instrumental requirements for the technique are an isocratic HPLC and a uv absorbance monitor. The method was found to be effective in the determination of stereochemistry in the products derived from the action of plant lipoxygenases on linoleic acid. In addition, the chromatography of the derivatives obtained from lipoxygenase catalysis on arachidonic acid was found to be effective for the assignment of stereochemistry in those products. A comparison of the chromatography of these derivatives with that for the corresponding menthyloxycarbonyl derivatives demonstrated the superiority of this approach for the resolution of the diastereomeric pairs. The technique was applied to the determination of stereochemistry in the products derived from soybean lipoxygenase isoenzymes under a variety of experimental conditions.

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Year:  1986        PMID: 3101541     DOI: 10.1016/0003-2697(86)90556-7

Source DB:  PubMed          Journal:  Anal Biochem        ISSN: 0003-2697            Impact factor:   3.365


  2 in total

1.  Metabolic profile of linoleic acid in stored apples: formation of 13(R)-hydroxy-9(Z),11(E)-octadecadienoic acid.

Authors:  T Beuerle; W Schwab
Journal:  Lipids       Date:  1999-04       Impact factor: 1.880

Review 2.  Reduction of off-flavor generation in soybean homogenates: a mathematical model.

Authors:  Nathan Mellor; Frances Bligh; Ian Chandler; Charlie Hodgman
Journal:  J Food Sci       Date:  2010-08-23       Impact factor: 3.167

  2 in total

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