Characterization of lipoxygenase oxidation products by high-performance liquid chromatography with electron impact-mass spectrometric detection

Lipoxygenase (LOX) is an enzyme that oxygenates polyunsaturated fatty acids to their corresponding hydroperoxy derivatives. For example LOX found in plants produce the corresponding 13- and 9-hydroperoxide derivatives of linoleic acid (13-HPOD and 9-HPOD). Identification of the HPOD products is usually accomplished by using gas chromatography with mass spectrometric (MS) detection, which requires extensive derivatization of the thermally unstable hydroperoxy group. Here we report a high-performance liquid chromatographic method in combination with electron impact (EI)-MS detection that separates and characterizes the HPOD isomers generated by soybean LOX type I oxygenation of linoleic (LA) and linolenic acids as well as HPOD products produced by photosensitized oxidation of LA. The method does not required derivatization of the hydroxyperoxide group, and location of its position can be determined by the EI-MS fragmentation pattern. The method has been used for the analysis of HPOD produced by action of partially purified LOX from the micro-alga Chlorella pyrenoidosa on LA. The study suggests the presence of two LOX isozymes in the micro-alga that oxygenate LA to its 13-HPOD and 9-HPOD derivatives. Moreover, the 9-LOX isozyme under anaerobic conditions cleaves 13-HPOD to 13-oxo-tridecadienoic acid and pentane but does not cleave 9-HPOD.     

Purification of lipoxygenase from Chlorella: production of 9- and 13-hydroperoxide derivatives of linoleic acid

Oxygenation of linoleic acid by the enzyme lipoxygenase (LOX) that is present in the microalga Chlorella pyrenoidosa is known to produce the corresponding 9-and 13-hydroperoxide derivatives of linoleic acid (9- and 13-HPOD, respectively). Previous work with this microalga indicated that partially purified LOX, present in the 30–45 and 45–80% saturated (NH₄)₂SO₄ precipitate fractions, produced both HPOD isomers but in different ratios. It was not clear, however, if the observed activity in the two isolates represented the presence of one or more isozymes. In the present work, LOX isolated from the intracellular fraction of Chlorella by (NH₄)₂SO₄ precipitation (35–80% saturated) was purified by ion exchange and hydrophobic interaction chromatography to apparent homogeneity. Analysis of the purified protein by SDS-PAGE and subsequent native size exclusion chromatography demonstrated that LOX in Chlorilla is a single monomeric protein with a molecular mass of approximately 47 kDa. The purified LOX produced both the 9-HPOD and 13-HPOD isomers from linoleic acid in equal amounts, and the isomer ratio was not altered over the pH range of 6 to 9. Optimal activity of LOX was at pH 7.5.     

Characterization of a 13-lipoxygenase from virgin olive oil and oil bodies of olive endosperms

Olive oil is one of the oldest known vegetable oils, and it is almost unique in that it can be consumed without any refining treatment. One of its most important quality problems is oxidative rancidity due to the oxygenation of polyenoic fatty acids and formation of compounds that derive from these fatty acid hydroperoxides. Beside autoxidation, lipoxygenases (LOXs) were suggested to be involved in this process. Here we show, that approximately 1.6% of all linoleic acid (LA) molecules within olive oil samples had been converted into LOX-derived (13S,9Z,11E)-13-hydroperoxy-9,11-octadecadienoic acid (13-HPODE) as determined by ¹H NMR- and HPLC analysis. LOX activity tests indicated the occurrence of an active 13-LOX exhibiting a pH optimum between pH 5.5 and 6.0. Furthermore, this enzyme preferentially metabolized free fatty acids. In order to elucidate the origin of this LOX, we analyzed olive endosperms for LOX forms. Chromatography of total protein extracts of the tissue showed LOX activity almost exclusively associated with a high molecular mass fraction. Light microscopic inspection, as well as the calculated phosphate, neutral lipid, and protein content of this fraction, suggested that this fraction may contain oil bodies and that LOX activity was associated with their membrane. This LOX activity had a pH optimum of 6.0. Activity assays at various temperatures indicated a significant catalytic efficiency of the enzyme up to 55°C. HPLC analysis of LA oxygenation products within the lipid fraction and of activity tests of isolated oil bodies showed that the LOX present in mature olive endosperm oil bodies was, as the enzyme from olive oil, a linoleate 13-LOX preferentially active on free LA. We suggest, that this oil body LOX from olive endosperm, is the one detected originally in olive oil and may survive at least in part olive oil production.     

Synthesis of Linoleic Acid Hydroperoxides as Flavor Precursors,Using Selected Substrate Sources

The objective of the research was the synthesis of linoleic acid hydroperoxides (HPOD) and their recovery, using selected sources of linoleic acid (LA) as substrate. This is part of on-going work aimed at the development of an economically viable biotechnological process for the production of natural flavors. The investigated sources included pure (100 %) LA and commercial (67 %) LA as well as safflower oil (SO) and its hydrolyzed product. A model describing commercial LA oxidation by lipoxygenase, based on Michaelis–Menten kinetics, was developed. The conversion of pure LA and commercial LA resulted in insignificant differences in HPOD yield of 69.7 and 68.9 %, respectively. However, there was a significant difference in the HPOD yield, obtained from the SO (2.0 %) and that from the hydrolyzed SO (58.0 %) in comparison to that from pure LA (69.7 %). The ratios of the different 9- and 13-HPOD isomers were insignificantly different for the sources containing free LA, with 13-(9Z,11E)-HPOD was the highest relative percentage. Using optimized conditions, HPOD yields were 85.9 and 74.0 % for the commercial LA and the hydrolyzed SO, respectively. Based on experimental findings, commercial (67 %) LA was selected as the most appropriate alternative to pure LA for the production of HPOD. An efficient extraction procedure for the recovery of HPOD was also developed.     

Formation of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in thermally treated fats

Thermal degradation of several possible precursors of the intense flavor compoundtrans-4,5-epoxy-(E)-2-decenal in model experiments revealed that the odorant is formed in significant yields from 13-hydroperoxy-9,11-octadecadienoic acid (13-HPOD) and 9-hydroperoxy-10,12-octadecadienoic acid (9-HPOD). Of these hydroperoxides, arising in equal amounts during autoxidation of linoleic acid, the 9-HPOD was established as the more effective precursor. The key intermediates in the generation of the epoxyaldehyde were found to be 2,4-decadienal, arising from 9-HPOD, and 12,13-epoxy-9-hydroperoxy-10-octadecenoic acid, a degradation product of 13-HPOD. Isolation and characterization of the precursors from a baking margarine confirmed glycerine-bound 9- and 13-HPOD as the intermediates in the formation of the epoxyaldehyde during heating of fats that contain linoleic acid.     

Characterization and Immobilization of Marine Algal 11-Lipoxygenase from Ulva fasciata

The lipoxygenase (LOX) of the marine green alga Ulva fasciata was purified and immobilized in order to improve the stability and reusability. The algal LOX was partially purified by fractionation with 35–55% saturation of ammonium sulfate and MacroPrep high Q anion exchange chromatography. The LOX was purified ten times using linoleic acid (C_18:2) or arachidonic acid (C_20:4) as substrate, the Michaelis constant (K _m) of LOX was 117.6, 31.3 μM, and maximum velocity (V _max) was 12.8, 23.3 μmol hydroperoxy fatty acid/min-mg protein, respectively. The algal LOX showed the highest activity towards C_18:4 followed by C_20:4, C_18:2 and methyl ester of C_18:4. LOX activity increased up to 10.5 times with increased concentration of Triton X-100 in the extraction medium reaching an optimum at 0.05%. Calcium chloride, glutathione and phenylmethylsulphonyl fluoride were found effective protectants to LOX during purification. Hydroperoxyeicosatetraenoic acid (HpETE) formed from arachidonic acid catalyzed by this purified algal LOX was reduced and identified as 11-hydroxy-5,8,12,14-eicosatetraenoic acid (11-HETE) by NP-HPLC and GC–MS. This algal 11-LOX was immobilized in alginate beads. The stability was sevenfold greater than that of the unbound lipoxygenase at 4 °C in 0.05 M Tris–HCl buffer (pH 7.5). This is the first report on immobilization of a marine algal lipoxygenase with a view to its potential role in seafood flavor formation.     

Diversity of the Enzymatic Activity in the Lipoxygenase Gene Family of <Emphasis Type="Italic">Arabidopsis thaliana</Emphasis>

Lipoxygenases (LOX) catalyze the oxygenation of polyunsaturated fatty acids, the first step in the biosynthesis of a large group of biologically active fatty acid metabolites collectively named oxylipins. In the present study we report the characterization of the enzymatic activity of the six lipoxygenases found in the genome of the model plant Arabidopsis thaliana. Recombinant expressed AtLOX-1 and AtLOX-5 had comparable oxygenase activity with either linoleic acid or linolenic acid. AtLOX-2, AtLOX-3, AtLOX-4 and AtLOX-6 displayed a selective oxygenation of linolenic acid. Analyses by high-performance liquid chromatography and gas chromatography-mass spectrometry demonstrated that AtLOX-1 and AtLOX-5 are 9S-lipoxygenases, and AtLOX-2, AtLOX-3, AtLOX-4 and AtLOX-6 are 13S-lipoxygenases. None of the enzymes had dual positional specificity. The determined activities correlated with that predicted by their phylogenetic relationship to other biochemically-characterized plant lipoxygenases. Gerard Bannenberg, Marta Martínez shared first authors.     

Anaerobic lipoxygenase activity from Chlorella pyrenoidosa responsible for the cleavage of the 13‐hydroperoxides of linoleic and linolenic acids

An enzyme from the alga Chlorella pyrenoidosa, previously identified as a hydroperoxide lyase (HPLS), cleaves the 13‐hydroperoxide derivatives of linoleic and linolenic acids into a volatile C5 fragment and a C13 oxo‐product, 13‐oxo‐9(Z),11(E)tridecadienoic acid (13‐OTA). Gas chromatography/mass spectrometry (GC/MS) headspace analysis of the volatile products indicated the formation of pentane when the substrate was the 13‐hydroperoxide derivative of linoleic acid, whereas a more complex mixture of hydrocarbons was formed when the 13‐hydroperoxide derivative of linolenic acid was the substrate. Analysis of the nonvolatile products by GC/MS and liquid chromatography/mass spectrometry (LC/MS) indicated the formation of 13‐OTA along with the 13‐ketone derivative. This enzymatic activity was inhibited by oxygen but was restored with nitrogen. The enzymatic cleavage activity was coincidental in purified fractions with lipoxygenase activity that produced the 13‐ and 9‐hydroperoxide derivatives of linolenic acid. The results suggest that the enzymatic cleavage activity in Chlorella pyrenoidosa was not a consequence of hydroperoxide lyase activity as previously thought, but was due to anaerobic lipoxygenase activity. This enzyme fraction was purified by (NH₄)₂ SO₄ precipitation, gel filtration, and hydrophobic interaction chromatography. The purified enzyme has an approximate MW of 120 KDa and maximum activity at pH 8.0.     

High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen atlantic mackerel

The formation of stable hydroxy derivatives from hydroperoxides produced during the oxidation of linoleic acid methyl ester and fish oil were studied by reverse-phase high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS) and ¹³C nuclear magnetic resonance (NMR) spectroscopy. The oxidation products identified were mixtures of four isomeric hydroxy derivatives: 13-hydroxy-9-cis,11-trans-octadecadienoic, 13-hydroxy-9-trans,11-trans-octadecadienoic, 9-hydroxy-10-trans,12-cis-octadecadienoic, and 9-hydroxy-10-trans,12-trans-octadecadienoic acids. The presence of hydroxy compounds was confirmed by ¹³C NMR, which gave rise to a hydroxy carbon peak at 87 ppm, and by GC-MS, which showed three peaks corresponding to isomeric mixtures of trimethylsilyl ethers of the oxidized linoleic acid methyl ester. The mass spectra scans of the three peaks showed that they represent isomers of molecular weight 382 and are consistent with the molecular formula C₂₂H₄₂O₃Si. In oil extracted from stored frozen mackerel, 13-hydroxy-9-cis,11-trans-octadecadienoic acid was more prominent compared to the model lipid systems. HPLC offered a sensitive means of detection of hydroxy compounds produced both in the initiation and latter stages of oxidation. The effect of antioxidants added to the fish mince prior to storage can also be monitored by HPLC. Thus, the monitoring of lipid oxidation hydroxy derivatives by HPLC is of practical value in the efficient processing and quality control of fish, fish oils, and other fatty foodstuffs in order to enhance the acceptability, nutritional, and safety aspects.     

Lipoxygenase and hydroperoxide lyase activities in two olive varieties from Northern Italy

Lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities were characterised in olive pulp microsomes from two cultivars (Ghiacciolo and Nostrana di Brisighella) from Northern Italy. LOX activity exhibited a maximum at pH 5.5 in both cultivars, and the highest value was found in cv Ghiacciolo. This was correlated with the higher total antioxidant capacity detected in cv Nostrana, rather than by a different LOX expression, as demonstrated by immunoblotting assay. Furthermore, isomer characterisation showed the predominance of 13‐hydroperoxides of linoleic acid (HPOD) in both cultivars, suggesting the occurrence of a 13‐LOX. HPL activity exhibited an optimum at pH 7.5 in the two cultivars, but was higher in cv Nostrana, as confirmed by the increased amount of hexanal production after 13‐HPOD addition. In addition, the constitutive aldehyde profile in cv Nostrana fruits were shown to be enriched in aldehydes too when compared to cv Ghiacciolo. These results suggest that the different features in the two olive cultivars are mainly due to genetic rather than environmental factors. Practical applications: In this paper we studied the lipoxygenase (LOX) and hydroperoxide lyase (HPL) activities, and the formation of their products (hydroperoxides and aldehydes) in microsomes extracted from olive pulp of two Italian cultivars. The study of LOX and HPL, belonging to the so‐called ‘oxylipin pathway’, has important implications on the aroma development in both fruit and oil. Thus, a better knowledge of the properties of these enzymes can be useful to improve the organoleptic features of the oil. In fact, ‘LOX pathway’ may play a positive role in the formation of pleasant flavours during the technological processes. The preliminary study of the activity of the LOX/HPL enzymes could represent an important tool to facilitate the varietal choice in order to improve oil quality.     

Production of hydroxy fatty acids from unsaturated fatty acids byFlavobacterium sp. DS5 hydratase,a C-10 positional- andcis unsaturation-specific enzyme

A new microbial isolate,Flavobacterium sp. DS5, converted oleic and linoleic acids to their corresponding 10-keto-and 10-hydroxy fatty acids. The hydration enzyme seems to be specific to the C-10 position. Conversion products from α- and γ-linolenic acids were identified by gas chromatography/mass spectrometry, Fourier transform infrared, and nuclear magnetic resonance as 10-hydroxy-12(Z),15(Z)-octadecadienoic and 10-hydroxy-6(Z),12(Z)-octadecadienoic acids, respectively. Products from other 9(Z)-unsaturated fatty acids also were identified as their corresponding 10-hydroxy- and 10-keto-fatty acids.Trans unsaturated fatty acid was not converted. From these results, it is concluded that strain DS5 hydratase is indeed a C-10 positional-specific andcis-specific enzyme. DS5 hydratase prefers an 18-carbon monounsaturated fatty acid. Among the C₁₈ unsaturated fatty acids, an additional double bond at either side of the 9,10-position lowers the enzyme hydration activity. Because hydratases from other microbes also convert 9(Z)-unsaturated fatty acids to 10-hydroxy fatty acids, the C-10 positional specificity of microbial hydratases may be universal.     

Conversion of 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoic acid to the corresponding hydroxy fatty acid by KOH: A kinetic study

Transformation of 13(S)-hydroperoxy-9(Z),11(E)-octadecadienoic acid (13S-HPOD) to 13(S)-hydroxy-9(Z),11(E)-octadecadienoic acid (13S-HOD) under alkaline conditions (0.05 to 5 M KOH) occurred first-order with respect to 13S-HPOD concentration. Overall yield was about 80%. The energy of activation at higher concentrations (3.75 to 5 M KOH) was determined to be in the range of 15.3 to 15.6 kcal. Compared to the 13S-HPOD conversion, 13(S)-hydroperoxy-9(Z),11(E),15(Z)-octadecatrienoic acid (13S-HPOT) was converted at a faster rate to the corresponding hydroxy fatty acid (13S-HOT), with the reaction also being first-order. Chiral phase high-performance liquid chromatography demonstrated that in the transformation the stereochemistry of both the 13S-HPOD and 13S-HPOT reactants was preserved. Manometric analyses of the KOH/13S-HPOD reaction showed an uptake of gas, which amounted to 11% of the mols of reactant 13S-HPOD on the assumption that the gas was O₂. As there is a theoretical loss of 1 oxygen atom in the reaction, the fate of this oxygen (possiblyvia active oxygen species) may involve reaction with 13S-HPOD/13SHOD to form the 20% by-products.     

Inhibition of lipoxygenase 1 by phosphatidylcholine micelles-bound curcumin

Curcumin (diferuloyl methane) from rhizomes of Curcuma longa L. binds to phosphatidylcholine (PC) micelles. The binding of curcumin with PC micelles was followed by fluorescence measurements. Curcumin emits at 490 nm with an excitation wavelength of 451 nm after binding to PC-mixed micelles stabilized with deoxycholate. Curcumin in aqueous solution does not inhibit dioxygenation of fatty acids by Lipoxygenase 1 (LOX1). But, when bound to PC micelles, it inhibits the oxidation of fatty acids. The present study has shown that 8.6 μM of curcumin bound to the PC micelles is required for 50% inhibition of linoleic acid peroxidation. Lineweaver-Burk plot analysis has indicated that curcumin is a competitive inhibitor of LOX1 with K _l of 1.7 μM for linoleic and 4.3 μM for arachidonic acids, respectively. Based on spectroscopic measurements, we conclude that the inhibition of LOX1 activity by curcumin can be due to binding to active center iron and curcumin after binding to the PC micelles acts as an inhibitor of LOX1.     

The structure of the triacylglycerols,containing punicic acid,in the seed oil ofTrichosanthes kirilowii

Triacylglycerols of the seed oil ofTrichosanthes kirilowii have been resolved by high-performance liquid chromatography (HPLC) in the silver-ion and reverse-phase modes. The fatty acids were identified by gas chromatography/mass spectrometry as the picolinyl esters. The main components arecis,cis-C18:2n-6 (38.2 mole%), C18:3_9c,11t,13c (punicic acid, 38.0 mole%), andcis-C18:1n-9 (11.8 mole%). Small amounts of C18:3_9c,11t,13t (α-eleostearic acid) and C18:3_9t,11t,13c (catalpic acid) were detected. Silver-ion HPLC exhibited excellent resolution in which fractions were resolved on the basis of the number and configuration of double-bonds. In this instance, the strength of interaction of a conjugated trienoic double-bond system with silver ions seemed to be between that of dienoic and monoenoic double bond systems. The triacylglycerols were also separated into 20 fractions by reverse-phase HPLC, and the fractionation was achieved according to the partition number in which a conjugated trienoic double bond was not equivalent to three monoenoic double bonds in a molecule with a given chainlength. The principal triacylglycerol species are (C18:2n-6) (C18:3_9c,11t,13c )₂ (28.3 mol% of total), (C18:1n-9)(C18:2n-6) (C18: 3_9c,11t,13c ) (19.0 mol%), and (C18:2n-6)₂(C18:3_9c,11t,13c ) (16.2 mol%), while simple triacylglycerols such as (C18:3_9c11t,13c )₃ and (C18:2n-6)₃ were present as minor components only (<1.0 mol%). Species esterified with conjugated trienoic acids comprise more than 96% of the total. Stereospecific analysis gave rise to insurmountable difficulties, but it is evident that there is some asymmetry in the distribution of fatty acids in the molecules.     

Fatty acid and conjugated linoleic acid isomer profiles in human milk fat

The fatty acid composition of 39 mature human milk samples from four Spanish women collected between 2 and 18 weeks during lactation was studied by gas chromatography. The conjugated linoleic acid (CLA) isomer profile was also determined by silver‐ion HPLC (Ag⁺‐HPLC) with three columns in series. The major fatty acid fraction in milk lipids throughout lactation was represented by the monounsaturated fatty acids, with oleic acid being the predominant compound (36–49% of total fatty acids). The saturated fatty acid fraction represented more than 35% of the total fatty acids, and polyunsaturated fatty acids ranged on average between 10 and 13%. Mean values of total CLA varied from 0.12 to 0.15% of total fatty acids. The complex mixture of CLA isomers was separated by Ag⁺‐HPLC. Rumenic acid (RA, cis‐9 trans‐11 C18:2) was the major isomer, representing more than 60% of total CLA. Trans‐9 trans‐11 and 7‐9 (cis‐trans + trans‐cis) C18:2 were the main CLA isomers after RA. Very small amounts of 8‐10 and 10‐12 C18:2 (cis‐trans + trans‐cis) isomers were detected, as were different proportions of cis‐11 trans‐13 and trans‐11 cis‐13 C18:2. Although most of the isomers were present in all samples, their concentrations varied considerably.     

Detection of Unprecedented CYP74 Enzyme in Mammal: Hydroperoxide Lyase CYP74C44 of the Bat Sturnira hondurensis

The genome of the neotropical fruit bat Sturnira hondurensis was recently sequenced, revealing an unexpected gene encoding a plant-like protein, CYP74C44, which shares ca. 90% sequence identity with the putative CYP74C of Populus trichocarpa. The preparation and properties of the recombinant CYP74C44 are described in the present work. The CYP74C44 enzyme was found to be active against the 13- and 9-hydroperoxides of linoleic and α-linolenic acids (13-HPOD, 13-HPOT, 9-HPOD, and 9-HPOT, respectively), as well as the 15-hydroperoxide of eicosapentaenoic acid (15-HPEPE). All substrates studied were specifically transformed into chain cleavage products that are typical for hydroperoxide lyases (HPLs). The HPL chain cleavage reaction was validated by the identification of NaBH₄-reduced products (Me/TMS) of 15-HPEPE and 13- and 9-hydroperoxides as (all-Z)-14-hydroxy-5,8,11-tetradecatrienoic, (9Z)-12-hydroxy-9-dodecenoic, and 9-hydroxynonanoic acids (Me/TMS), respectively. Thus, CYP74C44 possessed the HPL activity that is typical for the CYP74C subfamily proteins.     

Synthesis of Ethyl 5 Z ,9 Z ,12 Z -octadecatrienoate (ethyl pinolenate) and Methyl 12 Z ,15 Z -octadecadienoate

Pinolenic acid (5Z,9Z,12Z-octadecatrienoic acid, 1a), one of the most abundant trienoic fatty acids in nature, is very difficult to obtain in quantity in a pure state from the highly complex mixture of unsaturated tall oil fatty acids. For this reason its chemistry has been little studied when compared to linolenic or linoleic acids. A simple synthesis of esters of 1a and of 12Z,15Z-octadecadienoic acid 3 using the one pot double Wittig procedure is described here. The products of double Wittig reactions were purified by argentation chromatography, and their structural purity was established by ¹H-, ¹³C-NMR and 2D-NMR spectroscopies.

Influence of native antioxidants on the formation of fatty acid hydroperoxides in model systems

The effect of alpha‐tocopherol (alpha‐T) and quercetin on the formation of hydroperoxides of linoleic and linolenic acids during autoxidation at 60 ± 1 °C was investigated. Three isomers of hydroperoxides were detected using HPLC. Of isomers of linoleic acid hydroperoxides, 13‐hydroperoxy‐octadecadienoic acid trans‐trans (13‐HPODE t‐t), 9‐HPODE cis‐trans (9‐HPODE c‐t) and 9‐HPODE trans‐trans (9‐HPODE t‐t) were identified, constituting 64, 19 and 17% of the total amount, respectively. For linolenic acid, the components 13‐hydroperoxy‐octadecatrienoic acid trans‐trans (13‐HPOTE t‐t), 9‐HPOTE c‐t and 9‐HPOTE t‐t contributed 7, 33 and 60% to the total, respectively. The different dominant hydroperoxide isomers detected in linoleic and linolenic acids during oxidation are related to their chemical structure and the microenvironment of emulsion droplets. The ratios between specific isomers for both fatty acid hydroperoxides did not change during oxidation with or without antioxidants. Alpha‐T effectively inhibited the oxidation of fatty acids and reduced the formation of hydroperoxides. The total amount of the hydroperoxides decreased along with the increase in the concentration of alpha‐T, 1–40 µM. Quercetin inhibited the oxidation of both fatty acids at similar efficiency only at 40 µM concentration. A synergistic antioxidant effect of quercetin with alpha‐T in a binary system on both fatty acids was observed.     

Long-chain free fatty acids: Semiochemicals for host location by western corn rootworm larvae

A bioassay-driven sequential fractionation scheme was used to isolate fractions of a crude dichloromethane maize seedling extract behaviorally active to larvae of the western corn rootworm,Diabrotica virgifera virgifera LeConte. (Z,Z)-9,12-Octadecadienoic (linoleic) acid, (Z)-9-octadecenoic (oleic) acid, and octadecanoic (stearic) acid were identified from a purified fraction of maize extract that was attractive to western corn rootworm larvae in choice tests with equal levels of carbon dioxide on both sides of the choice. When synthetic linoleic, oleic, and stearic acids were tested together in the amounts and proportions found in the attractive fraction (1000, 800, and 300 ng of linoleic, oleic, and stearic acids, respectively), significantly more western corn rootworm larvae were found on the side with synthetic free fatty acids plus carbon dioxide than on the side with carbon dioxide alone. Results of the choice-test bioassays were not significantly different when the synthetic blend of free fatty acids was substituted for the purified maize fraction. Neither the purified extract nor the synthetic blend was behaviorally active in preliminary single-choice experiments without carbon dioxide. Linoleic, oleic, and stearic acids were also tested individually in the choice test bioassay with carbon dioxide on both sides of the choice to determine a dose-response curve. Linoleic and oleic acid each had one dose that was significantly attractive in conjunction with carbon dioxide on both sides of the choice, but stearic acid was not active in the doses tested.     

Oxygenated fatty acid constituents of soybean phosphatidylcholines

Bitter-tasting phosphatidylcholines from hexane-defatted soybean flakes were chromatographically separable from ordinary soy phosphatidylcholines (SPC). The bitter-tasting SPC contain 32% oxygenated fatty acids in addition to palmitic, stearic, oleic, linoleic, and linolenic acids. Identification of these oxygenated acids was based on infrared, ultraviolet, proton nuclear magnetic resonance, and mass spectral characteristics of methyl ester derivatives which were separated and purified by column and thin layer chromatography. The fatty acid methyl esters identified were (a) 15, 16-epoxy-9, 12-octadecadienoate, (b) 12, 13-epoxy-9-octadecenoate, both with double bonds and epoxide groups predominantly ofcis configuration; (c) 13-oxo-9,11-and 9-oxo-10, 12-octadecadienoates; (d) 13-hydroxy-9, 11- and 9-hydroxy-10, 12-octadecadienoates; (e) 9, 10, 13-trihydroxy-11- and 9,12,13-trihydroxy-10-octadecenoates. In addition, trace amounts of (f) 11-hydroxy-9,10-epoxy-12-and 11-hydroxy-12,13-epoxy-9-octadecenoates; (g) 13-oxo-9-hydroxy-10-and 9-oxo-13-hydroxy-11-octadecenoates; (h) 9,10-dihydroxy-12- and 12, 13-dihydroxy-9-octadecenoates; and (i) 9,12,13-dihydroxyethoxy-10- and 9,10,13-dihydroxyethoxy-11-octadecenoates were indicated by mass spectrometry. Dihydroxyethoxy compounds (i) were possibly formed upon extraction of the SPC from flakes by 80% ethanol. Except for the first two epoxy compounds, labelled a and b, the oxygenated fatty acids are similar to the products formed by homolytic decomposition of linoleic acid hydroperoxide. The first two compounds with predominantlycis configuration may occur by action of fatty acid hydroperoxides on an unsaturated fatty acid. Presented in part at the 13th World Congress of the International Society for Fat Research, Marseille, France, August 31–September 4, 1976.