Egg plant lipoxygenase: isolation and partial characterization

Purification of a novel lipoxygenase from eggplant (Solanum melongena) fruit chloroplasts

A novel membrane lipoxygenase (LOX; EC 1.13.11.12) from eggplant (Solanum melongena L. cv. Belleza negra) fruit chloroplasts has been purified 20-fold to a specific activity of 207 enzymatic units per mg of protein with a yield of 72%. The purification was carried out by sonicating the chloroplastic membranes in the presence of Triton X-114 followed by phase partitioning and anion exchange chromatography. The purified membrane LOX preparation consisted of a single major band with an apparent molecular mass of 97 kDa after sodium dodecyl sulfate polyacrylamide gel electrophoresis. The results obtained using intact chloroplasts indicate that the enzyme is not localized in the stroma. When the enzyme reacts with linoleic acid, it produces a single peak, which comigrates with standard 9-hydroperoxy-octadecadienoic acid. A physiological role for this chloroplastic LOX is proposed.

Eggplant lipoxygenase (Solanum melongena): product characterization and effect of physicochemical properties of linoleic acid on the enzymatic activity

Lipoxygenase (LOX) from eggplant (Solanum melongena L. cv. Belleza negra) was partially purified, and the products and kinetics of the enzyme were studied. Linoleic acid (LA) was the best substrate for this enzyme. Product analysis by HPLC and GC/MS revealed that, at its pH optimum (pH 7.0), the enzyme converted LA almost totally into the 9-hydroperoxy isomer, whereas the 13-hydroperoxy isomer was only a minor product. At this pH, the enzyme had K(m) and V(max) values for LA of 1.4 microM and 2.2 micromol min(-1) (mg of protein)(-1), respectively, when the monomeric form of LA was used as substrate. The dependence of eggplant LOX activity on the physicochemical properties of LA was also studied. Experiments revealed that LA aggregates were used more efficiently than monomeric LA as substrate. The apparent substrate cooperativity observed may be due to the different activities exhibited toward monomers and aggregates. This result can be interpreted as a substrate-aggregation dependent activity.

New aspects of the inhibition of soybean lipoxygenase by alpha-tocopherol. Evidence for the existence of a specific complex

The formation of alpha-tocopherol--lipoxygenase complex was elucidated using immobilized affinity purified soybean lipoxygenase and [D-3H]alpha-tocopherol. The alpha-tocopherol--lipoxygenase complex did not dissociate on addition of linoleic acid. Iodoacetate modified immobilized lipoxygenase did not form the complex with alpha-tocopherol. Lipoxygenase attached to an aminoethyl linoleyl Sepharose column was eluted by alpha-tocopherol. DL-alpha-Tocopherol acetate at a concentration of 3 X 10(-3) M inhibited 80% of linoleate oxidation by soybean lipoxygenase. The lipoxygenase--alpha-tocopherol complex did not give the usual soybean lipoxygenase antigenic pattern in immunodiffusion. Digestion of the [3H]alpha-tocopherol--lipoxygenase complex with proteolytic enzymes showed that most of the radioactivity is incorporated into one peptide.

Biochemistry of lipoxygenase in relation to food quality

A renewed interest in lipoxygenase has led to detailed studies of its isoenzymes, substrate specificity, and the nature of its reaction products. Lipoxygenase is highly specific for cis,cis-1,4-pentadiene systems such as linoleic, linolenic, and arachidonic acid (or ester) and catalyzes the formation of the corresponding hydroperoxides with a cis,-trans-conjugated diene system. The hydroperoxides can then undergo enzymic or spontaneous degradation, producing a range of carbonyl compounds. This review will discuss the biochemical properties of this enzyme and its contribution to the quality of raw and processed food products. An attempt has been made to discuss both the desirable and undesirable effects associated with the action of lipoxygenase, citing specific food examples where appropriate.

KCN inhibition of lipoxygenase in purple, green, and white eggplants

Lipoxygenase activity in three cultivars (purple, green, and white) of eggplant, Solanum melongena, were compared. Activity was greatest in the purple and lowest in the white variety. In contrast to reports that NaCN did not inhibit eggplant lipoxygenase, in these studies cyanide completely inhibited the enzyme in all three varieties.