Biosynthesis of very long chain fatty acids in microsomes from epidermal cells of Allium porrum L

Synthesis of C20-38 Fatty Acids in Plant Tissues

Very-long-chain fatty acids (VLCFA) are involved in a number of important plant physiological functions. Disorders in the expression of genes involved in the synthesis of VLCFA lead to a number of phenotypic consequences, ranging from growth retardation to the death of embryos. The elongation of VLCFA in the endoplasmic reticulum (ER) is carried out by multiple elongase complexes with different substrate specificities and adapted to the synthesis of a number of products required for a number of metabolic pathways. The information about the enzymes involved in the synthesis of VLCFA with more than 26 atoms of Carbon is rather poor. Recently, genes encoding enzymes involved in the synthesis of both regular-length fatty acids and VLCFA have been discovered and investigated. Polyunsaturated VLCFA in plants are formed mainly by 20:1 elongation into new monounsaturated acids, which are then imported into chloroplasts, where they are further desaturated. The formation of saturated VLCFA and their further transformation into a number of aliphatic compounds included in cuticular waxes and suberin require the coordinated activity of a large number of different enzymes.

Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.

Mapping QTLs and Identification of Genes Associated with Drought Resistance in Sorghum

Water limits global agricultural production. Increases in global aridity, a growing human population, and the depletion of aquifers will only increase the scarcity of water for agriculture. Water is essential for plant growth and in areas that are prone to drought, the use of drought-resistant crops is a long-term solution for growing more food for more people with less water. Sorghum is well adapted to hot and dry environments and has been used as a dietary staple for millions of people. Increasing the drought resistance in sorghum hybrids with no impact on yield is a continual objective for sorghum breeders. In this review, we describe the loci, quantitative trait loci (QTLs), or genes that have been identified for traits involved in drought avoidance (water-use efficiency, cuticular wax synthesis, trichome development and morphology, root system architecture) and drought tolerance (compatible solutes, pre- and post-flowering drought tolerance). Many of these identified genes and QTL regions have not been tested in hybrids and the effect of these genes, or their interactions, on yield must be understood in normal and drought-stressed conditions to understand the strength and weaknesses of their utility.

Effects of eIFiso4G1 mutation on seed oil biosynthesis

Fatty acid biosynthesis is a primary metabolic pathway that occurs in plastids, whereas the formation of glycerolipid molecules for the majority of cellular membrane systems and the deposition of storage lipid in seeds takes place in the cytosolic compartment. In this report, we present a study of an Arabidopsis mutant, ar21, with a novel seed fatty acid phenotype showing higher contents of eicosanoic acid (20:1) and oleic acid (18:1) and a reduced level of α-linolenic acid (18:3). A combination of map-based cloning and whole-genome sequencing identified the genetic basis underlying the fatty acid phenotype as a lesion in the plant-specific eukaryotic translation initiation factor eIFiso4G1. Transcriptome analysis on developing seeds revealed a reduced level of plastid-encoded genes. Specifically, decreases in both transcript and protein levels of an enzyme involved in fatty acid biosynthesis, the β-subunit of the plastidic heteromeric acetyl-CoA carboxylase (htACCase) encoded by accD, were evident in the mutant. Biochemical assays showed that the developing seeds of the mutant possessed a decreased htACCase activity in the plastid but an elevated activity of homomeric acetyl-CoA carboxylase (hmACCase). These results suggested that the increased 20:1 was attributable at least in part to the enhanced cytosolic hmACCase activity. We also detected a significant repression of FATTY ACID DESATURASE 3 (FAD3) during seed development, which correlated with a decreased 18:3 level in seed oil. Together, our study on a mutant of eIFiso4G1 uncovered multifaceted interactions between the cytosolic and plastidic compartments in seed lipid biosynthesis that impact major seed oil traits.

Extending the story of very-long-chain fatty acid elongation

Very-long-chain fatty acids (VLCFAs) are essential molecules produced by all plant cells, and are components or precursors of numerous specialized metabolites synthesized in specific cell types. VLCFAs are elongated by an endoplasmic reticulum-localized fatty acid elongation complex of four core enzymes, which sequentially add two carbon units to a growing acyl chain. Identification and characterization of these enzymes in Arabidopsis thaliana has revealed that three of the four enzymes act as generalists, contributing to all metabolic pathways that require VLCFAs. A fourth component, the condensing enzyme, provides substrate specificity and determines the amount of product synthesized by the entire complex. Land plants have two families of condensing enzymes, FATTY ACID ELONGATION 1 (FAE1)-type ketoacyl-CoA synthases (KCSs) and ELONGATION DEFECTIVE-LIKEs (ELO-LIKEs). Our current knowledge of the specific roles of different condensing enzymes is incomplete, as is our understanding of the biological function of a recently characterized family of proteins, CER2-LIKEs, which contribute to condensing enzyme function. More broadly, the stoichiometry and quaternary structure of the fatty acid elongase complex remains poorly understood, and specific phylogenetic and biochemical questions persist for each component of the complex. Investigation of VLCFA elongation in different organisms, structural biochemistry, and cell biology approaches stand to greatly benefit this field of plant biology.

Temporal gene expression of 3-ketoacyl-CoA reductase is different in high and in low erucic acid Brassica napus cultivars during seed development

The membrane-bound acyl-CoA elongase complex is a key enzyme responsible for erucoyl-CoA synthesis. Among the four putative genes encoding the four moieties of this complex in Brassica napus seeds, only one has been characterized, the Bn-fae1 gene, which encodes the 3-ketoacyl-CoA synthase. The genes encoding the other enzymes (3-ketoacyl-CoA reductase, 3-hydroxyacyl-CoA dehydratase and trans-2,3-enoyl-CoA reductase) have not been identified. We cloned two 3-ketoacyl-CoA reductase cDNA isoforms, Bn-kcr1 and Bn-kcr2, from B. napus seeds. Their function was identified by heterologous complementation in yeast by restoring elongase activities. The comparison of Bn-kcr mRNA expression in different B. napus tissues showed that the genes were preferentially expressed in seeds and roots. We also investigated the regulation of gene expression in High Erucic Acid Rapeseed (HEAR) and in Low Erucic Acid Rapeseed (LEAR) cultivars during seed development. The co-expression of Bn-fae1 and Bn-kcr observed in HEAR cultivar during seed development was different in LEAR cultivar, suggesting that expression of both genes was directly or indirectly linked.

Very long chain fatty acid synthesis in sunflower kernels

Most common seed oils contain small amounts of very long chain fatty acids (VLCFAs), the main components of oils from species such as Brassica napus or Lunnaria annua. These fatty acids are synthesized from acyl-CoA precursors in the endoplasmic reticulum through the activity of a dissociated enzyme complex known as fatty acid elongase. We studied the synthesis of the arachidic, behenic, and lignoceric VLCFAs in sunflower kernels, in which they account for 1-3% of the saturated fatty acids. These VLCFAs are synthesized from 18:0-CoA by membrane-bound fatty acid elongases, and their biosynthesis is mainly dependent on NADPH equivalents. Two condensing enzymes appear to be responsible for the synthesis of VLCFAs in sunflower kernels, beta-ketoacyl-CoA synthase-I (KCS-I) and beta-ketoacyl-CoA synthase-II (KCS-II). Both of these enzymes were resolved by ion exchange chromatography and display different substrate specificities. While KCS-I displays a preference for 20:0-CoA, 18:0-CoA was more efficiently elongated by KCS-II. Both enzymes have different sensitivities to pH and Triton X-100, and their kinetic properties indicate that both are strongly inhibited by the presence of their substrates. In light of these results, the VLCFA composition of sunflower oil is considered in relation to that in other commercially exploited oils.

Multifunctional acetyl-CoA carboxylase 1 is essential for very long chain fatty acid elongation and embryo development in Arabidopsis

Acetyl-CoA carboxylase (ACCase) catalyses the carboxylation of acetyl-CoA, forming malonyl-CoA, which is used in the plastid for fatty acid synthesis and in the cytosol in various biosynthetic pathways including fatty acid elongation. In Arabidopsis thaliana, ACC1 and ACC2, two genes located in a tandem repeat within a 25-kbp genomic region near the centromere of chromosome 1, encode two multifunctional ACCase isoforms. Both genes, ACC1 and ACC2, appear to be ubiquitously expressed, but little is known about their respective function and importance. Here, we report the isolation and characterisation of two allelic mutants disrupted in the ACC1 gene. Both acc1-1 and acc1-2 mutations are recessive and embryo lethal. Embryo morphogenesis is impaired and both alleles lead to cucumber-like structures lacking in cotyledons, while the shortened hypocotyl and root exhibit a normal radial pattern organisation of the body axis. In this abnormal embryo, the maturation process still occurs. Storage proteins accumulate normally, while triacylglycerides (TAG) are synthesised at a lower concentration than in the wild-type seed. However, these TAG are totally devoid of very long chain fatty acids (VLCFA) and consequently enriched in C18:1, like all lipid fractions analysed in the mutant seed. These data demonstrate, in planta, the role of ACCase 1 in VLCFA elongation. Furthermore, this multifunctional enzyme also plays an unexpected and central function in embryo morphogenesis, especially in apical meristem development.

Engineering and mechanistic studies of the Arabidopsis FAE1 beta-ketoacyl-CoA synthase, FAE1 KCS

The Arabidopsis FAE1 beta-ketoacyl-CoA synthase (FAE1 KCS) catalyzes the condensation of malonyl-CoA with long-chain acyl-CoAs. Sequence analysis of FAE1 KCS predicted that this condensing enzyme is anchored to a membrane by two adjacent N-terminal membrane-spanning domains. In order to characterize the FAE1 KCS and analyze its mechanism, FAE1 KCS and its mutants were engineered with a His6-tag at their N-terminus, and expressed in Saccharomyces cerevisiae. The membrane-bound enzyme was then solubilized and purified to near homogeneity on a metal affinity column. Wild-type recombinant FAE1 KCS was active with several acyl-CoA substrates, with highest activity towards saturated and monounsaturated C16 and C18. In the absence of an acyl-CoA substrate, FAE1 KCS was unable to carry out decarboxylation of [3-(14)C]malonyl-CoA, indicating that it requires binding of the acyl-CoA for decarboxylation activity. Site-directed mutagenesis was carried out on the FAE1 KCS to assess if this condensing enzyme was mechanistically related to the well characterized soluble condensing enzymes of fatty acid and flavonoid syntheses. A C223A mutant enzyme lacking the acylation site was unable to carry out decarboxylation of malonyl-CoA even when 18:1-CoA was present. Mutational analyses of the conserved Asn424 and His391 residues indicated the importance of these residues for FAE1-KCS activity. The results presented here provide the initial analysis of the reaction mechanism for a membrane-bound condensing enzyme from any source and provide evidence for a mechanism similar to the soluble condensing enzymes.

The Endoplasmic reticulum-associated maize GL8 protein is a component of the acyl-coenzyme A elongase involved in the production of cuticular waxes

The gl8 gene is required for the normal accumulation of cuticular waxes on maize (Zea mays) seedling leaves. The predicted GL8 protein exhibits significant sequence similarity to a class of enzymes that catalyze the reduction of a ketone group to a hydroxyl group. Polyclonal antibodies raised against the recombinant Escherichia coli-expressed GL8 protein were used to investigate the function of this protein in planta. Subcellular fractionation experiments indicate that the GL8 protein is associated with the endoplasmic reticulum membranes. Furthermore, polyclonal antibodies raised against the partially purified leek (Allium porrum) microsomal acyl-coenzyme A (CoA) elongase can react with the E. coli-expressed GL8 protein. In addition, anti-GL8 immunoglobulin G inhibited the in vitro elongation of stearoyl-CoA by leek and maize microsomal acyl-CoA elongase. In combination, these findings indicate that the GL8 protein is a component of the acyl-CoA elongase. In addition, the finding that anti-GL8 immunoglobulin G did not significantly inhibit the 3-ketoacyl-CoA synthase, 3-ketoacyl-CoA dehydrase, and (E) 2,3-enoyl-CoA reductase partial reactions of leek or maize acyl-CoA elongase lends further support to our previous hypothesis that the GL8 protein functions as a beta-ketoacyl reductase during the elongation of very long-chain fatty acids required for the production of cuticular waxes.

Leaf sheath cuticular waxes on bloomless and sparse-bloom mutants of Sorghum bicolor

Leaf sheath cuticular waxes on wild-type Sorghum bicolor were approximately 96% free fatty acids, with the C28 and C30 acids being 77 and 20% of these acids, respectively. Twelve mutants with markedly reduced wax load were characterized for chemical composition. In all of the 12 mutants, reduction in the amount of C28 and C30 acids accounted for essentially all of the reduction in total wax load relative to wildtype. The bm2 mutation caused a 99% reduction in total waxes. The bm4, bm5, bm6, bm7 and h10 mutations caused more than 91% reduction in total waxes, whereas the remaining six mutants, bm9, bm11, h7, h11, h12 and h13, caused between 35 and 78% reduction in total wax load. Relative to wild-type, bm4 caused a large increase in the absolute amount of C22, C24 and C26 acids, and reduction in the C28 and longer acids, suggesting that bm4 may suppress elongation of C26, acyl-CoA primarily. The h10 mutation increased the absolute amounts of the longest chain length acids, but reduced shorter acids, suggesting that h10 may suppress termination of acyl-CoA elongation. The bm6, bm9, bm11, h7, h11, h12 and h13 mutations increased the relative amounts, but not absolute amounts, of longer chain acids. Based on chemical composition alone, it is still uncertain which genes and their products were altered by these mutations. Nevertheless, these Sorghum cuticular wax mutants should provide a valuable resource for future studies to elucidate gene involvement in the biosynthesis of cuticular waxes, in particular, the very-long-chain fatty acids.

Evidence that oleoyl-CoA and ATP-dependent elongations coexist in rapeseed (Brassica napus L.)

The elongation of different substrates was studied using several subcellular fractions from Brassica napus rapeseed. In the presence of malonyl-CoA, NADH and NADPH, very-long-chain fatty acid (VLCFA) synthesis was observed from either oleoyl-CoA (acyl-CoA elongation) or endogenous primers (ATP-dependent elongation). No activity was detected using oleic acid as precursor. Acyl-CoA and ATP-dependent elongation activities were mainly associated with the 15 000 g/25 min membrane fraction. Reverse-phase TLC analysis showed that the proportions of fatty acids synthesized by these activities were different. Acyl-CoA elongation increased up to 60 microM oleoyl-CoA, and ATP-dependent elongation was maximum at 1 mM ATP. Both activities increased with malonyl-CoA concentration (up to 200 microM). Under all conditions tested, acyl-CoA elongation was higher than ATP-dependent elongation, and, in the presence of both ATP and oleoyl-CoA, the elongation activity was always lower. ATP strongly inhibited acyl-CoA elongation, whereas ATP-dependent elongation was slightly stimulated by low oleoyl-CoA concentrations (up to 15 microM) and decreased in the presence of higher concentrations. CoA (up to 150 microM) had no effect on the ATP-dependent elongation, whereas it inhibited the acyl-CoA elongation. These marked differences strongly support the presence in maturing rapeseed of two different elongating activities differently modulated by ATP and oleoyl-CoA.

Arginyl residues are involved in acyl-CoA binding to the elongase from etiolated leek seedlings

The C18:0-CoA elongase from etiolated leek seedling microsomes was inactivated by treatment with phenylglyoxal, a reagent which specifically modifies arginyl residues. In the presence of 20 mM phenylglyoxal, 95% of the C18:0-CoA elongation was inhibited. The condensation and dehydration reactions of the overall elongation were totally inhibited, whereas enoyl-CoA reductase activity was diminished by 75%, but the nature of the final elongation product was unchanged. Phenylglyoxal did not modify the C18:0-CoA partition between membrane and aqueous compartments; moreover, [1-14C]phenylglyoxal labeling experiments showed a covalent binding of the inhibitor to membrane proteins. The ability of several substrates to prevent the inactivation by phenylglyoxal was investigated. NADH and NADPH had no effect. CoA led to a 75% protection, and the incorporation of [14C]phenylglyoxal was strongly affected by 10 mM CoA. The acyl chain length of the acyl-CoAs played also a crucial role in preventing the binding of phenylglyoxal. The maximal prevention of phenylglyoxal inhibition was obtained with C18:0-CoA. This suggests that arginyl residues could be present in the vicinity of the acyl-CoA binding site of the subunits of C18:0-CoA elongase.

BIOCHEMISTRY AND MOLECULAR BIOLOGY OF WAX PRODUCTION IN PLANTS

The aerial surfaces of plants are covered with a wax layer that is primarily a waterproof barrier but that also provides protection against environmental stresses. The ubiquitous presence of cuticular wax is testimony to its essential function. Genetic and environmental factors influence wax quantity and composition, which suggests that it is an actively regulated process. The basic biochemistry of wax production has been elucidated over the past three decades; however, we still know very little about its regulation. This review presents a discussion along with new perspectives on the regulatory aspects of wax biosynthesis. Among the topics discussed are the partitioning of fatty acid precursors into wax biosynthesis and the elongation of fatty acids with particular emphasis on the nature of the acyl primer, and the role of ATP in fatty acid elongation. The recent cloning of wax biosynthetic genes and the transport of wax to plant surfaces are also discussed.

Specific inhibition of plant fatty acid elongation by a long-chain cerulenin analogue

Cerulenin analogues with 16 or 18 carbon atoms inhibit both ATP-dependent and acyl-CoA-dependent fatty acid elongations. Prior incubation of microsomes with inhibitors is necessary to obtain maximal inhibition. The analogues act on the first reaction of the elongation process catalysed by the 3-ketoacyl-CoA synthase. The 18-carbon analogue has no, or little, effect on the fatty acid synthesis, while cerulenin and its 16-carbon analogue totally inhibit this synthesis. The 18-carbon analogue appears to be a specific inhibitor of the synthesis of very long-chain fatty acids, with no effect on de novo fatty acid synthesis.

Effect of cerulenin on the synthesis of very-long-chain fatty acids in microsomes from leek seedlings

Cerulenin inhibits the elongation of stearoyl-CoA and eicosanoyl-CoA by microsomes from leek seedlings. The inhibition depends on the cerulenin concentration and affects the biosynthesis of docosanoic and tetracosanoic acids only slightly more than that of eicosanoic acid. A 30-min preincubation of the microsomes with cerulenin allows a quantitative inhibition of the elongation at 50 microM cerulenin (50% inhibition at 15 microM cerulenin). A kinetic study of the elongating activity in the presence or in the absence of the inhibitor suggests that the inhibition is non-competitive. Analysis of the products of the reaction suggests that 3-ketoacyl-CoA synthase is the target of cerulenin. A study of the partial reactions demonstrates that the inhibition affects almost exclusively the condensation step.

Occurrence and characterization of a dehydratase enzyme in the leek icosanoyl-CoA synthase complex

The presence of a beta-hydroxyacyl-CoA dehydratase involved in the icosanoyl-CoA synthase (EC 2.3.1.119) complex of leek epidermis has been demonstrated using antibodies raised against the purified beta-hydroxyacyl-CoA dehydratase from rat liver. In a first step the leek icosanoyl-CoA synthase activity was measured in the presence of different amounts of this antibody, the results obtained showed a 75% inhibition of the activity using a 8:1 IgG/microsomal protein ratio, whereas only a weak diminution of the activity occurred using pre-immune IgG. The analysis of the reaction products after incubation in the presence of increasing IgG amounts showed a decrease of the fatty acids (the final product) and an accumulation of beta-hydroxy fatty acids using immune IgG, whereas no change occurred in the presence of pre-immune IgG. Moreover, the beta-hydroxyacyl-CoA dehydratase activity was strongly inhibited, whereas in the same conditions, the beta-ketoacyl-CoA reductase and the (trans-2-3) enoyl-CoA reductase activities were not affected. The protein fractions that eluted from the DEAE and Ultrogel columns containing the leek icosanoyl-CoA synthase activity were able to specifically bind the anti beta-hydroxyacyl-CoA dehydratase from rat liver. The cross-reactivity was demonstrated. In immunoblotting experiments using the same antiserum after SDS-PAGE of the purified leek icosanoyl-CoA synthase, only one of the four protein bands constituting the leek icosanoyl-CoA synthase was detected. This protein, having an apparent molecular mass of 65 kDa, could be the dehydratase component of the elongation complex.

Evaluation of the amount of acyl-CoA elongases in leek (Allium porrum L) leaves

Polyclonal antibodies have been raised against the acyl-CoA elongase purified from leek epidermal cells. The antibodies recognize the fractions containing the elongating activity after DEAE or Ultrogel chromatography and their response with the other fractions is very low. The immune complex is immunoprecipitable with Protein A-Sepharose. 1% of the solubilized proteins from leek epidermis microsomes are immunoprecipitated. The immunoprecipitate contains an elongating activity which is 86 +/- 20-times that of the unbound fraction.

Solubilization and partial purification of constituents of acyl-CoA elongase from Lunaria annua

All the constituent enzymes of acyl-CoA elongase, i.e., beta-ketoacyl-CoA synthase, beta-ketoacyl-CoA reductase, beta-hydroxyacyl-CoA dehydrase and trans-2-enoyl-CoA reductase, have been solubilized from a 15,000 x g particulate fraction from developing seeds of honesty (Lunaria annua) using Triton X-100. All these activities were retained upon subsequent precipitation of the solubilized protein with polyethylene glycol and resuspension of the precipitate followed by ion exchange chromatography of the resulting protein on DEAE-cellulose. A 4.2-fold enrichment of the acyl-CoA elongase was thus obtained. Further chromatography of the DEAE fraction containing all the constituents of acyl-CoA elongase on Ultrogel yielded a major protein fraction exhibiting the activities of beta-ketoacyl-CoA synthase and beta-ketoacyl-CoA reductase only. Almost 30-fold purification of the beta-ketoacyl-CoA synthase was thus achieved. The beta-ketoacyl-CoA synthase was inhibited only at high concentrations of cerulenin, but at very low concentrations of iodoacetamide. Inhibition could be reduced by preincubation with thioesters, indicating that an enzyme thioester intermediate is involved in the condensation reaction of the acyl-CoA elongation.

Acyl-CoA elongase from a higher plant (Lunaria annua): metabolic intermediates of very-long-chain acyl-CoA products and substrate specificity

A particulate fraction (15,000 x g pellet) from developing seeds of honesty (Lunaria annua) was found to synthesize very-long-chain acyl-CoA thioesters in a manner similar to mammalian systems, i.e., via condensation of an acyl-CoA with malonyl-CoA yielding beta-ketoacyl-CoA, which is reduced to beta-hydroxyacyl-CoA, the latter dehydrated to trans-2-enoyl-CoA that is finally reduced to very-long-chain acyl-CoA. Reduced pyridine nucleotides (NADH/NADPH) are required for the reduction steps. In the absence of reduced pyridine nucleotides only the condensation reaction occurs. The acyl-CoA elongase does not exhibit any pronounced specificity for any of the saturated (14:0 to 20:0) or (n - 9)cis-monounsaturated (14:1 to 22:1) acyl-CoA substrates, although both the saturated and monounsaturated acyl-CoA substrates having chain lengths of C18 and C20 are elongated somewhat faster.

Partial purification of the acyl-CoA elongase of Allium porrum leaves

Acyl-CoA elongase has been partially purified from leek (Allium porrum L.) epidermal cells. The microsomal elongase is first solubilized by Triton X-100. The solubilized proteins are then submitted to anion exchange chromatography on DEAE-cellulose and, finally, to gel filtration on Ultrogel 34 AcA. The purification of the elongase activity is accompanied by the enrichment in three major protein bands of 59, 61, and 65 kDa. The partially purified elongase is highly delipidated (about 10 mol lipid/mol of 60- to 65-kDa protein) and phosphatidylserine and phosphatidylethanolamine account respectively for 60 and 40% of the remaining phospholipids. The partially purified elongase retains some activities associated with fatty acid biosynthesis. The overall activity is strongly stimulated by the addition of exogenous lipids. In the presence of a mixture of PS, PE, and PC the C18-CoA elongase activity is increased more than sixfold. The Km value of stearoyl-CoA, in the presence of lipid vesicles, was determined to be 1.7 microM.

Determination of fatty acids as phenacyl esters in rat adipose tissue and blood vessel walls by high-performance liquid chromatography

Twenty-two biologically relevant (6:0-22:6) saturated, monounsaturated and polyunsaturated fatty acids were separated by reversed-phase high-performance liquid chromatography after derivatization with phenacyl bromide. An optimal resolution of the critical combinations linolenic-myristic, docosahexaenoic-palmitoleic-arachidonic and palmitic-oleic acids and cis and trans isomers of octadecenoic (n9) and octadecadienoic (n9, 12) acids was achieved by continuous gradient elution with methanol-acetonitrile-water. Elution of mixtures of 6:0-22:1 fatty acids was completed within 80 min at a flow-rate of 1 ml/min. By the use of UV detection at 242 nm the detection limits for short- and long-chain fatty acids were found to be about 0.8 and 12 ng per injection, respectively. Linearity was tested up to 100 ng. The method was applied to the determination of fatty acids in rat adipose tissue and blood vessel walls of animals fed hydrogenated fat diets. The results are comparable to those obtained by gas chromatography and surpass the latter for the resolution of oleic and elaidic acids.

Fatty acid synthesis in mitochondria from Saccharomyces cerevisiae

The ability of purified mitochondria isolated from S. cerevisiae to synthesize fatty acids and especially very long chain fatty acids (VLCFA) has been investigated. The VLCFA synthesis requires malonyl-CoA as the C2 unit donor and NADPH as the reducing agent. Moreover the yeast mitochondrial elongase is able to accept either exogenous long chain fatty acyl-CoAs as substrates or elongate endogenous substrates. In the latter case, ATP is required for full activity. Besides this important VLCFA formation, the mitochondria from S. cerevisiae were also able to synthesize C16 and C18.

Very-long-chain fatty acids from lower organism

The qualitative occurrence and quantitative proportion of very-long-chain fatty acids (above C22), mainly in lower organisms and briefly in higher plants and animals is described.

Characterization and solubilization of an acyl chain elongation system in microsomes of leek epidermal cells

Microsomes prepared from leek epidermal tissue readily elongate stearoyl-CoA to very long chain fatty acid with malonyl-CoA as the C2 unit. In the absence of stearoyl-CoA, but in the presence of ATP, microsomes elongate endogenous free fatty acids. Endogenous CoA is the source of CoA. Palmitoyl, stearoyl, and higher saturated acyl-CoAs are readily elongated by the microsomal system but oleoyl-CoA is ineffective; however, the higher monounsaturated acyl-CoAs can be elongated. Since the very long chain fatty acids of the leek epidermis are all saturated, it would appear that the reaction controlling the nature of the final acyl product is the inactivity of oleoyl-CoA as a substrate. There is no evidence that acyl carrier protein participates in the elongation reactions. Evidence is also presented suggesting that (a) there may be two elongation systems, one responsible for the conversion of stearoyl-CoA to arachidonyl-CoA and the second involved in the conversion of arachidonyl-CoA to very long chain fatty acids, and that (b) the elongation activities may be associated with a large polypeptide.

Nature of the reaction product of [1-14C]stearoyl-CoA elongation by etiolated leek seeding microsomes

The elongation of [1-14C]stearoyl-CoA by microsomes from etiolated leek seedlings, in the presence of malonyl-CoA and NADPH, has been studied at different substrate and enzyme concentrations. The HPTLC analysis of the whole reaction mixture, followed by the analysis of the label in the fatty acid methyl esters of long-chain acyl-CoAs, phosphatidylcholine (PC), and neutral lipids, showed that the acyl-CoA fraction contained most of the labeled very-long-chain fatty acids. The very-long-chain fatty acids were rapidly formed and released from the elongase(s) as acyl-CoAs. The label of long-chain acyl-CoAs increased for 20 min and then decreased, whereas it increased in PC. Labeled very-long-chain fatty acids appeared in the neutral lipid + free fatty acid fraction after a 20-min lag.

Fatty acid chain elongation by microsomal enzymes from the bovine meibomian gland

The composition of meibomian gland lipids suggested that fatty acid chain elongation might play a major role in the synthesis of such lipids. A fatty acid synthase preparation from the bovine meibomian gland catalyzed the formation of C16 acid and the enzyme was immunologically quite similar to that in the mammary gland. The microsomal fraction from the gland, on the other hand, catalyzed elongation of endogenous fatty acids in the presence of ATP and Mg2+ and of exogenous C18-CoA using malonyl-CoA and NADPH as the preferred reductant. The elongated products, ranging up to C28 in chain length, were found mainly as CoA esters and products derived from them. With C18-CoA as the exogenous primer, the elongation rate was linear with incubation time up to 20 min but the rate changed in a sigmoidal manner with increasing protein concentration. The elongation rate was maximal at a pH around 7.0. Typical Michaelis-Menten-type substrate saturation patterns were observed with both malonyl-CoA and NADPH. From linear double-reciprocal plots, the Km values for the two substrates were calculated to be 52 and 11 microM, respectively, with a V of about 340 pmol min-1 mg protein-1 with respect to malonyl-CoA. Exogenous CoA esters of C16 to C22 fatty acids were elongated to give products up to C28 without exhibiting any preference for the primer. The present elongation system could account for the formation of most of the very long chains found in meibomian lipids.

The genus Allium. Part 2

Allium is a genus of some 500 species belonging to the family Liliaceae. However only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for the pungency and flavoring value, for their medicinal properties, and, in some parts of the world, their use also has religious connotations. The flavors of members of the genus Alliums, in addition to having certain characteristics, are also complex, being derived enzymically from a number of involatile precursors. In addition to there being variation of flavor between different alliums, there are also considerable changes that occur as a result of cooking and processing. Of course, these are of importance to the consumer and food technologist-processor. The review will introduce the subject by an historical perspective and will set this against data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength", will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been much studied over the last decade and the review will include critical assessment of this area and also will touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertent components of animal diets, tainting of milk and other food products. It is our intention to review the literature up to mid-1984.

The genus Allium--Part 1

Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.

The genus Allium--Part 3

Allium is a genus of some 500 species belonging to the family Liliaceae. However, only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for their pungency and flavoring value, for their medicinal properties, and in some parts of the world, their use also has religious connotations. The flavors of members of alliums, in addition to being characteristic, are also complex, being derived enzymically from a number of involatile precursors. As well as there being variation of flavor between different alliums there are also considerable changes that occur as a result of cooking and processing. These are, of course, of importance to the consumer and food technologist/processor. The review will introduce the subject by an historical perspective and will set against this data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength," will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been extensively studied over the last decade and the review will include critical assessment of this area; it will also touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally, mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertant components of animal diets, tainting of milk, and other food products. It is our intention to review the literature up to mid-1984.