Abstract
The compounds 13-hydroperoxy-cis-9,trans-11-octadecadienoic acid (13-HPOD) and 10-oxo-trans-8-decenoic acid (10-oxo-acid) were quantified by HPLC and identified by FT-IR, GC, MS, and GC-MS as the major metabolites associated with the enzymatic cleavage of linoleic acid to 1-octen-3-ol by a homogenate of pellets of the mushroom Pleurotus pulmonarius grown in submerged culture. Whereas 13-HPOD was absent at linoleic acid concentrations below 1 mM, it was the major product of the enzymatic oxidation at linoleic acid concentrations above 1 mM. Nonetheless, 13-HPOD was found not to be the precursor of l-octen-3-ol when supplied as the substrate instead of linoleic acid. Instead, 50% of it was reduced to 13-hydroxy-cis-9,trans-11-octadecadienoic acid. However, in the presence of linoleic acid, no hydroxy acid was detected, suggesting that linoleic acid itself inhibited 13-HPOD reduction. It appears, therefore, that 13-HPOD accumulation takes place in parallel with l-octen-3-ol and 10-oxo-acid biosynthesis.
| Original language | English |
|---|---|
| Pages (from-to) | 2173-2178 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 43 |
| Issue number | 8 |
| DOIs | |
| State | Published - 1 Aug 1995 |
Keywords
- 1-octen-3-ol
- Edible mushroom mycelium
- enzymatic oxidation
- linoleate hydroperoxide
- linoleic acid oxidation
- mushroom flavor
- submerged culture
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