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The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora)

Enzymatisch-oxidativer Abbau von Linolsäure in Champignons (Psalliota bispora)

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Zusammenfassung

Ein Homogenat aus Champignons (Psalliota bispora) wurde mit (U-14C)-Linolsäure inkubiert. Zwei markierte Produkte wurden in einem Ether-Extrakt nach dünnschichtchromatographischer Trennung gefunden. Sie wurden mittels GC-, MS-, IR-Spektroskopie und nach Derivatisierung als 1-Octen-3-ol und 10-Oxo-trans-8-decensäure identifiziert. Beide Verbindungen wurden bei der Inkubation im molaren Verhältnis von annähernd 1:1 gebildet. 13-L(S)-Hydroperoxy-cis-9,trans-11-octadecadiensäure, die in der Literatur als Vorläufer von 1-Octen-3-ol vermutet wird, wurde vom Pilz-Homogenat nur zur entsprechenden 13-Hydroxyfettsäure reduziert.

Summary

A homogenate of the mushroomPsalliota bispora was incubated with (U-14C)linoleic acid. After extraction with ethyl ether and separation by thin-layer chromatography, two labelled products were detected. These were identified as 1-octen-3-ol and 10-oxo-trans-8-decenoic acid by GC, MS, IR and, additionally by derivatisation. During incubation both compounds were formed in a molar ratio of about 1:1.

13-L(S)-hydroperoxy-cis-9,trans-11-octadecadienoic acid which has been suggested in the literature as the precursor of 1-octen-3-ol was reduced by the mushroom homogenate only to the corresponding 13-hydroxy fatty acid.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstr. 4, D-8046, Garching, Germany

    Margot Wurzenberger & Werner Grosch

Authors
  1. Margot Wurzenberger
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  2. Werner Grosch
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Synonym withAgaricus bisporus

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Wurzenberger, M., Grosch, W. The enzymic oxidative breakdown of linoleic acid in mushrooms (Psalliota bispora). Z Lebensm Unters Forch 175, 186–190 (1982). https://doi.org/10.1007/BF01139769

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  • DOI: https://doi.org/10.1007/BF01139769

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