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Fatty acid α-hydroxylation and its relation to myelination

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Summary

α-Hydroxylation is an enzymatic reaction by which long-chain fatty acids are converted to their α-hydroxy derivatives. This reaction, in animals, can be detected only in developing brain and is the rate-determining step in the synthesis of hydroxycerebroside, which is an indispensable and abundant myelin lipid. In addition to a particulate fraction from brain, two cytoplasmic factors, one heat-stable and the other heat-labile, are required for α-hydroxylation. During the past eight years we have been investigating α-hydroxylation. Our progress is summarized and discussed here.

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Authors and Affiliations

  1. John F. Kennedy Institute and Department of Neurology, Johns Hopkins University School of Medicine, 21205, Baltimore, Maryland, USA

    Yasuo Kishimoto & Inderjit Singh

  2. College of General Education, Department of Chemistry, University of Tokyo, 153, Tokyo, Japan

    Hiroshi Akanuma

Authors
  1. Yasuo Kishimoto
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  2. Hiroshi Akanuma
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  3. Inderjit Singh
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Kishimoto, Y., Akanuma, H. & Singh, I. Fatty acid α-hydroxylation and its relation to myelination. Mol Cell Biochem 28, 93–105 (1979). https://doi.org/10.1007/BF00223361

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  • DOI: https://doi.org/10.1007/BF00223361

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