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Inhibition by cyclopropene fatty acids of the desaturation of stearic acid in hen liver

  • Published:
Lipids

Abstract

The mechanism of the hardening of body fats of animals by dietary lipids which contain cyclopropene fatty acids has been studied. Dietary methyl sterculate increased the stearic acid content of egg yolk lipid and decreased the activity of the stearic acid desaturase system of hen liver. The cyclopropene fatty acids were specific inhibitors of the stearic acid desaturase system of hen livers since other fatty acids, including two possible metabolites of sterculic acid, failed to inhibit the system at equivalent concentrations. Sterculic acid was a more effective inhibitor of the system than malvalic acid. Kinetic studies have shown that the inhibition is irreversible. Apparent kinetic constants were determined for the system.

The results support the hypotheses that cyclopropene fatty acids inactivate an essential component of the desaturase system, probably by combination with-SH groups, and that this inhibition causes many of the effects of dietary cyclopropene fatty acids, including permeability disorders of eggs.

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Author notes

  1. E. Allen (National Science Foundation Postdoctoral Fellow)

    Present address: Department of Animal Science, University of Minnesota, St. Paul, Minn

Authors and Affiliations

  1. CSIRO Division of Food Preservation, Ryde, N.S.W., Australia

    E. Allen (National Science Foundation Postdoctoral Fellow), A. R. Johnson, A. C. Fogerty, Judith A. Pearson & F. S. Shenstone

Authors
  1. E. Allen
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  2. A. R. Johnson
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  3. A. C. Fogerty
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  4. Judith A. Pearson
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  5. F. S. Shenstone
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Allen, E., Johnson, A.R., Fogerty, A.C. et al. Inhibition by cyclopropene fatty acids of the desaturation of stearic acid in hen liver. Lipids 2, 419–423 (1967). https://doi.org/10.1007/BF02531857

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  • DOI: https://doi.org/10.1007/BF02531857

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