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Cited by 47Enzyme Production and CharacterizationEnzyme Catalysis and ImmobilizationLipid metabolism and biosynthesis

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Lipoxygenase from Banana Leaf: Purification and Characterization of an Enzyme That Catalyzes Linoleic Acid Oxygenation at the 9-Position

Kuo, Jen-Min, Hwang, Ann, Yeh, Dong-Bor, Pan, Min-Hsiung, Tsai, Mei-Ling, Pan, Bonnie Sun·2006·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf060022q
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Abstract

The objective of the present study was to purify and characterize the lipoxygenase (LOX) from banana leaf (Giant Cavendishii, AAA), an unutilized bioresource. LOX was extracted, isolated, and purified 327-fold using 25-50% saturation of ammonium sulfate fractionation, hydroxyapatite column separation, and gel filtration on Superdex 200. The molecular mass of the purified LOX was 85 kDa, K(m) was 0.15 mM, and V(max) was 2.4 microM/min.mg using linoleic acid as substrate. Triton X-100 was required in the extraction medium; otherwise, no LOX activity was detected. LOX activity increased with the concentration of Triton X-100 with an optimum at 0.1%. The optimal pH of the purified LOX from banana leaf was 6.2, and optimal temperature was 40 degrees C. The LOX showed the highest reactivity toward 18:2 followed by 18:3 and 20:4. A very low reaction rate was observed toward 20:5 and 22:6. On the basis of retention time in normal phase HPLC, the products of 18:2 or 18:3 catalyzed by purified LOX were hydroperoxyoctadecadienoic acid or hydroperoxyoctadecatrienoic acid. It seems that 9-LOX is the predominant enzyme in banana leaf. Banada leaf dried at 110 degrees C for 2 h developed algal aroma. Banana leaf extract stored at 10 degrees C for 12 h formed an oolong tea-like flavor. Banana leaf extract reacted with 18:2 or soybean oil pretreated with bacterial lipase produced green and melon-like aroma, whereas the same reaction with 18:3 produced a sweet, fruity, cucumber-like flavor note.

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Research works printed but not linked: 29

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Metadata

Authors
Kuo, J.-M., Hwang, A., Yeh, D.-B., Pan, M.-H., Tsai, M.-L., & Pan, B. S.
Affiliations
National Taiwan Ocean University (TW)
ORCID
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2006-03-29
Volume
54
Issue
8
Pages
3151-3156
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf060022q
OpenAlex
W1966111430
Cited by
47
References
14
Citations by year
2026: 1 · 2025: 1 · 2024: 2 · 2023: 4 · 2022: 2 · 2021: 3 · 2019: 4 · 2018: 1 · 2017: 4 · 2016: 5 · 2014: 2 · 2013: 2 · 2012: 6
FWCI
1.10
Type
journal article
Language
en
Open access
closed
Locations
  • Journal of Agricultural and Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biochemistry › Lipid metabolism and biosynthesis
Keywords
lipoxygenase, 9-lipoxygenase, banana leaf, enzyme purification, Triton X-100, enzyme kinetics, substrate specificity, aroma formation
MeSH terms
Binding Sites, Hydrogen-Ion Concentration, Kinetics, Lipoxygenase, Odorants, Plant Extracts, Octoxynol, Plant Leaves, Linoleic Acid, Musa

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