α-Oxidation of Long-chain Unsaturated Fatty Acids in the Marine Green Alga Ulva pertusa

Yoshihiko AKAKABE; Kenji MATSUI; Tadahiko KAJIWARA

doi:10.1271/bbb.64.2680

Bioscience, Biotechnology, and Biochemistry

Online ISSN : 1347-6947
Print ISSN : 0916-8451

Organic Chemistry Notes

α-Oxidation of Long-chain Unsaturated Fatty Acids in the Marine Green Alga Ulva pertusa

Yoshihiko AKAKABE, Kenji MATSUI, Tadahiko KAJIWARA

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Keywords: α-oxidation, long-chain fatty acid, 2-hydroperoxy acid, green alga

JOURNAL FREE ACCESS

2000 Volume 64 Issue 12 Pages 2680-2681

DOI https://doi.org/10.1271/bbb.64.2680

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Abstract

When long-chain unsaturated fatty acids such as oleic, linoleic, and linolenic acid were incubated with crude enzymes from the marine green alga Ulva pertusa, the corresponding (R)-2-hydroperoxy acids were formed with a high enantiomeric excess (>99%).

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