Fatty acid α-oxidation of tetradecylthioacetic acid and tetradecylthiopropionic acid in cucumber (Cucumis sativus)
Grethe I. Andersen Borgea, Corresponding Author Contact Information, E-mail The Corresponding Author, Erik Slindeb and Astrid Nilssona
a Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway
b Institute of Marine Research, P.O. Box 1870, Nordnes, N-5024 Bergen, Norway
Received 1 July 1998; Revised 2 September 1998; accepted 10 September 1998. Available online 1 December 1998.
Abstract
Fatty acid α-oxidation in cucumber (Cucumis sativus) involves enzymatic conversion of long-chain Cn-fatty acids to the C(n−1)-aldehyde and CO2. However, the mechanism of this process is not well understood. In this study, the α-oxidation of the fatty acid analogues tetradecylthioacetic acid (TTA) and tetradecylthiopropionic acid (TTP) with a sulphur atom substituting the methylene group in positions 3 and 4, respectively, was investigated and compared to palmitic acid. Both [1-14C]TTA and [1-14C]TTP could be α-oxidised in the cucumber subcellular 150 000×gmax fraction. [1-14C]TTP was an even better substrate compared to the natural palmitic acid, while [1-14C]TTA was α-oxidised to a lower extent. [2-14C]TTA revealed no 14CO2, indicating that only one cycle of α-oxidation occurred. TTA was an inhibitor of the palmitic acid α-oxidation, and the inhibitory effects were examined.