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Lipoxygenase

  • Chapter
Food Enzymes

Abstract

Lipoxygenase (linoleate:oxygen oxidoreductase, EC 1.3.11.12) is a dioxygenase that catalyzes the oxygenation of polyunsaturated fatty acids (LH) containing a cis, cis-1,4-pentadiene system to hydroperoxides (LOOH). The enzyme exists in multiple forms, three in soybeans and peas, and two in corn. Lipoxygenases from different sources, as well as their isozymes, may differ in substrate specificity, pH optimum, and oxidation activity as indicated in Table 8.1. Lipoxygenase activity is widespread in plants. Most of our present information regarding lipoxygenase comes from studies on soybean lipoxygenase 1 (LOX-1), the isozyme first isolated and crystallized from soybean (Theorell et al. 1947). Only in recent years have mammalian lipoxygenases been identified as key enzymes in the leukotriene pathways related to inflammatory or immunological reactions (Needleman et al. 1986; Borgeat 1989). The present discussion focuses on the well-studied soybean LOX-1.

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Wong, D.W.S. (1995). Lipoxygenase. In: Food Enzymes. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2349-6_8

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  • DOI: https://doi.org/10.1007/978-1-4757-2349-6_8

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