A 5-lipoxygenase from potato converts arachidonic acid (AA) to the unstable and reactive intermediate 5-S-hydroperoxyeicosatetraenoic acid (5-S-HPETE) which, at a concentration of 1 μg per tuber slice, induces phytoalexin accumulation to higher levels than those induced by AA at 20 μg per slice. However the tissue browning elicited by the 5-S-HPETE was lower than that elicited by AA, indicating that 5-S-HPETE may account for phytoalexin induction but not for the whole browning process. GC-MS analyses of lipid extracts of potato tuber slices treated with 1-[14C]AA and other polyunsaturated fatty acids showed no incorporation of these acids into potato lipid fractions.
METABOLISM OF ARACHIDONIC-ACID INVOLVED IN ITS ELICITING ACTIVITY IN POTATO-TUBER / R., Castoria; Fanelli, Corrado; Fabbri, Anna Adele; S., Passi. - In: PHYSIOLOGICAL AND MOLECULAR PLANT PATHOLOGY. - ISSN 0885-5765. - 41:2(1992), pp. 127-137. [10.1016/0885-5765(92)90005-g]
METABOLISM OF ARACHIDONIC-ACID INVOLVED IN ITS ELICITING ACTIVITY IN POTATO-TUBER
FANELLI, Corrado;FABBRI, Anna Adele;
1992
Abstract
A 5-lipoxygenase from potato converts arachidonic acid (AA) to the unstable and reactive intermediate 5-S-hydroperoxyeicosatetraenoic acid (5-S-HPETE) which, at a concentration of 1 μg per tuber slice, induces phytoalexin accumulation to higher levels than those induced by AA at 20 μg per slice. However the tissue browning elicited by the 5-S-HPETE was lower than that elicited by AA, indicating that 5-S-HPETE may account for phytoalexin induction but not for the whole browning process. GC-MS analyses of lipid extracts of potato tuber slices treated with 1-[14C]AA and other polyunsaturated fatty acids showed no incorporation of these acids into potato lipid fractions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
