Bacterial lipoxygenases: Biochemical characteristics, molecular structure and potential applications.

Enantioselectivity Fatty acid Lipoxygenase Oxidation Oxidoreductase Phylogeny Regioselectivity

Journal

Biotechnology advances
ISSN: 1873-1899
Titre abrégé: Biotechnol Adv
Pays: England
ID NLM: 8403708

Informations de publication

Date de publication:
12 2022
Historique:
received: 25 05 2022
revised: 02 09 2022
accepted: 28 09 2022
pubmed: 7 10 2022
medline: 23 11 2022
entrez: 6 10 2022
Statut: ppublish

Résumé

Lipoxygenases (LOXs) are enzymes that catalyze dioxygenation of polyunsaturated fatty acids into fatty acid hydroperoxides. The formed fatty acid hydroperoxides are of interest as they can readily be transformed to a number of value-added compounds. LOXs are widely distributed in both eukaryotic and prokaryotic organisms, including humans, animals, plants, fungi and bacteria. Compared to eukaryotic enzymes, bacterial enzymes are typically easier to produce at industrial scale in a heterologous host. However, many bacterial LOXs were only identified relatively recently and their structure and biochemical characteristics have not been extensively studied. A better understanding of bacterial LOXs' structure and characteristics will lead to the wider application of these enzymes in industrial processes. This review focuses on recent findings on the biochemical characteristics of bacterial LOXs in relation to their molecular structure. The basis of LOX catalysis as well as emerging determinants explaining the regio- and enantioselectivity of different LOXs are also summarized and critically reviewed. Clustering and phylogenetic analyses of bacterial LOX sequences were performed. Finally, the improvement of bacterial LOXs by mutagenesis approaches and their application in chemical synthesis are discussed.

Identifiants

pubmed: 36202263
pii: S0734-9750(22)00142-2
doi: 10.1016/j.biotechadv.2022.108046
pii:
doi:

Substances chimiques

Lipid Peroxides 0
Lipoxygenases EC 1.13.11.-

Types de publication

Journal Article Review Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

108046

Informations de copyright

Copyright © 2022 The Author(s). Published by Elsevier Inc. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no conflicts of interest.

Auteurs

Ruth Chrisnasari (R)

Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Faculty of Biotechnology, University of Surabaya (UBAYA), Surabaya 60293, Indonesia.

Marie Hennebelle (M)

Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.

Jean-Paul Vincken (JP)

Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.

Willem J H van Berkel (WJH)

Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.

Tom A Ewing (TA)

Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands. Electronic address: tom.ewing@wur.nl.

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Classifications MeSH