Abstract
The fungus Gaümannomyces graminis causes “take-all”, a devastating root disease of wheat. Our interest in G. graminis is due to its biosynthesis of oxylipins, which might be important for sporulation. The fungus can sequentially metabolize linoleic acid (18: 2n-6) to 8R-hydroperoxylinoleic acid (8-HPODE) through an 8-dioxvgenase and to 7S,8S-dihydroxylinoleic acid (7,8-DiHODE) through a hydroperoxide isomerase1–3. A highly purified protein with both enzyme activities was recently found to be a hemoprotein4. The protein had an apparent molecular size of 130 kDa on SDA-PAGE and it appeared to be a tetramer on gel filtration. The protein will be referred to as linoleate diol synthase.KeywordsLinoleic AcidHigh Spin StateHydrogen AbstractionDiethyl PyrocarbonateProton AbstractionThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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