Characterization of an enriched lipoxygenase extract from Aspergillus niger in terms of specificity and nature of flavor precursors production

Abstract

Aspergillus niger was grown for 6 days, and the harvested biomass was homogenized; the resultant supernatant, considered as the crude enzymatic extract, was enriched by ammonium sulfate precipitation. The extract was assayed for its lipoxygenase (LOX) activity using a wide range of polyunsaturated fatty acids (PUFAs), including linoleic, linolenic and arachidonic acids, as substrates. Two pH maxima were determined at 5.0, 10.5. The Km and Vmax values indicated that the microbial LOX displayed preferential substrate specificity towards linolenic acid at low pH. The microbial LOX demonstrated preferential substrate specificity towards free fatty acids over the acyl esters of linoleic acid. It was shown that the LOX activity of A. niger produced all monohydroperoxy regioisomers of the PUFAs, and there was a predominance of conjugated diene hydroperoxides. Significant production of the unconjugated 10-hydroperoxides of both linoleic and linolenic acids was obtained by the LOX activity. The amounts of 10-hydroperoxides ranged from 15 to 21% of total produced isomers, for linolenic and linoleic acids, respectively. The greatest proportion of the 10-regioisomer was attributed to the maximum activity at pH 5.0. Four major hydroperoxy-eicosatetraenoic acid (HPETE) regioisomers were isolated from the bioconversion of arachidonic acid, including the 8-, 9-, 12- and 15-HPETE, which accounted for approximately 97% of total isomers.