Abstract
A mixture of the fatty acids isolated from Crithidia, oleic acid, arachidonic acid, and linoleic acid show marked sparing of the unconjugated pteridine requirement of Crithidia fasciculata, while α-linolenic acid is less active in this respect. Palmitoleic acid is inhibitory, and the inhibition can be reversed by either l-neopterin or oleic acid. Dicarboxylates of 16 or 20 carbons also show marked pteridine sparing. It is suggested that the formation of unsaturated fatty acids from saturated fatty acids and the omega oxidation of long-chain saturated fatty acids proceed by initial hydroxylation reactions (requiring a pteridine co-factor) followed by dehydration in the first case and dehydrogenation in the second. The data also suggest a vital role for the dicarboxylates.
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