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Novel Fatty Acid Chain-Shortening by Fungal Peroxygenases Yielding 2C-Shorter Dicarboxylic Acids

AuthorsOlmedo, Andrés; Ullrich, René; Hofrichter, Martin; del Río, José C.; Martínez, Ángel T. CSIC ORCID; Gutiérrez, Ana
Issue Date8-Apr-2022
PublisherMultidisciplinary Digital Publishing Institute
CitationAntioxidants 11 (4): 744 (2022)
AbstractUnspecific peroxygenases (UPOs), the extracellular enzymes capable of oxygenating a potpourri of aliphatic and aromatic substrates with a peroxide as co-substrate, come out with a new reaction: carbon-chain shortening during the conversion of fatty acids with the well-known UPOs from <i>Coprinopsis cinerea</i> (r<i>Cci</i>UPO) and <i>Cyclocybe</i> (<i>Agrocybe</i>) <i>aegerita</i> (<i>Aae</i>UPO). Although a pathway (C&alpha;-oxidation) for shortening the hydrocarbon chain of saturated fatty acids has already been reported for the UPO from <i>Marasmius rotula</i> (<i>Mro</i>UPO), it turned out that r<i>Cci</i>UPO and <i>Aae</i>UPO shorten the chain length of both saturated and unsaturated fatty acids in a different way. Thus, the reaction sequence does not necessarily start at the C&alpha;-carbon (adjacent to the carboxyl group), as in the case of <i>Mro</i>UPO, but proceeds through the subterminal (&omega;-1 and &omega;-2) carbons of the chain via several oxygenations. This new type of shortening leads to the formation of a dicarboxylic fatty acid reduced in size by two carbon atoms in the first step, which can subsequently be further shortened, carbon by carbon, by the UPO C&alpha;-oxidation mechanism.
Identifiersdoi: 10.3390/antiox11040744
Appears in Collections:Colección MDPI

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