Altering the scissile fatty acid binding site ofCandida antarcticalipase A by protein engineering for the selective hydrolysis of medium chain fatty acids

2012 ◽  
Vol 114 (10) ◽  
pp. 1148-1153 ◽  
Author(s):  
Henrike Brundiek ◽  
Santosh Kumar Padhi ◽  
Robert Kourist ◽  
Andrew Evitt ◽  
Uwe T. Bornscheuer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Protein Engineering ◽  
Binding Site ◽  
Selective Hydrolysis ◽  
Fatty Acid Binding ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Hydrolysis Of ◽  
Fatty Acid Binding Site

Study of a fatty acid binding site of interphotoreceptor retinoid-binding protein using fluorescent fatty acids

Biochemistry ◽  
1993 ◽  
Vol 32 (14) ◽  
pp. 3797-3803 ◽  
Author(s):  
Tatiana Putilina ◽  
David Sittenfeld ◽  
Gerald J. Chader ◽  
Barbara Wiggert
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Binding Site ◽  
Binding Protein ◽  
Fatty Acid Binding ◽  
Interphotoreceptor Retinoid Binding Protein ◽  
Fatty Acid Binding Site

scholarly journals A novel acyl-CoA-binding protein from bovine liver. Effect on fatty acid synthesis

1987 ◽  
Vol 241 (1) ◽  
pp. 189-192 ◽  
Author(s):  
I B Mogensen ◽  
H Schulenberg ◽  
H O Hansen ◽  
F Spener ◽  
J Knudsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Binding Protein ◽  
Fatty Acid Synthetase ◽  
Bovine Liver ◽  
Acid Synthesis ◽  
Fatty Acid Binding Proteins ◽  
Fatty Acid Binding ◽  
Medium Chain ◽  
Chain Acyl

Bovine liver was shown to contain a hitherto undescribed medium-chain acyl-CoA-binding protein. The protein co-purifies with fatty-acid-binding proteins, but was, unlike these proteins, unable to bind fatty acids. The protein induced synthesis of medium-chain acyl-CoA esters on incubation with goat mammary-gland fatty acid synthetase. The possible function of the protein is discussed.

Identification of the fatty acid binding site on glutathione S-transferase P

1992 ◽  
Vol 189 (1) ◽  
pp. 197-205 ◽  
Author(s):  
Jun Nishihira ◽  
Teruo Ishibashi ◽  
Masaharu Sakai ◽  
Shinzo Nishi ◽  
Hidemasa Kondo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Binding Site ◽  
Glutathione S Transferase ◽  
Fatty Acid Binding ◽  
Fatty Acid Binding Site

scholarly journals Characterizing the Fatty Acid Binding Site in the Cavity of Potassium Channel KcsA

Biochemistry ◽  
2012 ◽  
Vol 51 (40) ◽  
pp. 7996-8002 ◽  
Author(s):  
Natalie Smithers ◽  
Juan H. Bolivar ◽  
Anthony G. Lee ◽  
J. Malcolm East
Keyword(s):  
Fatty Acid ◽  
Potassium Channel ◽  
Binding Site ◽  
Fatty Acid Binding ◽  
Potassium Channel Kcsa ◽  
Fatty Acid Binding Site

scholarly journals Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

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