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α-Oxidation of endogenous fatty acids in fresh potato slices by G.G. Laties; Carol Hoelle; B.S. Jacobson is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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The respiration of fresh potato slices is inhibited up to 30% by imidazole, an inhibitor of aoxidation of long chain fatty acids; it is stimulated approximately threefold by the uncoupler, carbonylcyanide m-Cl-phenylhydrazone (m-Cl-CCP). The stimulation by m-Cl-CCP is totally inhibited by imidazole. The release of 14C02 from carboxyl-labelled long chain fatty acids is also stimulated by m-Cl-CCP in fresh slices, and inhibited by imidazole. The 6% value of fresh tissue respiratory CO,-indicative of the 13C/'ZC ratio of the endogenous respiratory substrate-indicates lipid to be the predominant substrate in fresh slices, as well as in fresh slices treated with m-Cl-CCP. Aged slices are considerably less imidazole sensitive in all the above respects. The substrate for aged slice respiration as indicated by 6% values is carbohydrate. The basal respiration in fresh potato slices apparently involves considerable lipid oxidation of a mixed nature, while the respiratory increment in the presence of m-Cl-CCP represents predominantly a-oxidation of long chain fatty acids.

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Author

G.G. Laties; Carol Hoelle; B.S. Jacobson

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0031-9422)

Published

1972

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)