Abstract
The long chain aldehyde-forming enzyme (LCAE) activity that catalyzes formation of long chain aldehydes, such as (8Z, 11Z, 14Z)-heptadecatrienal, (8Z, 11Z)-heptadecadienal, (8Z)-heptadermal, (7Z, 10Z, 13Z)-hexadecatrienal and pentadecanal from linolenic acid, linoleic acid, oleic acid and palmitic acid, in that order, occurs in a wide range of green, brown and red seaweeds. The LCAE activity increased with maturation of juvenile fronds of Enteromorpha sp. in culture. Thus, cultivation of seaweeds for flavor foods is of interest. The release of long chain aldehydes from the thallus into the medium was confirmed by a quantitative high performance liquid chromatography of volatile compounds, using a closed loop stripping technique, during the culture of the green alga, Ulva pertusa. This finding suggests physiological roles of long chain aldehydes and LCAE activity in marine ecosystems.
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Kajiwara, T., Matsui, K., Hatanaka, A. et al. Distribution of an enzyme system producing seaweed flavor: conversion of fatty acids to long-chain aldehydes in seaweeds. J Appl Phycol 5, 225–230 (1993). https://doi.org/10.1007/BF00004022
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DOI: https://doi.org/10.1007/BF00004022