Lipoxygenase in fish tissue: Some properties of the 12-lipoxygenase from trout gill

Rudolf J. Hsieh, J. Bruce German, John E. Kinsella

Research output: Contribution to journalArticlepeer-review

60 Scopus citations


The gill and skin tissues from several fish species contain active lipoxygenase, which is capable of oxidizing polyunsaturated fatty acids into hydroperoxides. Gill lipoxygenase of rainbow trout exhibited similar reactivities toward arachidonic, eicosapentaenoic, and docosahexaenoic acids, but low reactivity toward linoleic acid. The lipoxygenase exhibited activity from pH 7 to 9 with optimum pH at 7.5. The enzyme was rapidly inactivated at temperatures above 40°C. Stability of gill lipoxygenase was enhanced in the presence of glutathione. Inactivation of lipoxygenase by sulfhydryl-specific reagents suggested that thiol groups were involved in its activity.

Original languageEnglish (US)
Pages (from-to)680-685
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number4
StatePublished - 1988
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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