1. Overview of β‐oxidation of oleoyl‐CoA (C18:1), petroselinoyl‐CoA (C18:1), linoleoyl‐CoA (C18:2) and docosahexaenoyl‐CoA (C22:6) in S.cerevisiae (modified after Schulz, 1991).
Overview of β‐oxidation of oleoyl‐CoA (C18:1), petroselinoyl‐CoA (C18:1), linoleoyl‐CoA (C18:2) and docosahexaenoyl‐CoA (C22:6) in S.cerevisiae (modified after Schulz, 1991). The basic enzymatic steps of β‐oxidation (dehydrogenation/oxidation, hydratation, dehydrogenation, Δ3‐cis‐Δ2‐trans‐ enoyl‐CoA isomerase and thiolytic cleavage) are sufficient for the oxidation of saturated fatty acids and monounsaturated fatty acids with the double bond at the uneven position. An additional enzyme is required for mono‐ and polyunsaturated fatty acids with the double bond at the even position to prepare them for β‐oxidation: NADPH‐dependent 2,4‐dienoyl‐CoA reductase.
Carlo W.T. van Roermund et al. EMBO J. 1998;17:
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