The biosynthetic pathway shown in Figure 26.10 was developed with the aid of isotopic labeling experiments. Which
Question:
FIGURE 26.10
The biosynthetic conversion of squalene to cholesterol proceeds through lanosterol. Lanosterol is formed by a cyclization reaction of squalene-2,3-epoxide.
Step 1: Squalene undergoes enzymic oxidation to the 2,3-epoxide. This reaction has been described earlier, in Section 16.14 Squalene O NADH, eny Squalene 2.3-epoxide Step 2: Cyclization of squalene 2.3-epoxide, shown in its coiled form, is triggered by ring opening of the epoxide. Cleavage of the carbon-oxygen bond is assisted by protonation of oxygen and by nucleophilic participation of the r electrons of the neighboring double bond. A series of ring closures leads to the tetracyclic carbocation shown. Squalene 2.3-epoxide Tetracyclic carbocation Step 3: Rearrangement of the tertiary carbocation formed by cyclization produces lanosterol. Two hydride shifts. from C-17 to C-20 and from C-13 to C-17, are accompanied by methyl shifts from C-14 to C-13 and from C-8 to C-14. A double bond is formed at C-8 by loss of the proton at C-9 0 но HO Tetracyclic carbocation formed in step Lanosterol -Cont. Step 4: A series of enzyme-catalyzed reactions converts lanosterol to cholesterol. The three highlighted methyl groups in the structural formula of lanosterol are lost via separate multistep operations, the C-8 and C-24 double bonds are reduced, and a new double bond is introduced at C-5 HO many sinpe HO Lanosterol Cholesterol
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Tracking the 14 C label of 14 CH 3 CO 2 H through the complete ...View the full answer
Related Video
Lemon juice preserves apples by slowing down the oxidation process. Oxidation is a chemical reaction that occurs when oxygen reacts with certain substances, such as apples. When an apple is cut or bitten, oxygen is exposed to the inside of the apple and causes enzymes in the apple to turn brown, which is an indication of oxidation. The browning process is caused by the production of polyphenol oxidase (PPO) enzymes that convert phenolic compounds into quinones, which then polymerize to form the brown pigments. One of the compounds present in lemon juice is ascorbic acid (vitamin C), which is a natural antioxidant. Antioxidants work by neutralizing the free radicals that cause oxidation. When lemon juice is applied to apples, the ascorbic acid in the lemon juice reacts with the PPO enzymes and slows down the browning process. You can do an experiment by cutting apples into small pieces, leaving one apple piece in contact with air and the others covered with lemon juice and compare the browning process. This will help to understand the antioxidation process in fruits.
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