Fatty acid α-hydroxylation and its relation to myelination
作者： Yasuo Kishimoto , Hiroshi Akanuma , Inderjit Singh
DOI: 10.1007/BF00223361
关键词:
摘要: α-Hydroxylation is an enzymatic reaction by which long-chain fatty acids are converted to their α-hydroxy derivatives. This reaction, in animals, can be detected only developing brain and the rate-determining step synthesis of hydroxycerebroside, indispensable abundant myelin lipid. In addition a particulate fraction from brain, two cytoplasmic factors, one heat-stable other heat-labile, required for α-hydroxylation. During past eight years we have been investigating Our progress summarized discussed here.
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