Lipoxygenase from cucumber fruit: Localization and properties

The subcellular localization of lipoxygenase (LOX) from cucumber fruit has been studied. Two methods have been employed to obtain organelles; (1) maceration of the tissue, followed by separation on a linear sucrose gradient and (2) release from protoplasts by osmotic shock, followed by a discontinuous Ficoll gradient. It was possible to obtain high LOX activity in the intact protoplasts from both peel and flesh tissue. However, fewer intact vacuoles were obtained following osmotic rupture than from macerated tissue. Both methods produced more particulate LOX activity from the peel than from flesh tissue, and both showed that this activity was associated with the vacuoles. The cucumber LOX enzyme was similar to the potato and tomato enzymes, both in pH characteristics and substrate specificity.