Evidence for separate elongation enzymes for very-long-chain-fatty-acid synthesis in potato (Solanum tuberosum)

Aging potato (Solanum tuberosum) tuber discs in a Ca2+-containing medium resulted in increased rates of fatty acid labelling from [1-14C]acetate with time. Maximal labelling rates were seen after 6-8 h aging in a number of varieties. Saturated very-long-chain fatty acids (C20 and particularly C22 and C24) were very poorly labelled in freshly cut tissue. They were synthesized in increasing amounts and in a homologous sequence with progressive aging times. Use of increasing induction times and cycloheximide or puromycin as protein-synthesis inhibitors indicated that the sequence of fatty acid elongation was dependent on protein synthesis de novo and was controlled by three separate specific elongase enzymes.