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Enzymic deacylation of lipids in plants. The effects of free fatty acids on the hydrolysis of phospholipids by the lipolytic acyl hydrolase of potato tubers.

1 
Deacylation of phosphatidylcholine by the lipolytic acyl hydrolase enzyme in homogenates of potato tubers was stimulated by endogenous free fatty acids in the homogenates. 
 
2 
Partially purified enzyme preparations were inactive in the absence of surface active agents. 
 
3 
The fatty acid-stimulated enzymic deacylation of phosphatidylcholine showed a pH optimum between 5.5 and 6.0 and was reversed by bovine serum albumin. 
 
4 
Free fatty acids were more effective than other lipids and surface active compounds studied. 
 
5 
Long-chain cis-unsaturated fatty acids were most effective. 
 
6 
Enzymic hydrolysis of phosphatidylethanolamine showed a similar stimulation by free fatty acids but hydrolysis of lyso-phosphatidylcholine, phosphatidylglycerol, phosphatidic acid, galactolipids or monoglycerides was not stimulated. 
 
7 
Similar stimulation by linoleic acid of the enzymic deacylation of membrane-bound phospholipid was observed and found to be prevented by bovine serum albumin. 
 
8 
Electron microscope studies suggested that free fatty acids had a marked effect on the physical state of phosphatidylcholine in aqueous dispersions.