Structural control of cytochrome P450-catalyzed ω-hydroxylation

The regiospecific or preferential ω-hydroxylation of hydrocarbon chains is thermodynamically disfavored because the ease of C–H bond hydroxylation depends on the bond strength, and the primary C–H bond of a terminal methyl group is stronger than the secondary or tertiary C–H bond adjacent to it. The hydroxylation reaction will therefore occur primarily at the adjacent secondary or tertiary C–H bond unless the protein structure specifically enforces primary C–H bond oxidation. Here we review the classes of enzymes that catalyze ω-hydroxylation and our current understanding of the structural features that promote the ω-hydroxylation of unbranched and methyl-branched hydrocarbon chains. The evidence indicates that steric constraints are used to favor reaction at the ω-site rather than at the more reactive (ω−1)-site.