Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase |
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| Authors: | Xie Li-Ping Chen Qing-Xi Huang Huang Wang Hong-Zhong Zhang Rong-Qing |
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| Affiliation: | (1) Department of Biological Science and Biotechnology, Center for Ocean Science and Engineering, Protein Science Laboratory of Ministry of Education, Tsinghua University, Beijing, 100084, The People's Republic of China;(2) The Key Laboratory of Ministry of Education for Cell Biology and Tumor Cell Engineering, Department of Biology, School of Life Sciences, Xiamen University, Xiamen, 361005, People's Republic of China |
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| Abstract: | Mushroom tyrosinase (EC 1.14.18.1) is a copper containing oxidase that catalyzes both the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones, and then forms brown or black pigments. In the present study, the effects of some flavonoids on the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) have been studied. The results show that flavonoids can lead to reversible inhibition of the enzyme. A kinetic analysis showed that the flavonols are competitive inhibitors, whereas luteolin is an uncompetitive inhibitor. The rank order of inhibition was: quercetin > galangin > morin; fisetin > 3,7,4"-trihydroxyflavone; luteolin > apigenin > chrysin. |
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| Keywords: | mushroom tyrosinase flavonoids inhibitory mechanism |
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