Inhibitory effects of naphthols on the activity of mushroom tyrosinase |
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Authors: | Lin Yi-Fen Hu Yong-Hua Jia Yu-Long Li Zhi-Cong Guo Yun-Ji Chen Qing-Xi Lin He-Tong |
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Institution: | College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, PR China. |
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Abstract: | Tyrosinase (EC 1.14.18.1), a copper-containing multifunctional oxidase, was known to be a key enzyme for biosynthesis in fungi, plants and animals. In this work, the inhibition properties α-naphthol and β-naphthol toward the activity of tyrosinase have been evaluated, and the effects of α-naphthol and β-naphthol on monophenolase and diphenolase activity of tyrosinase have been investigated. The results showed that both α-naphthol and β-naphthol could potently inhibit both monophenolase activity and diphenolase activity of mushroom tyrosinase, and that β-naphthol exhibited stronger inhibitory effect against tyrosinase than α-naphthol. For monophenolase activity, β-naphthol could not only lengthen the lag time but also decrease the steady-state activity, while α-naphthol just only decreased the steady-state activity. For diphenolase activity, both α-naphthol and β-naphthol displayed revisible inhibition. Kinetic analyses showed that both α-naphthol and β-naphthol were competetive inhibitors. |
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