Literature DB >> 12765534

Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase.

Li-Ping Xie1, Qing-Xi Chen, Huang Huang, Hong-Zhong Wang, Rong-Qing Zhang.   

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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Year:  2003        PMID： 12765534     DOI： 10.1023/a:1023620501702

Source DB:  PubMed          Journal:  Biochemistry (Mosc)        ISSN： 0006-2979            Impact factor:   2.487


  16 in total

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