Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase

被引：163
|
作者：
Xie, LP
Chen, QY
Huang, H
Wang, HZ
Zhang, RQ [1 ]
机构：
[1] Tsinghua Univ, Minist Educ, Prot Sci Lab,Dept Biol Sci & Biotechnol, Ctr Ocean Sci & Engn, Beijing 100084, Peoples R China
[2] Xiamen Univ, Sch Life Sci, Dept Biol, Key Lab Minist Educ Cell Biol & Tumor Cell Engn, Xiamen 361005, Peoples R China
来源：
BIOCHEMISTRY-MOSCOW | 2003年 / 68卷 / 04期
关键词：
mushroom tyrosinase; flavonoids; inhibitory mechanism;
D O I：
10.1023/A:1023620501702
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：487 / 491
页数：5
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