Tyrosinase inhibitors from anise oil

被引：72
|
作者：
Kubo, I [1 ]
Kinst-Hori, I [1 ]
机构：
[1] Univ Calif Berkeley, Dept Environm Sci Policy & Management, Berkeley, CA 94720 USA
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 04期
关键词：
anisaldehyde; aniseed; tyrosinase inhibitor; L-DOPA; noncompetitive inhibition; Schiff base formation;
D O I：
10.1021/jf9708958
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 mu g/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweaver-Burk plot established anisaldehyde to be a noncompetitive inhibitor for this oxidation. On the basis of this Ending, various related analogues were also tested in order to gain new insights into their structural functions.
引用
收藏
页码：1268 / 1271
页数：4
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