Inhibitory Effects of Some Flavonoids on the Activity of Mushroom Tyrosinase

被引：0
|
作者：
Li-Ping Xie
Qing-Xi Chen
Huang Huang
Hong-Zhong Wang
Rong-Qing Zhang
机构：
[1] Tsinghua University,Department of Biological Science and Biotechnology, Center for Ocean Science and Engineering, Protein Science Laboratory of Ministry of Education
[2] Xiamen University,The Key Laboratory of Ministry of Education for Cell Biology and Tumor Cell Engineering, Department of Biology, School of Life Sciences
来源：
Biochemistry (Moscow) | 2003年 / 68卷
关键词：
mushroom tyrosinase; flavonoids; inhibitory mechanism;
D O I：
暂无
中图分类号：
学科分类号：
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.
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页码：487 / 491
页数：4
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