Tyrosinase inhibitors from cumin

被引：151

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 / 12期

关键词：

cumin; cuminaldehyde; cumic acid; tyrosinase inhibitory activity; noncompetitive inhibition; Schiff base formation;

D O I：

10.1021/jf980226+

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Cuminaldehyde (p-isopropylbenzaldehyde) was identified as a potent mushroom tyrosinase inhibitor from cumin, a common food spice. This benzaldehyde derivative was found to inhibit the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase with an ID50 of 7.7 mu g/mL (0.05 mM). Its oxidized analogue, cumic acid (p-isopropylbenzoic acid), was also characterized to inhibit this oxidation with an ID50 of 43 mu g/mL (0.26 mM). These two inhibitors affect mushroom tyrosinase activity in different ways.

引用

页码：5338 / 5341

页数：4

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