Hydroxy- or methoxy-substituted benzaldoximes and benzaldehyde-O-alkyloximes as tyrosinase inhibitors

被引:73
作者
Ley, JP [1 ]
Bertram, HJ [1 ]
机构
[1] Haarmann & Reimer GmbH, Flavor Div, Res & Dev Flavors, D-37601 Holzminden, Germany
关键词
D O I
10.1016/S0968-0896(01)00084-0
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
Several benzaldoximes, benzaldehyde-O-ethyloximes, and acetophenonoximes were synthesized and evaluated as tyrosinase inhibitors by an assay based on tyrosinase catalyzed L-DOPA oxidation. Whereas benzaldoxime itself is only a weak inhibitor, its derivatives with one or two hydroxy or methoxy moieties in para and meta positions depress tyrosinase activity. Acetophenonoximes and trisubstituted benzaldoximes show no inhibitory activity. The IC50 of 3,4-dihydroxybenzaldehyde-O-ethyloxime (0.3 +/- 0.1 mu mol L-1) is of the same magnitude as tropolone (0.13 +/- 0.08 mu mol L-1), one of the best tyrosinase inhibitors known so far. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:1879 / 1885
页数:7
相关论文
共 16 条
[1]   DIFFERENTIATION OF TYROSINASE AND LACCASE USING 4-HEXYL-RESORCINOL, A TYROSINASE INHIBITOR [J].
DAWLEY, RM ;
FLURKEY, WH .
PHYTOCHEMISTRY, 1993, 33 (02) :281-284
[2]   Food browning and its prevention: An overview [J].
Friedman, M .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (03) :631-653
[3]  
HEARING VJ, 1987, METHOD ENZYMOL, V142, P155
[4]   POTENT INHIBITORS OF TYROSINASE ACTIVITY AND MELANIN BIOSYNTHESIS FROM RHEUM-OFFICINALE [J].
IIDA, K ;
SHIMOMURA, K ;
SUDO, S ;
KADOTA, S ;
NAMBA, T .
PLANTA MEDICA, 1995, 61 (05) :425-428
[5]  
Kaatz H, 1999, Z NATURFORSCH C, V54, P70
[6]   INHIBITION OF MUSHROOM TYROSINASE BY TROPOLONE [J].
KAHN, V ;
ANDRAWIS, A .
PHYTOCHEMISTRY, 1985, 24 (05) :905-908
[7]  
KAHN V, 1995, J FOOD BIOCHEM, V18, P253, DOI 10.1111/j.1745-4514.1994.tb00501.x
[8]   Effect of acetohydroxamic acid (AHA) and salicylhydroxamic acid (SHAM) on the oxidation of o-dihydroxy- and trihydroxyphenols by mushroom tyrosinase [J].
Kahn, V .
JOURNAL OF FOOD BIOCHEMISTRY, 1999, 23 (04) :409-433
[9]   Molecular design of antibrowning agents [J].
Kubo, I ;
Kinst-Hori, I ;
Kubo, Y ;
Yamagiwa, Y ;
Kamikawa, T ;
Haraguchi, H .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (04) :1393-1399
[10]   Tyrosinase inhibitory activity of the olive oil flavor compounds [J].
Kubo, I ;
Kinst-Hori, I .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (11) :4574-4578