Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase

被引：169

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

页码：487 / 491

页数：5

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