Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 27, Pages 6382-6389Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf501009v
Keywords
kiwifruit pericrap PAs; anti-tyrosinase; antioxidant; fractionation; degree of polymerization; structure-activity
Funding
- Natural Science Foundation of China [31071611, 31070522]
- National Science Foundation for Fostering Talents in Basic Research of the National Natural Science Foundation of China [J1310027/J0106]
- Science and Technology Foundation of Fujian Province [2010N5013]
- National Natural Science Fund of China [31371988]
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To provide information on the structure, activity, and structure-activity relationship of kiwifruit (Actinidia chinensis) pericarp proanthocyanidins (PAs), they were separated into three fractions. These fractions were further identified by MALDI-TOF MS and HPLC-ESI-MS methods. Spectra results revealed that they are complex mixtures of B-type propelargonidins, procyanidins, procyanidins gallate, and prodelphinidins. Enzymatic activity analysis showed that these compounds strongly inhibit the activity of tyrosinase, indicating that they are reversible and mixed-type inhibitors of the enzyme. The results obtained from fluorescence quenching showed PAs inhibit the enzyme activity by interacting with substrate and enzyme. This study confirmed that the mean degree of polymerization (mDP) of PAs produces a positive effect on their anti-tyrosinase activity. In addition, the antioxidant analysis indicated that PAs possess potent antioxidant activity. These conclusions mean kiwifruit pericarp PAs may be explored as insecticides, food preservatives, and cosmetic additives.
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