Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 298-302Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.06.036
Keywords
2-Phenylethanol; 2-Phenylacetaldehyde; 2-Phenylacetic acid; Antityrosinase activity; Antimicrobial activity
Funding
- National High Technology Research and Development Program (863 Program) of China [2006AA10A211]
- Natural Science Foundation of China [30570408, 20832005, 30871667]
- Science and Technology Foundation of Fujian Province [2007N0051, 2009R10037]
- Program for New Century Excellent Talents in Fujian Province University
- Postdoctoral Foundation of China [20080430787]
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The inhibition kinetics of 2-phenylethanol, 2-phenylacetaldehyde and 2-phenylacetic acid on the enzyme activity of mushroom tyrosinase have been investigated. The results showed that these aromatic compounds can lead to reversible inhibition of the enzyme; furthermore, 2-phenylacetaldehyde and 2-phenylacetic acid are uncompetitive inhibitors and 2-phenylethanol is a mixed-type inhibitor. The inhibition constants have been determined and the inhibiting ability was: 2-phenylacetaldehyde > 2-phenylacetic acid > 2-phenylethanol, indicating that the functional group on the benzene ring group played an important role in the inhibition of the enzyme. In addition, 2-phenylacetic acid and 2-phenylethanol were found to have effective antibacterial activities, and 2-phenylacetic acid was more effective against Escherichia coli and Ralstonia solanacearum than 2-phenylethanol, but 2-phenylacetaldehyde lacked of antibacterial activity. (C) 2010 Elsevier Ltd. All rights reserved.
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