Journal
FOOD CHEMISTRY
Volume 134, Issue 2, Pages 1146-1148Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.03.003
Keywords
Smilax china; Tyrosinase inhibitor; Oxyresveratrol; Dioscin; Synergistic
Funding
- Korea Institute of Oriental Medicine [C11030]
- National Research Council of Science & Technology (NST), Republic of Korea [C11030] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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In our study, we investigated the inhibition of mushroom tyrosinase in Smilax china. A methanol (MeOH) extract of S. china was partitioned into hexane, ethyl acetate (EtOAc) and water. Of the three fractions, EtOAc extract showed the strongest inhibition of tyrosinase activity with L-tyrosine or L-DOPA as a substrate. Two compounds were isolated from a final active fraction by activity-guided column chromatography. These compounds were identified as dioscin and oxyresveratrol by comparing their mass, H-1- and C-13-NMR spectral data with those reported in the literature. Dioscin showed little inhibition activity of tyrosinase, whereas oxyresveratrol, a known tyrosinase inhibitor, showed a strong tyrosinase inhibitory activity. We discovered that a mixture of oxyresveratrol and dioscin (IC50 = 5.1 and 5.7 mu g/ml) highly increased the inhibition of tyrosinase activity with L-tyrosine or L-DOPA as the substrate as compared to either oxyresveratrol (IC50 = 7.8 and 10.9 mu g/ml) or dioscin (IC50 > 100 and 100 mu g/ml) alone. (C) 2012 Elsevier Ltd. All rights reserved.
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