期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 91, 期 -, 页码 486-495出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2016.05.098
关键词
Chinese Olive; Tyrosinase; Preservation; Postharvest treatments; Aseptic; Anti-browning; Anti-bacterial
资金
- Natural Science Foundation of China [31371857, 31271952]
- Fundamental Research Funds for the Central Universities [20720140541]
- National Science Foundation for Fostering Talents in Basic Research of the National Natural Science Foundation of China [J1310027]
Enzymatic browning and bacterial putrefaction are mainly responsible for quality losses of Chinese Olive (Canarium album) postharvest and lead to very short shelf life on average. Screening anti-browning and anti-bacterial agents is important for preservation of Chinese Olive. Caffeic acid N-nonyl ester (C-9) and caffeic acid N- Heptyl ester (C-7) was synthesized as inhibitors of tyrosinase, which is a key enzyme in browning process. The compound of C-9 could inhibit the activity of tyrosinase strongly and its IC50 value was determined to be 37.5 mu M, while the compound of C-7 had no inhibitory ability. Kinetic analyses showed that compound of C-9 has been a reversible inhibitory mechanism below 50 M-mu and been irreversible mechanisms above 50 mu M. For the reversible inhibitory mechanism, the values of inhibitory constants (K-I and K-IS) were determined to be 24.6 and 37.4 mu M, respectively. The results of Chinese Olive fruit postharvest showed that the compound of C-9 could effectively anti-browning and anti-bacterial putrefaction. In addition, this compound had strong antibacterial activities against Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Salmonella. Therefore, C-9 could be a potential anti-browning and anti-bacterial reagent. (C) 2016 Elsevier B.V. All rights reserved.
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