期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 33, 页码 7381-7387出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b03099
关键词
avocado; proanthocyanidins; structure; tyrosinase inhibitors; inhibitory mechanism; molecular docking
资金
- Natural Science Foundation of China [21162012, 21362014, 31260082]
- Science and Technology Foundation of JianXi Province [20122BAB203007]
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University [KLFSKF-201419]
Proanthocyanidins were purified from avocado (Persea americana) fruit, and their structures were analyzed by matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) and high-performance liquid chromatography-electrospray ionization-QTRAP mass spectrometry (HPLC-ESI-QTRAP MS) techniques. The results obtained from mass spectrometry (MS) analysis demqnstrated that the proanthocyanidins were homo- and heteropolymers of procyanidins, prodelphinidins, propelargonidins, and procyanidin gallate. From the enzyme analysis, the results showed that they could inhibit the monophenolase and diphenolase activities of tyrosinase. The inhibition mechanism of the proanthocyanidins on the enzyme was further studied, and the results indicated that they were reversible and competitive inhibitors. Finally, the results acquired from molecular docking, fluorescence quenching, and copper ion interacting tests revealed that adjacent hydroxyl groups on the B ring of proanthocyanidins could chelate the dicopper catalytic center of the enzyme. In addtion, proanthocyanidins were proven to be an efficient quencher of substrates. This study would lay a scientific foundation for their use in agriculture, food, and nutrition industries.
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