期刊
BIOCHEMISTRY-MOSCOW
卷 68, 期 4, 页码 487-491出版社
MAIK NAUKA/INTERPERIODICA/SPRINGER
DOI: 10.1023/A:1023620501702
关键词
mushroom tyrosinase; flavonoids; inhibitory mechanism
Mushroom tyrosinase (EC 1.14.18.1) is a copper containing oxidase that catalyzes both the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones, and then forms brown or black pigments. In the present study, the effects of some flavonoids on the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) have been studied. The results show that flavonoids can lead to reversible inhibition of the enzyme. A kinetic analysis showed that the flavonols are competitive inhibitors, whereas luteolin is an uncompetitive inhibitor. The rank order of inhibition was: quercetin>galangin>morin; fisetin >3,7,4'-trihydroxyflavone; luteolin>apigenin>chrysin.
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