A comprehensive review on tyrosinase inhibitors

Zolghadri, Samaneh; Bahrami, Asieh; Khan, Mahmud Tareq Hassan; Muñoz‐Muñoz, José Luis; García‐Molina, Francisco; Garcı́a-Cánovas, Francisco; Saboury, Ali Akbar

doi:10.1080/14756366.2018.1545767

Cited by 649 publications

(424 citation statements)

References 422 publications

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“…On the other hand, only flavonoids (i.e., anthocyanins, flavanols, flavonols, and flavones) were found to be highly correlated to the enzymatic inhibition tested, with the most significant values (p < 0.01) recorded for flavanols (Supplementary Materials). These results are consistent with recent papers, which reported that flavonoids are one of the most important classes of natural enzyme inhibitors [43][44][45]. Finally, when considering the C. szovitsii flower extracts, we found negative correlation coefficients between the total alkaloids and the in vitro antioxidant assays (mainly with FRAP and ABTS values of −0.92 and −0.90, respectively).…”

Section: Correlationssupporting

confidence: 92%

Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii

et al. 2019

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Like other members of the Colchicum genus, C. szovitsii subsp. szovitsii is also of medicinal importance in Turkish traditional medicine. However, its biological properties have not been fully investigated. Herein, we focused on the evaluation of the in vitro antioxidant and enzyme inhibitory effects of flower, root and leaf extracts, obtained using different extraction methods. In addition, a comprehensive (poly)-phenolic and alkaloid profiling of the different extracts was undertaken. In this regard, ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) allowed us to putatively annotate 195 polyphenols and 87 alkaloids. The most abundant polyphenols were flavonoids (83 compounds), whilst colchicine and 2-demethylcolchicine were some of the most widespread alkaloids in each extract analyzed. However, our findings showed that C. szovitsii leaf extracts were a superior source of both total polyphenols and total alkaloids (being, on average 24.00 and 2.50 mg/g, respectively). Overall, methanolic leaf extracts showed the highest (p < 0.05) ferric reducing antioxidant power (FRAP) reducing power (on average 109.52 mgTE/g) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging (on average 90.98 mgTE/g). Interestingly, each C. szovitsii methanolic extract was more active than the water extracts when considering enzymatic inhibition such as against tyrosinase, glucosidase, and acetylcholinesterase (AChE). Strong correlations (p < 0.01) were also observed between polyphenols/alkaloids and the biological activities determined. Multivariate statistics based on supervised orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed for the detection of those compounds most affected by the different extraction methods. Therefore, this is the first detailed evidence showing that C. szovitsii subsp. szovitsii might provide beneficial effects against oxidative stress and the associated chronic diseases. Nevertheless, the detailed mechanisms of action need to be further investigated.

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Section: Correlationssupporting

confidence: 92%

Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii

et al. 2019

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“…As for monophenolase, tyrosinase showed a lag period at the beginning of the reaction (Figure 5AIII). This period was related to the time required for the enzyme to accumulate a certain amount of o ‐diphenol in reaction medium and positively correlated with the quantity of monophenol (Zolghadri et al., ). Generally, tyrosinase inhibitors can prolong the lag period (Chai et al., ; Hu et al., ), but the anthocyanins of L .…”

Section: Resultsmentioning

confidence: 99%

Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr. and evaluation of tyrosinase inhibitory activity of the anthocyanins

Shen

Liu

Liang

et al. 2020

Journal of Food Science

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The aim of this study was to extract and purify anthocyanins from Lycium ruthenicum Murr. and evaluate their tyrosinase inhibitory activity. Response surface methodology was devoted to optimize enzyme‐assisted extraction of anthocyanins from L. ruthenicum dried fruits. Extraction at 38 °C for 37 min using water‐containing pectinase (52.04 mg/100 g dried fruit) rendered an anthocyanin extraction yield of 19.51 ± 0.21 mg/g. The purified anthocyanins were separated from the extract by macroporous resin XDA‐6. Antioxidant tests in vitro suggested that the extract and the purified anthocyanins exhibited a potent 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity, 2,2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) radical scavenging capacity, hydroxyl radical scavenging capacity, superoxide radical scavenging capacity, and total reducing power. Thirteen anthocyanins from L. ruthenicum dried fruits were analyzed by HPLC‐MS. Moreover, the purified anthocyanins had inhibitory effect on tyrosinase monophenolase (IC50 = 1.483 ± 0.058 mg/mL), and the type of inhibition was competitive inhibition (Ki = 39.83 ± 1.4 mg/mL). The maximum inhibitory activity of the purified anthocyanins (3.00 mg/mL) on tyrosinase diphenolase was 42.16 ± 0.77%, and the type of inhibition was anticompetitive inhibition (Kis = 2.387 ± 0.10 mg/mL). Practical Application The anthocyanins from L. ruthenicum dried fruits can be used as tyrosinase inhibitors in medicine, cosmetics, and food preservation industries.

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“…Tyrosinase mainly provides the synthesis of melanin by the hydroxylation of tyrosine and the oxidation of 3,4-dihydroxyphenylalanine, in the human body. Although melanin is a photoprotective pigment in human skin, the abnormal increases of melanin in different parts of the skin might occur melanoma and other many skin disorders (Van Kempen, Redpath, Robert, & Spatz, 2014;Zolghadri et al, 2019). Also, tyrosinase causes the enzymatic browning of fruits and vegetables, which affects negatively their color, taste, flavor, and nutritional importance (Martinez & Whitaker, 1995).…”

Section: Introductionmentioning

confidence: 99%

Characterization of phenolic profile by LC‐ESI‐MS/MS and enzyme inhibitory activities of two wild edible garlic: Allium nigrum L. and Allium subhirsutum L.

Emir

Yıldırım

2020

J Food Biochem

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In our study, Allium nigrum L. and Allium subhirsutum L. were investigated in terms of phenolic profile, acetylcholinesterase (AChE), butyrylcholinesterase (BuChE), and tyrosinase inhibitory potentials. The colorimetric analysis revealed that the highest levels of total phenol (45.6, 15.8 mg GAE/g extract, respectively) and total flavonoid contents (8.2, 5.7 mg QE/g extract, respectively) were found in the bulbs of both plants. About 30 compounds were determined by LC‐ESI‐MS/MS with validated method and 3‐hydroxybenzoic acid (2,188.4 μg/g extract) and p‐coumaric acid (1,700.8 μg/g extract) were major phenolic acids. (−)‐Epigallocatechin gallate (998.3 µg/g extract) and genistein (159.3 μg/g extract) which are neuroprotective compounds were the predominant flavonoids for A. nigrum and A. subhirsutum, respectively. Enzyme inhibitory activities of samples were performed by spectrophotometrically with 96‐well microplate reader. All samples showed anti‐AChE, anti‐BuChE, and anti‐tyrosinase activities and the aerial part of A. nigrum was the most potent (IC50 6.1, 3.27, 22.31 µg/ml, respectively). Practical applications Many Allium species, especially those cultivated, are consumed in different countries as food in different ways. In the literature, studies on these species have generally focused on organosulfur compounds of the species. In our present study, phenolic compounds having a wide range of biological activities were determined in different parts of the two Allium species consumed as food. We also investigated in vitro cholinesterases and tyrosinase inhibition activities of these species. A correlation was observed between phenolic compounds and enzyme inhibition activities. These results were further explored and confirmed by principal component analysis (PCA). PCA revealed that samples were discriminated from each other according to phenolic compounds and enzyme inhibitory potencies. Conclusively, this study determines that the chemical profiles and biological activities of A. nigrum and A. subhirsutum.

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A comprehensive review on tyrosinase inhibitors

Cited by 649 publications

References 422 publications

Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii

Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii

Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr. and evaluation of tyrosinase inhibitory activity of the anthocyanins

Characterization of phenolic profile by LC‐ESI‐MS/MS and enzyme inhibitory activities of two wild edible garlic: Allium nigrum L. and Allium subhirsutum L.

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