Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase

Lin, Lianzhu; Dong, Yunhui; Zhao, Haifeng; Wen, Li; Yang, Bao; Zhao, Ming

doi:10.1016/j.foodchem.2011.05.039

Cited by 90 publications

(39 citation statements)

References 22 publications

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“…Lin et al . () examined the inhibitory effects of rosmarinic acid, methyl rosmarinate and pedalitin on mushroom tyrosinase. They observed that rosmarinic acid and methyl rosmarinate showed mild inhibitory effects on mushroom tyrosinase.…”

Section: Resultsmentioning

confidence: 99%

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Sikora

Złotek

Świeca

2019

Int J of Food Sci Tech

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Summary The impact of functional solutions (water infusions of radish sprouts, wheat bran (WBE), basil leaves (BLE) and lentil protein hydrolysate) on enzymatic browning of shredded iceberg lettuce was studied. BLE and WBE, limiting enzymatic browning in the highest degree, were tested during cold storage. The best inhibitors of PPO activity in lettuce stored for 8 days were 10% WBE (a decrease by 97%). POD activity was substantially decreased by ascorbic acid (by 75%) and 1% BLE (by 83%). POD and PPO inhibition was reflected in a decrease in enzymatic browning, that is 91% and 88% reduction was found in 8‐day stored lettuce treated with 1% BLE and 1% WBE, respectively. In the case of POD, mixed inhibition was recorded for BLE and WBE, while these solutions acted as competitive inhibitors of PPO activity. The enzymatic browning of shredded iceberg lettuce during cold storage may be effectively suppressed by natural extracts.

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Section: Resultsmentioning

confidence: 99%

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Sikora

Złotek

Świeca

2019

Int J of Food Sci Tech

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“…18 Nucleophilic addition and redox reactions with o-quinones have already been postulated for condensed tannins, 39 because their presence decreased the formation of dopachrome, when dopa was oxidized by sodium periodate in their presence. However, in that case the observed effect should be attributed to competing oxidation of tannins by this oxidant, which was added to their mixtures with L-dopa.…”

Section: ■ Discussionmentioning

confidence: 98%

Reactions of Flavonoids with o-Quinones Interfere with the Spectrophotometric Assay of Tyrosinase Activity

Gąsowska-Bajger

Wojtasek

2016

J. Agric. Food Chem.

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Flavonoids are important food components with antioxidant properties and many of them have been described as tyrosinase inhibitors. Oxidation of quercetin, kaempferol, morin, catechin, and naringenin by mushroom tyrosinase and their influence on the oxidation of l-dopa and l-tyrosine was studied. Reaction rates measured spectrophotometrically and by oxygen consumption differed substantially. All tested flavonoids reacted with 4-tert-butyl-o-benzoquinone and/or 4-methyl-o-benzoquinone, although at different rates. These reactions generated products whose UV-vis spectra either overlapped or did not overlap with the spectrum of dopachrome. They therefore strongly influence the kinetic analysis performed by measuring the absorbance at 475 nm during oxidation of l-dopa or l-tyrosine generating false inhibition or activation effects. This method is therefore inappropriate for monitoring the activity of this enzyme in the presence of flavonoids and other compounds possessing strong nucleophilic or reducing groups.

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“…The enzymatic activity in the absence of PSO was defined as 100%. Relative enzymatic activity (%) = (slope of reaction kinetics equation obtained by reaction with inhibitor)/(slope of reaction kinetics equation obtained by reaction without inhibitor) Â 100% [17].…”

Section: Trypsin Activity Assaymentioning

confidence: 99%

Binding characteristics of psoralen with trypsin: Insights from spectroscopic and molecular modeling studies

Liu

Zhang

Liao

et al. 2015

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase

Cited by 90 publications

References 22 publications

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Reactions of Flavonoids with o-Quinones Interfere with the Spectrophotometric Assay of Tyrosinase Activity

Binding characteristics of psoralen with trypsin: Insights from spectroscopic and molecular modeling studies

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