Five individual polyphenols as tyrosinase inhibitors: Inhibitory activity, synergistic effect, action mechanism, and molecular docking

Yu, Qun; Fan, Liuping; Duan, Zhenhua

doi:10.1016/j.foodchem.2019.05.184

Cited by 109 publications

(54 citation statements)

References 42 publications

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“…As shown in Fig. 1c1 and 1c2, a group of straight lines passed through the origin point, thus both the inhibition processes of CGA on lipase and LOX were reversible (Yu, et al, 2019).…”

Section: Inhibitory Activities and Inhibition Kinetics For Endogenous Enzymesmentioning

confidence: 84%

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

et al. 2020

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Endogenous lipase and lipoxygenase play important roles in accelerating lipid oxidation.Polyphenols are a series of commonly used chemicals for preserving fish and seafood products, due to their positive inhibitory effects on lipid oxidation. However, the mechanism involved is still unknown. The inhibitory effects of chlorogenic acid (CGA) on lipase and lipoxygenase were investigated and explored with multi-spectroscopic and molecular docking approaches. Results showed that CGA could inhibit the activities of lipase and lipoxygenase with concentration increased in a highly dose-dependent manner. CGA quenched intrinsic fluorescence intensities of enzymes by static quenching and binding with CGA which led to changes in 3D structures of enzymes. Results of the molecular docking confirmed binding modes, binding sites and major interaction forces between CGA and enzymes, which reduced the corresponding activity. Thus, this study could provide basic mechanisms of the inhibitory effects of polyphenols on lipid oxidation during food preservation.

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“…As shown in Fig. 1c1 and 1c2, a group of straight lines passed through the origin point, thus both the inhibition processes of CGA on lipase and LOX were reversible (Yu, et al, 2019).…”

Section: Inhibitory Activities and Inhibition Kinetics For Endogenous Enzymesmentioning

confidence: 84%

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

et al. 2020

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“…Yu et al . (2019) reported that the combination of phenolic compounds quercetin, cinnamic acid and ferulic acid showed higher inhibition potential against tyrosinase than the compounds alone because the combination has shown a K i value lower than compound alone. Our results and previous reports suggest that the variety of phenolic compounds in rice extract might affect tyrosinase inhibitory activity.…”

Section: Discussionmentioning

confidence: 99%

Biological activity of rice extract and the inhibition potential of rice extract, rice volatile compounds and their combination against α‐glucosidase, α‐amylase and tyrosinase

Sansenya

Payaka

Wannasut

et al. 2020

Int J of Food Sci Tech

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“…Using the Lineweaver-Burk mapping method, the reciprocal of the substrate concentration (1/S) was the abscissa and the reciprocal of the enzyme reaction rate (1/V) was the ordinate. The Michaelis constant (Km) was calculated and the maximum speed of enzyme catalysis (Vmax) was determined (Yu et al, 2019).…”

Section: Substrate-specific Selection and Enzyme Kineticsmentioning

confidence: 99%

Characterization of Crude Polyphenol Oxidase Activity in Buckwheat Sprouts

YueDong¹,

Zhang²,

Wang³

et al. 2021

American Journal of Biochemistry and Biotechnology

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Buckwheat sprouts can not only effectively reduce the trypsin inhibitor in buckwheat grain, but also improve the content of bioactive ingredients such as flavonoids and other effective components. However, Polyphenol Oxidase (PPO) in buckwheat sprouts causes browning of food, which limits the application of buckwheat sprouts in food. In addressing this problem, studying the characteristics of PPO in buckwheat sprouts is necessary. PPO in buckwheat sprouts was first studied by germinating buckwheat sprouts as raw material for 10 days. Results showed that the optimum temperature and pH of PPO in buckwheat sprouts were 32°C and 7.2, respectively. PPO had specificity to substrates. The catalytic capacity of PPO with pyrogallic acid was higher than that of catechol, which had weak catalytic capacity of hydroquinone and resorcinol and no catalytic capacity to gallic acid. PPO showed strong thermal stability because its relative activity remained 23.1%±1.69% even heating at 90°C for 30 min. Ascorbic acid, L-cysteine, sodium hydrogen sulfite and sodium sulfite all had significant inhibition effect on PPO activity. The best inhibitor was ascorbic acid, whereas citric acid and Ethylenediaminetetraacetic acid disodium salt had no evident effect. The PPO activity was inhibited at a low concentration of Cu 2+ and Mg 2+ (0-1 mm) and it can be significantly activated at a higher concentration (5-50 mm) by adding AL 3+ , whereas no significance was observed when adding Ca 2+ . This study can provide reliable theoretical support for avoiding browning of buckwheat sprouts during food processing.

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Five individual polyphenols as tyrosinase inhibitors: Inhibitory activity, synergistic effect, action mechanism, and molecular docking

Cited by 109 publications

References 42 publications

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking

Biological activity of rice extract and the inhibition potential of rice extract, rice volatile compounds and their combination against α‐glucosidase, α‐amylase and tyrosinase

Characterization of Crude Polyphenol Oxidase Activity in Buckwheat Sprouts

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