Inhibitory Effects of Methyl trans-Cinnamate on Mushroom Tyrosinase and Its Antimicrobial Activities

Abstract

The control of food browning and growth of disease-causing microorganisms is critical to maintaining the quality and safety of food. Tyrosinase is the key enzyme in food browning. The inhibitory effect of methyl trans-cinnamate on the activity of tyrosinase has been investigated. Methyl trans-cinnamate can strongly inhibit both monophenolase and diphenolase activity of mushroom tyrosinase. When the concentration of methyl trans-cinnamate reached 2.5 mM, the lag time was lengthened from 32 to 160 s and the steady-state activity was lost about 65%. The IC(50) value was 1.25 mM. For the diphenolase activity, the inhibition of methyl trans-cinnamate displayed a reversible and noncompetitive mechanism. The IC(50) value was 1.62 mM, and the inhibition constant (K(I)) was determined to be 1.60 mM. Moreover, the antibacterial activity against Escherichia coli, Bacillus subtilis and Staphyloccocus aureus and antifungal activity against Candida albicans were tested. The results showed that methyl trans-cinnamate possessed an antimicrobial ability.

Efficacy of Some Essential Oil Components as Food Preservatives Against Food Contaminating Molds, Aflatoxin B1 Production and Free Radical Generation

“…Methyl cinnamate, an ester of cinnamic acid, showed the highest antifungal efficacy as it inhibited the growth of all tested mold species at a concentration of 1.0 μL/mL. The finding supports earlier observation of Huang et al (2009) in which the methyl cinnamate showed a broad-spectrum antimicrobial activity against food pathogens. The oil combination was also found to be more efficacious in comparison to individual E-citral, Z-citral and fenchone.…”

“…The finding supports earlier observation of Huang et al . () in which the methyl cinnamate showed a broad‐spectrum antimicrobial activity against food pathogens. The oil combination was also found to be more efficacious in comparison to individual E ‐citral, Z ‐citral and fenchone.…”

Inhibitory Effects of Fatty Acids on the Activity of Mushroom Tyrosinase

“…Some inhibitors of tyrosinase were also found in the antimicrobial activities [16,17]. Some inhibitors have been applied in cosmetic and medicine, but the effects of fatty acids as inhibitors of tyrosinase were rarely investigated.…”

Cinnamic Acid Derivatives as α-Glucosidase Inhibitor Agents

“…Both of these compounds are reported to have antihyperglycemic activity by stimulating the mechanism of action of insulin secretion from β-cells of the pancreas. Research results show that both of these phenolic acid compounds can raise insulin receptor tyrosine phosphorylation, regulate the expression of proteins associated with insulin signaling, including the insulin receptor, phosphatidylinositol-3 kinase, glycogen synthase, trasporter-2 glucose, raising the glucose absorption and reducing insulin resistance in cells as consequences [8].…”

“…Cinnamic acid, originally isolated from plant [1], has been widely reported to have a wide range of bioactivity such as anticancer [2], antitumor [3], anti-inflammatory [4], antioxidant [5], antimalarial, antituberculosis [6][7], antimicrobial [8], tyrosinase inhibitor [9], and antidiabetic [10]. For example, trans-cinnamic acid induces cytostasis and reversal of malignant properties of human tumor cells in vitro.…”