Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples

Chen, Bingnian; Xing, Rui; Wang, Fang; Zheng, Aping; Wang, Li

doi:10.1016/j.foodchem.2015.05.003

Cited by 24 publications

(14 citation statements)

References 39 publications

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“…In addition, the regional distribution of enzymes and phenolic compounds may prevent the browning occurring inside the apples, which also explains that the L * values of untreated apple samples remain at 36 without marked decrease after 2 h. In the case of 11-treated group, the browning of apple slices was delayed during the storage due to the fact that 11 bound the copper ions at the active site of PPO, thereby inhibiting the PPO activity. However, a wound signal of fresh-cut products that migrates into adjacent, uninjured tissue, induces a number of physiological responses (e.g., oxidative browning, generation of secondary metabolites and lipid degradation), which is controlled by a complicated cascade network ( Chen, Xing, Wang, Zheng, & Wang, 2015;Saltveit, 2000;Brecht, 1995).…”

Section: Effect Of 11 On Controlling the Browning Of Applesmentioning

confidence: 99%

“…With increased fast-pace lifestyles of modern time, fresh-cut apples are popular due to the advantages of freshness, convenience and nutrition (Allende, Tomás-Barberán, & Gil, 2006;Chen, Xing, Wang, Zheng, & Wang, 2015). However, the shelf-life of fresh-cut products is greatly shortened as compared with intact fruits and vegetables, because fresh-cut leads to tissue wounding (Chung & Moon, 2009).…”

Section: Introductionmentioning

confidence: 99%

“…On the one hand, the phenolic compounds in the food stuff are oxidized by PPO to form brown pigments, which can cause the browning of fruits and vegetables (Mayer, 2006). On the other hand, the oxidation products of phenolic compounds can react with other food components, including amines, peptides and proteins (Chen, Xing, Wang, Zheng, & Wang, 2015), which further reduces the food quality. Up to now, numerous tyrosinase inhibitors identified from both natural and synthetic origins have been reported (Chang, 2009;Kim & Uyama, 2005), but only a few are sufficiently potent for practical use due to poor inhibitory activity, solubility, instability, and safety concerns (Zheng, Zhang, Zhang, & Chen, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

et al. 2018

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A range of hydroxypyridinone derivatives were synthesized starting from kojic acid. Among them, 10 and 11 were found to possess the strongest inhibitory effect on monophenolase activity of mushroom tyrosinase, having IC values of 2.04 and 1.60μM, respectively. The IC values of 10 and 11 for the inhibition of diphenolase activity of mushroom tyrosinase were determined as 13.89 and 7.99μM, respectively. Investigation of the inhibitory mechanism of these two compounds indicated that the inhibition was reversible and of a competitive-uncompetitive mixed type. The K and K values of 10 were determined to be 24.84 and 32.54μM, respectively, and the corresponding values for 11 being 18.07 and 21.34μM, respectively. The effect of 11 on the browning process of fresh-cut apples was evaluated by measuring the color change and browning index. The results indicated that 11 had a significant effect on controlling the browning of fresh-cut apple slices.

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Section: Effect Of 11 On Controlling the Browning Of Applesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

et al. 2018

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“…The method of measuring the PPO activity was according to Chen et al ., with some modifications . The 3 mL reaction system contained 400 µL of crude PPO extract, 200 µL of 50 mmoL L −1 l ‐DOPA (dissolved in PBS) and 2.4 mL of PBS.…”

Section: Methodsmentioning

confidence: 99%

Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

et al. 2017

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“…Xing, et al studied the inhibitory effect of POMs on mushroom tyrosinase, and the results showed that melanin production was slowed down. At the same time, the preservation of lotus root and apple by polyoxometalates is studied, which opens up the application of POMs in food industry . POMs have been reported for the treatment of diabetes.…”

Section: Introductionmentioning

confidence: 99%

Transition Metal Substituted Polyoxometalates as α‐Glucosidase Inhibitors

Wang

Chen

et al. 2019

Eur J Inorg Chem

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α‐Glucosidase inhibitors slow the digestion of carbohydrates and reduce blood sugar levels after meals. Recently, our experimental team found that phosphomolybdic acid with a Dawson‐type structure can effectively inhibit the activity of α‐glucosidase. Dawson‐type phosphomolybdic acid {H6(P2Mo18O62), H8[P2Mo17Fe(OH2)O61], H8[P2Mo17Co(OH2)O61] and H8[P2Mo17Ni(OH2)O61] abbreviated as P2Mo18, P2Mo17Fe, P2Mo17Co and P2Mo17Ni} were synthesized, and their inhibitory potential for α‐glucosidase was evaluated by enzyme kinetic analysis and molecular docking techniques. The results of kinetic analysis showed that P2Mo18, P2Mo17Fe, P2Mo17Co and P2Mo17Ni had a good inhibitory effect on α‐glucosidase, and the inhibitor concentration values of 50 % reduction in activity were 0.174 ± 0.0146 µm, 0.504 ± 0.00507 mm, 0.402 ± 0.00381 mm, 0.293 ± 0.0137 mm, respectively. Among them, P2Mo18, P2Mo17Co and P2Mo17Ni showed reversible mixed inhibition on α‐glucosidase, and P2Mo17Fe showed reversible competitive inhibition on α‐glucosidase. In addition, the four compounds separately form non‐covalent interactions with the enzyme molecule, including hydrogen bonds formed, wan der vaals interactions. This result is consistent with the mechanism study of enzyme kinetics. Overall, our results indicate that Dawson‐type parent P2Mo18 and three transition‐metal‐substituted phosphomolybdic acids P2Mo17Fe, P2Mo17Co and P2Mo17Ni are very promising as α‐glucosidase inhibitors for the treatment of diabetes.

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Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples

Cited by 24 publications

References 39 publications

Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples

Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase

Transition Metal Substituted Polyoxometalates as α‐Glucosidase Inhibitors

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