کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11262966 | 1802855 | 2019 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Identifying an isoflavone from the root of Pueraria lobata as a potent tyrosinase inhibitor
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Traditionally, the root of Pueraria lobata are widely used as a functional food. It was observed that a 70% ethanol extract showed a dose-dependent inhibition towards mushroom tyrosinase. Among the different isolated compounds, calycosin demonstrated potent inhibitory activity against substrates l-tyrosine and l-DOPA, with IC50 of 1.45â¯Â±â¯0.03 and 7.02â¯Â±â¯0.46â¯ÂµM, respectively. Conversely, formononetin and daidzein exhibit weak inhibition. Moreover, kinetic studies revealed calycosin to be a competitive inhibitor for both substrates. Additionally, molecular docking simulation showed that the hydroxyl groups at C-3â² and C-7 positions interacted with the catalytic site and peripheral residues, demonstrating a higher affinity toward mushroom tyrosinase. Accordingly, our results suggest that, rather than a mono-substituted hydroxyl or methoxyl group, the presence of a hydroxyl group at C-3â² and a methoxyl group at C-4â² position of the isoflavone skeleton plays an essential role in the manifestation of anti-browning activity in food products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 383-389
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 383-389
نویسندگان
Aditi Wagle, Su Hui Seong, Hyun Ah Jung, Jae Sue Choi,