| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543985 | Food Chemistry | 2005 | 6 Pages |
Abstract
The effects of cinnamic acid and its derivatives (2-hydroxycinnamic acid, 4-hydroxycinnamic acid and 4-methoxycinnamic acid) on the activity of mushroom tyrosinase have been studied. Results showed that cinnamic acid, 4-hydroxycinnamic acid and 4-methoxycinnamic acid strongly inhibited the diphenolase activity of mushroom tyrosinase and the inhibition was reversible. The IC50 values were estimated to be 2.10, 0.50 and 0.42 mM, respectively. 2-Hydroxycinnamic acid had no inhibitory effect on the diphenolase activity of the enzyme. Kinetic analyses showed that the inhibition type of cinnamic acid and 4-methoxycinnamic acid was noncompetitive with the constants (KI) determined to be 1.994 and 0.458 mM, respectively. The inhibition type of 4-hydroxycinnamic acid was competitive, with the inhibition constant (KI) was 0.244 mM.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yan Shi, Qing-Xi Chen, Qin Wang, Kang-Kang Song, Ling Qiu,