Tyrosinase inhibitors from anise oil

被引：73

作者：

Kubo, I ^{[1
]}

Kinst-Hori, I ^{[1
]}

机构：

[1] Univ Calif Berkeley, Dept Environm Sci Policy & Management, Berkeley, CA 94720 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 04期

关键词：

anisaldehyde; aniseed; tyrosinase inhibitor; L-DOPA; noncompetitive inhibition; Schiff base formation;

D O I：

10.1021/jf9708958

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 mu g/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweaver-Burk plot established anisaldehyde to be a noncompetitive inhibitor for this oxidation. On the basis of this Ending, various related analogues were also tested in order to gain new insights into their structural functions.

引用

页码：1268 / 1271

页数：4

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