Inhibition of the activity of mushroom tyrosinase by alkylbenzoic acids

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• 作者：Huang ; Xiao-Hong ; Chen ; Qing-Xi ; Wang ; Qin ; Song ; Kang-Kang ; Wang ; Jun ; Sha ; Li ; Guan ; Xiong
• 关键词：Mushroom tyrosinase ; Diphenolase activity ; Monophenolase activity ; Alkylbenzoic acids ; Inhibition ; Kinetics
• 刊名：Food Chemistry
• 出版年：2006
• 出版时间：January, 2006
• 年：2006
• 卷：94
• 期：1
• 页码：1-6
• 全文大小：205 K

文摘

The inhibition kinetics of alkylbenzoic acids on the diphenolase activity of mushroom tyrosinase have been investigated. The results show that the alkylbenzoic acids assayed can lead to reversible inhibition of the enzyme; furthermore, o-toluic acid and m-toluic acid are mixed-type inhibitors and p-alkylbenzoic acids are uncompetitive inhibitors. The inhibition constants have been determined. For these p-alkylbenzoic acids, the inhibition strength follows the order: p-toluic acid < p-ethylbenzoic acid < p-propylbenzoic acid < p-isopropylbenzoic acid < p-tert-butylbenzoic acid < p-butylbenzoic acid < p-pentylbenzoic acid < p-hexylbenzoic acid < p-heptylbenzoic acid < p-octylbenzoic acid, indicating that the hydrophobic p-alkyl group played an important role in the inhibition of the enzyme. The inhibitory effects were potentiated with increasing lengths of the hydrocarbon chains. The inhibitory effects of o-toluic acid and p-isopropylbenzoic acid on the monophenolase activity have also been studied. The results show that both o-toluic acid and p-isopropylbenzoic acid can lengthen the lag time and decrease the steady-state activity of the enzyme.