Inhibitory effect of apocarotenoids on the activity of tyrosinase: Multi-spectroscopic and docking studies
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- 作者：Amrita Anantharaman1 ; Hridya Hemachandran1 ; Rajendra Rao Priya1 ; Mohan Sankari1 ; Mohan Gopalakrishnan2 ; Nallasamy Palanisami2 ; Ramamoorthy Siva1 ; rsiva77in@rediffmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Apocarotenoid ; Norbixin ; Bixin ; Crocin ; Tyrosinase ; Food colorant
- 刊名：Journal of Bioscience and Bioengineering
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：121
- 期：1
- 页码：13-20
- 全文大小：2321 K
文摘
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The effective usage of food colorant apocarotenoids as an alternative to synthetic anti-browning agent.
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Apocarotenoids reversibly inhibited tyrosinase activity through extensive hydrophobic interaction.
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The allosteric binding of apocarotenoids to tyrosinase.
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In vitro studies showed that apocarotenoids inhibited melanin synthesis and tyrosinase activity in B16F0 cell line.