Anti-tyrosinase kinetics and antibacterial process of caffeic acid N-nonyl ester in Chinese Olive (Canarium album) postharvest

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• 作者：Yu-Long Jia^a ; Jing Zheng^a ; Feng Yu^a ; Yi-Xiang Cai^a ; Xi-Lan Zhan^a ; Hui-Fang Wang^a ; Qing-Xi Chen^a ; ^b ; ^{chenqx@xmu.edu.cn" class="auth_mail" title="E-mail the corresponding author}
• 关键词：C-9 ; caffeic acid n-nonyl ester ; C-7 ; caffeic acid n-heptyl ester ; DMAP ; 4-dimethylaminopyridine ; EDC· ; HCl ; 1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride ; DMSO ; dimethyl sulphoxide ; l-DOPA ; 3 ; 4-dihydroxy-l-phenylalanine ; IC50 ; the inhibitor concentrations leading to 50% activity lost ; KI ; equilibrium constant of the inhibitor combining with the free enzyme ; KIS ; equilibrium constant of the inhibitor combining with the enzyme-substrate complex ; MIC ; minimum inhibitory concentr
• 刊名：International Journal of Biological Macromolecules
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：91
• 期：Complete
• 页码：486-495
• 全文大小：3482 K

文摘

Enzymatic browning and bacterial putrefaction are mainly responsible for quality losses of Chinese Olive (Canarium album) postharvest and lead to very short shelf life on average. Screening anti-browning and anti-bacterial agents is important for preservation of Chinese Olive. Caffeic acid N-nonyl ester (C-9) and caffeic acid N- Heptyl ester (C-7) was synthesized as inhibitors of tyrosinase, which is a key enzyme in browning process. The compound of C-9 could inhibit the activity of tyrosinase strongly and its IC₅₀ value was determined to be 37.5 μM, while the compound of C-7 had no inhibitory ability. Kinetic analyses showed that compound of C-9 has been a reversible inhibitory mechanism below 50 μM and been irreversible mechanisms above 50 μM. For the reversible inhibitory mechanism, the values of inhibitory constants (K_I and K_IS) were determined to be 24.6 and 37.4 μM, respectively. The results of Chinese Olive fruit postharvest showed that the compound of C-9 could effectively anti-browning and anti-bacterial putrefaction. In addition, this compound had strong antibacterial activities against Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Salmonella. Therefore, C-9 could be a potential anti-browning and anti-bacterial reagent.