吲哚化合物及其反应产物对酪氨酸酶的抑制作用。白蛋白的保护作用。

Inhibition of tyrosinase by indole compounds and reaction products. Protection by albumin.

作者信息

Miranda M, Urbani G, Di Vito L, Botti D

出版信息

Biochim Biophys Acta. 1979 Jul 4;585(3):398-404. doi: 10.1016/0304-4165(79)90084-9.

Abstract

Tyrosinase activity decreases as the reaction proceeds and is inhibited by L-3,4-dihydroxyphenylalanine oxidation products. Indole and tryptophan inhibit tyrosinase reaction and bovine albumin protects against end-product(s) inhibition or inactivation. Since the same tyrosinase reaction products are indole compounds and some authors reported the binding of indole derivatives with albumin, it is here suggested that indole intermediates of melanin synthesis inhibit or inactivate tyrosinase.

摘要

随着反应的进行，酪氨酸酶活性降低，并受到L - 3,4 - 二羟基苯丙氨酸氧化产物的抑制。吲哚和色氨酸抑制酪氨酸酶反应，牛血清白蛋白可防止终产物抑制或失活。由于黑色素合成的酪氨酸酶反应产物同样是吲哚化合物，并且一些作者报道了吲哚衍生物与白蛋白的结合，因此本文提出黑色素合成的吲哚中间体抑制或使酪氨酸酶失活。