某些黄酮类化合物对蘑菇酪氨酸酶活性的抑制作用。

Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase.

作者信息

Xie Li-Ping, Chen Qing-Xi, Huang Huang, Wang Hong-Zhong, Zhang Rong-Qing

机构信息

Department of Biological Science and Biotechnology, Center for Ocean Science and Engineering, Protein Science Laboratory of Ministry of Education, Tsinghua University, Beijing, 100084, P. R. China.

出版信息

Biochemistry (Mosc). 2003 Apr;68(4):487-91. doi: 10.1023/a:1023620501702.

DOI:10.1023/a:1023620501702

PMID:12765534

Abstract

Mushroom tyrosinase (EC 1.14.18.1) is a copper containing oxidase that catalyzes both the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones, and then forms brown or black pigments. In the present study, the effects of some flavonoids on the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) have been studied. The results show that flavonoids can lead to reversible inhibition of the enzyme. A kinetic analysis showed that the flavonols are competitive inhibitors, whereas luteolin is an uncompetitive inhibitor. The rank order of inhibition was: quercetin > galangin > morin; fisetin > 3,7,4;-trihydroxyflavone; luteolin > apigenin > chrysin.

摘要

蘑菇酪氨酸酶（EC 1.14.18.1）是一种含铜氧化酶，它既能催化酪氨酸羟基化为邻二酚，又能催化邻二酚氧化为邻醌，进而形成棕色或黑色色素。在本研究中，已对一些黄酮类化合物对L-3,4-二羟基苯丙氨酸（L-DOPA）氧化的影响进行了研究。结果表明，黄酮类化合物可导致该酶的可逆抑制。动力学分析表明，黄酮醇是竞争性抑制剂，而木犀草素是非竞争性抑制剂。抑制作用的顺序为：槲皮素＞高良姜素＞桑色素；漆黄素＞3,7,4'-三羟基黄酮；木犀草素＞芹菜素＞白杨素。