Matsuura Ritaro, Ukeda Hiroyuki, Sawamura Masayoshi
Department of Bioresources Science, Faculty of Agriculture, Kochi University, Mononbe B-200, Nankoku 783-8502, Japan.
J Agric Food Chem. 2006 Mar 22;54(6):2309-13. doi: 10.1021/jf051682i.
Thirteen kinds of citrus essential oils and their volatile flavor constituents were investigated for tyrosinase inhibitory activity. Eureka lemon, Lisbon lemon, Keraji, and Kiyookadaidai significantly inhibited the oxidation of L-dihydroxy phenylalanine (L-DOPA) by mushroom tyrosinase. Citral and myrcene among volatile flavor constituents of citrus essential oils exhibited tyrosinase inhibitory activities with Ki values of 0.318 and 2.38 mM, respectively. The inhibition kinetics analyzed by a Lineweaver-Burk plot indicated that citral is a noncompetitive inhibitor and myrcene is a competitive inhibitor. These results indicated that citral and myrcene are responsible for the tyrosinase inhibitory activity of citrus essential oils.
研究了13种柑橘属植物精油及其挥发性风味成分的酪氨酸酶抑制活性。尤力克柠檬、里斯本柠檬、Keraji和清玉代代显著抑制了蘑菇酪氨酸酶对L-二羟基苯丙氨酸（L-DOPA）的氧化。柑橘属植物精油挥发性风味成分中的柠檬醛和月桂烯表现出酪氨酸酶抑制活性，其抑制常数（Ki）值分别为0.318和2.38 mM。通过Lineweaver-Burk图分析的抑制动力学表明，柠檬醛是一种非竞争性抑制剂，月桂烯是一种竞争性抑制剂。这些结果表明，柠檬醛和月桂烯是柑橘属植物精油酪氨酸酶抑制活性的原因。
