Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen, China.
Appl Biochem Biotechnol. 2010 Nov;162(6):1564-73. doi: 10.1007/s12010-010-8938-8. Epub 2010 Jun 11.
The effects of fatty acids, octanoic acid, (2E, 4E)-hexa-2,4-dienoic acid, hexanoic acid, (2E)-but-2-enoic acid, and butyric acid on the activities of mushroom tyrosinase have been investigated. The results showed that the fatty acids can potently inhibit both monophenolase activity and diphenolase activity of tyrosinase, and that the unsaturated fatty acids exhibited stronger inhibitory effect against tyrosinase than the corresponding saturated fatty acids, and the inhibitory effects were enhanced with the extendability of the fatty acid chain. For the monophenolase activity, the fatty acids could not only lengthen the lag period, but also decrease the steady-state activities. For the diphenolase activity, fatty acids displayed reversible inhibition. Kinetic analyses showed that octanoic acid and hexanoic acid were mixed-type inhibitors and (2E,4E)-hexa-2,4-dienoic acid and (2E)-but-2-enoic acid were noncompetitive inhibitors. The inhibition constants have been determined and compared.
已经研究了脂肪酸、辛酸、（2E，4E）-己-2,4-二烯酸、己酸、（2E）-丁-2-烯酸和丁酸对蘑菇酪氨酸酶活性的影响。结果表明，脂肪酸能强烈抑制酪氨酸酶的单酚酶活性和二酚酶活性，不饱和脂肪酸对酪氨酸酶的抑制作用强于相应的饱和脂肪酸，并且抑制作用随着脂肪酸链的伸展而增强。对于单酚酶活性，脂肪酸不仅可以延长潜伏期，还可以降低稳态活性。对于二酚酶活性，脂肪酸表现出可逆抑制。动力学分析表明，辛酸和己酸是混合型抑制剂，（2E，4E）-己-2,4-二烯酸和（2E）-丁-2-烯酸是非竞争性抑制剂。已经确定并比较了抑制常数。
