State Key Laboratory of Cellular Stress Biology and Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China.
State Key Laboratory of Cellular Stress Biology and Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China; Key Laboratory for Chemical Biology of Fujian Province, Xiamen University, Xiamen 361005, China.
J Biosci Bioeng. 2014 Feb;117(2):142-146. doi: 10.1016/j.jbiosc.2013.07.002. Epub 2013 Aug 16.
Tyrosinase (EC 1.14.18.1) is the key enzyme of most food enzymatic oxidation. Tyrosinase inhibitors are important in food industry. In the present paper, 2-chlorcinnamic acid and 2,4-dichlorocinnamic acid were synthesized and the inhibitory kinetics on mushroom tyrosinase were investigated. The results showed that both compounds synthesized could inhibit tyrosinase activity. For monophenolase activity, both chlorocinnamic acids could extended the lag time and decrease the steady-state activities, 2-chlorcinnamic acid extended the lag time just by 5%, and 2,4-dichlorcinnamic acid extended the lag time more than by 30.4%. For diphenolase activity, the IC50 values of 2-chlorcinnamic acid and 2,4-dichlorocinnamic acid were determined to be 0.765 mM and 0.295 mM, respectively. The inhibition kinetics showed that 2-chlorcinnamic acid and 2,4-dichlorocinnamic acid displayed a reversible and uncompetitive mechanism. The inhibition constants were determined to be 0.348 mM and 0.159 mM, respectively. The research may supply the basis for designing new tyrosinase inhibitors.
酪氨酸酶（EC 1.14.18.1）是大多数食品酶促氧化的关键酶。酪氨酸酶抑制剂在食品工业中具有重要作用。本文合成了 2-氯肉桂酸和 2,4-二氯肉桂酸，并研究了它们对蘑菇酪氨酸酶的抑制动力学。结果表明，两种合成的化合物都能抑制酪氨酸酶的活性。对于单酚酶活性，两种氯肉桂酸都能延长滞后时间并降低稳态活性，2-氯肉桂酸仅延长滞后时间 5%，而 2,4-二氯肉桂酸延长滞后时间超过 30.4%。对于二酚酶活性，确定了 2-氯肉桂酸和 2,4-二氯肉桂酸的 IC50 值分别为 0.765 mM 和 0.295 mM。抑制动力学表明，2-氯肉桂酸和 2,4-二氯肉桂酸表现出可逆和非竞争性机制。抑制常数分别确定为 0.348 mM 和 0.159 mM。这项研究可能为设计新型酪氨酸酶抑制剂提供依据。
