食品与机械2016，Vol.32Issue(11)：9-12,63,5.DOI:10.13652/j.issn.1003-5788.2016.11.002
对香豆酸、阿魏酸和低聚糖阿魏酸酯对酪氨酸酶的抑制效果
The inhibitory effect on tyrosinase from p-coumaric acid,ferul ic acid and feruloylated ol igosaccharides
摘要
Abstract
This study investigated the inhibitory effects of p-coumaric acid,ferulic acid and feruloylated oligosaccharides on catalytic activi-ties of tyrosinase by analysising tyrosinase steady state activity and enzyme kinetics.The results showed that the three compounds were found to efficiently inhibit tyrosinase monophenolase activities.The p-Coumaric acid was the strongest inhibitor followed by feruloylated oligosaccharides and ferulic acid,with the IC 50 value of 0.75,3.20, 9.30 mmol/L respectively.Moreover,p-coumaric acid and ferulic acid were found to inhibit the activities of diphenolase with IC 50 value of 4.3,12.7 mmol/L respectively;however,feruloylated oligosac-charides showed no inhibitory effect on diphenolase activity.p-Cou-maric acid increased the lag time of monophenolase activity,but fer-ulic acid showed little effect;while feruloylated oligosaccharides re-duced the lag time of monophenolase activity.Enzyme kinetics analy-sis indicated that p-coumaric acid is a competitive inhibitor of the monophenolase,while ferulic acid and feruloylated oligosaccharides showed a mixed inhibitory effect.关键词
对香豆酸/阿魏酸/低聚糖阿魏酸酯/酪氨酸酶Key words
p-coumaric acid/ferulic acid/feruloylated oligosaccha-rides/tyrosinase引用本文复制引用
易晶晶,欧仕益,董颖妍,陈秋明..对香豆酸、阿魏酸和低聚糖阿魏酸酯对酪氨酸酶的抑制效果[J].食品与机械,2016,32(11):9-12,63,5.基金项目
国家自然科学基金(编号:31371745) （编号:31371745）
