Tyrosinase Inhibitors from Anise Oil

Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of l-3,4-dihydroxyphenylalanine (l-DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 μg/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweave...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-04, Vol.46 (4), p.1268-1271
Main Authors: Kubo, Isao, Kinst-Hori, Ikuyo
Format: Article
Language:English
Subjects:
ALDEHYDES
ANISALDEHYDE
Biological and medical sciences
CATECHOL OXIDASE
ENZYME INHIBITORS
FLAVOUR COMPOUNDS
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
LEVODOPA
NEUROTROPIC DRUGS
OXIDATION
PIMPINELLA ANISUM
PLANT OILS
SEED OILS
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Summary:Anisaldehyde characterized in the seeds of Pimpinella anisum L. (Umbelliferae), also known as aniseed, was found to inhibit the oxidation of l-3,4-dihydroxyphenylalanine (l-DOPA) by mushroom tyrosinase (EC 1.14.18.1) with an ID50 of 43 μg/mL (0.32 mM). The inhibition kinetics analyzed by a Lineweaver−Burk plot established anisaldehyde to be a noncompetitive inhibitor for this oxidation. On the basis of this finding, various related analogues were also tested in order to gain new insights into their structural functions. Keywords: Anisaldehyde; aniseed; tyrosinase inhibitor; l-DOPA; noncompetitive inhibition; Schiff base formation
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9708958