Inhibitory effects of 4-chlorosalicylic acid on mushroom tyrosinase and its antimicrobial activities

The inhibitory effects of 4-chlorosalicylic acid on the activity of mushroom tyrosinase have been investigated. The results showed that 4-chlorosalicylic acid could strongly inhibit both monophenolase activity and diphenolase activity. The IC 50 values were estimated as 1.89 mM and 1.10 mM for monop...

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Published in:Food chemistry 2008-03, Vol.107 (2), p.797-803
Main Authors: Han, Peng, Chen, Chao-Qi, Zhang, Chun-Le, Song, Kang-Kang, Zhou, Han-Tao, Chen, Qing-Xi
Format: Article
Language:English
Subjects:
4-Chlorosalicylic acid
antimicrobial properties
Antimycotic activity
Aspergillus niger
Bacillus subtilis
Bacteriostatic activity
Biological and medical sciences
Candida
Candida boidinii
catechol oxidase
Diphenolase activity
enzyme activity
enzyme inhibition
enzyme inhibitors
Escherichia coli
Food industries
Food microbiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Inhibition kinetics
monophenol monooxygenase
Monophenolase activity
Mushroom tyrosinase
mushrooms
salicylic acid
Staphylococcus aureus
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Summary:The inhibitory effects of 4-chlorosalicylic acid on the activity of mushroom tyrosinase have been investigated. The results showed that 4-chlorosalicylic acid could strongly inhibit both monophenolase activity and diphenolase activity. The IC 50 values were estimated as 1.89 mM and 1.10 mM for monophenolase and diphenolase activities, respectively. For the monophenolase activity, 4-chlorosalicylic acid could not only lengthen the lag time, but also decrease the steady-state rate. For the diphenolase activity, kinetic analyses showed that the inhibition by 4-chlorosalicylic acid was reversible and its mechanism was mixed-II type, which is different from salicylic acid. The inhibition constants ( K I and K IS) were determined to be 1.51 mM and 0.82 mM, respectively. Furthermore, the antibacterial activity against Escherichia coli, Bacillus subtilis and Staphyloccocus aureus and antifungal activity against Aspergillus niger and Candida boidinii were investigated. The results showed that 4-chlorosalicylic acid was the most effective against E. coli with the MIC of 250 μg/ml and with the MBC of 500 μg/ml.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.08.084