Inhibitory effects of a-cyano-4-hydroxycinnamic acid on the activity of mushroom tyrosinase

The effects of a-cyano-4-hydroxycinnamic acid (HCCA) on the activity of mushroom tyrosinase have been studied. Results showed that HCCA could inhibit both the monophenolase activity and diphenolase activity of mushroom tyrosinase. For the monophenolase activity, the lag phase was obviously lengthene...

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Bibliographic Details
Published in:Food chemistry 2009-02, Vol.112 (3), p.609-613
Main Authors: Qiu, Ling, Chen, Qiong-Hua, Zhuang, Jiang-Xing, Zhong, Xue, Zhou, Jing-Jing, Guo, Yun-Ji, Chen, Qing-Xi
Format: Article
Language:English
Subjects:
Basidiocarps
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Summary:The effects of a-cyano-4-hydroxycinnamic acid (HCCA) on the activity of mushroom tyrosinase have been studied. Results showed that HCCA could inhibit both the monophenolase activity and diphenolase activity of mushroom tyrosinase. For the monophenolase activity, the lag phase was obviously lengthened, and the steady-state activity of the enzyme decreased sharply. When the concentration of HCCA reached to 80 mM, the lag time was lengthened from 20 s to 150 s and the steady-state activity was lost by about 75%. The IC50 value was estimated to be 48 mM. For the diphenolase activity, the inhibitory effect of HCCA was also dose-dependent and the IC50 value was estimated to be 2.17 mM. The kinetic analyses showed that the inhibition of HCCA on the diphenolase activity was reversible and competitive with the inhibition constants (KI) determined to be 1.24 mM.
ISSN:0308-8146
DOI:10.1016/j.foodchem.2008.06.021