Inhibitory effects of some flavonoids on the activity of mushroom tyrosinase
Xie, LP（Department of Biological Science and Biotechnology, Center for Ocean Science and Engineering）
- 生命科学－已发表论文 
Mushroom tyrosinase (EC 220.127.116.11) is a copper containing oxidase that catalyzes both the hydroxylation of tyrosine into o-diphenols and the oxidation of o-diphenols into o-quinones, and then forms brown or black pigments. In the present study, the effects of some flavonoids on the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) have been studied. The results show that flavonoids can lead to reversible inhibition of the enzyme. A kinetic analysis showed that the flavonols are competitive inhibitors, whereas luteolin is an uncompetitive inhibitor. The rank order of inhibition was: quercetin>galangin>morin; fisetin >3,7,4'-trihydroxyflavone; luteolin>apigenin>chrysin.