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Inhibitory Effects of Some Flavonoids on the Activity of Mushroom Tyrosinase

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Abstract

Mushroom tyrosinase (EC 1.14.18.1) 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.

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Authors and Affiliations

  1. Department of Biological Science and Biotechnology, Center for Ocean Science and Engineering, Protein Science Laboratory of Ministry of Education, Tsinghua University, Beijing, 100084, The People's Republic of China

    Li-Ping Xie, Hong-Zhong Wang & Rong-Qing Zhang

  2. The Key Laboratory of Ministry of Education for Cell Biology and Tumor Cell Engineering, Department of Biology, School of Life Sciences, Xiamen University, Xiamen, 361005, People's Republic of China

    Qing-Xi Chen & Huang Huang

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  1. Li-Ping Xie
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  2. Qing-Xi Chen
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  3. Huang Huang
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  4. Hong-Zhong Wang
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  5. Rong-Qing Zhang
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Xie, LP., Chen, QX., Huang, H. et al. Inhibitory Effects of Some Flavonoids on the Activity of Mushroom Tyrosinase. Biochemistry (Moscow) 68, 487–491 (2003). https://doi.org/10.1023/A:1023620501702

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