Isolation and identification of flavonoids in licorice and a study of their inhibitory effects on tyrosinase | |
Fu, BQ; Li, H; Wang, XR; Lee, FSC; Cui, SF | |
刊名 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
2005-09-21 | |
卷号 | 53期号:19页码:7408-7414 |
关键词 | licorice flavonolds isolation identification tyrosinase inhibition |
ISSN号 | 0021-8561 |
DOI | 10.1021/jf051258h |
英文摘要 | Five different flavonoids were isolated from licorice after multistep chromatographic fractionation. The aim was to identify and characterize active components in licorice responsible for antibrowning activities and to seek new tyrosinase inhibitors for applications as antibrowning and depigmenting agents in the food and cosmetic industries. The isolated flavonoids were identified as liquiritin, licuraside, isoliquiritin, liquiritigenin (from Glycyrrhiza uralensis Fisch.), and licochalcone A (from Glypyrrhiza inflate Bat.) by UV, MS, H-1 NMR, and C-13 NMR analyses. The inhibitory potencies and capacities of these flavonoids toward monophenolase activity of mushroom tyrosinase were investigated. The IC50 values of licuraside, isoliquiritin, and licochalcone A for monophenolase activity were 0.072, 0.038, and 0.0258 mM, respectively. A study of the mechanisms of monophenolase inhibition by these flavonoids indicated that they are all competitive inhibitors. Different from the above flavonoids, no inhibitory activity was observed for liquiritin, whereas liquiritigenin activated the monophenolase activity as a cofactor. The inhibitory effect of licuraside, isoliquiritin, and licochalcone A on cliphenolase activity with L-DOPA as the substrate was much lower than those with l-tyrosine. Results suggest that licuraside, isoliquiritin, and licochalcone A have the high potential to be further developed into effective antibrowning and depigmenting agents. |
WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
语种 | 英语 |
出版者 | AMER CHEMICAL SOC |
WOS记录号 | WOS:000231895900009 |
内容类型 | 期刊论文 |
源URL | [http://ir.fio.com.cn/handle/2SI8HI0U/4725] |
专题 | 自然资源部第一海洋研究所 |
作者单位 | 1.First Inst Oceanog, Mat Transport & Transformat Environm & Life Proc, Qingdao, Peoples R China; 2.Xiamen Univ, Dept Chem, Xiamen 361005, Peoples R China; 3.Xiamen Univ, Key Lab Analyt Sci, Minist Educ, Coll Chem & Chem Engn, Xiamen 361005, Peoples R China; 4.QingDao Key Lab Analyt Sci & Standardizat Chinese, Qingdao, Peoples R China; 5.Sheffield City Polytech, Dept Biol & Appl Engn, Shenzhen, Peoples R China |
推荐引用方式 GB/T 7714 | Fu, BQ,Li, H,Wang, XR,et al. Isolation and identification of flavonoids in licorice and a study of their inhibitory effects on tyrosinase[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2005,53(19):7408-7414. |
APA | Fu, BQ,Li, H,Wang, XR,Lee, FSC,&Cui, SF.(2005).Isolation and identification of flavonoids in licorice and a study of their inhibitory effects on tyrosinase.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,53(19),7408-7414. |
MLA | Fu, BQ,et al."Isolation and identification of flavonoids in licorice and a study of their inhibitory effects on tyrosinase".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 53.19(2005):7408-7414. |
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