Isolation and identification of flavonoids in licorice and a study of their inhibitory effects on tyrosinase

doi:10.1021/jf051258h

	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关键词	MUSHROOM TYROSINASE ; MECHANISM ; EXTRACTS
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:8080/handle/2SI8HI0U/27490]
专题	自然资源部第一海洋研究所
通讯作者	Lee, FSC
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.