Inhibition of <i>Agaricus </i>tyrosinase by 1, 5-anhydro-D-fructose and its application to anti-browning of food materials

DOI JASI Web Site Web Site 1 Citations 25 References

Bibliographic Information

Other Title
  • 機能性糖質1, 5-アンヒドロ-D-フルクトースによるチロシナーゼの阻害と食品褐変抑制への応用
  • キノウセイ トウシツ 1,5-アンヒドロ-D-フルクトース ニ ヨル チロシナーゼ ノ ソガイ ト ショクヒン カッペン ヨクセイ エ ノ オウヨウ

Search this article

Abstract

<p>1, 5-Anhydro-D-fructose (1, 5-AF), which is produced from starch by the action of alpha-1, 4-glucan lyase, competitively inhibited Agaricus tyrosinase (L-tyrosine, L-dopa: oxygen oxidoreductase, EC 1.14.18.1) with a Ki value of ~20 mM. In silico modelling of the catalytic subunit of the enzyme docked with a 1, 5-AF molecule showed that only the keto form of the 1, 5-AF molecule could bind to the bottom of the active site of tyrosinase. The binding mode seemed to be very similar to that of tropolone, a strong, competitive inhibitor. 1, 5-AF also inhibited an enzyme partially purified from wheat flour and retarded the browning of commercial avocado paste. Thus, its colour protection activity, in conjunction with its bacteriostatic effect, appears applicable to food processing.</p>

Journal

Citations (1)*help

See more

References(25)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top