Volume 6, number 2
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Inhibition of Mushroom Tyrosinase by Aliphatic Alcholols

R. Sariri*, F. Aghaghaziani and R. Hassan Sajedi

Department of Biology, Faculty of Science, University of Guilan, Rasht Iran.

Corresponding Author E-mail: sariri@guilan.ac.ir

ABSTRACT: Browning of fruits and vegetables damaged by mechanical injury during harvesting, postharvest storage or processing is one of the main causes of quality loss. Tyrosinase catalyzes the oxidation of phenolic compounds to the corresponding quinines and is responsible for the enzymatic browning of fruits and vegetables. Although the use of compounds such as organic acids, amines and thiols as tyrosinase inhibitors have been studied and reported, but alcohols have received less attention in this regard. This paper reports inhibition of polyphenol oxidase activity by aliphatic alcohols using dopamine hydrochloride as substrate. It was observed that hydroxy containing compounds inhibited tyrosinase activity by a revesible mixed-noncompetitive mechanism. Many kinetic constants, such as Vmax, Kcat and Ki were also obtained in each case.

KEYWORDS: Tyrosinase; inhibition; enzyme kinetics; alcoholic inhibitors

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Sariri. R, Aghaghaziani. F, Sajedi. R. H. Inhibition of Mushroom Tyrosinase by Aliphatic Alcholols. Biosci Biotechnol Res Asia 2009;6(2)
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Sariri. R, Aghaghaziani. F, Sajedi. R. H. Inhibition of Mushroom Tyrosinase by Aliphatic Alcholols. Biosci Biotechnol Res Asia 2009;6(2). Available from: https://www.biotech-asia.org/?p=8639

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