4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase

4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase

4-hexylresorcinol (4HR) was a potent inhibitor of mushroom tyrosinase in crude extracts, causing 90% loss of activity at 100 micromolar. The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations o...

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Bibliographic Details
Published in:Journal of food science Vol. 58; no. 3; pp. 609 - 610
Main Authors: Dawley, R.M, Flurkey, W.H
Format: Journal Article
Language:English
Published: Oxford, UK Blackwell Publishing Ltd 01-05-1993
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects:
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
Biological and medical sciences
BRUNISSEMENT
CATECHOL OXYDASE
CATECOL OXIDASA
CHAMPIGNON COMESTIBLE
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
enzyme
Enzymes
Food additives
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Fungi
General aspects
INHIBICION
INHIBIDORES DE ENZIMAS
INHIBITEUR D'ENZYME
INHIBITION
inhibitor 4-hexylresorcinol
mushroom
OSCURECIMIENTO
SETAS COMESTIBLES
tyrosinase
Enzymatic activity
Preservative
Enzyme
Resorcinol derivatives
Phenols
Electrophoresis
Food additive
Inhibition
Enzymic browning
Edible fungi
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Description
Summary:4-hexylresorcinol (4HR) was a potent inhibitor of mushroom tyrosinase in crude extracts, causing 90% loss of activity at 100 micromolar. The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of approximately 1 micromolar. Electrophoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms
Bibliography:9425220
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ArticleID:JFDS609
istex:06A442CBDBF81134A3132D18D5BE192E4F9E96A8
ark:/67375/WNG-P2BJ0KST-T
This work was supported in part by a grant from the Office of Academic Affairs and the Alumni Association at the University of Evansville to R.M.D. Part of this work was also supported by Sylvsn Foods, Inc. through the office of Director of Research and Development, Dr. Frederick Miller, by a grant to W.H.F.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb04336.x