Effect of Kojic Acid on the Oxidation of N-Acetyldopamine by Mushroom Tyrosinase

Kojic acid inhibited mushroom tyrosinase, as judged by the inhibition it exerted on the rate of oxygen uptaked during N-acetyldopamine (NADA) oxidation. Preincubation of mushroom tyrosinase with kojic acid did not result in the inactivation of the enzyme (irreversible loss of activity). Kojic acid h...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-11, Vol.45 (11), p.4460-4465
Main Authors: Kahn, Varda, Ben-Shalom, Noah, Zakin, Varda
Format: Article
Language:English
Subjects:
ACIDE KOJIQUE
ACIDO COJICO
Biological and medical sciences
CATECHOLAMINE
CATECHOLAMINES
CATECOLAMINAS
CHAMPIGNON COMESTIBLE
Chemical control
Control
DOPAMINA
DOPAMINE
EDIBLE FUNGI
Fundamental and applied biological sciences. Psychology
INHIBICION
INHIBITION
KOJIC ACID
MONOPHENOL MONOOXYGENASE
OXIDACION
OXIDATION
OXIDOREDUCTASES
OXIDORREDUCTASAS
OXYDATION
OXYDOREDUCTASE
Phytopathology. Animal pests. Plant and forest protection
Protozoa. Invertebrates
SETAS COMESTIBLES
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Summary:Kojic acid inhibited mushroom tyrosinase, as judged by the inhibition it exerted on the rate of oxygen uptaked during N-acetyldopamine (NADA) oxidation. Preincubation of mushroom tyrosinase with kojic acid did not result in the inactivation of the enzyme (irreversible loss of activity). Kojic acid had a pronounced effect on the spectrum of product(s) obtained when NADA was oxidized by mushroom tyrosinase. In its absence, NADA quinone (λmax = 390 ± 10 nm) was formed; in its presence, a stable final yellow product(s), characterized by a peak at 340 ± 20 nm, was obtained. A maximum level of the final yellow product(s) was formed when the ratio between NADA quinone and kojic acid was 1:1. Spectral data suggest that NADA quinone oxidizes kojic acid to the yellow product(s). Keywords: N-Acetyldopamine (NADA); mushroom tyrosinase; kojic acid inhibition
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9702858