Flavonoids as mushroom tyrosinase inhibitors: a fluorescence quenching study

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dc.contributor.authorDonghyun Kim-
dc.contributor.authorJiyeoun Park-
dc.contributor.authorJinhee Kim-
dc.contributor.authorC Han-
dc.contributor.authorJ Yoon-
dc.contributor.authorN Kim-
dc.contributor.authorJ Seo-
dc.contributor.authorChoong Hwan Lee-
dc.date.accessioned2017-04-19T09:04:10Z-
dc.date.available2017-04-19T09:04:10Z-
dc.date.issued2006-
dc.identifier.issn0021-8561-
dc.identifier.uri10.1021/jf0521855ko
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/7322-
dc.description.abstractFlavonoids, a group of naturally occurring antioxidants and metal chelators, can be used as tyrosinase inhibitors due to their formation of copper-flavonoid complexes. Thus, to investigate the underlying inhibition mechanism, a large group of flavonoids from several major flavones and flavonols were tested using fluorescence quenching spectroscopy. In addition, large differences in the tyrosinase inhibitory activities and chelating capacities according to the location of the hydroxyl group(s) in combination with the A and B rings in the flavonoids were confirmed. Accordingly, the major conclusions from this work are as follows: (i) The tyrosinase inhibitory activity is not only dependent on the number of hydroxyl groups in the flavonoids, (ii) the enzyme is primarily quenched by the hydroxyl group(s) of A and B rings on the ether side of the flavonoids, and (iii) the tyrosinase inhibitory activity of 7,8,3′,4′-tetrahydroxyflavone is supported by a virtual model of docking with the mushroom tyrosinase, which depicts the quenching of the enzyme. The results also demonstrated that the dihydroxy substitutions in the A and B rings are crucial for Cu2+-chelate formation, thereby influencing the tyrosinase inhibitory activity.-
dc.publisherAmer Chem Soc-
dc.titleFlavonoids as mushroom tyrosinase inhibitors: a fluorescence quenching study-
dc.title.alternativeFlavonoids as mushroom tyrosinase inhibitors: a fluorescence quenching study-
dc.typeArticle-
dc.citation.titleJournal of Agricultural and Food Chemistry-
dc.citation.number3-
dc.citation.endPage941-
dc.citation.startPage935-
dc.citation.volume54-
dc.contributor.affiliatedAuthorDonghyun Kim-
dc.contributor.affiliatedAuthorJiyeoun Park-
dc.contributor.affiliatedAuthorJinhee Kim-
dc.contributor.affiliatedAuthorChoong Hwan Lee-
dc.contributor.alternativeName김동현-
dc.contributor.alternativeName박지연-
dc.contributor.alternativeName김진희-
dc.contributor.alternativeName한철규-
dc.contributor.alternativeName윤정혁-
dc.contributor.alternativeName김남두-
dc.contributor.alternativeName서진호-
dc.contributor.alternativeName이충환-
dc.identifier.bibliographicCitationJournal of Agricultural and Food Chemistry, vol. 54, no. 3, pp. 935-941-
dc.identifier.doi10.1021/jf0521855-
dc.subject.keywordCopper chelator-
dc.subject.keywordFlavonoids-
dc.subject.keywordFluorescence quenching-
dc.subject.keywordTyrosinase inhibitor-
dc.subject.localCopper chelator-
dc.subject.localFlavonoids-
dc.subject.localflavonoid-
dc.subject.localflavonoids-
dc.subject.localFlavonoid-
dc.subject.localfluorescence quenching-
dc.subject.localFluorescence quenching-
dc.subject.localtyrosinase inhibitor-
dc.subject.localTyrosinase inhibitor-
dc.description.journalClassY-
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