Results 201 to 210 of about 53,271 (260)
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Effect of ascorbic acid on tyrosinase and its anti-browning activity in fresh-cut Fuji apple.
Journal of food biochemistry, 2021Tyrosinase (polyphenol oxidase) is the key enzyme of enzymatic browning in fruits and vegetables. In this research, the impact of ascorbic acid on tyrosinase and its anti-browning effect on fresh-cut Fuji apple were investigated. Ascorbic acid had a dual
Yi-Ting Wen +5 more
semanticscholar +1 more source
Journal of Medicinal Chemistry, 2020
Human tyrosinase (hsTYR) is the key enzyme ensuring the conversion of L-tyrosine to dopaqui-none, thereby initiating melanin synthesis, i.e. melanogenesis.
Brayan Roulier +2 more
semanticscholar +1 more source
Human tyrosinase (hsTYR) is the key enzyme ensuring the conversion of L-tyrosine to dopaqui-none, thereby initiating melanin synthesis, i.e. melanogenesis.
Brayan Roulier +2 more
semanticscholar +1 more source
Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism
Food Research International, 2017Guowen Zhang, Xing Hu
exaly +2 more sources
Archives for Dermatological Research, 1975
Purified tyrosinase T1 was incubated with neuraminidase. The catalytic activity of tyrosinase was essentially retained, after this treatment. The tyrosinase band (Dopa stained) was transformed into a new less anodic form, similar to tyrosinase T2, on disc electrophoresis.
K, Miyazaki, N, Otaki
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Purified tyrosinase T1 was incubated with neuraminidase. The catalytic activity of tyrosinase was essentially retained, after this treatment. The tyrosinase band (Dopa stained) was transformed into a new less anodic form, similar to tyrosinase T2, on disc electrophoresis.
K, Miyazaki, N, Otaki
openaire +2 more sources
Tyrosinase Catalyzes Asymmetric Sulfoxidation
Biochemistry, 2008Mushroom tyrosinase was found to catalyze the oxidation of organic sulfides to sulfoxides in the presence of a catechol as cosubstrate, in a reaction which is unprecedented for this enzyme and resembles those performed by external monooxygenases. Only the oxy form of the enzyme is in fact capable of oxidizing the sulfide in a two-electron process ...
Pievo Roberto +3 more
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Tyrosinase and Tyrosinase Inhibitors
Journal of Biocatalysis & Biotransformation, 2012Tyrosinase and Tyrosinase Inhibitors Melanin is responsible for skin color and plays an important role in protection of the skin against UV light induced damage. During the melanin biosynthesis pathway, tyrosinase (EC 1.14.18.1) is the rate-limiting enzyme that hydroxylates L-tyrosine to L-3,4- dihydroxyphenylalanine (L-DOPA), and L-DOPA is further ...
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Kojic acid-natural product conjugates as mushroom tyrosinase inhibitors.
European journal of medicinal chemistry, 2020As part of our effort to develop potential tyrosinase inhibitors, we have conjugated the well-known tyrosinase inhibitor kojic acid (KA) with several phenolic natural products such as umbelliferone, sesamol, thymol, carvacrol, eugenol, isoeugenol ...
Morteza Ashooriha +6 more
semanticscholar +1 more source
Food & Function, 2020
The inhibition mechanism of epicatechin gallate (ECG) on tyrosinase was investigated by multispectroscopic techniques combined with molecular docking and molecular dynamics simulation.
Xin Song +5 more
semanticscholar +1 more source
The inhibition mechanism of epicatechin gallate (ECG) on tyrosinase was investigated by multispectroscopic techniques combined with molecular docking and molecular dynamics simulation.
Xin Song +5 more
semanticscholar +1 more source
A perspective on the biotechnological applications of the versatile tyrosinase
Bioresource Technology, 2019Tyrosinase (E.C. 1.14.18. 1) is a type of Cu-containing oxidoreductase which has bifunctional activity for various phenolic substrates: ortho-hydroxylation of monophenols to diphenols (a cresolase activity) and oxidation of diphenols to quinones (a ...
Kyoungseon Min, Gwon Woo Park
exaly +2 more sources
Food Chemistry, 2019
Polyphenols can inhibit the enzymatic browning in food, but their indistinct synergistic effect and conformational change have limited their applications.
Qun Yu, Liuping Fan, Z. Duan
semanticscholar +1 more source
Polyphenols can inhibit the enzymatic browning in food, but their indistinct synergistic effect and conformational change have limited their applications.
Qun Yu, Liuping Fan, Z. Duan
semanticscholar +1 more source