Results 201 to 210 of about 54,266 (256)

Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid

Food Chemistry, 2021
Inhibition of tyrosinase activity contributes to the control of food browning and skin pigmentation diseases. Herein, the inhibitory mechanism of epigallocatechin-3-gallate (EGCG) and gallocatechin gallate (GCG) on tyrosinase were investigated. Both EGCG
Guowen Zhang, Deming Gong, Junhui Pan
exaly   +2 more sources

A perspective on the biotechnological applications of the versatile tyrosinase

Bioresource Technology, 2019
Tyrosinase (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 ...
Gwon Woo Park, Kyoungseon Min, Young Je Yoo   +2 more
exaly   +2 more sources

Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism

Food Research International, 2017
Xing Hu, Guowen Zhang, Guowen Zhang
exaly   +2 more sources

Synthesis and biological evaluation of new kojic acid-1,3,4-oxadiazole hybrids as tyrosinase inhibitors and their application in the anti-browning of fresh-cut mushrooms.

Food Chemistry, 2022
In the food industry, inhibition of tyrosinase activity is considered as one of the main means to prevent browning. Therefore, fourteen kojic acid-1,3,4-oxadiazole hybrids (5a-5n) were prepared and tested for their tyrosinase inhibitory effects.
Guangcheng Wang, Min-fan He, Yong Huang, Zhiyun Peng   +3 more
semanticscholar   +1 more source

A systematic review of synthetic tyrosinase inhibitors and their structure-activity relationship

Critical reviews in food science and nutrition, 2021
Tyrosinase is a copper-containing oxidation enzyme, which is responsible for the production of melanin. This enzyme is widely distributed in microorganisms, animals and plants, and plays an essential role in undesirable browning of fruits and vegetables,
Zhiyun Peng, Guangcheng Wang, Qiao-Hui Zeng, Yufeng Li, Haiquan Liu, Jing Jing Wang, Yong Zhao   +6 more
semanticscholar   +1 more source

Separation, identification, and molecular docking of tyrosinase inhibitory peptides from the hydrolysates of defatted walnut (Juglans regia L.) meal.

Food Chemistry, 2021
Defatted walnut meal protein was hydrolyzed using alcalase to yield tyrosinase inhibitory peptides. After separation by ultrafiltration and Sephadex G-25, the fraction with the highest tyrosinase inhibitory activity was identified using liquid ...
Yanxia Feng, Zichun Wang, Jia-Xin Chen, Hai-Rong Li, Yan-Bing Wang, Difeng Ren, Jun Lu   +6 more
semanticscholar   +1 more source

Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester.

Food Chemistry, 2022
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6″-O- azelaic acid ester (PIA) are oxidized by tyrosinase; however, their oxidation ...
Haixia Xu, Xiaofeng Li, Lan Mo, Y. Zou, Guanglei Zhao   +4 more
semanticscholar   +1 more source