A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato

Kai Chen,Yu-Lin Chen,Yin-Ting Li,Tao Zhou,Robert C Hider,De-Yin Zhao,Xiao-Yi Wei,Li-Min Kong

doi:10.1007/s11947-017-1976-2

Abstract

In order to search for a new method for the anti-browning of food products, a novel hydroxypyridinone (HPO) derivative with a formyl group was evaluated for its anti-tyrosinase property. This compound was found to exhibit potent tyrosinase inhibition on the monophenolase activity of mushroom tyrosinase with an IC50 value of 1.33 μM, indicating that this HPO derivative was 12-fold stronger than kojic acid (IC50 15.89 μM). This molecule can inhibit tyrosinase via two action modes, namely copper reduction and chelation, and the formation of a Schiff’s base with the amino group at the active site of the enzyme. A synergistic effect of these two action modes to enhance the inhibitory activity was observed. This compound was also investigated for the inhibitory effect on diphenolase activity of mushroom; the inhibitory mechanism was found to be reversible and of competitive-uncompetitive mixed-type inhibition. This hydroxypyridinone was demonstrated to effectively control the browning of vegetable products.

Highlights

Many foods readily turn brown during processing and storage
In order to search for a new method for the antibrowning of food products, a novel hydroxypyridinone (HPO) derivative with a formyl group was evaluated for its anti-tyrosinase property
We investigate the possibility of mushroom tyrosinase being inhibited by two different action modes which could act in a synergistic manner

Summary

Introduction

Many foods readily turn brown during processing and storage. This causes a serious decrease in the quality and commercial value of the food, shortening shelf life. The prevention of such browning is a problem which needs to be solved urgently in the food industry. Vegetables, and shrimp is mainly caused by the latter. Tyrosinase is known to be one of the main enzymes causing the browning of fruits, vegetables, and shrimp (Friedman 1996; Tang and Newton 2004; Nirmal and Benjakul 2011). Tyrosinase inhibitors can in principle, delay or prevent the browning of fruits, vegetables, and shrimp (Dai et al 2016; Radhakrishnan et al 2016)

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