Kinetics of Inhibition Effect of 4-hydroxy-3-methoxybenzoic acid on Mushroom Tyrosinase

Abstract:

A study on the kinetics of inhibitory effect of 4-hydroxy-3-methoxybenzoic acid on the monophenol- and diphenol-oxidation activity of mushroom tyrosinase has been carried out using enzymological kinetic analysis method in a Na2HPO4-NaH2PO4 buffer solution (pH=6.8) at 30 °C. The results show that 4-hydroxy-3-methoxybenzoic acid efficiently can inhibit both monophenol- and diphenol-oxidation activity of mushroom tyrosinase under experiment conditions. Concentrations of 4-hydroxy-3-methoxybenzoic acid leading to 50 % inhibition rate (IC50) on monophenol- and diphenol-oxidation activity were calculated to be 1.3 mmol/L and 2.6 mmol/L respectively, which are lower than that of arbutin (IC50 = 5.3 mmol/L for diphenol-oxidation activity). The presence of 4-hydroxy-3-methoxybenzoic acid also prolongs the lag period in oxidation of L-tyrosine via tyrosinase — A 4.7-minute lagging was observed in the presence of 4 mmol/L 4-hydroxy-3- methoxybenzoic acid, compared to a 1.1-minute lagging in the absence of inhibitor. The inhibition kinetics analyzed by Lineweaver-Burk plots found 4-hydroxy-3- methoxybenzoic acid to be a mixed-type inhibitor for the oxidation of L-DOPA, the equilibrium constants for inhibitor binding with free enzyme, KI , and with enzyme-substract complex, ＫIS, were 1.76 mmol/L and 8.57mmol/L respectively.

• Periodical: Advanced Materials Research (Volumes 641-642)
• Pages: 967-970
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.641-642.967
• Online since: January 2013
• Authors: Sheng Zhao Gong
• Keywords: 4-Hydroxy-3-Methoxybenzoic Acid, Inhibitory Effect, Kinetic, Tyrosinase

References

[1] L.G. Fenoll, J.N. Penalver: The Int. J. of Biochem. & Biol., Vol. 36 (2004), p.235

[2] I. Kubo, Q.X. Chen and K.I. Nihei: Food Chem., Vol. 81(2003), p.241

[3] O. Zarivi, A. Bonfigli and P. Cesare: FEMS Microbiol. Lett., Vol. 220 (2003), p.81

[4] H. Huang, X.D. Liu and Q.X. Chen: J. of Xiamen University (Nat. Sci), Vol. 42 (2003), p.97

[5] C. Tan, W.Y. Zhu and Y. Lu: Chin. Med. J., Vol. 115 (2002), p.1859

[6] I. Kubo, K.H. Ikuyo: Planta Med., Vol. 65 (1999), p.19

[7] H. Satooka., I. Kubo: J. Agric. Food Chem., Vol. 59 (2011), p.8908

[8] O. Nerya, J. Vaya and R.Musa: J. Agric. Food Chem., Vol. 51 (2003), p.1201

[9] S.Z. Gong, J. Cheng and Z.R. Yang: Chinese J of Chem Engineering, 13(2005), p.771

[10] S.Z. Gong, Z.R. Yang and J. Cheng: J. of Chemical Engineering, Vol.21(2007): p.173

[11] Q.X. Chen, K.K. Song and Q. Huang: J. of Enzyme Inhibition and Med. Chem. Vol.18(2003): p.491