Journal of Agricultural and Food Chemistry 2001-08-01

Competitive inhibition of mushroom tyrosinase by 4-substituted benzaldehydes.

M Jiménez, S Chazarra, J Escribano, J Cabanes, F García-Carmona

Index: J. Agric. Food Chem. 49(8) , 4060-3, (2001)

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Abstract

A kinetic study of the inhibition of mushroom tyrosinase by 4-substituted benzaldehydes showed that these compounds behave as classical competitive inhibitors, inhibiting the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA) by mushroom tyrosinase (o-diphenolase activity). The kinetic parameter (K(I)) characterizing this inhibition was evaluated for all of the seven compounds assayed. Cuminaldehyde showed the most potent inhibitory activity (K(I) = 9 microM). It also inhibited the oxidation of L-tyrosine by mushroom tyrosinase (o-monophenolase activity) in a competitive manner. The corresponding kinetic parameter for this inhibition was evaluated (K(I) = 0.12 mM).