4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase
4-hexylresorcinol (4HR) was a potent inhibitor of mushroom tyrosinase in crude extracts, causing 90% loss of activity at 100 micromolar. The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations o...
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| Veröffentlicht in: | Journal of food science 1993-05, Vol.58 (3), p.609-610 |
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| container_title | Journal of food science |
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| creator | Dawley, R.M Flurkey, W.H |
| description | 4-hexylresorcinol (4HR) was a potent inhibitor of mushroom tyrosinase in crude extracts, causing 90% loss of activity at 100 micromolar. The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of approximately 1 micromolar. Electrophoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms |
| doi_str_mv | 10.1111/j.1365-2621.1993.tb04336.x |
| format | Article |
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The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of approximately 1 micromolar. Electrophoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1993.tb04336.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ACTIVIDAD ENZIMATICA ; ACTIVITE ENZYMATIQUE ; Biological and medical sciences ; BRUNISSEMENT ; CATECHOL OXYDASE ; CATECOL OXIDASA ; CHAMPIGNON COMESTIBLE ; COMPOSE PHENOLIQUE ; COMPUESTOS FENOLICOS ; enzyme ; Enzymes ; Food additives ; Food industries ; Food science ; Fundamental and applied biological sciences. 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The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of approximately 1 micromolar. Electrophoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms</description><subject>ACTIVIDAD ENZIMATICA</subject><subject>ACTIVITE ENZYMATIQUE</subject><subject>Biological and medical sciences</subject><subject>BRUNISSEMENT</subject><subject>CATECHOL OXYDASE</subject><subject>CATECOL OXIDASA</subject><subject>CHAMPIGNON COMESTIBLE</subject><subject>COMPOSE PHENOLIQUE</subject><subject>COMPUESTOS FENOLICOS</subject><subject>enzyme</subject><subject>Enzymes</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Fungi</subject><subject>General aspects</subject><subject>INHIBICION</subject><subject>INHIBIDORES DE ENZIMAS</subject><subject>INHIBITEUR D'ENZYME</subject><subject>INHIBITION</subject><subject>inhibitor 4-hexylresorcinol</subject><subject>mushroom</subject><subject>OSCURECIMIENTO</subject><subject>SETAS COMESTIBLES</subject><subject>tyrosinase</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAYhS0EEmXwB7iKJi5JeP0VxwgJwWAbYwKkduLyles4zCWNi52K9t_jKNXu8Y1l6fE5Rw8h5xQqms-bTUV5LUtWM1pRrXk1rkFwXleHR2RBlYSSN4I-JgsAxkpKhXpKnqW0genN6wV5J8prdzj20aUQrR9C_7owxS6MbhgLP9z7tR9DLEJXbPfpPoawLcZjDMkPJrnn5Eln-uRenO4zcnf5eXVxXd5-v_py8eG2tEI3umxg3bYWDGWCrrUQwnHdcSNb3WktayFUIy2oVqhOg-KUWcWhlUzamgpwmp-R8zl3F8OfvUsjbsI-DrkSac4DppoJejtDNs9L0XW4i35r4hEp4CQLNzjJwkkWTrLwJAsP-fOrU4NJ1vRdNIP16SGBqyaXiIy9n7G_vnfH_yjAm8tPyxqmleWc4NPoDg8JJv7GWnEl8ee3K_zBPt7A1-UKV5l_OfOdCWh-xTzqbqkFk4wB_wdVkJQX</recordid><startdate>199305</startdate><enddate>199305</enddate><creator>Dawley, R.M</creator><creator>Flurkey, W.H</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199305</creationdate><title>4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase</title><author>Dawley, R.M ; Flurkey, W.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4989-80bddc0a1241b9444e39f3a5d9f995644785c07d47f907312c730d525c6140e93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ACTIVIDAD ENZIMATICA</topic><topic>ACTIVITE ENZYMATIQUE</topic><topic>Biological and medical sciences</topic><topic>BRUNISSEMENT</topic><topic>CATECHOL OXYDASE</topic><topic>CATECOL OXIDASA</topic><topic>CHAMPIGNON COMESTIBLE</topic><topic>COMPOSE PHENOLIQUE</topic><topic>COMPUESTOS FENOLICOS</topic><topic>enzyme</topic><topic>Enzymes</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. 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The concentration of 4HR needed to cause 50% inhibition (150) was approximately 5 micromolar. Partially purified tyrosinase was inhibited by lower concentrations of 4HR and was characterized with an I50 of approximately 1 micromolar. Electrophoretic analysis, coupled with isoenzyme staining in the presence and absence of 4HR, showed inhibition of tyrosinase isoforms but not of laccase isoforms</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1993.tb04336.x</doi><tpages>2</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1993-05, Vol.58 (3), p.609-610 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | ACTIVIDAD ENZIMATICA ACTIVITE ENZYMATIQUE Biological and medical sciences BRUNISSEMENT CATECHOL OXYDASE CATECOL OXIDASA CHAMPIGNON COMESTIBLE COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS enzyme Enzymes Food additives Food industries Food science Fundamental and applied biological sciences. Psychology Fungi General aspects INHIBICION INHIBIDORES DE ENZIMAS INHIBITEUR D'ENZYME INHIBITION inhibitor 4-hexylresorcinol mushroom OSCURECIMIENTO SETAS COMESTIBLES tyrosinase |
| title | 4-Hexylresorcinol, a potent inhibitor of mushroom tyrosinase |
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