Effect of maltol on the oxidation of DL-DOPA, dopamine, N-acetyldopamine (NADA), and norepinephrine by mushroom tyrosinase
Effect of maltol on the oxidation of DL-DOPA, dopamine, N-acetyldopamine (NADA), and norepinephrine by mushroom tyrosinase
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DOI：
10.1111/j.1600-0749.1997.tb00475.x
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发表时间：
1997-06-01
期刊：
影响因子：
--
通讯作者：
BenShalom, N
中科院分区：
文献类型：
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作者：
Kahn, V;BenShalom, N
麦芽酚（3-羟基-2-甲基-4H-吡喃-4-酮）在用比色法测定时，似乎可抑制酪氨酸酶对DL-多巴、多巴胺、NADA和肾上腺素的氧化速率，但在用极谱法测定时则不抑制。麦芽酚对酪氨酸酶氧化每种儿茶酚胺时形成的产物谱有影响，表明麦芽酚可能通过与醌缀合加速醌的消失。事实上，在相对高的浓度下，麦芽酚阻止DL-多巴、多巴胺和去甲肾上腺素经由酪氨酸酶转化为它们相应的黑色素。
Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) appears to inhibit the rate of oxidation of DL-DOPA, dopamine, NADA and epinephrine by tyrosinase when assayed spectrophotometrically but not when assayed polarographically. Maltol has an effect on the spectrum of product(s) formed when each catecholamine was oxidized by tyrosinase showing that maltol hastens the disappearance of the quinones, possibly by conjugating with them. Indeed, at relatively high concentrations, maltol prevented the conversion of DL-DOPA, dopamine, and norepinephrine to their corresponding melanins via tyrosinase.