Kojic Acid as an Anti-speck Agent
Kojic Acid as an Anti-speck Agent
复制标题
曲酸作为防斑剂
DOI：
10.1080/00021369.1988.10869087
复制
发表时间：
1988
期刊：
影响因子：
--
通讯作者：
A. Fukuchi
中科院分区：
文献类型：
--
作者：
K. Uchino;Miyuki Nagawa;Y. Tonosaki;M. Oda;A. Fukuchi
这种反应尚未完全被理解。1* 在寻找新型防斑剂的过程中，我们测试了用从我们实验室的储备培养物中选出的多种真菌菌株发酵的肉汤。作为一种抗斑点剂，我们在米曲霉 NF8701 和酱油曲霉 NF-8711 的发酵产物中鉴定出曲酸。尽管我们获得的曲酸被称为蘑菇酪氨酸酶抑制剂，2) 我们在此报告其抗斑点作用。通过在显微镜下测量斑点的数量来确定抗斑点活性。将由小麦粉(100g)、K2CO3(0.6g)、Na2CO3(0.48g)、水(34g)和测试样品组成的混合物按照Shibata等人3)的方法在面条中加工。然后将面条在25℃下温育24小时。为了生产曲酸，在坂口培养基40(曲酸量为16mg/ml)中于27℃发酵16天。培养滤液用乙醚萃取，并将乙醚萃取液蒸发至干。通过制备型TLC(硅胶60；溶剂，乙酸乙酯:甲醇=10:1)纯化残余物。通过将其红外和核磁共振光谱数据以及混合熔点与真实样品的数据进行比较来鉴定曲酸。小麦酪氨酸酶从麦麸中部分纯化，并用 0. 1 m 磷酸盐缓冲液 (pH 7.0) 匀浆。离心后，将上清液与乙醇混合，并将沉淀物溶解于0.1m磷酸盐缓冲液(pH 7.0)中。曲酸对斑点形成的抑制活性如图1所示。为了了解
this reaction are not fully understood.1* During the course of searching for new types of antispeck agents, we have tested broths fermented with a wide range of fungal strains selected from stock clutures in our laboratory. As an anti-speck agent, we identified kojic acid in the fermentation products of Aspergillus orizae NF8701 and A. sojae NF-8711. Although the kojic acid we obtained is known as the mushroom tyrosinase inhibitor,2) wereport here its anti-speck action. The anti-speck activity was determined by measuring the numberof specks microscopically. A mixture consisting of wheat flour (100g), K2CO3 (0.6g), Na2CO3 (0.48g), water (34g) and the test sample was processed in the noodle by the method ofShibata et al.3) The noodle was then incubated at 25°C for 24hr. For the production of kojic acid, fermentation was carried out at 27°C for 16 days in Sakaguchi's culture medium40 (the amount of kojic acid being 16 mg/ml). The culture filtrate was extracted with ethyl ether, and the ether extract was evaporated to dryness. The residue was purified by preparative TLC (silica gel 60; solvent, ethyl acetate:methanol= 10: 1). Kojic acid was identified by comparing its IR and NMR spectra data and mixed melting point with those of an authentic sample. Wheat tyrosinase was partially purified from wheat bran, which was homogenized with 0. 1 m phosphate buffer (pH 7.0). After centrifugation, the supernatant was mixed with ethanol, and the precipitate was dissolved in 0.1 m phosphate buffer (pH 7.0). The inhibitory activity of kojic acid on the formation of specks is shown in Fig. 1. In order to understand the