Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism
Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism
复制标题
绿豆籽原花青素的抗酪氨酸酶和抗氧化特性：抑制机制的新见解
DOI：
10.1016/j.foodchem.2018.04.001
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发表时间：
2018-09-15
期刊：
影响因子：
8.8
通讯作者：
Pang, Dan-Dan
中科院分区：
文献类型：
--
作者：
Chai, Wei-Ming;Ou-Yang, Chong;Pang, Dan-Dan
本研究对绿豆籽原花青素的结构、抗氧化活性、抗酪氨酸酶活性及其作用机制进行了研究。访问数/每百万人：Reach for[WILCCEK]采用基质辅助激光解吸电离飞行时间质谱仪(MALDI-TOF MS)、电喷雾电离全质谱(ESI-Full-MS)和高压液相色谱-电喷雾电离-质谱仪(HPLC-ESI-MS)对其结构组成进行了表征。绿豆籽原花青素主要由原花青素、原花青素及其鼠李糖苷组成。根据酶动力学分析，这些化合物是有效的、可逆的、混合型的酪氨酸酶抑制剂。它们通过与酶和底物相互作用来抑制酶的活性。分子对接结果表明，绿豆种子原花青素与酪氨酸酶之间的相互作用主要由氢键、疏水和静电相互作用驱动。此外，绿豆籽原花青素被证明是一种有效的抗氧化剂。因此，本研究确定了一种新型的酪氨酸酶抑制剂，为其在医药和食品工业中的应用奠定了科学基础。
This study investigated the structure, antioxidant activity, antityrosinase activity and mechanism of proanthocyanidins from mung bean seed [Vigna radiata (L.) Wilczek]. The structural composition were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), electrospray ionization-full-mass spectrometry (ESI-Full-MS), and high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) techniques. The mung bean seed proanthocyanidins were composed of procyanidins, prodelphinidins, and their rhamnosides. According to enzyme kinetic analysis, these compounds were potent, reversible, and mixed-type inhibitors of tyrosinase. They inhibited the enzyme activity by interacting with enzyme as well as substrates. The results of molecular docking showed that the interaction between mung bean seed proanthocyanidins and tyrosinase was driven by hydrogen bond, hydrophobic and electrostatic interactions. In addition, mung bean seed proanthocyanidins were demonstrated as powerful antioxidants. Therefore, this study confirmed a novel tyrosinase inhibitor and would lay a scientific foundation for their utilization in pharmaceutical and food industries.