Method for improving tyrosinase inhibition activity

A technology of tyrosinase and activity, which is applied in the field of deep processing of fruits and vegetables, can solve the problems of insignificant inhibitory effect of natural active ingredients and strong side effects of artificial synthetic compounds, and achieve the effect of improving the inhibitory effect

Active Publication Date: 2019-08-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on tyrosinase inhibitors mainly focuses on the influence of a single active ingredient on tyrosinase activity. Among them, artificial synthetic compounds have strong side effects, while natural active ingredients have the characteristics of insignificant inhibitory effect.

Method used

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  • Method for improving tyrosinase inhibition activity
  • Method for improving tyrosinase inhibition activity
  • Method for improving tyrosinase inhibition activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Technical scheme of the present invention comprises the following steps:

[0035] 1) Polyphenol mixing: mix quercetin, cinnamic acid and ferulic acid according to the ratio of 5mM quercetin + 5mM cinnamic acid + 5mM ferulic acid;

[0036] 2) Mixing saponins and polyphenols: mixing polyphenols in step 1) with protodioscin at a concentration of 1.0 mg / mL;

[0037] 3) Heating: heat the sample solution in step 2) at 150°C for 30 minutes;

[0038] 4) Determining its inhibitory effect on tyrosinase, diluting the above-mentioned differently treated solutions into different concentrations, and measuring its inhibitory effect on tyrosinase by spectrophotometry, the results are shown in Table 1.

[0039] Depend on figure 1 and 2 It can be seen that under the heating conditions of 150°C and 30 minutes, a substance with a retention time of 10.11 minutes was newly formed, and it was inferred from the concentration that this substance may be a new substance formed by the esterific...

Embodiment 2

[0042] Technical scheme of the present invention comprises the following steps:

[0043] 1) Polyphenol mixing: mix quercetin, cinnamic acid and ferulic acid according to the ratio of 5mM quercetin + 0.5mM cinnamic acid + 5mM ferulic acid;

[0044] 2) Mixing saponins and polyphenols: mixing polyphenols in step 1) with protodioscin at a concentration of 0.5 mg / mL;

[0045] 3) Heating: heat the sample solution in step 2) at 150°C for 30 minutes;

[0046] 4) Determining its inhibitory effect on tyrosinase, diluting the above-mentioned differently treated solutions into different concentrations, and measuring its inhibitory effect on tyrosinase by spectrophotometry, the results are shown in Table 1.

Embodiment 3

[0048] Technical scheme of the present invention comprises the following steps:

[0049] 1) Polyphenol mixing: mix quercetin, gallic acid and ferulic acid according to the ratio of 5mM quercetin+0.5mM gallic acid+5mM ferulic acid;

[0050] 2) Mixing saponins and polyphenols: mixing polyphenols in step 1) with smilagenin at a concentration of 1.5 mg / mL;

[0051] 3) Heating: heat the sample solution in step 2) at 130°C for 30 minutes;

[0052] 4) Determining its inhibitory effect on tyrosinase, diluting the above-mentioned differently treated solutions into different concentrations, and measuring its inhibitory effect on tyrosinase by spectrophotometry, the results are shown in Table 1.

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Abstract

The invention discloses a method for improving tyrosinase inhibition activity, and belongs to the technical field of deep processing of fruits and vegetables. According to the method, a tyrosinase inhibitor is prepared from phenolic acid with the concentration of 0.6-1.8 mg / mL and saponin with the concentration of 0.5-1.5 mg / mL; the phenolic acid is prepared from three of quercetin, cinnamic acid,ferulic acid, gallic acid and isorhamnetin; the use amount ratio of any three components of the phenolic acid is 1:(1-10):(1-10); the saponin includes one of protodioscin, dioscin and sarsasapogenin.According to the method, the tyrosinase inhibitor is formed by compounding polyphenol and the saponin, the minimum relative activity of treated tyrosinase can reach 5%, and the polyphenol with the three components can generate a synergistic effect; the saponin can be deglycosylated to generate polyphenol polymers and other substances with a high tyrosinase inhibition function at high temperature,and therefore the inhibition effect of the tyrosinase inhibitor on the tyrosinase is greatly improved.

Description

technical field [0001] The invention relates to a method for enhancing the inhibitory activity of tyrosinase, which belongs to the technical field of deep processing of fruits and vegetables. Background technique [0002] Tyrosinase is the key rate-limiting enzyme for the formation of melanin in bacteria, fungi, plants, mammals, and the human body. It is one of the reasons for the browning of fresh fruits and vegetables and beverages and the production of melanin in human skin. And tyrosinase inhibitors can effectively reduce the production of melanin and food system browning by inhibiting the activity of tyrosinase, thereby reducing the adverse effects caused by tyrosinase. Therefore, in recent years, with the development of tyrosinase Enzyme inhibitors are being discovered continuously, and people pay more and more attention to their research and development. Phenolic substances (quercetin, ferulic acid, cinnamic acid), saponins (dioscin, protodioscin) are common active i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/49A61K8/36A61K8/365A61K8/368A61K8/63A61K8/37A61Q19/02A61K31/352A61K31/192A61K31/7048A61K31/58A61K31/216A61Q17/00A01G13/00A23L3/3472
CPCA61K8/498A61K8/36A61K8/365A61K8/368A61K8/63A61K8/375A61Q19/02A61K31/352A61K31/192A61K31/7048A61K31/58A61K31/216A61Q17/00A01G13/00A23L3/3472A61K2800/782A61K2800/592A61K2800/5922A61K2300/00A61K31/704
Inventor 范柳萍于群李进伟鲍浦栋
Owner JIANGNAN UNIV
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