A method for enhancing tyrosinase inhibitory activity

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

Active Publication Date: 2022-03-25
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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  • A method for enhancing tyrosinase inhibitory activity
  • A method for enhancing tyrosinase inhibitory activity
  • A method for enhancing tyrosinase inhibitory activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The 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 the polyphenols in step 1) with protodioscin with a concentration of 1.0 mg / mL;

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

[0038] 4) To measure its inhibitory effect on tyrosinase, the above solutions after different treatments were diluted to different concentrations, and the inhibitory effect on tyrosinase was measured 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 ℃ and 30 min, a new substance with a retention time of 10.11 min was newly formed, and according to the concentration, this substance may be a new substance generated by the esterifi...

Embodiment 2

[0042] The 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 of saponins and polyphenols: mixing the polyphenols in step 1) with protodioscin with a concentration of 0.5 mg / mL;

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

[0046] 4) To measure its inhibitory effect on tyrosinase, the above solutions after different treatments were diluted to different concentrations, and the inhibitory effect on tyrosinase was measured by spectrophotometry. The results are shown in Table 1.

Embodiment 3

[0048] The 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: Mix the polyphenols in step 1) with smilagenin with a concentration of 1.5 mg / mL;

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

[0052] 4) To measure its inhibitory effect on tyrosinase, the above solutions after different treatments were diluted to different concentrations, and the inhibitory effect on tyrosinase was measured by spectrophotometry. The results are shown in Table 1.

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Abstract

The invention discloses a method for enhancing the inhibitory activity of tyrosinase, which belongs to the technical field of deep processing of fruits and vegetables. The present invention forms tyrosinase inhibitor with the phenolic acid of 0.6-1.8mg / mL concentration and the saponin of 0.5-1.5mg / mL concentration; Described phenolic acid is quercetin, cinnamic acid, ferulic acid, gallic acid, Three kinds of isorhamnetin; the dosage ratio of any three components of phenolic acid is 1: (1‑10): (1‑10); the saponin includes one of protodioscin, diosgenin, and smilagenin . The present invention uses polyphenols and saponins to compound into tyrosinase inhibitors, the relative activity of tyrosinase after treatment can be as low as 5%, and the polyphenols of the three components can produce a synergistic effect; high temperature will desugar the saponins Kylation, to generate substances with high tyrosinase inhibitory effect such as polyphenolic polymers, thus greatly improving the inhibitory effect of tyrosinase inhibitors on tyrosinase.

Description

technical field [0001] The invention relates to a method for enhancing tyrosinase inhibitory activity, belonging to the technical field of deep processing of fruits and vegetables. Background technique [0002] Tyrosinase is a key rate-limiting enzyme in the formation of melanin in bacteria, fungi, plants, mammals and humans, and is one of the causes of browning in fresh fruits and vegetables, beverages, and melanin in human skin. Tyrosinase inhibitors can effectively reduce the production of melanin and browning in food systems by inhibiting the activity of tyrosinase, thereby reducing the adverse effects of tyrosinase. Therefore, in recent years, with the development of tyrosinase Enzyme inhibitors are constantly being discovered, and the research and development of them has been paid more and more attention by people. Phenolic substances (quercetin, ferulic acid, cinnamic acid), saponins (diosgenin, protodioscin) are common active ingredients in fruit and vegetable produ...

Claims

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Application Information

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Patent Type & Authority Patents(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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