白首乌中多糖等活性成分对酪氨酸酶活力的影响

doi:10.3969/j.issn.1673-1689.2013.10.015

首页 > 过刊浏览>2013年第32卷第10期 >1097-1100. DOI:10.3969/j.issn.1673-1689.2013.10.015

白首乌中多糖等活性成分对酪氨酸酶活力的影响
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                        10.3969/j.issn.1673-1689.2013.10.015
                    
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基金项目:江南大学科研项目(210000-01205028)

Effect of the Polysaccharides and Other Active Extracts from Cynanchum auriculatum on the Activity of Tyrosinase

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摘要:

为了探讨白首乌对黑素合成的影响,从白首乌中提取分离了多糖、C21甾苷及磷脂,用蘑菇酪氨酸酶多巴速率氧化法测定了白首乌含有的多糖、C21甾苷及磷脂对蘑菇酪氨酸酶活力的影响。结果表明白首乌含有的多糖对酪氨酸酶二酚酶活力有显著的抑制作用,IC50为31.8μg/mL,多糖是酪氨酸酶的可逆性抑制剂,抑制类型为竞争性抑制,磷脂对酪氨酸酶的抑制作用较弱,而C21甾苷对酪氨酸酶有激活作用。提示白首乌含有的多糖有可能被用作皮肤增白剂或作为色素沉着抑制剂,也有可能成为安全有效的食品褐变抑制剂。

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To explore the effect of Cynanchum auriculatum on melanin synthesis. The polysaccharides,C21steroidal glycosides,and phosphatide were extracted and separated from Cynanchum auriculatum. The effects of polysaccharides,C21steroidal glycosides,and phosphatide extracted from Cynanchum auriculatum on mushroom tyrosinase activity were detected respectively by measuring the oxidation rate of l-dopa. The results indicated that the soluble polysaccharides of Cynanchum auriculatum could inhibit the activity of mushroom tyrosinase obviously and concentration that resulted in 50% activity lost for diphenol oxidase activity was 31.8 μg/mL. The polysaccharides from Cynanchum auriculatum was a reversible competitive inhibitor for the oxidation of l-dopa. The phosphatide extracted from Cynanchum auriculatum had weak inhibitory effect on activity of mushroom tyrosinase while the C21steroidal glycosides had activation effect on the tyrosinase. The results suggest that polysaccharides of Cynanchum auriculatum might be used as a skin whitening agent or as a hyperpigmentation inhibitor. It also have the potential to be further developed into a safe and effective food browning inhibition agent.

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王晓岚,姚文杰,苑亮.白首乌中多糖等活性成分对酪氨酸酶活力的影响[J].食品与生物技术学报,2013,32(10):1097-1100.

WANG Xiao-lan, YAO Wen-jie, YUAN Liang. Effect of the Polysaccharides and Other Active Extracts from Cynanchum auriculatum on the Activity of Tyrosinase[J]. Journal of Food Science and Biotechnology,2013,32(10):1097-1100.

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在线发布日期: 2014-06-17
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