L-苹果酸对酪氨酸酶的抑制作用研究

Study of inhibition effect on L-malic acid for tyrosinase

以L-3,4-二羟基苯丙氨酸为底物,研究L-苹果酸对酪氨酸酶的抑制作用。结果表明,L-苹果酸对酪氨酸酶有较强的抑制作用,其抑制酪氨酸酶活力下降50%的抑制浓度(IC50)为17.55mmol/L。动力学分析,L-苹果酸对酪氨酸酶的抑制作用为可逆非竞争性抑制,测得其抑制常数为0.629 mmol/L。L-苹果酸对酪氨酸酶的抑制作用为首次发现,为酪氨酸酶抑制剂的开发应用提供理论基础。

To study the L-malic acid on tyrosinase inhibition with L-3,4-dihydroxyphenyl-alanine as substrate.The results show that L-malic acid on the strong inhibition of tyrosinase,and 50% inhibitory concentration（IC50） is 17.55 mmol/L.By Kinetic analysis,the inhibition effect is conformed to be reversible non-competitive inhibition and inhibition constants was determined to be 0.629 mmol/L.L-malic acid on the inhibition of tyrosinase was found for the first time,and it could provide a theoretical basis for the development and application.