海藻酸钠对酪氨酸酶的抑制作用

Inhibitory effect of sodium alginate on the activity of tyrosinase

通过酶抑制动力学实验考察了海藻酸钠在实验体系和黑素细胞内对酪氨酸酶和黑色素生成的抑制作用,利用荧光光谱分析海藻酸钠对酪氨酸酶抑制作用机理,同时考察海藻酸钠对黑素细胞的毒性。结果表明,在64 mmol/L浓度内,细胞活性均在90%以上,显示出良好的生物相容性。海藻酸钠对酪氨酸酶活性及黑色素产量均具有一定的抑制效果,且抑制类型在20 mmol/L浓度内呈明显的浓度依赖型。海藻酸钠与酪氨酸酶相互作用后,对其内源性荧光产生了淬灭作用。酪氨酸酶的最大发射波长出现了红移,表明海藻酸钠与酪氨酸酶相互作用时,改变了其氨基酸残基的疏水性环境。

Enzyme inhibition kinetics experiments were carried out in vitro and in melanocytes to study the inhibitory effect of sodium alginate on the activity of tyrosinase and melanin deposition. The inhibition mechanism of sodium alginate on tyrosinase was analyzed by fluorescence spectroscopy, and the toxicity of sodium alginate on melanocyte was also investigated. The results show that within the concentration of 64 mmol/L, the cell viability was above 90%, indicating good biocompatibility. Sodium alginate had a certain inhibitory effect on tyrosinase activity and melanin production, which was in a concentration-dependent manner below the concentration of20 mmol/L. The endogenous fluorescence of tyrosinase was partly quenched after interacting with sodium alginate.The redshift of the maximum emission wavelength appearing in the fluorescence spectrum of tyrosinase indicated that the interaction between sodium alginate and tyrosinase changed the hydrophobic environment of its amino acid residues.