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Literature summary for 1.10.3.1 extracted from

  • Matsuura, R.; Ukeda, H.; Sawamura, M.
    Tyrosinase inhibitory activity of citrus essential oils (2006), J. Agric. Food Chem., 54, 2309-2313.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
citral noncompetitive inhibitor Agaricus bisporus
geranyl acetate slight inhibition Agaricus bisporus
kojic acid mixed inhibition Agaricus bisporus
additional information volatile flavor constituents of Yuzu, Mochiyuzu, Kabosu, Daidai, Naoshichi, Kiyookadaidai, Lisbon lemon, and Eureka lemon essential oils act as inhibitors of diphenolase activity Agaricus bisporus
myrcene competitive inhibitor Agaricus bisporus
neryl acetate slight inhibition Agaricus bisporus
Sabinene slight inhibition Agaricus bisporus

Organism

Organism UniProt Comment Textmining
Agaricus bisporus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
-
Agaricus bisporus
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-DOPA + O2
-
Agaricus bisporus ?
-
?

Synonyms

Synonyms Comment Organism
diphenolase
-
Agaricus bisporus
tyrosinase
-
Agaricus bisporus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
assay at Agaricus bisporus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.8
-
assay at Agaricus bisporus

Ki Value [mM]

Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
0.32
-
citral pH 6.8, 35°C Agaricus bisporus
2.78
-
myrcene pH 6.8, 35°C Agaricus bisporus
7.75
-
kojic acid pH 6.8, 35°C Agaricus bisporus