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Tyrosinase inhibition: general and applied aspects
Antonio Rescigno1, Francesca Sollai, Brunella Pisu
1Cattedra di Chimica Biologica, Università di Cagliari, Cittadella Universitaria, 09042 Monserrato (CA), Italy. rescigno@unica.it
Journal of Enzyme Inhibition and Medicinal Chemistry
|January 18, 2003
Summary
Tyrosinase enzyme activity causes browning in agrofood products through chemical and enzymatic reactions. This review details tyrosinase active site interactions, browning mechanisms, and control strategies for food quality.
Area of Science:
- Biochemistry
- Food Science
- Enzymology
Background:
- Tyrosinase is a key enzyme responsible for enzymatic browning in various agricultural and food products.
- This process significantly impacts the quality, shelf-life, and consumer acceptance of food items.
Purpose of the Study:
- To provide a comprehensive review of tyrosinase structure, function, and its role in food browning.
- To discuss the mechanisms of enzymatic and chemical browning reactions.
- To explore strategies for controlling, modulating, and inhibiting tyrosinase activity in agrofood applications.
Main Methods:
- Literature review of scientific publications on tyrosinase.
- Analysis of enzymic and chemical reaction pathways involved in browning.
- Discussion of various inhibition and control techniques.
Main Results:
- Detailed description of the tyrosinase active site and its interactions with substrates and inhibitors.
- Elucidation of the occurrence and mechanisms of tyrosinase-mediated browning.
- Identification of effective methods for controlling and inhibiting the browning process.
Conclusions:
- Understanding tyrosinase active site interactions is crucial for developing targeted inhibitors.
- Effective control of tyrosinase activity is essential for preserving the quality of agrofood products.
- Technical and applicational insights are provided for food industry professionals.