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Published on: September 5, 2018
Functionality study of Na6PMo11FeO40 as a mushroom tyrosinase inhibitor
Rui Xing1, Aping Zheng1, Fang Wang2
1College of Food and Bioengineering, Jimei University, Xiamen 361021, PR China.
Abstract:
The inhibitory effects of iron-substituted phosphomolybdic acid (Na6PMo11FeO40, abbreviated as PMo11Fe) on mushroom tyrosinase were investigated. The Native-PAGE results show that PMo11Fe has an inhibitory effect on tyrosinase. A spectrophotometric analysis shows that PMo11Fe is a reversible and noncompetitive inhibitor with KI=KIS=0.47 mmol L(-1). The effects of PMo11Fe on the preservation of lotus root slices were studied. The results show that PMo11Fe can significantly slow the browning rate of lotus root slices, inhibit the activity of polyphenol oxidase (PPO), enhance the activity of peroxidase (POD) and superoxide dismutase (SOD), maintain high levels of glutathione (GSH), ascorbic acid (ASA) and sucrose and control the peroxidation degree of fresh-cut fruits and vegetables. This study may help to elucidate the design of mushroom tyrosinase inhibitors of polyoxometalates (abbreviated as POMs) and a theoretical basis for the use of POMs to inhibit fruit spoilage.
Insights
Iron-substituted phosphomolybdic acid (PMo11Fe) reversibly inhibits mushroom tyrosinase activity. This compound effectively preserves lotus root slices by slowing browning and maintaining antioxidant levels, suggesting potential for fruit spoilage control.
Area of Science:
- Biochemistry
- Food Science
- Materials Science
Background:
- Mushroom tyrosinase is a key enzyme responsible for enzymatic browning in fruits and vegetables.
- Polyoxometalates (POMs) are versatile inorganic clusters with potential applications in various fields.
- Developing effective inhibitors for tyrosinase is crucial for extending the shelf-life of fresh-cut produce.
Purpose of the Study:
- To investigate the inhibitory effects of iron-substituted phosphomolybdic acid (PMo11Fe) on mushroom tyrosinase.
- To determine the inhibition kinetics and mechanism of PMo11Fe.
- To evaluate the efficacy of PMo11Fe in preserving lotus root slices and controlling enzymatic browning.
Main Methods:
- Native-PAGE was used to assess the inhibitory effect of PMo11Fe on tyrosinase.
- Spectrophotometric analysis was employed to determine the inhibition kinetics (KI and KIS) and mechanism.
- Lotus root slices were treated with PMo11Fe, and parameters like browning rate, enzyme activities (PPO, POD, SOD), and levels of antioxidants (GSH, ASA) were measured.
Main Results:
- PMo11Fe demonstrated a significant inhibitory effect on mushroom tyrosinase.
- Spectrophotometric analysis revealed PMo11Fe as a reversible, noncompetitive inhibitor with KI=KIS=0.47 mmol L(-1).
- PMo11Fe effectively slowed the browning of lotus root slices, inhibited polyphenol oxidase (PPO), enhanced peroxidase (POD) and superoxide dismutase (SOD) activity, and maintained high levels of glutathione (GSH), ascorbic acid (ASA), and sucrose.
Conclusions:
- PMo11Fe is an effective reversible, noncompetitive inhibitor of mushroom tyrosinase.
- PMo11Fe exhibits significant potential for preserving fresh-cut produce, such as lotus root, by mitigating enzymatic browning and oxidative damage.
- This study provides a theoretical basis for utilizing POMs as effective agents to inhibit fruit and vegetable spoilage.
