Tyrosinase inhibition by water and ethanol extracts of a far eastern sea cucumber, Stichopus japonicus
- Tyrosinase inhibition by water and ethanol extracts of a far eastern sea cucumber, Stichopus japonicus
- Amir Husni; 전제승; 엄병헌; 한남수; 정동화
- tyrosinase inhibitors; Sea cucumber; Stichopus japonicus; mixed type; ethyl-α-D-glucopyranoside
- Issue Date
- Journal of the science of food and agriculture
- VOL 91, NO 9, 1541-1547
- BACKGROUND: Tyrosinase plays a key role in hyperpigmentaion and enzymatic browning. The present study was aimed at
investigating the inhibitory effects of water and 70% aqueous ethanol extracts of Stichopus japonicus, a sea cucumber long
consumed as a tonic food and traditional medicine, on the diphenolase activity of tyrosinase.
RESULTS: In the tyrosinase inhibition study, high-performance liquid chromatography completely separated L-3,4-
dihydroxyphenylalanine and dopachrome from other compounds present in the extracts, and provided more reliable results
than the commonly used spectrophotometry. The ethanol extract (IC50 = 0.49–0.61mgmL−1) showed higher inhibitory
activity than thewater extract (IC50 = 1.80–1.99mgmL−1). Enzyme inhibition by the extractswas reversible and ofmixed type.
For both extracts, the dissociation constants for binding to free enzyme were significantly smaller than those for binding to
enzyme–substrate complex. Ethyl-α-D-glucopyranoside (IC50 = 0.19 mg mL−1), isolated for the first time from sea cucumber,
and adenosine (IC50 = 0.13 mg mL−1), were identified as key tyrosinase inhibitors.
activity of tyrosinase, suggesting that the sea cucumbermay be a good source of safe and effective tyrosinase inhibitors.
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