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Rosmarinic Acid as a Tyrosinase Inhibitors from Salvia miltiorrhiza  

Kang, Hye-Sook (Faculty of Food Science and Biotechnology, Pukyong National University)
Kim, Hyung-Rak (Faculty of Food Science and Biotechnology, Pukyong National University)
Byun, Dae-Seok (Faculty of Food Science and Biotechnology, Pukyong National University)
Park, Hye-Jin (Department of Food Science and Nutrition, Chang Shin College)
Choi, Jae-Sue (Faculty of Food Science and Biotechnology, Pukyong National University)
Publication Information
Natural Product Sciences / v.10, no.2, 2004 , pp. 80-84 More about this Journal
Abstract
Rosmarinic acid and its methyl ester, isolated from the ethyl acetate soluble fraction of the methanolic extract of Salvia miltiorrhiza Bunge (Labiatae), were found to inhibit the oxidation of L-tyrosine catalyzed by mushroom tyrosinase with the $IC_{50}$ values of 16.8 and $21.5\;{\mu}M$, respectively. It was comparable with kojic acid, a well-known tyrosinase inhibitor, with an $IC_{50}$ of $22.4\;{\mu}M$. The inhibitory kinetics analyzed by the Lineweaver-Burk plots, were found rosmarinic acid and its methyl ester to be competitive inhibitors with $K_i\;of\;2.4{\times}10^{-5}\;and\;1.5{\times}10^{-5}\;M$, respectively.
Keywords
Rosmarinic acid; Tyrosinase inhibitor; Salvia miltiorrhiza; Competitive inhibitor;
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