Effect of Low Molecular Weight Silk Fibroin on the Inhibition of Tyrosinase Activity |
Kang, Gyung Don
(School of Biological Resources and Materials Engineering, Seoul National University)
Lee, Ki Hoon (School of Biological Resources and Materials Engineering, Seoul National University) Shin, Bong Seob (Department of Textile Engineerings, Sangju National University) Nahm, Joong Hee (School of Biological Resources and Materials Engineering, Seoul National University) Park, Young Hwan (School of Biological Resources and Materials Engineering, Seoul National University) |
1 | Cilliers, J. J. L. and V. L. Singleton (1990) Caffeic acid autox-idation and the effect of thiol. J. Agric. Food Chern. 33, 1789-1796 |
2 | Janovitz-Klapp, A. H. F. C. Richard, P. M. Goupy and J. J. Nicolas (1990) Inhibition studies on apple polyphenol oxi-dase. J. Agric. Food Chern. 38, 926-931 DOI |
3 | Jimenez, M., S. Cazarra, J. Escribano, J. Cabanes and E Gar-cia-Carmona (2001) Competitive inhibition of mushroom tyrosinase by 4-substituted benzaldehydes. J Agric. Food Chern. 49, 4060-4063 DOI ScienceOn |
4 | Nahm, J. H. and B. S. Shin (1998): The structure and physic-ochemical properies of silk; in Silk science. Sunwoo, J. H. (ed.), pp. 84-99, SNU Press |
5 | Richard-Forget, F. C., P. M. Goupy and J. J. Nicolas (1992) Cysteine as a inhibitor of enzymatic browning. 2. kinetic studies. J. Agric. Food Chern. 40, 2108-2113 DOI |
6 | Robert, C, C. Rouch and F. Cadet (1997) Inhibition of palmito (Acanthophoenix rubra) polyphenol oxidase by carboxylic acids. Food Chern. 59, 355-360 DOI ScienceOn |
7 | Sayavedra-Soto, L. A. and M. W. Montgomery (1986) Inhibi-tion of polyphenoloxidase by sulfite. J. Food Sci. 51, 1531-1536 DOI |
8 | Maeda, K. and M. Fukuda (1996) Arbutin: mechanism of its depigmenting action in human melanocyte culture. J. Phar-macol. Exp. Ther. 276, 765-769 |
9 | Duckworth, H. W. and J. E. Coleman (1970) Physicochemical and kinetic properties of mushroom tyrosinase. J. Biol. Chern. 245, 1613-1625 |
10 | Mayer, A. M. and E. Harel (1979) Polyphenol oxidases in plants. Phytochemistry 18, 193-215 DOI ScienceOn |
11 | Hsu, A. E, J. J. Shieh, D. D. Bills and K. White (1988) Inhibi-tion of mushroom polyphenoloxidase by ascorbic acid deriv-atives. J. Food Sci. 53, 765-771 DOI |
12 | Shuler, M. L. and F. Kargi (1992) Enzymes; in Bioprocess engineering basic concepts. E Kargi (ed.), pp. 58-102, Prentice Hall PTR, New Gersey |
13 | Golan-Goldhirsh, A. and J. R. Whitaker (1984) Effect of ascor-bic acid, sodium bisulfite, and thiol compounds on mush-room polyphenyl oxidase. J. Agric. Food Chern. 32, 1003-1009 DOI |
14 | Kahn, V. (1985) Effect of proteins, protein hydrolyzates and amino acids on -dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, and banana. J. Food Sci. 50, 111-115 DOI |
15 | Synge, R. L. M (1975) Interaction of polyphenols with proteins in plants and plant products. Plant Foods Hum. Nutr. 24, 337-340 DOI |
16 | Taylor, S. L. and R. K Bush (1986) Sulfites as food ingredi-ents. Food Technol. 40, 47-52 |
17 | Kang, G. D., K H. Lee, B. S. Shin and J. H. Nahm (2002) Preparation and characterization of low molecular weight silk fibroin by high-temperature and high-pressure method. J. Appl. Polym. Sci. 85, 2890-2895 DOI ScienceOn |
18 | Sugimoto, K, T. Nishimura, K. Nomura, K. Sugimoto and T. Kuriki (2003) Syntheses of arbutin-glycosides and a com-parison of their inhibitory effects with those of -arbutin and arbutin on human tyrosinase. Chern. Pharm. Bull. 51, 798-801 DOI ScienceOn |
19 | Eichhorn, G. L. (1973) Inorganic chemistry. Elservier-Scien-tific Publishiing Co., New York |
20 | Healey, D. F and K. G. Strothkamp (1981) Inhibition of the catecholase and cresolase activity of mushroom tyrosinase by azide. Arch. Biochem. Biophys. 211, 1573-1575 |
21 | Nerya, O., J. Vaya, R. Musa, S. Izrael, R. Ben-Arie and S. Tamir (2003) Glabrene and isoliquiritigenin as tyrosinase inhibitors from licorice roots. J. Agric. Food Chern. 51, 1201-1207 DOI ScienceOn |
22 | Viola, R. E., C. R. Hartzell and J. J. Villafranca (1979) Cop-per(II) complexes of carnosine, glycylglycine, and glycylg-lycine-imidazole mixtures. J. Inorg. Biochem. 10, 293-307 DOI ScienceOn |
23 | Embs, R. J. and Na P. Markakis (1965) The mechanism of sulfite inhibition of browning caused by polyphenol oxidase. J. Food Sci. 30, 753-758 DOI |
24 | Ben-Shalom, N., V. Kahn, E. Harel and A. M. Mayer (1977) Catechol oxidase from green olives: properties and partial purification. Phytochemistry 16, 1153-1158 DOI ScienceOn |
25 | Sapers, G. M. and M. A. Ziolkowski (1987) Comparison of erythobic acid and ascorbic acids as inhibitors of enzymatic browning in apple. J. Food Sci. 52, 1732-1733 DOI |
![]() |