Tyrosinase inhibitory components of immature calamondin peel

Lou, Shyi Neng; Yu, M.; Ho, Chi Tang

doi:10.1016/j.foodchem.2012.05.062

Cited by 41 publications

(30 citation statements)

References 19 publications

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“…These compounds inhibited AChE activity in a dose dependent manner Luteolin showed stronger inhibition activity against AChE, butyrylcholinesterase (BChE), and β-site amyloid precursor cleaving enzyme 1 (BACE1) than its C-glycosides, orientin and isoorientin (Choi et al, 2014). In summary (Table 2) (Lou et al 2012). The 3-O-deglycosylation of phlorizin to phloretin will lead to better inhibitory effect on dihydroxyphenolase activity of mushroom tyrosinase (Zhang et al 2012).…”

Section: Jung and Park (2007) Isolated Tiliroside Quercitrin And Quementioning

confidence: 98%

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Xiao

2015

Critical Reviews in Food Science and Nutrition

328

296

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The dietary flavonoids, especially their glycosides, are the most vital phytochemicals in diets and are of great general interest due to their diverse bioactivity. The natural flavonoids almost all exist as their O-glycoside or C-glycoside forms in plants. In this review, we summarized the existing knowledge on the different biological benefits and pharmacokinetic behaviors between flavonoid aglycones and their glycosides. Due to various conclusions from different flavonoid types and health/disease conditions, it is very difficult to draw general or universally applicable comments regarding the impact of glycosylation on the biological benefits of flavonoids. It seems as though O-glycosylation generally reduces the bioactivity of these compounds - this has been observed for diverse properties including antioxidant activity, antidiabetes activity, anti-inflammation activity, antibacterial, antifungal activity, antitumor activity, anticoagulant activity, antiplatelet activity, antidegranulating activity, antitrypanosomal activity, influenza virus neuraminidase inhibition, aldehyde oxidase inhibition, immunomodulatory, and antitubercular activity. However, O-glycosylation can enhance certain types of biological benefits including anti-HIV activity, tyrosinase inhibition, antirotavirus activity, antistress activity, antiobesity activity, anticholinesterase potential, antiadipogenic activity, and antiallergic activity. However, there is a lack of data for most flavonoids, and their structures vary widely. There is also a profound lack of data on the impact of C-glycosylation on flavonoid biological benefits, although it has been demonstrated that in at least some cases C-glycosylation has positive effects on properties that may be useful in human healthcare such as antioxidant and antidiabetes activity. Furthermore, there is a lack of in vivo data that would make it possible to make broad generalizations concerning the influence of glycosylation on the benefits of flavonoids for human health. It is possible that the effects of glycosylation on flavonoid bioactivity in vitro may differ from that seen in vivo. With in vivo (oral) treatment, flavonoid glycosides showed similar or even higher antidiabetes, anti-inflammatory, antidegranulating, antistress, and antiallergic activity than their flavonoid aglycones. Flavonoid glycosides keep higher plasma levels and have a longer mean residence time than those of aglycones. We should pay more attention to in vivo benefits of flavonoid glycosides, especially C-glycosides.

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Section: Jung and Park (2007) Isolated Tiliroside Quercitrin And Quementioning

confidence: 98%

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Xiao

2015

Critical Reviews in Food Science and Nutrition

328

296

View full text Add to dashboard Cite

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“…DGPP was extracted from immature calamondin by hot water according to Lou et al . (). The extract was separated by a semi‐preparative HPLC, and the compound was collected.…”

Section: Methodsmentioning

confidence: 97%

“…Powder-activated carbon was extra pure reagent from Nippon Shiyaku Co. (Osaka, Japan). DGPP was extracted from immature calamondin by hot water according to Lou et al (2012). The extract was separated by a semi-preparative HPLC, and the compound was collected.…”

Section: Chemicalsmentioning

confidence: 99%

“…In our previous study, 3′,5′‐di‐ C ‐β‐glucopyranosylphloretin (DGPP), naringin and hesperidin are found in water extract of immature calamondin peel, while nobiletin and tangeretin are only observed in an ethyl acetate extract (Yu et al ., ). The largest quantity of DGPP is observed in calamondin peel, juice sac and leaf (Ogawa et al ., ), especially in immature calamondin peel (Lou et al ., ; Yu et al ., ). The flavonoid composition of Fortunella species differs from those of the Citrus species (Ogawa et al ., ; Sadek et al ., ).…”

Section: Introductionmentioning

confidence: 98%

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Enhancing the antioxidant activity of immature calamondin by heat treatment

Lou

Hsieh

et al. 2015

Int J of Food Sci Tech

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Summary The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin (Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging potency, oxygen radical absorbance capacity (ORAC) and total phenolic content. However, the major flavonoid, 3′,5′‐di‐C‐β‐glucopyranosylphloretin (DGPP), decreased drastically after being heated at ≥130 °C over 1.5 h. The increasing ratio of absorbance at UV420 nm coincided with the change of the antioxidant activity. Therefore, it was concluded that the browning products resulted in the increase of the antioxidant activity of immature calamondin heated at ≥130 °C over 1.5 h, while the increase of antioxidant activity at 110 and 130 °C ≤ 1.0 h heating was due to increased phenolic content.

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“…Then after rearrangement and a series metabolic process, they are aggregated into 5,6-dihydroxyindole and indole quinone. Eventually, melanin is formed [7,8]. Throughout the course of producing melanin, tyrosinase which is the main rate-limiting enzyme in formation process of melanin is both served as hydroxylase of tyrosine and dopa oxidase and oxidase of 5,6-dihydroxyindole [9,10].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Mechanism of Salidroside on Tyrosinase

Zhu¹,

Chen²,

Zhao³

et al. 2014

JFNR

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Tyrosinase is a key rate-limiting enzyme in melanin synthesis which can be blocked to reduce melasma and freckles by inhibiting the activity of tyrosinase. Salidroside showed certain inhibitory effects on tyrosinase by enzyme kinetics with inhibition of 33.04%. Besides it was also a competitive inhibitor of tyrosinase which served as a substrate analogue to combine with enzyme to produce quinones with stronger light absorption. Furthermore, docking results implied that inhibitory mechanisms might be attributed to the weak interactions between salidroside and tyrosinase such as hydrogen bonds and van del waals. Salidroside is a main kind of plant flavonoids from Rhodiola rosea, walnut and so on. Studying inhibitory mechanism of salidroside on tyrosinase is not only helpful for developing anti-freckle products in which salidroside is one of the most important components, but also beneficial for making better use of plant flavonoids to seek for a new generation of natural skin care cosmetics.

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Tyrosinase inhibitory components of immature calamondin peel

Cited by 41 publications

References 19 publications

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Dietary Flavonoid Aglycones and Their Glycosides: Which Show Better Biological Significance?

Enhancing the antioxidant activity of immature calamondin by heat treatment

Inhibitory Mechanism of Salidroside on Tyrosinase

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