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• W2897962797 abstract "Traditionally, the root of Pueraria lobata are widely used as a functional food. It was observed that a 70% ethanol extract showed a dose-dependent inhibition towards mushroom tyrosinase. Among the different isolated compounds, calycosin demonstrated potent inhibitory activity against substrates l-tyrosine and l-DOPA, with IC50 of 1.45 ± 0.03 and 7.02 ± 0.46 µM, respectively. Conversely, formononetin and daidzein exhibit weak inhibition. Moreover, kinetic studies revealed calycosin to be a competitive inhibitor for both substrates. Additionally, molecular docking simulation showed that the hydroxyl groups at C-3' and C-7 positions interacted with the catalytic site and peripheral residues, demonstrating a higher affinity toward mushroom tyrosinase. Accordingly, our results suggest that, rather than a mono-substituted hydroxyl or methoxyl group, the presence of a hydroxyl group at C-3' and a methoxyl group at C-4' position of the isoflavone skeleton plays an essential role in the manifestation of anti-browning activity in food products." @default.
• W2897962797 created "2018-10-26" @default.
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• W2897962797 date "2019-03-01" @default.
• W2897962797 modified "2023-09-24" @default.
• W2897962797 title "Identifying an isoflavone from the root of Pueraria lobata as a potent tyrosinase inhibitor" @default.
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• W2897962797 doi "https://doi.org/10.1016/j.foodchem.2018.10.008" @default.
• W2897962797 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30409609" @default.
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