Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples

Bing-Nian Chen; Rui Xing; Fang Wang; A-Ping Zheng; Li Wang

doi:10.1016/j.foodchem.2015.05.003

Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples

Food Chem. 2015 Dec 1:188:177-83. doi: 10.1016/j.foodchem.2015.05.003. Epub 2015 May 2.

Authors

Bing-Nian Chen¹, Rui Xing², Fang Wang³, A-Ping Zheng², Li Wang⁴

Affiliations

¹ Yanwu Affiliated Hospital of Zhongshan Hospital Xiamen University (Xiamen University Hospital), Xiamen 361005, China. Electronic address: [email protected].
² College of Food and Bioengineering, Jimei University, Xiamen 361021, China.
³ College of Chemistry and Life Science, Quanzhou Normal College, Quanzhou 362000, China.
⁴ College of Food and Bioengineering, Jimei University, Xiamen 361021, China. Electronic address: [email protected].

PMID: 26041180
DOI: 10.1016/j.foodchem.2015.05.003

Abstract

α-Na8SiW11CoO40 was synthesized and characterized. The inhibitory effects of α-Na8SiW11CoO40 on the activity of mushroom tyrosinase and the effects of α-Na8SiW11CoO40 on the browning of fresh-cut apples were studied. The Native-PAGE result showed that α-Na8SiW11CoO40 had a significant inhibitory effect on tyrosinase. Kinetic analyses showed that α-Na8SiW11CoO40 was an irreversible and competitive inhibitor. The inhibitor concentration leading to a 50% reduction in activity (IC50) was estimated to be 0.239 mM. Additionally, the results also showed that α-Na8SiW11CoO40 treatment could significantly decrease the browning process of apple slices and inhibit the polyphenol oxidase (PPO) activity. Moreover, application of α-Na8SiW11CoO40 resulted in higher peroxidase activity and promoted high amounts of phenolic compounds and ascorbic acid. This study may provide a promising method for the use of polyoxometalates to inhibit tyrosinase activity and control the browning of fresh-cut apples.

Keywords: Ascorbic acid (PubChem CID: 54670067); Browning; Dimethyl sulfoxide (PubChem CID: 679); Electrophoresis analysis; Fresh-cut apples; Kinetics; Mushroom tyrosinase; Polyoxometalates; Tungstosilicic acid hydrate (PubChem CID: 71307034); l-3,4-Dihydroxyphenylalanine (PubChem CID: 6047); l-Tyrosine (PubChem CID: 6057).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Catechol Oxidase / antagonists & inhibitors
Enzyme Inhibitors / pharmacology*
Food Preservation / methods
Fruit / chemistry*
Fruit / drug effects
Maillard Reaction / drug effects*
Malus*
Monophenol Monooxygenase / antagonists & inhibitors*
Tungsten Compounds / pharmacology*

Substances

Enzyme Inhibitors
Tungsten Compounds
polyoxometalate I
Catechol Oxidase
Monophenol Monooxygenase