title: Inhibitory effects of α-Na8SiW11CoO40 on tyrosinase and its application in controlling browning of fresh-cut apples.
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.
authors.affiliation: Yanwu Affiliated Hospital of Zhongshan Hospital Xiamen University (Xiamen University Hospital), Xiamen 361005, China. Electronic address: chenbingnian66@163.com.
authors.forename: Bing-Nian
authors.initials: BN
authors.lastname: Chen
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen 361021, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Xing
authors.affiliation: College of Chemistry and Life Science, Quanzhou Normal College, Quanzhou 362000, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Wang
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen 361021, China.
authors.forename: A-Ping
authors.initials: AP
authors.lastname: Zheng
authors.affiliation: College of Food and Bioengineering, Jimei University, Xiamen 361021, China. Electronic address: wanglimerry@jmu.edu.cn.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
mesh_terms: D004156:Catechol Oxidase / Q000037:antagonists & inhibitors; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000737:chemistry* / Q000187:drug effects; D015416:Maillard Reaction / Q000187:drug effects*; D027845:Malus; D014442:Monophenol Monooxygenase / Q000037:antagonists & inhibitors*; D017973:Tungsten Compounds / Q000494:pharmacology*; D000099294:Polyoxometalates
chemical_list: D004156:Catechol Oxidase; D004791:Enzyme Inhibitors; D014442:Monophenol Monooxygenase; D017973:Tungsten Compounds; C102296:polyoxometalate I; D000099294:Polyoxometalates
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)