作者:Jinbing Liu、Fengyan Wu、Lingjuan Chen、Liangzhong Zhao、Zibing Zhao、Min Wang、Sulan Lei
DOI:10.1016/j.foodchem.2012.07.055
日期:2012.12
series of coumarin derivatives were synthesised and their inhibitory effects on the diphenolase activity of mushroom tyrosinase were evaluated. The results showed that some of the synthesised compounds exhibited significant inhibitory activities. Especially, 2-(1-(coumarin-3-yl)ethylidene)hydrazinecarbothioamide bearing thiose-micarbazide group exhibited the most potent tyrosinase inhibitory activity
合成了一系列香豆素衍生物,并评价了它们对蘑菇酪氨酸酶双酚酶活性的抑制作用。结果表明,某些合成的化合物表现出显着的抑制活性。尤其是带有巯基-氨基脲基的2-(1-(香豆素-3-基)亚乙基)肼甲硫代酰胺对IC 50的酪氨酸酶抑制作用最强。值为3.44μM。对2-(1-(香豆素-3-基)-亚乙基)肼甲硫代酰胺和2-(1-(6-氯香豆素-3-基)亚乙基)-肼甲硫代酰胺的抑制机理分析表明,该化合物对甲壳素具有抑制作用。酪氨酸酶是不可逆的。初步结构活性关系(SAR)分析表明,此类化合物的进一步开发可能会引起人们的兴趣。