期刊论文

中文

食品科学

1002-6630

2024

45

02

104-112

10.7506/spkx1002-6630-20230411-097

2018YFD0600404:国家重点研发计划

本校为第一机构

以蘑菇酪氨酸酶为靶点,采用抑制动力学、荧光光谱分析结合分子对接模拟技术,系统研究鞣花酸(ellagic acid,EA)对酪氨酸酶的抑制作用及机理.体外研究与动力学结果表明,EA以可逆的混合型抑制方式显著抑制酪氨酸酶活性(IC50=0.05 mg/mL),其结合常数KI＜KIS,表明EA与游离酶的结合比与酶-底物复合物的结合更紧密.荧光光谱猝灭分析表明,EA与酪氨酸酶存在静态猝灭作用,两者通过自发的吸热过程结合生成复合物,主要作用力为疏水作用力,只有1个或1类结合位点.同步和三维荧光光谱分析表明,EA使酪氨酸酶的微环境极性增大,疏水能力减弱,酪氨酸酶的Trp残基更靠近结合位点.分子对接模拟分析进一步印证上述实验结...

In this study,inhibition kinetics,fluorescence spectroscopy and molecular docking simulation were used to systematically investigate the inhibitory effect and mechanism of EA on mushroom tyrosinase.The in vitro study and kinetic results showed that EA significantly inhibited tyrosinase activity with a half maximal inhibitory concentration(IC50)of 0.05 mg/mL in a reversible mixed-type manner;the binding constant KI was smaller than KIS,indicating that EA bound more tightly to the free enzyme than to the enzyme-substrate complex.The fluorescence of tyrosinase was quenched statically by EA,and th...