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Literature summary extracted from

  • Matsuura, R.; Ukeda, H.; Sawamura, M.
    Tyrosinase inhibitory activity of citrus essential oils (2006), J. Agric. Food Chem., 54, 2309-2313.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.10.3.1 citral noncompetitive inhibitor Agaricus bisporus
1.10.3.1 geranyl acetate slight inhibition Agaricus bisporus
1.10.3.1 kojic acid mixed inhibition Agaricus bisporus
1.10.3.1 additional information volatile flavor constituents of Yuzu, Mochiyuzu, Kabosu, Daidai, Naoshichi, Kiyookadaidai, Lisbon lemon, and Eureka lemon essential oils act as inhibitors of diphenolase activity Agaricus bisporus
1.10.3.1 myrcene competitive inhibitor Agaricus bisporus
1.10.3.1 neryl acetate slight inhibition Agaricus bisporus
1.10.3.1 Sabinene slight inhibition Agaricus bisporus

Organism

EC Number Organism UniProt Comment Textmining
1.10.3.1 Agaricus bisporus
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.10.3.1 commercial preparation
-
Agaricus bisporus
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.10.3.1 L-DOPA + O2
-
Agaricus bisporus ?
-
?

Synonyms

EC Number Synonyms Comment Organism
1.10.3.1 diphenolase
-
Agaricus bisporus
1.10.3.1 tyrosinase
-
Agaricus bisporus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.10.3.1 25
-
assay at Agaricus bisporus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.10.3.1 6.8
-
assay at Agaricus bisporus

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
1.10.3.1 0.32
-
citral pH 6.8, 35°C Agaricus bisporus
1.10.3.1 2.78
-
myrcene pH 6.8, 35°C Agaricus bisporus
1.10.3.1 7.75
-
kojic acid pH 6.8, 35°C Agaricus bisporus