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Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism.
Food Chem. 2018 Sep 15; 260:27-36.FC

Abstract

This study investigated the structure, antioxidant activity, antityrosinase activity and mechanism of proanthocyanidins from mung bean seed [Vigna radiata (L.) Wilczek]. The structural composition were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), electrospray ionization-full-mass spectrometry (ESI-Full-MS), and high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) techniques. The mung bean seed proanthocyanidins were composed of procyanidins, prodelphinidins, and their rhamnosides. According to enzyme kinetic analysis, these compounds were potent, reversible, and mixed-type inhibitors of tyrosinase. They inhibited the enzyme activity by interacting with enzyme as well as substrates. The results of molecular docking showed that the interaction between mung bean seed proanthocyanidins and tyrosinase was driven by hydrogen bond, hydrophobic and electrostatic interactions. In addition, mung bean seed proanthocyanidins were demonstrated as powerful antioxidants. Therefore, this study confirmed a novel tyrosinase inhibitor and would lay a scientific foundation for their utilization in pharmaceutical and food industries.

Authors+Show Affiliations

College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: chaiweiming@jxnu.edu.cn.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.College of Life Science and Key Laboratory of Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29699669

Citation

Chai, Wei-Ming, et al. "Antityrosinase and Antioxidant Properties of Mung Bean Seed Proanthocyanidins: Novel Insights Into the Inhibitory Mechanism." Food Chemistry, vol. 260, 2018, pp. 27-36.
Chai WM, Ou-Yang C, Huang Q, et al. Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism. Food Chem. 2018;260:27-36.
Chai, W. M., Ou-Yang, C., Huang, Q., Lin, M. Z., Wang, Y. X., Xu, K. L., Huang, W. Y., & Pang, D. D. (2018). Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism. Food Chemistry, 260, 27-36. https://doi.org/10.1016/j.foodchem.2018.04.001
Chai WM, et al. Antityrosinase and Antioxidant Properties of Mung Bean Seed Proanthocyanidins: Novel Insights Into the Inhibitory Mechanism. Food Chem. 2018 Sep 15;260:27-36. PubMed PMID: 29699669.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism. AU - Chai,Wei-Ming, AU - Ou-Yang,Chong, AU - Huang,Qian, AU - Lin,Mei-Zhen, AU - Wang,Ying-Xia, AU - Xu,Kai-Li, AU - Huang,Wen-Yang, AU - Pang,Dan-Dan, Y1 - 2018/04/02/ PY - 2017/12/05/received PY - 2018/03/08/revised PY - 2018/04/01/accepted PY - 2018/4/28/entrez PY - 2018/4/28/pubmed PY - 2018/10/9/medline KW - Antioxidant KW - ESI-Full-MS KW - HPLC-ESI-MS KW - MALDI-TOF MS KW - Mung bean KW - Proanthocyanidins KW - Tyrosinase inhibitor SP - 27 EP - 36 JF - Food chemistry JO - Food Chem VL - 260 N2 - This study investigated the structure, antioxidant activity, antityrosinase activity and mechanism of proanthocyanidins from mung bean seed [Vigna radiata (L.) Wilczek]. The structural composition were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS), electrospray ionization-full-mass spectrometry (ESI-Full-MS), and high-pressure liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS) techniques. The mung bean seed proanthocyanidins were composed of procyanidins, prodelphinidins, and their rhamnosides. According to enzyme kinetic analysis, these compounds were potent, reversible, and mixed-type inhibitors of tyrosinase. They inhibited the enzyme activity by interacting with enzyme as well as substrates. The results of molecular docking showed that the interaction between mung bean seed proanthocyanidins and tyrosinase was driven by hydrogen bond, hydrophobic and electrostatic interactions. In addition, mung bean seed proanthocyanidins were demonstrated as powerful antioxidants. Therefore, this study confirmed a novel tyrosinase inhibitor and would lay a scientific foundation for their utilization in pharmaceutical and food industries. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29699669/Antityrosinase_and_antioxidant_properties_of_mung_bean_seed_proanthocyanidins:_Novel_insights_into_the_inhibitory_mechanism_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)30606-X DB - PRIME DP - Unbound Medicine ER -