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040			_cCICY
090			_aB-9480
245	1	0	_aMolecular Design of Antibrowning Agents
490	0		_vJ. Agric. Food Chem., 48(4), p.1393-1399, 2000
520	3		_aTyrosinase inhibitory and antioxidant activity of gallic acid and its series of alkyl chain esters were investigated. All inhibited the oxidation of L-3,4-dihydroxyphenylalanine (L-DOPA)catalyzed by mushroom tyrosinase. However, gallic acid and its short alkyl chain esters were oxidized as substrates yielding the colored oxidation products. In contrast, the long alkyl chain esters inhibited the enzyme activity without being oxidized. This indicates that the carbon chain length is associated with their tyrosinase inhibitory activity, presumably by interacting with the hydrophobic protein pocket in the enzyme. On the other hand, the esters, regardless their carbon chain length, showed potent scavenging activity on the autoxidation of linoleic acid and 1,1-diphenyl-2-p-picryhydrazyl (DPPH)radical, suggesting that the alkyl chain length is not related to the activity. The effects of side-chain length of gallates in relation to their antibrowning activity are studied.
650	1	4	_aTYROSINASE INHIBITORS
650	1	4	_aANTIOXIDANTS
650	1	4	_aANTIBROWNING AGENTS
650	1	4	_aMOLECULAR DESIGN
650	1	4	_aGALLIC ACID
650	1	4	_aDODECYL GALLATE
700	1	2	_aKubo, I.
700	1	2	_aKinst-Hori, K.
700	1	2	_aKubo, Y.
700	1	2	_aYamagiwa, Y.
700	1	2	_aKamikawa, T.
700	1	2	_aHaraguchi, H.
856	4	0	_uhttps://drive.google.com/file/d/1gCr5ksma6MmYbg2gJcKomG9xMUGDWwvj/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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