Inhibitory effects of compounds isolated from Lepechinia meyenii on tyrosinase

MARÍA INÉS CRESPO; MACARENA FUNES CHABÁN; PRISCILA A. LANZA; MARIANA BELÉN JORAY; SARA M. PALACIOS; D. MARIANO A. VERA *; MARÍA CECILIA CARPINELLA *

FOOD AND CHEMICAL TOXICOLOGY

PERGAMON-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 2019 p. 1 - 37

0278-6915

Tocontribute enzymaticbrowninginhibitors to the food industry and also extend knowledge about thephytochemical profile of the anti-tyrosinase plant Lepechiniameyenii,its ethanol extractwassubjectedtobioguided fractionation. Threehydroxycinnamic acids, p-coumaricacid (1),caffeic acid (2)and rosmarinic acid (3),were isolated as mainly responsible for its activity. Compounds 1,2and 3showedthemselves highly effective for inhibiting tyrosinase with IC50valuesof 0.30, 1.50 and 4.14 μM, respectively, for monophenolase activityand 0.62, 2.30 and 8.59 μM, respectively for diphenolase activity.Thisis the first report describing the isolation of the compounds causingthe tyrosinase inhibitory activity of L.meyenii extract.The inhibitory kinetics of 1-3using both L-tyrosine and L-DOPA as substrates was investigated andthe results obtained were discussed at molecular level by dockinganalysis. The resulting compounds 1-3and a phenolic-enriched fraction of the extract, 2.9-foldmore active than the starting material,may be suitable as non-toxic and inexpensive alternatives for thecontrol of deleterious enzymatic darkening.p { margin-bottom: 0.21cm; direction: ltr; color: rgb(0, 0, 0); line-height: 115%; text-align: left; }p.western { font-family: "Calibri", serif; font-size: 11pt; }p.cjk { font-family: "Calibri"; font-size: 11pt; }p.ctl { font-size: 11pt; }a:link { color: rgb(0, 0, 255); }