Optimization of the extraction process and molecular mechanism of inhibition on tyrosinase of kojic acid

Authors

FANG Jingjie, National Engineering Research Center for Deep Processing of Rice and By-products, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;Changsha Commerce and Tourism College, Changsha, Hunan 410016, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;College of Life Science and Technology, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
CHEN Jian, National Engineering Research Center for Deep Processing of Rice and By-products, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
CHEN Yajuan, National Engineering Research Center for Deep Processing of Rice and By-products, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
LIANG Ying, National Engineering Research Center for Deep Processing of Rice and By-products, Central South University of Forestry and Technology, Changsha, Hunan 410004, China;College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, ChinaFollow

Corresponding Author(s)

梁盈（1981—），女，中南林业科技大学教授，博士生导师，博士。E-mail: liangying498@163.com

Abstract

Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC₅₀ of kojic acid on tyrosinase monophenolase and tyrosinase bisphenolase were 13.33 and 53.32 μg/mL, respectively. The XP docking scores of kojic acid with mushroom, mouse, gorilla, and human tyrosinase were -7.515, -5.011, -5.537, and -3.638, respectively. The results of MM-GBSA were 94.47, -110.80, -1.17 and 6.45 kJ/mol, respectively. Conclusion: Under the control of the optimal process conditions, the purity of kojic acid can be significantly improved. Kojic acid has a competitive inhibitory effect on tyrosinase. Tyrosinase from different sources combines with kojic acid to form different types of non-covalent bonds, the binding stability of the inhibitor and different tyrosines is different.

Publication Date

1-30-2024

First Page

9

Last Page

17

DOI

10.13652/j.spjx.1003.5788.2023.60163

Recommended Citation

Jingjie, FANG; Jian, CHEN; Yajuan, CHEN; and Ying, LIANG (2024) "Optimization of the extraction process and molecular mechanism of inhibition on tyrosinase of kojic acid," Food and Machinery: Vol. 39: Iss. 12, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2023.60163
Available at: https://www.ifoodmm.cn/journal/vol39/iss12/2

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