Tyrosinase inhibition: general and applied aspects

J Enzyme Inhib Med Chem. 2002 Aug;17(4):207-18. doi: 10.1080/14756360210000010923.

Abstract

The active site of tyrosinase is described with a view to depicting its interactions with substrates and inhibitors. Occurrence and mechanism(s) of tyrosinase-mediated browning of agrofood products are reviewed, with regard to both enzymic and chemical reactions, and their control, modulation, and inhibition. Technical and applicational implications are discussed.

Publication types

  • Review

MeSH terms

  • Animals
  • Binding Sites
  • Catechol Oxidase / antagonists & inhibitors
  • Crops, Agricultural / enzymology*
  • Enzyme Inhibitors / chemistry
  • Food Additives / chemistry
  • Humans
  • Maillard Reaction
  • Monophenol Monooxygenase / antagonists & inhibitors*
  • Monophenol Monooxygenase / chemistry
  • Substrate Specificity

Substances

  • Enzyme Inhibitors
  • Food Additives
  • Catechol Oxidase
  • Monophenol Monooxygenase