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Inhibitory effects of the water extracts of Lavendula sp. on mushroom tyrosinase activity by Cheng-Kuang Hsu; Chen-Tien Chang; Hsin-Yi Lu; Yun-Chin Chung is a Agricultural and Biological Sciences article available to read on EtoBox.

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This study aimed to evaluate the inhibition properties of six lavender species, including Lavendula angustifolia, Lavandula angustifolia ''Vera", Lavendula X allardii, Lavendula stoechas, Lavendula viridis and Lavendula X heterophylla, toward the activity of mushroom tyrosinase. When using L-3,4-dihydroxyphenylalanine (L-Dopa) as the substrate for mushroom tyrosinase, the water extracts of leaves and stems from L. stoechas and L. angustifolia ''Vera" showed strong inhibitory effects against the activity of mushroom tyrosinase (70% and 66.4% inhibition, respectively). Oven-drying the leaves and stems or free-drying the water extracts significantly decreased the inhibitory abilities of the water extracts from all lavender species. The water extract from L. stoechas decreased the V max values when using L-Dopa, catechol and 3,4-dihydroxyphenylacetic acid (DHPAA) as the substrates. It increased the value of K m when L-Dopa and catechol were the substrates but it decreased the K m when DHPAA was used. It behaved as a mixed-type inhibitor toward mushroom tyrosinase.

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Author

Cheng-Kuang Hsu; Chen-Tien Chang; Hsin-Yi Lu; Yun-Chin Chung

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2007

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)