天然酪氨酸酶抑制剂研究进展:种类及其构效关系

郑宗平; 兰山; 秦川; 袁昆; 陈洁

doi:10.13386/j.issn1002-0306.2014.08.077

天然酪氨酸酶抑制剂研究进展:种类及其构效关系

郑宗平^1,2,
兰山^1,2,
秦川^1,2,
袁昆^1,2,
陈洁^1,2

江南大学食品科学与技术国家重点实验室江南大学食品安全与营养协同创新中心

基金项目:

2012年江南大学国家重点实验室自主课题(5812060204120150)；中央高校基本科研业务费专项资金资助(JUSRP11220)；

详细信息

作者简介:
郑宗平 (1976-) , 男, 博士, 副教授, 主要从事天然产物与食品科学方面的研究。;

中图分类号: Q55
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- 收稿日期: 2013-08-26

Research progress in natural tyrosinase inhibitors:types and structure-activity relationships

ZHENG Zong-ping^1,2,
LAN Shan^1,2,
QIN Chuan^1,2,
YUAN Kun^1,2,
CHEN Jie^1,2

State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University

摘要

摘要: 酪氨酸酶广泛存在于生物体中,是调节生物体内黑色素合成的一个关键酶。然而,不正常的黑色素生成,会带来许多不利的影响。利用酪氨酸酶抑制剂对酪氨酸酶的活性进行抑制,进而抑制黑色素的产生,在医药、食品和化妆品等领域,是一种行之有效的方法。本综述对国内外报道的天然酪氨酸酶抑制剂进行系统的总结,并对它们的构效关系进行讨论,为开发酪氨酸酶抑制剂提供科学的参考。
- 酪氨酸酶 /
- 天然酪氨酸酶抑制剂 /
- 构效关系
Abstract: Tyrosinase widely presents and that is a key enzyme in the organism, which plays important role in synthesis of melanin. However, excessive abnormal melanin will bring many adverse effects. Application of tyrosinase inhibitors has been one of the most popular and desirable strategies to control the excessive abnormal melanin in pharmaceutical, food and cosmetics. In this review, natural tyrosinase inhibitors were systematically summarized and their structure- activity relationships were also discussed, which would contribute to the future development of tyrosinase inhibitors.
- tyrosinase /
- natural tyrosinase inhibitors /
- structure-activity relationships

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参考文献(71)

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天然酪氨酸酶抑制剂研究进展:种类及其构效关系

作者简介: 郑宗平 (1976-) , 男, 博士, 副教授, 主要从事天然产物与食品科学方面的研究。;

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出版历程

Research progress in natural tyrosinase inhibitors:types and structure-activity relationships

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出版历程

目录

作者简介:
郑宗平 (1976-) , 男, 博士, 副教授, 主要从事天然产物与食品科学方面的研究。;