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A tyrosinase inhibitor from Aspergillus niger.

Vasantha, K. Y. and Murugesh, C. S. and Sattur, A. P. (2014) A tyrosinase inhibitor from Aspergillus niger. Jourmal of Food Science and Technology, 51 (10). pp. 2877-2880.

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Tyrosinase, in the presence of oxygen, is the main culprit in post harvest browning of food products, resulting in the drop in its commercial value. In an effort to seek natural tyrosinase inhibitors for food applications, a screening programme was undertaken. Of the 26 fungal cultures isolated from soil samples of Agumbe forest, India, one isolate S16, identified as Aspergillus niger, gave an inhibition of 84 % against the enzyme. The inhibitor was isolated by following an enzyme inhibition assay guided purification protocol. The structure of the inhibitor was elucidated and found to be kojic acid. The IC50 of the Competitive inhibitor was found to be 8.8 μg with a Ki of 0.085 mM.

Item Type: Article
Uncontrolled Keywords: Tyrosinase inhibitor . Screening . Kojic acid . Fungi . Food applications
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2014 06:28
Last Modified: 14 Nov 2014 06:28
URI: http://ir.cftri.com/id/eprint/11666

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