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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of different isomers of dihydroxybenzoic acids (DBA) on the rate of DL-dopa oxidation by mushroom tyrosinase.
Year:
1992
Authors :
כהן, ורדה
;
.
שוויד, פרננדו
;
.
Volume :
5
Co-Authors:
Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel.
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel.
Facilitators :
From page:
58
To page:
64
(
Total pages:
7
)
Abstract:
Dihydroxybenzoic acids (DBA), such as 3,4-DBA, 3,5-DBA, and 2,4-DBA--at all concentrations tested--inhibited the rate of DL-DOPA oxidation to dopachrome (lambda max = 475 nm) by mushroom tyro0sinase. 2,3-DBA and 2,5-DBA at relatively low concentration had a synergistic effect on the reaction, whereas at relatively high concentrations they inhibited the rate of DL-DOPA oxidation. The synergistic effect of 0.6-13.3 mM 2,3-DBA on the rate of DL-DOPA oxidation to dopachrome (lambda max = 475 nm) was found to be due to the ability of 2,3-DBA-o-quinone (formed by the oxidation of 2,3-DBA by mushroom tyrosinase or by sodium periodate) to oxidize DL-DOPA to dopachrome (via dopaquinone) non-enzymatically. A similar explanation is likely to be valid for the synergism exerted by 2,5-DBA on the rate of DL-DOPA oxidation by mushroom tyrosinase.
Note:
Related Files :
Basidiomycota
Hydroxybenzoic Acids
isomerism
metabolism
Models, Chemical
structure activity relation
עוד תגיות
תוכן קשור
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DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20603
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:37
You may also be interested in
Scientific Publication
Effect of different isomers of dihydroxybenzoic acids (DBA) on the rate of DL-dopa oxidation by mushroom tyrosinase.
5
Schved, F., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel.
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan, Israel.
Effect of different isomers of dihydroxybenzoic acids (DBA) on the rate of DL-dopa oxidation by mushroom tyrosinase.
Dihydroxybenzoic acids (DBA), such as 3,4-DBA, 3,5-DBA, and 2,4-DBA--at all concentrations tested--inhibited the rate of DL-DOPA oxidation to dopachrome (lambda max = 475 nm) by mushroom tyro0sinase. 2,3-DBA and 2,5-DBA at relatively low concentration had a synergistic effect on the reaction, whereas at relatively high concentrations they inhibited the rate of DL-DOPA oxidation. The synergistic effect of 0.6-13.3 mM 2,3-DBA on the rate of DL-DOPA oxidation to dopachrome (lambda max = 475 nm) was found to be due to the ability of 2,3-DBA-o-quinone (formed by the oxidation of 2,3-DBA by mushroom tyrosinase or by sodium periodate) to oxidize DL-DOPA to dopachrome (via dopaquinone) non-enzymatically. A similar explanation is likely to be valid for the synergism exerted by 2,5-DBA on the rate of DL-DOPA oxidation by mushroom tyrosinase.
Scientific Publication
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