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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of Maltol on the Oxidation of DL-DOPA, Dopamine, N-Acetyldopamine (NADA), and Norepinephrine by Mushroom Tyrosinase
Year:
1997
Source of publication :
Pigment Cell Research
Authors :
בן-שלום, נח
;
.
כהן, ורדה
;
.
Volume :
10
Co-Authors:
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel, Department of Food Science, Agriculture Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50 250, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Facilitators :
From page:
139
To page:
149
(
Total pages:
11
)
Abstract:
Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) appears to inhibit the rate of oxidation of DL-DOPA, dopamine, NADA and epinephrine by tyrosinase when assayed spectrophotometrically but not when assayed polarographically. Maltol has an effect on the spectrum of product(s) formed when each catecholamine was oxidized by tyrosinase showing that maltol hastens the disappearance of the quinones, possibly by conjugating with them. Indeed, at relatively high concentrations, maltol prevented the conversion of DLDOPA, dopamine, and norepinephrine to their corresponding melanins via tyrosinase.
Note:
Related Files :
Basidiomycota
biosynthesis
drug derivative
metabolism
N-acetyldopamine
Quinones
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22373
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:51
Scientific Publication
Effect of Maltol on the Oxidation of DL-DOPA, Dopamine, N-Acetyldopamine (NADA), and Norepinephrine by Mushroom Tyrosinase
10
Kahn, V., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel, Department of Food Science, Agriculture Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50 250, Israel
Ben-Shalom, N., Department of Food Science, Agricultural Research Organization, Volcani Center, Bet Dagan 50 250, Israel
Effect of Maltol on the Oxidation of DL-DOPA, Dopamine, N-Acetyldopamine (NADA), and Norepinephrine by Mushroom Tyrosinase
Maltol (3-hydroxy-2-methyl-4H-pyran-4-one) appears to inhibit the rate of oxidation of DL-DOPA, dopamine, NADA and epinephrine by tyrosinase when assayed spectrophotometrically but not when assayed polarographically. Maltol has an effect on the spectrum of product(s) formed when each catecholamine was oxidized by tyrosinase showing that maltol hastens the disappearance of the quinones, possibly by conjugating with them. Indeed, at relatively high concentrations, maltol prevented the conversion of DLDOPA, dopamine, and norepinephrine to their corresponding melanins via tyrosinase.
Scientific Publication
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