Quercetin Fatty Acid Esters: from Synthesis to the Mushroom Tyrosinase Inhibition
Subject Areas : Journal of Chemical Health Risks
Zohreh
Jamali
1
(Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Golam Reza
Rezaei Behbahan
2
(Department of Chemistry, Imam Khomeini International University, Qazvin, Iran)
Karim
Zare
3
(Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Nematollah
Gheibi
4
(Cellular and Molecular Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Keywords: Instability, Inhibition, Quercetin, Mushroom tyrosinase, PUFA,
Abstract :
New complexes of quercetin esterification with alpha linolenic acid (ALA) and linoleic acid (LA) were applied as inhibitor of tyrosinase as the main melanogenesis.enzyme The most abundant flavonoid compound, quercetin was considered as the base of esterification with poly unsaturated fatty acids (PUFA). The new derivatives including quercetin- ALA (complex I) and quercetin- LA (complex II) were designed and their impacts on mushroom tyrosinase (MT) were assessed by experimental and theoretical studies. The new complexes I and II were induced competitive inhibition on tyrosinase enzyme with Ki of 0.59 and 0.40 mM, respectively. The molecular analysis of docking revealed that the complex II has a better ability to interact with enzyme than the complex I and the nature of interactions was obeyed from hydrophobic manner. So, the esterification of quercetin by above mentioned fatty acids achieved strength inhibitors against tyrosinase and because of their abundant in natural sources and importance in lifestyle, it is proposed to utilize them in medicine, cosmetics, agriculture and food industries. Their other biological properties need more investigations.
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