Natural Product Sciences

The Korean Society of Pharmacognosy (한국생약학회)
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Rosmarinic Acid as a Tyrosinase Inhibitors from Salvia miltiorrhiza

  • Kang, Hye-Sook (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Kim, Hyung-Rak (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Byun, Dae-Seok (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Park, Hye-Jin (Department of Food Science and Nutrition, Chang Shin College) ;
  • Choi, Jae-Sue (Faculty of Food Science and Biotechnology, Pukyong National University)
  • Published : 2004.04.30
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Abstract

Rosmarinic acid and its methyl ester, isolated from the ethyl acetate soluble fraction of the methanolic extract of Salvia miltiorrhiza Bunge (Labiatae), were found to inhibit the oxidation of L-tyrosine catalyzed by mushroom tyrosinase with the $IC_{50}$ values of 16.8 and $21.5\;{\mu}M$, respectively. It was comparable with kojic acid, a well-known tyrosinase inhibitor, with an $IC_{50}$ of $22.4\;{\mu}M$. The inhibitory kinetics analyzed by the Lineweaver-Burk plots, were found rosmarinic acid and its methyl ester to be competitive inhibitors with $K_i\;of\;2.4{\times}10^{-5}\;and\;1.5{\times}10^{-5}\;M$, respectively.

Keywords

References

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