Inhibitory Effect of Lemon Essential Oil on Mushroom Tyrosinase Activity in vitro
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Abstract:
The mechanism of tyrosinase inhibition by lemon essential oil and its six individual components was studied in terms of tyrosinase activity, radical-scavenging activity, and copper-chelating capability. The results indicated that lemon essential oil and some of its volatile components exhibited good inhibitory effect on tyrosinase activity through non-active-site-inhibition mechanisms such as steric effect and oxygen radical-scavenging activity. Among the components of lemon essential oil, inhibitory rate on tyrosinase activity exerted by citral (2.16% m/m) and beta-pinene (14.30% m/m) was 76.64% and 61.82%, respectively, while that of d-limonene (61.41% m/m) was only 33.25%. Additionally, inhibition exerted by the mixture of all six volatile components was higher than that of lemon essential oil due to a synergistic effect and the inhibitory effect was higher with increasing concentration. Moreover, the inhibitor concentration causing 50% loss of activity (IC50 value) was 620 ± 15.72 μg/mL. The Lineweaver-Burk plot showed that inhibitory activity of lemon essential oil (Km = 0.30 ± 0.003 mM) was noncompetitive. The 1,6-bis(diphenylphosphino) hexane (DPPH) assay showed that lemon essential oil and citral had relatively strong radical-scavenging activity, with IC50 values of 123.65 ± 20.20 and 176.54 ± 23.20 mg/mL, respectively. Copper chelating demonstrated that the six components did not bind to the active sites of tyrosinase while exhibiting good inhibitory effect. These results indicate that lemon essential oil is a natural material with potential biological function that can be applied to food and cosmetic industries.
