Antityrosinase and antioxidant properties of mung bean seed proanthocyanidins: Novel insights into the inhibitory mechanism

• Published in: Food chemistry Vol. 260; pp. 27 - 36
• Main Authors: Chai, Wei-Ming, Ou-Yang, Chong, Huang, Qian, Lin, Mei-Zhen, Wang, Ying-Xia, Xu, Kai-Li, Huang, Wen-Yang, Pang, Dan-Dan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.09.2018
• Subjects: Antioxidant; Antioxidants - chemistry; Antioxidants - pharmacology; Chromatography, High Pressure Liquid - methods; Enzyme Inhibitors - chemistry; Enzyme Inhibitors - pharmacology; ESI-Full-MS; HPLC-ESI-MS; Kinetics; MALDI-TOF MS; Molecular Docking Simulation; Molecular Structure; Monophenol Monooxygenase - antagonists & inhibitors; Monophenol Monooxygenase - chemistry; Monophenol Monooxygenase - metabolism; Mung bean; Proanthocyanidins; Proanthocyanidins - chemistry; Proanthocyanidins - pharmacology; Seeds - chemistry; Seeds - metabolism; Spectrometry, Mass, Electrospray Ionization; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Tyrosinase inhibitor; Vigna - chemistry; MALDI-TOF MS; ESI-Full-MS; HPLC-ESI-MS; Tyrosinase inhibitor; Antioxidant; Mung bean; Proanthocyanidins

•Mung bean contained procyanidins, prodelphinidins, and their rhamnosides.•Mung bean proanthocyanidins were efficient tyrosine inhibitor.•Hydrogen bond, hydrophobic, and electrostatic interactions caused the inhibition.•Mung bean proanthocyanidins had powerful antioxidant activity. This study invest...