Tyrosinase is vital in fruit and vegetable browning and melanin synthesis, crucial for food preservation and pharmaceuticals. We investigated 6′-O-caffeoylarbutin’s inhibition, safety, and preservation on tyrosinase. Using HPLC, we analyzed its effect on mushroom tyrosinase and confirmed reversible competitive inhibition. UV_vis and fluorescence spectroscopy revealed a stable complex formation with specific binding, causing enzyme conformational changes. Molecular docking and simulations highlighted strong binding, enabled by hydrogen bonds and hydrophobic interactions. Cellular tests showed growth reduction of A375 cells with mild HaCaT cell toxicity, indicating favorable safety. Animal experiments demonstrated slight toxicity within safe doses. Preservation trials on apple juice showcased 6′-O-caffeoylarbutin’s potential in reducing browning. In essence, this study reveals intricate mechanisms and applications of 6′-O-caffeoylarbutin as an effective tyrosinase inhibitor, emphasizing its importance in food preservation and pharmaceuticals. Our research enhances understanding in this field, laying a solid foundation for future exploration.

中文翻译：

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雀嘴茶中的6′-O-咖啡酰毛酰基：高效、安全的酪氨酸酶抑制剂

酪氨酸酶对于水果和蔬菜的褐变和黑色素合成至关重要，对于食品保存和制药也至关重要。我们研究了 6'-O-咖啡酰熊果苷对酪氨酸酶的抑制作用、安全性和保存作用。使用 HPLC，我们分析了它对蘑菇酪氨酸酶的影响，并证实了可逆的竞争性抑制。紫外可见光谱和荧光光谱显示具有特异性结合的稳定复合物形成，导致酶构象变化。分子对接和模拟强调了由氢键和疏水相互作用实现的强结合。细胞测试显示 A375 细胞生长减少，并具有轻微的 HaCaT 细胞毒性，表明安全性良好。动物实验表明在安全剂量内有轻微毒性。苹果汁的保存试验显示了 6'-O-咖啡酰亚丁苷在减少褐变方面的潜力。从本质上讲，这项研究揭示了 6'-O-咖啡酰熊果苷作为有效酪氨酸酶抑制剂的复杂机制和应用，强调了其在食品保鲜和制药中的重要性。我们的研究增强了对该领域的理解，为未来的探索奠定了坚实的基础。