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Microorganisms as a source of tyrosinase inhibitors: a review

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Abstract

Tyrosinase is the main enzyme responsible for enzymatic browning of fruits post-harvest and melanogenesis in mammals, an undesirable phenomenon. This encouraged researchers to seek potent tyrosinase inhibitors for application in the food and cosmetics industries. Despite an increased knowledge of tyrosinase inhibitors from plants and synthetic sources in the past few years, inhibitors of microbial origin are under-explored. Thus, this article surveys tyrosinase inhibitors produced by microorganisms and hence, serves as an updated database of tyrosinase inhibitors from microbial sources.

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Acknowledgements

The authors wish to thank the Head of the Department of Biotechnology for the facilities provided and UGC-MANF scholarship for the funds provided (MANF-2012-13-CHR-GOA-12673 to M.S.F.).

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  1. Department of Biotechnology, Goa University, Taleigao Plateau, Goa, 403206, India

    Michelle S. Fernandes & Savita Kerkar

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  1. Michelle S. Fernandes
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Correspondence to Savita Kerkar.

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This work was supported by the UGC-Maulana Azad fellowship (MANF-2012-13-CHR-GOA-12673 to M.S.F.).

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Fernandes, M.S., Kerkar, S. Microorganisms as a source of tyrosinase inhibitors: a review. Ann Microbiol 67, 343–358 (2017). https://doi.org/10.1007/s13213-017-1261-7

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