Efficient control of enzyme browning (water-soluble tyrosinase inhibitors) [Utsunomiya University]
This is a new substance that can contribute to the development of functional cosmetics and food browning prevention agents.
Tyrosinase is an enzyme involved in pigmentation phenomena in nature. Inhibiting this enzyme can lead to prevention of skin photoaging, suppression of food browning, and prevention of microbial infections. In this technology, we have successfully developed a "new resorcinol derivative" that shows approximately 30 times stronger activity compared to the commercially available tyrosinase inhibitor, kojic acid. - Approximately 30 times the tyrosinase inhibitory activity compared to the commercially available tyrosinase inhibitor (kojic acid) - Possesses water-soluble properties with glycosides incorporating sugar chains such as glucose - Inhibitory activity can be adjusted by varying the length of the alkyl chain
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This technology is a research result from Utsunomiya University. We hope to collaborate with companies for practical application through joint research and development. If you have any requests for product development in collaboration with university technology, please feel free to contact us.
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(Expected Applications) - Functional cosmetics - Food browning prevention agents (Patent Information) Japanese Patent Application No. 2020-117458 Resorcinol derivatives and tyrosinase activity inhibitors containing them
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