Synthesis, anti-browning effect and mechanism research of kojic acid-coumarin derivatives as anti-tyrosinase inhibitors

Thirteen kojic acid-coumarin derivatives were synthesized using the principle of molecular hybridization, and their structures were characterized by ¹H NMR, ¹³C NMR, and HRMS. In vitro Enzyme inhibition experiments showed that all newly synthesized derivatives have excellent inhibition of Tyrosinase (TYR) activity. As a mixed inhibitor, compound 6f has the strongest activity, with an IC₅₀ value of 0.88 ± 0.10 µM. Multispectral experiments have confirmed that the mode of action of compound 6f on TYR was static quenching. In addition, compound 6f formed a new complex with TYR, which increased the hydrophobicity of the Enzyme microenvironment, reduced the content of the α-helix in the Enzyme, and changed the secondary structure. The experimental results showed that compound 6f effectively inhibited the browning of lotus root slices and had low cytotoxicity. Therefore, compound 6f is believed to have great development potential as a TYR inhibitor in the food industry.

Anti-browning; Coumarin; Kojic acid; TYR inhibitors.