Molecular mechanism of synergistic tyrosinase inhibition by blueberry and black chokeberry anthocyanidins: Optimal synergistic formulation for multi-berry beverage development.

ABSTRACT: Tyrosinase is the rate-limiting enzyme in melanogenesis and food browning, making its inhibitors crucial for health and food preservation. However, the specific mechanisms by which multi-berry formulations synergistically inhibit tyrosinase remain uncharacterized, particularly within the context of overcoming bioactivity limitations caused by standardized food ingredients. Our study revealed that blueberry-black chokeberry extracts at 1:1 ratio with superior synergistic inhibition in tyrosinase. Using affinity-ultrafiltration coupled with ultra-performance liquid chromatography-mass spectrometry (AUF-UPLC-MS), sixteen inhibitors were identified, notably delphinidin-3-O-galactoside (IC₅₀ = 45.06 ± 1.32 μM) and cyanidin-3-O-arabinoside (IC₅₀ = 55.54 ± 0.83

SUBMITTER: Du Y 

PROVIDER: S-EPMC12818235 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature