EFFECT OF ISOFERULIC ACID ON MUSHROOM TYROSINASE 241 REFERENCES (1) L.G. Fenoll, M.J. Peñalver, J.N. Rodríguez-López, R. Varón, F. García-Cánovas and J. Tudela, Tyrosinase kinetics: discrimination between two models to explain the oxidation mechanism of monophenol and diphenol substrates, Int. J. Biochem. Cell Biol., 36, 235-246 (2004). (2) I. Kubo, Q.X.Chen and K.I.Nihei, Molecular design of antibrowning agents: antioxidative tyrosinase inhibitors, Food Chem., 81, 241-247 (2003). (3) O. Zarivi, A. Bonfi gli, P. Cesare, F. Amicarelli, G. Pacioni and M. Miranda, FEMS Microbiol. Lett., Truffl e thio-fl avours reversibly inhibit truffl e tyrosinase, 220, 81-88, (2003). (4) H. Huang, X.D. Liu and Q.X.Chen, (title in Chinese: 苯甲醛族化合物抑制蘑菇酪氨酸酶活力的 研究), J. of Xiamen University (Nature Science), 42, 97-101 (2003). (5) C. Tan, W.Y. Zhu and Y. Lu, Aloin, cinnamic acid and sophorcarpidine are potent inhibitors of tyrosi- nase, Chin. Med. J., 115, 1859-1862 (2002). (6) I. Kubo and K.H. Ikuyo, 2-Hydroxy-4-methoxybenzaldehyde: A Potent Tyrosinase Inhibitor from African Medicinal Plants, Planta Med., 65, 19-22 (1999). (7) H. Satooka and I. Kubo, Effects of Thymol on Mushroom Tyrosinase-Catalyzed Melanin Formation, J. Agric. Food Chem., 59, 8908-8914 (2011). (8) O. Nerya, J. Vaya, R. Musa, S. Izrael, R. Ben-Arie, and S. Tamir, Glabrene and Isoliquiritigenin as Tyrosinase Inhibitors from Licorice Roots, J. Agric. Food Chem., 51, 1201-1207 (2003). (9) S.Z. Gong, J. Cheng and Z.R. Yang, Inhibitory Effect of Ferulic Acid on Oxidation of L-DOPA Catalyzed by Mushroom Tyrosinase, Chinese J. of Chem. Engineering, 13, 771-775 (2005). (10) S.Z. Gong, Z.R. Yang and J. Cheng, (title in Chinese: 肉桂酸抑制酪氨酸酶催化反应的动力学研究), J. of Chemical Engineering of Chinese University, 21, 345-349 (2007).