A tyrosinase inhibitor from Aspergillus niger.

Tyrosinase, in the presence of oxygen, is the main
culprit in post harvest browning of food products, resulting in
the drop in its commercial value. In an effort to seek natural
tyrosinase inhibitors for food applications, a screening programme
was undertaken. Of the 26 fungal cultures isolated
from soil samples of Agumbe forest, India, one isolate S16,
identified as Aspergillus niger, gave an inhibition of 84 %
against the enzyme. The inhibitor was isolated by following
an enzyme inhibition assay guided purification protocol. The
structure of the inhibitor was elucidated and found to be kojic
acid. The IC50 of the Competitive inhibitor was found to be
8.8 μg with a Ki of 0.085 mM.