Effect of chrysin omega-3 and 6 fatty acid esters on mushroom tyrosinase activity, stability, and structure.

The estreification of chrysin with α-Linolenic acid (complex I) and linoleic acid (complex II) poly unsaturated fatty acids resulted to design of new mushroom tyrosinase (MT) inhibitors. Thermodynamic parameters of enzymes, including the melting point (T ) and ∆G values, were obtained from thermal and chemical denaturation curves. Complexes I and II showed a competitive inhibitory effect on MT with K values of 0.