Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp.


Various ultrasonic conditions were employed to prepare polysaccharides from longan fruit pericarp (PLFP) and the Lineweaver-Burk equation was then used to determine the effect of PLFP on inhibition of tyrosinase activity. This result showed that PLFP acted as a non-competitive inhibitor of tyrosinase. The highest slope was observed for ultrasonic extraction, followed by the hot-water extraction, suggesting that the ultrasonic treatment of PLFP increased the inhibition of tyrosinase activity. Furthermore, a multilayer feed-forward neural network trained with an error back-propagation algorithm was used to evaluate the effects of ultrasonic power, time and temperature on the slope value. The trained network gave a regression coefficient (R(2)) of 0.98 and a mean squared error (MSE) of 0.58, implying a good agreement between the predicted value and the actual value of the slope, and confirmed a good generalization of the network. Based on the artificial neural network-genetic algorithm, the optimal ultrasonic extraction conditions to obtain the highest slope value (154.1) were determined to be 120W, 12min and 57°C. Application of response surface plots showed the slope value as a function of every two factors under various ultrasonic extraction conditions, which can be observed directly. Therefore, the artificial neural network provided a model with high performance and indicated the non-linear nature of the relation between ultrasonic conditions and slope value.

DOI: 10.1016/j.foodchem.2008.01.067
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@article{Yang2008OptimizationOT, title={Optimization of tyrosinase inhibition activity of ultrasonic-extracted polysaccharides from longan fruit pericarp.}, author={Bao Jia Yang and Mouming Zhao and Yueming Jiang}, journal={Food chemistry}, year={2008}, volume={110 2}, pages={294-300} }