Work

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

Year: 2026

Type: article

Abstract: Standardization of food raw materials causes functional component convergence, limiting enhanced bioactivity breakthrough, while necessitating bioactive synergy during food processing. However, the specific mechanisms underlying multi-berry formulations' synergistic against tyrosinase remain poorly characterized. Our study revealed that blueberry-black chokeberry extracts at 1:1 ratio with superior synergistic inhibition in tyrosinase. Using AUF–UPLC–MS/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 μM) displayed the highest binding affinities with synergistic inhibition at 4:1-ratio. This anthocyanin mixture exhibited reversible mixed-type inhibition, with Lineweaver-Burk analysis and multi-spectroscopic studies confirming stable complex formation. Molecular docking and dynamics simulations revealed the mixture sequence-specific inhibition mediated by enhanced hydrogen bonding that prevented drastic structural changes. The anthocyanin mixture also exhibited enhanced processing stability. These findings provided mechanistic foundations for developing multi-berry-derived anti-tyrosinase ingredients, enabling bioactivity maximization in industrial food processing.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103464