Innovative dopamine-modified carbon quantum dot fluorescence sensor meets affinity chromatography: A breakthrough in Tyrosinase inhibitor screening in food

Abstract

Tyrosinase (TYR), a polyphenol oxidase crucial for melanin synthesis, plays various biological functions, and its inhibitors are widely used in the cosmetics and food industries for skin-lightening and anti-browning applications. Here, an innovative method that integrates biosensing with affinity chromatography was developed, enabling the rapid and precise identification of TYR inhibitors in food. The biosensing segment used a dopamine-modified carbon quantum dot fluorescence sensor for quick detection of TYR inhibitors in complex food samples. In affinity chromatography, bioactive compounds were accurately captured, separated, and identified. The method was validated using both positive and negative controls and applied to screen for TYR inhibitors in 21 foods. The results revealed Wolfberry significantly inhibits TYR, with 2-O-β-D-Glucopyranosyl-L-ascorbic acid (AA-2βG) identified as the active compound. Molecular docking demonstrated strong binding between AA-2βG and TYR, and anti-browning tests confirmed its effectiveness. The findings highlight the potential for quickly identifying enzyme inhibitors in food.