Microorganisms as a source of tyrosinase inhibitors: A review

Abstract

Tyrosinase is the main enzyme responsible for enzymatic browning of fruits post-harvest and melanogenesis in mammals, an undesirable phenomenon. This encouraged researchers to seek potent tyrosinase inhibitors for application in the food and cosmetics industries. Despite an increased knowledge of tyrosinase inhibitors from plants and synthetic sources in the past few years, inhibitors of microbial origin are under-explored. Thus, this article surveys tyrosinase inhibitors produced by microorganisms and hence, serves as an updated database of tyrosinase inhibitors from microbial sources.