Monograph: |
Kojic acid:
Kojic acid is a fungal metabolic product produced by many species ofAspergillus,
Acetobacter and Pencillium. Kojic Acid is a free radical scavenger used as a food additive to prevent enzymatic browning.
It acts as a competitive and reversible inhibitor of Polyphenol oxidases, xanthine oxidase, and D - and some L - amino acid and oxidases, including the
catecholase activity of tyrosinase, the rate limiting, essential enzyme in the
synthesis of Melanin. It may involve the rapid formation of an enzyme inhibitor
complex that undergoes a relatively slow reversible reaction. It is effective in
concentrations of 1% -4%.
Mechanism of Action:
β’ Prevents production of new melanin, but does not erase previously
deposited pigmentation.
β’ Melanocytes also become non - dendritic with decreased melanin content
which may also result in decreased transport of the melanosomes to the
keratinocytes.
β’ It may involve the rapid formation of an enzyme inhibitor complex that undergoes a relatively slow reversible reaction.
β’ It is also a free radical scavenger
β’ May play a role in limiting the UV damage which is one of the most important
factors in etiology of melasma and also precipitates hyperpigmentation.
β’ In general Kojic Acid is well tolerated.
β’ Kojic acid is a more potent inhibitor as compared to melanogenic inhibitors
like niacinamide, resorcinol, hydroquinone and glycolic acid.
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