1. Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems
- Author
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Jose Vicente Ros Lis, Sara Muñoz-Pina, Álvaro Martínez-Camarena, Enrique García-España, Ángel Argüelles, Estefanía Delgado-Pinar, Ana María Andrés Grau, and Begoña Verdejo
- Subjects
0106 biological sciences ,PPO ,TECNOLOGIA DE ALIMENTOS ,Macrocyclic polyamines ,Ligands ,01 natural sciences ,Polyphenol oxidase ,QUIMICA ORGANICA ,Non-competitive inhibition ,Browning ,Enzyme Inhibitors ,Inhibitory effect ,IC50 ,Inhibition ,Plant Proteins ,chemistry.chemical_classification ,Enzymatic activity ,Chemistry ,Real systems ,Ligand ,010401 analytical chemistry ,General Chemistry ,0104 chemical sciences ,Fruit and Vegetable Juices ,Kinetics ,Enzyme ,Biochemistry ,Fruit ,Malus ,General Agricultural and Biological Sciences ,Catechol Oxidase ,010606 plant biology & botany - Abstract
[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 mu M). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning., Financial support by the Spanish Ministerio de Ciencia, Innovacion y Universidades (project RTI2018-100910-B-C44), Ministerio de Economia y Competitividad (projects CTQ2016-78499-C6-1-R, Unidad de Excelencia MDM 2015-0038 and CTQ2017-90852-REDC), and Generalitat Valenciana (Project PROMETEOII2015-002) is gratefully acknowledged.
- Published
- 2020
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