Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems.,Journal of Agricultural and Food Chemistry

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Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-07-01 , DOI: 10.1021/acs.jafc.0c02407
Sara Muñoz-Pina ₁ , José V Ros-Lis ₂ , Estefanı A Delgado-Pinar ₃ , Alvaro Martı Nez-Camarena ₃ , Begoña Verdejo ₃ , Enrique Garcı A-España ₃ , Ángel Argüelles ₁ , Ana Andrés ₁

Affiliation

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 μM). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.

中文翻译：

氮杂大环配体对模型和食物系统中多酚氧化酶的抑制作用。

酶促褐变是食品工业面临的主要问题之一，这是由于酶多酚氧化酶（PPO）在氧气存在下引起了不希望的颜色变化。在这里，我们报告在模型和实际系统中，对10种不同形态不同的氮杂大环化合物（作为潜在的PPO活性抑制剂）的评估。初步筛选10个配体表明，所有氮杂大环化合物均在某种程度上抑制酶促褐变，但分子结构对抑制力起着关键作用。活性最高的配体（L2）的动力学研究表明，S-抛物型I-抛物型非竞争性抑制机制以及在微摩尔浓度下的显着抑制（IC ₅₀= 10μM）。此外，L2作用已被证明对苹果汁具有显着降低酶促褐变的作用。

更新日期：2020-07-29

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