Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems.
J Agric Food Chem
; 68(30): 7964-7973, 2020 Jul 29.
Article
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| MEDLINE
| ID: mdl-32609498
ABSTRACT
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Proteínas de Plantas
/
Catecol Oxidasa
/
Malus
/
Inhibidores Enzimáticos
Idioma:
En
Revista:
J Agric Food Chem
Año:
2020
Tipo del documento:
Article
País de afiliación:
España