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Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

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Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

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dc.contributor.author Muñoz-Pina, Sara es_ES
dc.contributor.author Ros-Lis, José Vicente es_ES
dc.contributor.author Delgado-Pinar, Estefanía es_ES
dc.contributor.author Martínez-Camarena, Álvaro es_ES
dc.contributor.author Verdejo, B. es_ES
dc.contributor.author García-España, Enrique es_ES
dc.contributor.author Argüelles Foix, Angel Luís es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2021-02-11T04:31:41Z
dc.date.available 2021-02-11T04:31:41Z
dc.date.issued 2020-07-29 es_ES
dc.identifier.issn 0021-8561 es_ES
dc.identifier.uri http://hdl.handle.net/10251/161034
dc.description This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.0c02407 es_ES
dc.description.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. es_ES
dc.description.sponsorship 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. es_ES
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject PPO es_ES
dc.subject Inhibition es_ES
dc.subject Macrocyclic polyamines es_ES
dc.subject Enzymatic activity es_ES
dc.subject.classification QUIMICA ORGANICA es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1021/acs.jafc.0c02407 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-100910-B-C44/ES/DISEÑO Y APLICACIONES SELECCIONADAS DE NANOMATERIALES POROSOS MULTIFUNCIONALES CON POROSIDAD MEJORADA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//CTQ2016-78499-C6-1-R/ES/DISEÑO, SINTESIS Y NANOFORMULACION DE PEQUEÑAS MOLECULAS Y COMPLEJOS METALICOS CON ACTIVIDAD FRENTE A KINETOPLASTIDOS. BUSQUEDA DE DIANAS TERAPEUTICAS Y MECANISMOS DE ACCION/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//MDM-2015-0038/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI//CTQ2017-90852-REDC/ES/APLICACION DE LA QUIMICA SUPRAMOLECULAR AL DISEÑO, SINTESIS Y ESTUDIO DE COMPUESTOS BIOACTIVOS DE ACCION ANTIINFLAMATORIA, ANTITUMORAL O ANTIPARASITARIA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2015%2F002/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Muñoz-Pina, S.; Ros-Lis, JV.; Delgado-Pinar, E.; Martínez-Camarena, Á.; Verdejo, B.; García-España, E.; Argüelles Foix, AL.... (2020). Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. Journal of Agricultural and Food Chemistry. 68(30):7964-7973. https://doi.org/10.1021/acs.jafc.0c02407 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1021/acs.jafc.0c02407 es_ES
dc.description.upvformatpinicio 7964 es_ES
dc.description.upvformatpfin 7973 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 68 es_ES
dc.description.issue 30 es_ES
dc.identifier.pmid 32609498 es_ES
dc.relation.pasarela S\417305 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
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