{'fraction_non_alphanumeric': 0.023036649214659685, 'fraction_numerical': 0.0062827225130890054, 'mean_word_length': 5.248366013071895, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Inhibitory effect of aza-macrocyclic ligands on polyphenol oxidase in model and food systems.

Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) action provoking undesirable colour change in the presence of oxygen. Here, we report the evaluation of ten different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of ten ligands show that all aza-macrocyclic 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 non-competitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 μM). Furthermore, L2 action has been proved on apple juice significantly reducing the enzymatic browning.