INHIBITION OF DIPHENOL OXIDASES - A COMPARATIVE-STUDY

The effects of a diverse range of putative inhibitors on o-diphenol ox idases (o-DPOs) from apple, banana and mushroom and a fungal laccase ( p-DPO) were compared. The results show that inhibitors varied widely i n their effect on DPOs from different sources, In some cases preventio n of melanin formation (browning) was due to the direct inhibition of the enzyme catalyzed reaction. In other cases, inhibition was indirect , i.e., due to blocking subsequent melanin-forming reactions of the en zymically formed quinone products.