The effects of a diverse range of putative inhibitors on o-diphenol oxidases (o-DPOs) from apple, banana and mushroom and a fungal laccase (p-DPO) were compared. The results show that inhibitors varied widely in their effect on DPOs from different sources. In some cases prevention 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 enzymically formed quinone products.
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Ferrar et al. (1996) studied this question.
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