Inhibition mechanism: Phytic acid, NADH as a peroxidase inhibitor

Peroxidase , a key enzyme causing enzymatic browning, and affected the potential values of fruit and vegetables. Phytic acid and NADH inhibited peroxidase in a competitive manner due to their reducing properties, and it's IC 50 (1.18 ± 0.32) × 10 −8 , (8.02 ± 0.45) × 10 −6  mol L −1 , respectively. The interaction between phytic acid, NADH and peroxidase contributed to intrinsic fluorescence quenching and conformation alternation with a accuracy determination by multispectroscopic techniques (fluorescence spectra, FT-IR and CD spectra), respectively. Molecular docking simulation revealed that phytic acid, NADH interacted with His170, Ala34, Arg38, Ser73, Arg31, Lys174, Gln176, Asn175, Arg75; Gln176, Asn175, Phe221, Lys174, Gly173, Ser167, Phe172, Gly169, His170 in peroxidase, respectively and blocked substrates into catalytic reactions.