Dioxygenases

Dioxygenases, classified under EC 1.13 and EC 1.14, are oxidoreductase enzymes that incorporate both atoms of molecular oxygen (O2) into the substrates they oxidize. They drive key steps in the breakdown of aromatic compounds, fatty acid oxidation and the synthesis of plant hormones and pigments. In food science they participate in flavour formation and in the enzymatic browning and bleaching reactions that processors must either encourage or suppress, depending on the product. Inhibitors of these enzymes are studied both as browning preventives and as tools for probing plant metabolism.