| Abstract
| - Selected enzymes (α-amylase, trypsin, and lysozyme) were allowed to react with some simple phenolicand related compounds (caffeic acid, chlorogenic acid, ferulic acid, gallic acid, m-, o-, andp-dihydroxybenzenes, quinic acid, and p-benzoquinone). The derivatized enzymes obtained werecharacterized in terms of their activity. In vitro experiments showed that the enzymatic activity of thederivatives was adversely affected. This enzyme inhibition depended on the reactivity of the phenolicand related substances tested as well as on the kind of substrate applied. The decrease in the activitywas accompanied by a reduction in the amount of free amino and thiol groups, as well as tryptophanresidues, which resulted from the covalent attachment of the phenolic and related compounds tothese reactive nucleophilic sites in the enzymes. The enzyme inhibition correlates well with the blockingof the mentioned amino acid side chains. Keywords: Enzyme activity; plant phenolic substances; α-amylase; trypsin; lysozyme
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