HERBAL INFUSIONS AS INHIBITORS OF TRYPSIN ACTIVITY IN WATER AND POLAR ORGANIC SOLVENT–WATER SYSTEMS

The inhibition of digestive enzyme trypsin by polyphenolic compounds derived from mountainous herbal infusions, as well the effect polarity and acidity media on this process were studied virtue UV-Vis absorption spectroscopy at 293.15 K. Mountainous infusions (thyme, peppermint) are known due to their biomedical significance wide use a beverage. binding constant (Kb) standard Gibbs energy change (ΔG0) calculated. obtained results show that polyphenols extracted significantly inhibit trypsin. Moreover, thyme infusion is stronger compared with peppermint. both H-bonding ability polar organic cosolvent alters value Kb, indicating H-bonds electrostatic interactions main driving forces in these interactions.