Influence of Amorphous Phenol and Its Fractions on the Activity of Fish Intestinal Peptidases

The in vitro effects of amorphous phenol and its liquid fractions formed 12 months after production were studied in seven freshwater bony fish species: the common carp Cyprinus carpio L., bream Abramis brama (L.), silver bream Blicca bjoerkna (L.), roach Rutilus rutilus (L.), perch Perca fluviatilis L., and sander Zander lucioperca (L.). The study revealed that the effects of amorphous phenol and its liquid fractions are species-specific and depend on the concentration of phenol and localization of peptidases (intestine mucosa or intestinal cavity in case of chyme). The specific features of the effect of amorphous phenol differ considerably from the effect of crystalline phenol.