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The components of Melissa officinalis L. that influence protein biosynthesis in‐vitro

An investigation of an inhibiting activity of a substance(s) in a tanninless extract from Melissa officinalis leaves on protein biosynthesis in‐vitro has been made. At least two components which inhibited protein biosynthesis were present in the extract; these were caffeic acid and an unidentified glycoside. Freshly prepared buffered solutions of caffeic acid inhibited protein biosynthesis less than solutions stored for several days at room temperature (20 °C). In this case derivatives of caffeic acid were formed, which may be responsible for the increase in the inhibitory effect of stored caffeic acid solution. An inhibitor, in the homogeneous state, was also isolated from the glycoside fraction of M. officinalis. Studies on the mechanism of the action of this inhibitor revealed its effect is to use the result of a direct interaction with elongation factor EF‐2, and the blocking of the binding reaction of EF‐2 with ribosomes.