How can cross-links interfere with the work of enzymes?

According to the cross-linking theory of aging, the formation of cross-links—which are chemical connections between or within molecular chains—can negatively impact biological function.

While these links are well-known for reducing the elasticity of tissues like collagen, the theory posits that similar cross-links can form within enzymes. By binding to these proteins, cross-links alter the specific structure and shape of the enzyme molecules. Because an enzyme's ability to function is dependent on its precise configuration, these structural changes render the enzymes unable to effectively carry out their necessary roles within the cell.1