探索脱氧诺吉霉素-三唑杂化亚糖的取代基多样性:发现有效的葡萄糖苷酶抑制剂

IF 1.2 4区 化学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Carbohydrate Chemistry Pub Date : 2020-01-01 DOI:10.1080/07328303.2020.1837150
Lin Wang , Zhijie Fang
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引用次数: 3

摘要

制备了一系列脱氧诺吉霉素-三唑杂化亚糖,并对其与葡萄糖苷酶的作用进行了研究。化合物10f (IC50 = 0.063±0.006 mM)对α-葡萄糖苷酶的抑制作用优于1-脱氧诺吉里霉素(IC50 = 0.155±0.015 mM)。此外,利用Lineweaver-Burk图分析酶抑制动力学表明,10f以竞争方式抑制α-葡萄糖苷酶。化合物10m对α-葡萄糖苷酶和β-葡萄糖苷酶有中等抑制作用。构效关系表明,苯基的引入和苯基环上4位取代基的性质对化合物的葡萄糖苷酶抑制效能有显著影响。
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Exploring substituent diversity of deoxynojirimycin–triazole hybrid iminosugars: Discovery of potent glucosidase inhibitors

A series of deoxynojirimycin-triazole hybrid iminosugars had been prepared and investigated against a panel of glucosidases. Compound 10f (IC50 = 0.063 ± 0.006 mM) exhibited improved inhibitory potency against α-glucosidase compared to 1-deoxynojirimycin (IC50 = 0.155 ± 0.015 mM). Moreover, analysis of the kinetics of enzyme inhibition by using Lineweaver–Burk plots indicated that 10f inhibited α-glucosidase in a competitive manner. Compound 10m displayed moderate inhibition of α-glucosidase and β-glucosidase. The structure-activity relationships indicated that the introduction of the phenyl group and the nature of 4-position substituents on the phenyl ring had significant effects on the glucosidase inhibitory potency of the compounds.

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来源期刊
Journal of Carbohydrate Chemistry
Journal of Carbohydrate Chemistry 化学-生化与分子生物学
CiteScore
2.10
自引率
0.00%
发文量
20
审稿时长
1 months
期刊介绍: The Journal of Carbohydrate Chemistry serves as an international forum for research advances involving the chemistry and biology of carbohydrates. The following aspects are considered to fall within the scope of this journal: -novel synthetic methods involving carbohydrates, oligosaccharides, and glycoconjugates- the use of chemical methods to address aspects of glycobiology- spectroscopic and crystallographic structure studies of carbohydrates- computational and molecular modeling studies- physicochemical studies involving carbohydrates and the chemistry and biochemistry of carbohydrate polymers.
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