Ascorbic acid-based inhibitors of α-amylases

被引：24

作者：

Abell, AD ^{[1
]}

Ratcliffe, MJ

Gerrard, J

机构：

[1] Univ Canterbury, Dept Chem, Christchurch 1, New Zealand

[2] New Zealand Inst Crop & Food Res Ltd, Christchurch, New Zealand

来源：

BIOORGANIC & MEDICINAL CHEMISTRY LETTERS | 1998年 / 8卷 / 13期

关键词：

D O I：

10.1016/S0960-894X(98)00298-4

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

A series of ascorbic acid and isoascorbic acid derivatives has been evaluated as inhibitors of malt, bacterial, fungal, pancreatic and salivary a-amylases using a simple and quick assay procedure. The results demonstrate that the enediol moiety of ascorbic acid is essential for a-amylase inhibition. Acylation of the primary and secondary alcohols, and the absolute configuration of the secondary alcohol, do not affect the potency of inhibition, (C) 1998 Elsevier Science Ltd. All rights reserved..

引用

页码：1703 / 1706

页数：4

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