10.1016/S0008-6215(99)00137-8
This research focuses on synthesizing and evaluating polyhydroxylated cyclohexenyl sulfides and sulfoxides as potential inhibitors of α- and β-D-glucosidases. The study aims to develop new carbasugar-type derivatives that mimic the transition state of glucoside hydrolysis, potentially leading to more effective enzyme inhibitors. Key chemicals used include racemic cyclohexanones, thiophenol, acetic acid, and various oxidizing agents like m-chloroperoxybenzoic acid and t-butylhydroperoxide. The synthesized compounds were tested for their inhibitory activity against α- and β-D-glucosidases from Brewers yeast and sweet almonds. The results showed that these compounds were very weak inhibitors, with inhibitory properties not significantly dependent on the number of hydroxyl groups or the presence of a sulfoxide group. The most effective inhibitor was the simplest vinyl sulfide with only two hydroxyl groups. The study concludes that further modifications are needed to improve the inhibitory potency of these compounds, and suggests that the current structures lack the necessary features to interact efficiently with the active sites of the tested enzymes.