51. Polyphenols based on isoflavones as inhibitors of Helicobacter pylori urease
- Author
-
Hai-Liang Zhu, Chen Xu, Zhu-Ping Xiao, Huan-Qiu Li, Li-Na Zhang, and Da-Hua Shi
- Subjects
Urease ,Clinical Biochemistry ,Pharmaceutical Science ,Biochemistry ,Structure-Activity Relationship ,chemistry.chemical_compound ,Bacterial Proteins ,Phenols ,Drug Discovery ,Molecular Biology ,Antibacterial agent ,Flavonoids ,chemistry.chemical_classification ,Helicobacter pylori ,biology ,Organic Chemistry ,Polyphenols ,food and beverages ,Isoflavones ,biology.organism_classification ,Anti-Bacterial Agents ,Enzyme ,chemistry ,Pyrogallol ,Polyphenol ,biology.protein ,Molecular Medicine - Abstract
Twenty polyphenols were synthesized and evaluated for their effect on Helicobacter pylori urease. Among these compounds, 4-(p-hydroxyphenethyl)pyrogallol (15) (IC(50)=0.03 mM) and 7,8,4'-trihydroxyisoflavone (19) (IC(50)=0.14 mM) showed potent inhibitory activities, and inhibited Helicobacter pylori urease in a time-dependent manner. The structure-activity relationship of these polyphenols revealed: the two ortho hydroxyl groups were essential for inhibitory activity of polyphenol. When the C-ring of isoflavone was broken, the inhibitory activity markedly decreased. As for deoxybenzoin, the carboxyl group was clearly detrimental.
- Published
- 2007
- Full Text
- View/download PDF