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.
Publication types
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Research Support, Non-U.S. Gov't
MeSH terms
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Anti-Bacterial Agents / chemical synthesis
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Anti-Bacterial Agents / chemistry*
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Anti-Bacterial Agents / pharmacology*
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Bacterial Proteins / antagonists & inhibitors*
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Flavonoids / chemical synthesis
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Flavonoids / chemistry*
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Flavonoids / pharmacology*
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Helicobacter pylori / drug effects*
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Helicobacter pylori / enzymology
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Isoflavones / chemistry
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Phenols / chemical synthesis
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Phenols / chemistry*
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Phenols / pharmacology*
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Polyphenols
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Structure-Activity Relationship
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Urease / antagonists & inhibitors*
Substances
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Anti-Bacterial Agents
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Bacterial Proteins
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Flavonoids
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Isoflavones
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Phenols
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Polyphenols
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Urease