Glycosidase enzyme inhibition studies of synthesized seven-membered carbasugars.

Name of the enzymes	Percentage inhibition (%) at 1 mM concentration of the inhibitor
	4	5	6	15	16
α-Glucosidase from Saccharomyces cerevisiae	41.1 (IC50a = 1.5 ± 0.1 mM)	3.3 (IC50 = 11.5 ± 0.1 mM)	22.1 (IC50 = 2.9 ± 0.4 mM)	19.5 (IC50 = 9.5 ± 1.8 mM)	24.3 (IC50 = 3.7 ± 0.6 mM)
α-Glucosidase from Bacillus stearothermophilus	NIb	NI	NI	NI	NI
β-Glucosidase from almonds	12.3	NI	3.2	14.1	29.8
α-Mannosidase from jack bean	NI	12.5	NI	10.6	35.1 (IC50 = 4.3 ± 1.2 mM)
β-Mannosidase from Helix pomatia	16.2	NI	NI	NI	NI
α-Galactosidase from E. coli	17.5	NI	20.7 (IC50 = 3.5 ± 0.3 mM)	34.7 (IC50 = 9.4 ± 0.5 mM)	26.8
α-Galactosidase from green coffee beans	NI	NI	41.7 (IC50 = 1.3 ± 0.2 mM)	NI	NI
β-Galactosidase from E. coli	NI	NI	NI	NI	NI
β-Galactosidase from bovine liver	5.9	42.1 (IC50 = 5.6 ± 0.5 mM)	41.9 (IC50 = 1.9 ± 0.3 mM)	48.8 (IC50 = 1.9 ± 0.5 mM)	25.2 (IC50 = 4.6 ± 0.04 mM)
β-Galactosidase from Aspergillus oryzae	NI	NI	NI	NI	12.8

^aConcentration of inhibitor required for 50% inhibition of the enzyme.

^bNI – no inhibition up to 20 mM concentration.