Oximes, Hydroxylamines, Nitriles, Imines and Amidines

The preparation of sugar amidines, amidrazones and amidoximes as inhibitors of carbohydrate-processing enzymes has been reviewed. Treatment of 2-deoxy-o-arabino-hcxose oxime with chloramine-T gave 2-deoxy-D-arafeino-hexono-l,4-oximinolactone, but the intermediate nitrones formed from this and 2-deoxy-o- 

The amidines 72 were shown to be only marginally better than TV-substituted P-D-glucosylamines as inhibitors of four P-glucosidases.  

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