Novel Fat Taste Receptor Agonists Curtail Progressive Weight Gain in Obese Male Mice.

Background & Aims: The spontaneous preference for dietary lipids is principally regulated by 2 lingual fat taste receptors, CD36 and GPR120. Obese animals and most of human subjects exhibit low orosensory perception of dietary fat because of malfunctioning of these taste receptors. Our aim was to target the 2 fat taste receptors by newly synthesized high affinity fatty acid agonists to decrease fat-rich food intake and obesity.

Mechanism of the Dehydrogenative Phenothiazination of Phenols.

The straightforward capture of oxidized phenothiazines with phenols under aerobic conditions represents a unique cross-dehydrogenative C-N bond-forming reaction in terms of operational simplicity. The mechanism of this cross-dehydrogenative N-arylation of phenothiazines with phenols has been the object of debate, particularly regarding the order in which the substrates are oxidized and their potentially radical or cationic nature. Understanding the selective reactivity of phenols for oxidized phenothiazines is one of the key objectives of this study.

Ru-Catalyzed Dehydrogenative C-O Bond Formation with Anilines and Phenols.

The Ru catalyzed cross-dehydrogenative C-O bond formation between anilines and phenols is described and discussed. The exclusive C-O versus C-N bond-formation selectivity, moreover in the absence of chelating-assisting directing groups and while leaving the N-H position untouched, is a remarkable feature of this metal-catalyzed radical cross-dehydrogenative coupling.

O2 -mediated dehydrogenative amination of phenols.

A method was developed for the direct dehydrogenative construction of CN bonds between unprotected phenols and a series of cyclic anilines without resorting to any kind of metal activation of either substrate and without the use of halides. The resulting process relies on the exclusively organic activation of molecular oxygen and the subsequent oxidation of the aniline substrate. This allows the coupling of ubiquitous phenols, thus furnishing aminophenols through an atom-economical and most sustainable dehydrogenative amination method.