The electronic structures of anionic, imidic and amidic forms of sulphonamides were investigated and compared by means of I.R., Raman and U.V. spectroscopy. Indices reflecting the electronic situation of the common moiety p-H2N-C6H4-SO2 was a whole, although not necessarily related, physically, to any event taking place in the biological processes, were found to correlate with the in vitro bacteriostatic activity of the specific individual forms. The influence of N1-substituents both on the SO2 electronic features and on the coupling between the para amino group and the phenyl ring was discussed. It resulted that the most active chemical species, in this class of compounds, are characterized, electronically, by the most electron-rich common moiety and, in particular, by the most negative oxygens in the SO2 group and the most available (less engaged) lone-pair in the rho-amino group. These conclusions give a new settlement both to the problem of resonance and to the relation between resonance effects and bacteriostatic activity in this class of compounds.
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Sci Rep
January 2025
Department of Bone Joint, Binzhou Medical University Hospital, No. 661 Huanghe 2nd Road, Binzhou, 256600, China.
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January 2025
Key Laboratory of Bio-based Materials Science and Technology of Ministry of Education, Northeast Forestry University, No. 26 Hexing Road, Xiangfang District, Harbin 150040, PR China. Electronic address:
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View Article and Find Full Text PDFFood Chem
April 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China. Electronic address:
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January 2025
Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China. Electronic address:
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School of Life Science and Technology, Shandong Second Medical University, Weifang, Shandong, China. Electronic address:
Escherichia coli O157:H7 has caused many foodborne disease outbreaks and resulted in unimaginable economic losses. With the evolution of food consumption, people prefer natural preservatives. In this study, the natural agent harmane exhibited potential activity against E.
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