Ethyl 5-arylpyridopyrimidine-6-carboxylates - were prepared as a one pot three component reaction via the condensation of different aromatic aldehydes and ethyl acetoacetate with 6-amino-1-benzyluracil under reflux condition in ethanol. Additionally, condensation of ethyl 2-(2-hydroxybenzylidene) acetoacetate with 6-amino-1-benzyluracil in DMF afforded 6-acetylpyridopyrimidine-7-one ; a facile, operationally, simple and efficient one-pot synthesis of 8-arylxanthines - is reported by refluxing 5,6-diaminouracil with aromatic aldehydes in DMF. Moreover, 6-aryllumazines - was obtained via the reaction of 5,6-diaminouracil with the appropriate aromatic aldehydes in triethyl orthoformate under reflux condition. The synthesized compounds were characterized by spectral (H-NMR, C-NMR, IR and mass spectra) and elemental analyses. The newly synthesized compounds were screened for their anticancer activity against lung cancer A549 cell line. Furthermore, a molecular-docking study was employed to determine the possible mode of action of the synthesized compounds against a group of proteins highly implicated in cancer progression, especially lung cancer. Docking results showed that compounds , , , , and were the best potential docked compounds against most of the tested proteins, especially CDK2, Jak2, and DHFR proteins. These results are in agreement with cytotoxicity results, which shed a light on the promising activity of these novel six heterocyclic derivatives for further investigation as potential chemotherapeutics.
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http://dx.doi.org/10.3390/molecules25215205 | DOI Listing |
J Org Chem
January 2025
Department of Chemistry, IIT Dharwad, Dharwad, Karnataka 580007, India.
The favorable redox properties of ferrocene have led to the extensive development of ferrocene-based systems for several electrochemical applications but have scarcely been explored for electrochromism. Here, we report the synthesis and electrochromic properties of novel π-conjugated ferrocene-dicyanovinylene systems (- and -). Monosubstituted (-) and disubstituted (-) compounds have been developed via Knoevenagel condensation of methyl-dicyanovinyl ferrocenes ( or ) with various aromatic aldehydes.
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January 2025
Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Tea Green Cultivation and Processing Collaborative Innovation Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 °C to 40 °C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRTO) prepared from rain-soaked leaves compared with those before optimization.
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January 2025
School of Food Science and Engineering, Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Modern Industrial Technology Research Institute, South China University of Technology, Zhongshan 528437, China. Electronic address:
Our previous research discovered that myricetin could effectively inhibit the formation of heterocyclic aromatic amines (HAAs) in cantonese baked foods by trapping phenylacetaldehyde to form adducts. However, the structure and biological activity of these adducts were still unknown. In this study, we identified two myricetin-phenylacetaldehyde adducts from cantonese mooncakes, BYQ-2 and BYQ-3, using pre-HPLC.
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January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
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December 2024
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
This study compares , an EU Protected Geographical Indication (PGI)-labelled smoked dry-cured ham from the Dalmatia region in Croatia, with non-PGI hams from the same area, focusing on the impact of PGI certification on the product quality. The investigation is prompted by the increasing presence of dry-cured hams lacking the PGI label on the market, aspiring to compete with esteemed high-value PGI products. Samples of 28 smoked dry-cured hams (12 PGI and 16 non-PGI) were analysed for chemical properties, fatty acid composition, volatile compounds, PAH content and sensory characteristics.
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