Sulphonamide and 1,3,4-oxadiazole moieties are present as integral structural parts of many drugs and pharmaceuticals. Taking into account the significance of these moieties, we herein present the synthesis, single-crystal X-ray analysis, DFT studies, and -amylase inhibition of probenecid derived two -alkylphthalimide-oxadiazole-benzenesulfonamide hybrids. The synthesis has been accomplished in high yields. The final structures of both hybrids have been established completely with the help of different spectro-analytical techniques, including NMR, FTIR, HR-MS, and single-crystal X-ray diffraction analyses. In an effort to confirm the experimental findings, versatile quantum mechanical calculations and Hirshfeld Surface analysis have been performed. -Amylase inhibition assay has been executed to investigate the enzyme inhibitory potential of both hybrids. The low IC value (76.92 ± 0.19 μg/mL) of hybrid shows the good -amylase inhibition potential of the respective compound. Ultimately, the binding affinities and features of the two hybrids are elucidated utilising a molecular docking technique against the -amylase enzyme.
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http://dx.doi.org/10.1080/14756366.2022.2078969 | DOI Listing |
J Sci Food Agric
January 2025
Bee and Natural Products R&D and P&D Application and Research Center, Bingöl University, Bingöl, Turkey.
Background: Phlomis capitata is an endemic species of flowering aromatic and medicinal plant in the family Lamiaceae, native to regions of the Mediterranean and nearby areas. Understanding the chemical compounds present in P. capitata can reveal potential medicinal properties.
View Article and Find Full Text PDFFood Chem
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address:
This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
University of Agricultural Sciences, Bengaluru, India.
Background: The edible seeds of Ocimum gratissimum and Ocimum basilicum were found to be a potent source of phytochemicals with noteworthy antioxidant, antidiabetic, and antimicrobial properties. This study aimed to investigate the impact of germination and extraction solvents (ethanol (EtOH), distilled water) on the therapeutic properties exhibited and the ability of seed extracts to act as natural food preservatives.
Results: The EtOH extracts of germinated O.
Front Nutr
January 2025
College of Food Science and Technology, Yunan Agricultural University, Kunming, China.
Diabetic cognitive dysfunction is one of the important comorbidities and complications of diabetes, which is mainly manifested by loss of learning ability and memory, behavioural disorders, and may even develop into dementia. While traditional anti-diabetic medications are effective in improving cognition and memory, long-term use of these medications can be accompanied by undesirable side effects. Therefore, there is an urgent need to find safe and effective alternative therapies.
View Article and Find Full Text PDFFood Chem X
January 2025
Microbial and Pharmaceutical Biotechnology Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India.
This study aimed to fortify Jamun () juice with vitamin D to address vitamin D deficiency and boost health. A nanoemulsion of vitamin D was fabricated using a low-temperature (4-20C) sonication method and incorporated into the juice. The vitamin D fortified jamun juice (VDFJJ) exhibited a total polyphenol content of 14.
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