Severity: Warning
Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests
Filename: helpers/my_audit_helper.php
Line Number: 176
Backtrace:
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 1034
Function: getPubMedXML
File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3152
Function: GetPubMedArticleOutput_2016
File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global
File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword
File: /var/www/html/index.php
Line: 316
Function: require_once
To discover new fungicides to protect food safety and quality, thirty-four novel pyrazole-amide-isothiazole compounds were designed, synthesised by using scaffold hopping theory for the first time. The bioactivity of all the target compounds against five plant pathogens (Including Penicillium digitatum, Physalospora piricola, Helminthosporium maydis, Sclerotinia sclerotiorum and Botrytis cinerea) were determined, the results showed that most of the compounds exhibited certain biological activities against B. cinerea in vitro. Compounds 7-XHU-6 had better antifungal activities than fluopyram with the EC values were 1.02, 1.78 mg/L, respectively. Moreover, the SDH inhibiting activities results indicated that 7-XHU-6 possessed outstanding activities with an IC value of 0.47 mg/L which better than fluopyram (IC = 0.88 mg/L). Besides, the in vivo experiments indicated that compound 7-XHU-6 had excellent protection efficiency and therapeutic efficiency. In addition, molecular docking studies demonstrated that compound 7-XHU-6 (-10 kcal/mol) has superior binding energy compared to fluopyram (-8.6 kcal/mol).
Download full-text PDF |
Source |
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http://dx.doi.org/10.1016/j.foodchem.2024.141465 | DOI Listing |
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