In vitro α-glucosidase and α-amylase inhibitory potential and molecular docking studies of benzohydrazide based imines and thiazolidine-4-one derivatives was written by Ullah, Hayat;Uddin, Imad;Rahim, Fazal;Khan, Fahad;Sobia;Taha, Muhammad;Khan, Misbah Ullah;Hayat, Shawkat;Ullah, Munzer;Gul, Zarif;Ullah, Shaheed;Zada, Hussan;Hussain, Javid. And the article was included in Journal of Molecular Structure in 2022.Product Details of 118-61-6 This article mentions the following:
Benzohydrazide based imine derivatives (1c-16c) and thiazolidine-4-one derivatives (1d-16d) were synthesized and characterized with different spectroscopic techniques i.e. HREI-MS, 1HNMR and 13CNMR. The synthesized analogs were examined for antidiabetic potential and hence evaluated against α-glucosidase and α-amylase enzyme. Benzohydrazide based imine derivatives showed outstanding α-glucosidase inhibition ranging from 5.60 ± 0.30 to 38.10 ± 0.30 μM when compared with acarbose (IC50 = 38.45 ± 0.80 μM). Compound 5c (IC50 = 5.60 ± 0.30 μM) has m/p-dihydroxyl groups at Ph ring while compound 15c (IC50 = 7.30 ± 0.10 μM) has one p-hydroxyl group present at Ph ring were most potent in the imine series. Mol. docking study further support that hydrogen bonding is predominant. Thiazolidin-4-one derivatives (1d-16d) were screen against α-amylase enzyme and were found to show excellent potential with IC50 values ranging from 0.40 ± 0.05 to 22.11 ± 1.20 μM when compared with standard acarbose (IC50 = 0.91 ± 0.20 μM). The most potent analog in the series was 5d (IC50 = 0.40 ± 0.05 μM) when compared with standard Mol. docking study was carried out for active site determination and to rationalize the activities of the active compounds In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Product Details of 118-61-6).
Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Product Details of 118-61-6
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics