| Literature DB >> 22373350 |
Om Prakash1, Khalid Hussain, Ravi Kumar, Deepak Wadhwa, Chetan Sharma, Kamal R Aneja.
Abstract
BACKGROUND: Dialkyl 1,4-dihydro-2,6-dimethylpyridine-3,5-dicarboxylates (1,4-DHP) have now been recognized as vital drugs. Some of these derivatives such as amlodipine, felodipine, isradipine, etc. have been commercialized. In view of wide range of biological properties associated with 1,4-DHP and owing to the biological importance of the oxidation step of 1,4-DHP, we carried out the synthesis and antimicrobial evaluation of new diethyl 1,4-dihydro-2,6-dimethyl-4-(3-aryl-1-phenyl-4-pyrazolyl)pyridine-3,5-dicarboxylates (2a-g) and diethyl 2,6-dimethyl-4-(3-aryl-1-phenyl-4-pyrazolyl)pyridine-3,5-dicarboxylates (3a-g).Entities:
Year: 2011 PMID: 22373350 PMCID: PMC3279143 DOI: 10.1186/2191-2858-1-5
Source DB: PubMed Journal: Org Med Chem Lett ISSN: 2191-2858
Figure 11,4-DHP.
Scheme 1Synthesis of 1,4-DHP (2) and aromatization of 2 to 3 using HTIB.
Scheme 2Proposed mechanism for the oxidation of 2 to 3.
Antibacterial activity of chemical compounds through agar well diffusion method
| Compound | Diameter of growth of inhibition zone (mm)a | |||
|---|---|---|---|---|
| 15.6 | 16.3 | - | - | |
| 18.6 | 15.6 | - | - | |
| 16.3 | 15.6 | - | - | |
| 17.6 | 16.3 | - | - | |
| 16 | 15.3 | - | - | |
| 15.6 | 14 | - | - | |
| 15.3 | 16.6 | - | - | |
| 20 | 19.3 | - | - | |
| 15 | 15.6 | - | - | |
| 15.3 | 16.6 | - | - | |
| 16.6 | 14.6 | - | - | |
| 16.6 | 18.3 | - | - | |
| 15.3 | 16.6 | - | - | |
| 16.3 | 18.6 | - | - | |
| Ciprofloxacin | 27.6 | 26.3 | 25.0 | 25.3 |
-, No activity
aValues, including diameter of the well (8 mm), are means of three replicates
MIC (in μg/mL) of compounds obtained using macrodilution method
| Compound | Compound | ||||
|---|---|---|---|---|---|
| 128 | 128 | 64 | 64 | ||
| 64 | 128 | 128 | 128 | ||
| 128 | 128 | 128 | 128 | ||
| 128 | 128 | 128 | 256 | ||
| 128 | 128 | 128 | 64 | ||
| 128 | 256 | 128 | 128 | ||
| 128 | 128 | 128 | 64 | ||
| Ciprofloxacin | 5 | 5 |
Antifungal activity of chemical compounds through poisoned food method (mycelial growth inhibition) (%)
| Compound | Compound | ||||
|---|---|---|---|---|---|
| 51.1 | 58.8 | 52.5 | 51.1 | ||
| 50 | 44.4 | 48.8 | 45.5 | ||
| 48.8 | 50 | 51.1 | 50 | ||
| 52.5 | 48.8 | 55.5 | 52.5 | ||
| 45.5 | 51.1 | 45.5 | 44.4 | ||
| 47.7 | 52.5 | 50 | 51.1 | ||
| 51.1 | 48.8 | 48.8 | 44.4 | ||
| Fluconazole | 81.1 | 77.7 |