Synthesis of Terpenic Esters Using Natural Kaolinite Clay: Thermodynamic, Kinetic and Bioinformatics Studies

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Seif Eddine Larba, Mourad Boukachabia, Saoussen Zeror, Hacene Bendjeffal, Tayeb Bouaroudj
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引用次数: 0

Abstract

This study aims to synthesise novel terpene esters to evaluate their capability to inhibit the Ebola virus. High-value terpene esters were designed and synthesised using local kaolin as an eco-compatible catalyst, with yields ranging from moderate to excellent. Kinetic and thermodynamic studies of the acylation of l-menthol at different temperatures were calculated, revealing the correlations between activation energy, standard Gibbs energy, standard entropy and standard enthalpy. Density Functional Theory (DFT) calculations were performed for a series of terpene esters, and their behaviour was analysed using Frontier Molecular Orbitals (FMO) and Molecular Electrostatic Potential (MEP). Energy gaps for highly active compound 2a and weakly active compound 10a are 0.3508 and 0.4080, respectively. Additionally, the pharmacokinetic properties of selected synthesised compounds were predicted by metabolism, excretion, and toxicity (ADME/T). Molecular docking (in silico) and theoretical calculation explained the action mechanism. According to the results, the tested compounds inhibiting 5GQB represent promising novel drug candidates against the Ebola virus.

利用天然高岭土合成萜烯酯:热力学、动力学和生物信息学研究
本研究旨在合成新型萜烯酯,以评估其抑制埃博拉病毒的能力。利用本地高岭土作为生态相容催化剂,设计并合成了高价值萜烯酯,收率从中等到优异不等。计算了l-薄荷醇在不同温度下酰化反应的动力学和热力学研究,揭示了活化能、标准吉布斯能、标准熵和标准焓之间的关系。对一系列萜烯酯进行了密度泛函理论(DFT)计算,并利用前沿分子轨道(FMO)和分子静电势(MEP)分析了它们的行为。高活性化合物2a和弱活性化合物10a的能隙分别为0.3508和0.4080。此外,通过代谢、排泄和毒性(ADME/T)预测所合成化合物的药代动力学特性。分子对接(计算机)和理论计算解释了作用机理。根据结果,所测试的抑制5GQB的化合物代表了对抗埃博拉病毒的有希望的新型候选药物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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