Synthesis and Anti-insect Activity of Triazole-Containing Amide Derivatives

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Bing-Yi Zhou, , , Jun-Gang Wang, , , Ju Luo, , , Ferdinand Ndikuryayo, , , Zhichao Jin*, , and , Wen-Chao Yang*, 
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Abstract

The outbreak of crop diseases and insect pests, especially hemipteran piercing insects, poses a major threat to global food security. This study was designed to synthesize a series of novel flonicamid (FL) derivatives using an active substructure splicing strategy. Their insecticidal activities were evaluated against key pests, including Myzus persicae, Bemisia tabaci and Tetranychus urticae. The LC50 values of compounds 3ea, 3fa, 3ga, and 5cab against B. tabaci were 69.8 mg/L, 186 mg/L, 91.9 mg/L, and 112 mg/L, respectively. For M. persicae, the LC50 values of compounds 3aa, 5gaa, and 5fab were 5.31 mg/L, 5.43 mg/L, and 4.67 mg/L, respectively, with compound 5fab exhibiting significantly better activity than the reference FL (5.08 mg/L). Molecular docking revealed that high activity correlates with strong hydrogen bonding and π–π interactions with key residues. ADMET predictions suggest compounds 3aa and 5fab are promising lead candidates for developing new insecticides.

Abstract Image

Abstract Image

含三唑酰胺类衍生物的合成及抗虫活性研究
农作物病虫害,特别是半足类害虫的爆发,对全球粮食安全构成重大威胁。本研究旨在利用活性亚结构剪接策略合成一系列新型氟硝酰胺衍生物。对主要害虫桃蚜、烟粉虱和荨麻疹叶螨的杀虫活性进行了评价。化合物3ea、3fa、3ga和5cab对烟粉虱的LC50值分别为69.8 mg/L、186 mg/L、91.9 mg/L和112 mg/L。化合物3aa、5gaa和5fab对桃蚜的LC50值分别为5.31 mg/L、5.43 mg/L和4.67 mg/L,其中化合物5fab的活性显著优于参比物FL (5.08 mg/L)。分子对接表明,高活性与强氢键和与关键残基的π -π相互作用有关。ADMET预测表明,化合物3aa和5fab是开发新杀虫剂的有希望的主要候选者。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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