作为香料分子的异噁唑啉羧酸盐衍生物的设计、合成、嗅觉评估和分子对接研究

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Muhammet Büyükbayram, Sonay Gürer, Yeşim Çat, Oğuzhan Canayakın, Cevher Altuğ, Akın Sağırlı
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引用次数: 0

摘要

本研究合成了多种带有芳香族和脂肪族取代基的醛肟衍生物,作为环化反应中氧化腈的前体。经 1H NMR 测量证实,这些醛肟的合成收率很高,但缺乏非对映选择性。这些醛肟随后被用作 1,3-二极环加成反应中氧化腈的前体,并经亲偶试剂(即甲基丙烯酸甲酯(MMA)和甲基丙烯酸缩水甘油酯(GMA))处理,生成具有高区域选择性的异噁唑啉羧酸酯衍生物。获得的化合物采用了多种技术进行表征,包括核磁共振、傅立叶变换红外光谱、气相色谱-质谱和 TOF-LCMS 分析。研究还使用 Autodock 4.2.6 软件针对 OR51E2 蛋白进行了分子对接分析。该蛋白质最近引起了人们的关注,其假说是丙酸能激活 OR51E2,使其成为异噁唑啉骨架中羧基的合适候选物。通过这些多方面的研究,这项研究有助于设计和开发在香料工业中具有潜在应用价值的芳香分子,为未来的嗅觉创新提供了一条充满希望的途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules

Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules

Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules

In this research, a wide range of aldoxime derivatives with aromatic and aliphatic substituents were synthesized as precursors to nitrile oxide in cycloaddition reactions. The aldoximes were synthesized with good to high yields and showed a lack of diastereoselectivity, as confirmed by 1H NMR measurements. These aldoximes were then utilized as precursors of nitrile oxide in 1,3-dipolar cycloaddition reactions and were treated with dipolarophilic reagents, namely methyl methacrylate (MMA) and glycidyl methacrylate (GMA), to produce isoxazoline carboxylate derivatives with high regioselectivity. The obtained compounds were characterized using various techniques, including NMR, FT-IR, GC–MS and TOF-LCMS analyses. The study also targets the molecular docking analysis, using Autodock 4.2.6 software, targeting the OR51E2 protein. This protein has drawn recent attention, with the hypothesis that propionic acid activates OR51E2, making it a suitable candidate for the carboxylate group within the obtained isoxazoline skeleton. Through these multifaceted investigations, this research contributes to the design and development of fragrant molecules with potential applications in the fragrance industry, offering a promising avenue for future olfactory innovations.

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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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