Structural modification of a specific antimicrobial lead against Helicobacter pylori discovered from traditional Chinese medicine and a structure–activity relationship study
摘要:
Psoralen (1a) was found to be a specific and potent antimicrobial lead against Helicobacter pylori (H. pylori) from a traditional Chinese medicine (TCM) in the bioassay directed isolation. A series of structurally diverse analogues of la were thus designed and synthesized to improve the antimicrobial potency, some of which showed more potent activities than the lead compound (1a) against H. pylori. Among them, compound 25a is 16-fold stronger (MIC = 0.39 mu g/mL) than 1a (MIC = 6.25 mu g/mL), and is even potent than the positive control metronidazole (MIC = 0.50 mu g/mL). The in vitro antimicrobial activities against H. pylori of these structurally diverse analogues based on the scaffold of la have also led to an outline of structure-activity relationship. (C) 2010 Elsevier Masson SAS. All rights reserved.
A device comprising a light source, a sample support and a temperature control compartment. The sample support is positioned to support multiple sample vessels for irradiation by the light source. The temperature control compartment maintains the temperature of the sample vessels within a desired range. The light source, sample support and temperature control compartment are all contained within an opaque housing.
The invention relates to a device, comprising means for providing electromagnetic radiation (101-106; 201-206; 301-308); means for supporting a sample (109;315) in a fixed relationship with said radiation providing means during irradiation; a housing (100;200;300) for containing said radiation providing means; and means for maintaining the temperature of said sample within a desired temperature range during said irradiation comprising a chamber (107;207;309) positioned interior to said housing and in a fixed relationship to said radiation providing means.
Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness.