Structure–activity relationship investigation of tertiary amine derivatives of cinnamic acid as acetylcholinesterase and butyrylcholinesterase inhibitors: compared with that of phenylpropionic acid, sorbic acid and hexanoic acid
作者:Xiaohui Gao、Jingjing Tang、Haoran Liu、Linbo Liu、Lu Kang、Wen Chen
DOI:10.1080/14756366.2018.1436053
日期:2018.1.1
tertiary amine derivatives of cinnamic acid, phenylpropionic acid, sorbic acid and hexanoic acid (4d-6g, 10d-12g, 16d-18g and 22d-24g) were designed, synthesized and evaluated for the effect on AChE and BChE in vitro. The results revealed that the alteration of aminoalkyl types and substituted positions markedly influences the effects in inhibiting AChE. Almost of all cinnamic acid derivatives had the most
在本研究中,设计,合成了48种肉桂酸,苯丙酸,山梨酸和己酸的新叔胺衍生物(4d-6g,10d-12g,16d-18g和22d-24g),并评估了对AChE的影响。和BChE体外。结果表明,氨基烷基类型和取代位置的改变显着影响了抑制AChE的作用。与具有相同氨基烷基侧链的其他酸衍生物相比,几乎所有肉桂酸衍生物具有最强的抑制活性。肉桂酸支架中的不饱和键和苯环似乎对AChE的抑制活性很重要。其中,化合物6g表现出最强的AChE抑制活性(IC50值:3.64 µmol / L),相对于BChE的选择性最高(比率:28.6)。酶动力学研究表明,它对AChE具有混合型抑制作用。分子对接研究表明它可以与AChE的催化位点和外围位点结合。