Synthesis and biological evaluation of 2-(2-methyl-1H-pyrrol-3-yl)-2-oxo-N-(pyridine-3-yl) acetamide derivatives: in vitro α-glucosidase inhibition, and kinetic and molecular docking study
作者:Tadesse Bekele Tafesse、Ebrahim Saeedian Moghadam、Mohammed Hussen Bule、Neda Abadian、Mohammad Abdollahi、Mohammad Ali Faramarzi、Mohsen Amini
DOI:10.1007/s11696-019-00999-0
日期:2020.5
One of the therapeutic approaches in the management of type 2 diabetes is delaying the glucose absorption through α-glucosidase enzyme inhibition, which can reduce the occurrence of postprandial hyperglycemia. Based on this thought, a series of novel chloro-substituted 2-(2-methyl-1-phenyl-1H-pyrrol-3-yl)-2-oxo-N-(pyridin-3-yl) acetamide derivatives 5a–i were synthesized and their α-glucosidase inhibitory activities were evaluated. All the synthesized compounds have shown moderate to excellent in vitro α-glucosidase inhibitory activity with IC50 values in the range of 111–673 µM) as compared to acarbose, the standard drug (750 ± 9 µM). Compound 5e (111 ± 12 µM), among the series, was the most potent inhibitor of α-glucosidase in a competitive mode of action based on the kinetic study. The molecular docking study of compounds 5e and 5a revealed that they have a lower free binding energy (− 4.27 kcal/mol and − 3.17 kcal/mol, respectively) than acarbose (− 2.47 kcal/mol), which indicates that the target compound binds more easily to the enzyme than acarbose does. The outcomes from the molecular docking studies supported the results obtained from the in vitro assay. In conclusion, the overall results of our study reveal that the synthesized compounds could be a potential candidate in the search for novel α-glucosidase inhibitors to manage postprandial hyperglycemia incidence.
管理2型糖尿病的治疗方法之一是通过抑制α-葡萄糖苷酶来延缓葡萄糖的吸收,从而减少餐后高血糖的发生。基于这一理念,合成了一系列新型氯取代的2-(2-甲基-1-苯基-1H-吡咯-3-基)-2-氧代-N-(吡啶-3-基)醋酰胺衍生物5a–i,并评估了它们的α-葡萄糖苷酶抑制活性。所有合成的化合物在体外显示出中等至优秀的α-葡萄糖苷酶抑制活性,IC50值范围在111–673 µM之间,相较于标准药物阿卡波糖(750 ± 9 µM)。在这一系列化合物中,化合物5e(111 ± 12 µM)是最有效的α-葡萄糖苷酶竞争性抑制剂,基于动力学研究。化合物5e和5a的分子对接研究显示,它们的自由结合能(分别为−4.27 kcal/mol和−3.17 kcal/mol)低于阿卡波糖(−2.47 kcal/mol),这表明目标化合物比阿卡波糖更容易与酶结合。分子对接研究的结果支持了体外实验的结果。总之,我们研究的整体结果表明,合成的化合物可能成为寻找新型α-葡萄糖苷酶抑制剂以管理餐后高血糖发生的潜在候选者。