辣椒疫霉
氨基甲酸酯
化学
蒂奥-
氨基酸
异丙基
部分
EC50型
胺气处理
药物化学
立体化学
有机化学
生物化学
体外
食品科学
胡椒粉
作者
Lei Tian,Yang Gao,Xing‐Jie Peng,Cheng Zhang,Wei‐Guang Zhao,Xing‐Hai Liu
标识
DOI:10.1080/10426507.2021.2012471
摘要
Fifteen novel amino acid derivatives were designed and synthesized using natural amino acid L-valine and two non-natural amino acids as raw materials. Fungicidal activities of these amino acid derivatives were tested against Phytophthora capsici. Most of these compounds possessed excellent activity against Phytophthora capsici at 50 μg/mL. Interestingly, compound isopropyl ((2S)-1-((1-((4-fluorophenyl)thio)propan-2-yl)amino)-3-methyl-1-oxobutan-2-yl)carbamate 5c (EC50=0.43 μg/mL), isopropyl ((2S)-1-((1-((3,4-dimethoxyphenyl)thio)propan-2-yl)amino)-3-methyl-1-oxobutan-2-yl)carbamate 5g (EC50=0.49 μg/mL), isopropyl ((2S)-1-((1-((4-(ethynyloxy)phenyl)thio)propan-2-yl)amino)-3-methyl-1-oxobutan-2-yl)carbamate 5h (EC50=0.15 μg/mL) and isopropyl ((2S,3S)-1-((1-((4-(ethynyloxy)phenyl)thio)propan-2-yl)amino)-3-methyl-1-oxopentan-2-yl)carbamate 5o (EC50=0.31 μg/mL) exhibited remarkably high activities against Phytophthora capsici, which is better than that of positive control. It is possible that these amino acid derivatives, which possess excellent activity against Phytophthora capsici, may become novel lead compounds for the development of fungicides with further structure modification.
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