Category: 43039-98-1

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(Methoxyalkyl)thiazoles are novel 5-lipoxygenase (5-LPO) inhibitors that are neither redox agents nor iron chelators. Consideration of a hypothetical model of the enzyme active site led to this series which is exemplified by 1-[3(naphth-2-ylmethoxy)phenyl]-1-(thiazol-2-yl)propyl methyl ether (2d, ICI211965). 2d inhibits cell-free guinea pig 5-LPO activity, LTC4 synthesis in plasma free mouse macrophages, and LTB4 synthesis in rat and human blood (IC50s 0.1 muM, 8nM, 0.5 muM, and 0.4 muM, respectively) but does not inhibit the synthesis of cyclooxygenase products at concentrations up to 50 muM in macrophages and 100 muM in blood. 2d is orally active in rat (ex vivo ED50 10 mg/kg in blood taken in 1h after dosing). SAR studies show that high in vitro potency requires methoxy, thiazolyl, and naphthyl groups and depends critically on the substitution pattern. (Methoxyalkyl)thiazoles are chiral. Resolution of 1-methoxy-6-(naphth-2-ylmethoxy)-1-(thiazol-2-yl)indan (2j, ICl216800) shows that (+)-2j is 50-150-fold more potent than (-)-2j in in vitro assays. Thus, (methoxyalkyl)thiazoles are a new series of orally active, selective 5-LPO inhibitors and represent the first class of inhibitors in which inhibition is mediated by specific, enantioselective interactions with the enzyme.

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Reference：
Thiazole | C3H263NS – PubChem,
Thiazole | chemical compound | Britannica

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Reference£º
Thiazole | C3H262NS – PubChem,
Thiazole | chemical compound | Britannica

Related Products of 43039-98-1, Children learn through play, and they learn more than adults might expect. Science experiments are a great way to spark their curiosity, get their minds active, and encourage them to do something that doesn’t involve a screen. 43039-98-1, C6H7NOS. A document type is Article, introducing its new discovery.

The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of native cold-pressed rapeseed oil. A “positive control” (PC) showing the desired sensory attributes and an oil eliciting a fusty/musty off-flavor (OF) were analyzed. Comparative aroma extract dilution analysis (cAEDA), identification experiments, quantitation by stable isotope dilution assays (SIDAs), calculation of odor activity values (OAVs), and aroma recombination resulted in 11 odorants with an OAV ? 1 in PC. Main differences between both oils were obtained for compounds caused by microbial influence revealing significantly higher concentrations in OF, e.g., for ethyl 2-methylbutanoate, 2-methoxyphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon), 2- and 3-methylbutanoic acid, and 4-methylphenol. Comparison of the key odorants in OF with those of the rapeseeds (OFS), from which it was pressed, showed the same 18 compounds proving that the grade of the seeds and their storage conditions are important criteria for the quality of the final oil. Finally, a further 7 native cold-pressed rapeseed oils, eliciting the same sensory defect, were analyzed to confirm aroma-active marker compounds responsible for the fusty/musty off-flavor.

The sensomics approach was used to clarify the formation of the fusty/musty off-flavor of native cold-pressed rapeseed oil. A “positive control” (PC) showing the desired sensory attributes and an oil eliciting a fusty/musty off-flavor (OF) were analyzed. Comparative aroma extract dilution analysis (cAEDA), identification experiments, quantitation by stable isotope dilution assays (SIDAs), calculation of odor activity values (OAVs), and aroma recombination resulted in 11 odorants with an OAV ? 1 in PC. Main differences between both oils were obtained for compounds caused by microbial influence revealing significantly higher concentrations in OF, e.g., for ethyl 2-methylbutanoate, 2-methoxyphenol, 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon), 2- and 3-methylbutanoic acid, and 4-methylphenol. Comparison of the key odorants in OF with those of the rapeseeds (OFS), from which it was pressed, showed the same 18 compounds proving that the grade of the seeds and their storage conditions are important criteria for the quality of the final oil. Finally, a further 7 native cold-pressed rapeseed oils, eliciting the same sensory defect, were analyzed to confirm aroma-active marker compounds responsible for the fusty/musty off-flavor.

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Reference£º
Thiazole | C3H254NS – PubChem,
Thiazole | chemical compound | Britannica