2021
DOI: 10.1002/elan.202060597
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A Novel Molecule: 1‐(2,6 Dichlorobenzyl)‐4‐(2‐(2‐4‐hydroxybenzylidene)hydrazinyl)pyridinium Chloride and its Interaction with DNA

Abstract: Herein, a novel pyridine derivative, 1‐(2,6 dichlorobenzyl)‐4‐(2‐(2‐4‐hydroxybenzylidene)hydrazinyl)‐pyridinium chloride (DHPC), was synthesized as a candidate drug molecule. Interaction of DHPC with DNA was used to explore its effect on DNA via Differential Pulse Voltammetry, Cyclic Voltammetry, and Electrochemical Impedance Spectroscopy. We demonstrated that oxidation signal of guanine bases of DNA decreased significantly while that of DHPC increased after its interaction with one another. Our candidate drug… Show more

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Cited by 2 publications
(3 citation statements)
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References 31 publications
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“…In literature, there are many studies which guanine oxidation signal decreases after drug and DNA interaction. However, the decrease or increase redox signals of drug molecules are infrequent (31,32).…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…In literature, there are many studies which guanine oxidation signal decreases after drug and DNA interaction. However, the decrease or increase redox signals of drug molecules are infrequent (31,32).…”
Section: Discussionmentioning
confidence: 99%
“…In another study, the interaction between pyridine derivate molecule and DNA was analyzed electrochemically. According to the results, it was observed that the oxidation signal of the pyridine derivative increased after its interaction with DNA, while the oxidation signal of guanine decreased (31). The path for most possible reaction of DHP molecule to occur with OH radicals was analyzed.…”
Section: Discussionmentioning
confidence: 99%
“…They identified minor groove binding and unwinding of the DNA structure after prolonged exposure [ 35 ]. Furthermore, DNA biosensors were used to observe the toxicity of drugs in DNA structure and to assess their interaction [ 36 , 37 , 38 ]. Many DNA biosensors have been used to monitor the antioxidant properties of foodstuffs [ 39 ].…”
Section: Introductionmentioning
confidence: 99%