2022
DOI: 10.1021/acs.jafc.2c02546
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Quinolizidine Alkaloids with Antitomato Spotted Wilt Virus and Insecticidal Activities from the Seeds of Thermopsis lanceolata R. Br

Abstract: As part of our ongoing investigation of pesticide active quinolizidine alkaloids (QAs) from the family Fabaceae, the chemical constituents of the seeds of Thermopsis lanceolata R. Br. were systematically investigated. Bioassay-guided fractionation and purification of the crude extract led to the isolation of seventeen new QAs (1−17), including three new naturally occurring compounds (15−17), along with 15 known compounds (18−32). Their structures were elucidated by comprehensive spectroscopic data analysis (IR… Show more

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Cited by 7 publications
(23 citation statements)
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References 29 publications
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“…Tested compounds were dissolved in dimethyl sulfoxide and diluted to the required concentration with distilled water. The anti-TSWV activities of 1 – 37 were tested according to the lesion counting method . Moreover, the transcription levels of the TSWV N , NSs , and NSm genes and TSWV NSs protein in the compound-treated leaves were, respectively, detected by qRT–PCR and Western blot for the in vivo curative and protective assays .…”
Section: Methodsmentioning
confidence: 99%
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“…Tested compounds were dissolved in dimethyl sulfoxide and diluted to the required concentration with distilled water. The anti-TSWV activities of 1 – 37 were tested according to the lesion counting method . Moreover, the transcription levels of the TSWV N , NSs , and NSm genes and TSWV NSs protein in the compound-treated leaves were, respectively, detected by qRT–PCR and Western blot for the in vivo curative and protective assays .…”
Section: Methodsmentioning
confidence: 99%
“…IR (KBr) v max 3375, 2919, 1670, 1567, 1475, 1382 cm −1 . 1 H and 13 C NMR data (CDCl 3 , 600 and 150 MHz) see Tables 3 and 4 Anti-TSWV Assays. Tested compounds were dissolved in dimethyl sulfoxide and diluted to the required concentration with distilled water.…”
Section: Journal Of Agricultural and Foodmentioning
confidence: 99%
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