The inactivation of lipoxygenase-1 from soybeans by amidrazones

Reactions of amidrazones with 1,4-quinones

“…For example, the IR spectrum of the benzotriazin-6-one 3a had characteristic triazine-C=N bands at ν = 1610 and 1600, and a carbonyl at ν = 1690 cm -1 , but no NH absorption. The elemental analysis and mass spectrum of 3a proved its molecular formula as Direct one-bond attached hydrogen-carbon correlations were established by 1 H, 13 C-COSY (HETCOR), which correlated the aromatic carbons with their protons in both 3a and 6a. In 3a, there is a correlation between C-6 and quinonoid protons H-5, -7 and -8.…”

“…In the case of 6a, the mass spectrum and elemental analysis established its molecular formula as C 23 H 15 N 3 O. The H-5 proton in 6a resonated at δ = 6.80, and C-5 appeared in the 13 C NMR spectrum at δ = 110.0. The 13 C NMR spectrum also showed C-3, -6, -6a, and -10a at δ = 158.…”

“…From analytical and spectroscopic data, it could be concluded that the reaction between 1a-d and 10 was accompanied by the overall loss of one molecule of Cl 2 and one of the corresponding aromatic amine. In the 13 C NMR spectrum of 12, the two carbonyl carbons resonated at δ = 175.8 and 176.4; C-5 and -6 resonated at δ = 124.5 and 126.8; and C-3 and -3a appeared at δ = 155.8 and 132.0. One might have also expected the formation of triazines 13a-d or 14a-d (Scheme 1), however, this possibility is excluded by the spectroscopic data discussed above.…”

“…10 Amidrazones display fungistatic, bacteriostatic, and antimycotic activity 11 and also function as herbicides 12 and lipoxygenase-1 inhibitors. 13 In addition, amidrazones can also used to prepare 1,2,4-triazines. 14,15 2-Pyridylcarboxamidrazones showed antimicrobacterial activity 16 and anticancer activity.…”

Nucleotide-Dependent Reprogramming of mRNAs Encoding Acetyl Coenzyme A Carboxylase and Lipoxygenase in Relation to the Fat Contents of Peanut

“…This was the positive evidence that the GDH-synthesized RNA reprogrammed the mRNAs encoding ACC and LO. The LOs function to dioxygenize polyunsaturated fatty acids [2,5,41,42]. The results (Table 1) demonstrated that in addition, the LOs dioxygenation reactions decreased the fat contents by 37% compared with the control peanut.…”