Search results for "synthetic"
showing 3 items of 723 documents
Dipeptidyl Enoates As Potent Rhodesain Inhibitors That Display a Dual Mode of Action
2015
Dipeptidyl enoates were prepared through a high-yielding two-step synthetic route. They have a dipeptidic structure with a 4-oxoenoate moiety as a warhead with multiple reactive sites. Dipeptidyl enoates were screened against rhodesain and human cathepsins B and L, and were found to be potent and selective inhibitors of rhodesain. Among them (S,E)-ethyl 5-((S)-2-{[(benzyloxy)carbonyl]amino}-3-phenylpropanamido)-7-methyl-4-oxooct-2-enoate (6) was the most potent, with an IC50 value of 16.4 nm and kinact/Ki=1.6×106 m−1 s−1 against rhodesain. These dipeptidyl enoates display a reversible mode of inhibition at very low concentrations and an irreversible mode at higher concentrations. Inhibition…
Effects of NAA and Ecklonia maxima Extracts on Lettuce and Tomato Transplant Production
2022
Ecklonia maxima and the commercial biostimulants produced from it contain various plant growth regulators that are responsible for the growth stimulation recorded in many crops. Auxins are one of the major plant growth regulators contained in E. maxima extracts. The aim of this research was to evaluate the growth-promoting effect of a seaweed extract from E. maxima on lettuce and tomato transplant production under nursery conditions, and to compare the effect of this extract with an equal concentration of synthetic auxin. Two doses of natural or synthetic exogenous auxins (50 or 100 μg L−1) were supplied to the substrate through the irrigation water with an ebb and flow system, 4, …
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …