• Bulletin of the Korean Chemical Society
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• 제34권12호
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• pp.3553-3558
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• 2013

The three dimensional-quantitative structure activity relationship (3D-QSAR) studies on chemical features of pyridine-2-amines in the external region of c-Met active site (ER chemical features of pyridine-2-amines) were conducted by docking, comparative molecular field analysis (CoMFA), and topomer CoMFA methods. The CoMFA model obtained the partial least-squares (PLS) statistical results, cross-validated correlation coefficient ($q^2$) of 0.703, non cross-validated correlation coefficient ($r^2$) of 0.947 with standard error of estimate (SEE) of 0.23 and the topomer CoMFA obtained $q^2$ of 0.803, $r^2$ of 0.940, and SEE of 0.24. Further, the test set was applied to validate predictive abilities of models, where the predictive $r^2$ ($r{^2}_{pred}$) for CoMFA and topomer CoMFA models were 0.746 and 0.608, respectively. Each contribution of ER chemical features of pyridine-2-amines to the inhibitory potency showed correlation coefficients, $r^2$ of 0.670 and 0.913 for two core parts, 3-(benzo[d]oxazol-2-yl)pyridine-2-amine and 3-(1-(2,6-dichloro-3-fluorophenyl)ethoxy) pyridine-2-amine, respectively, with corresponding experimental $pIC_{50}$.

• 대한화학회지
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• 제11권4호
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• pp.126-131
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• 1967

各 種 아민(triethylamine, diethylamine, pyridine, diphenylamine, dimethylaniline)과 各種 Electron Acceptor($CCl_4,\;ICl,\;I_2$)를 Hexane 溶媒 存在下에서 作用시킨 結果 各各 Charge Transfer Complex를 形成하였으나 그 形成能은 아민의 Basicity에 比例하였고 Electron Donor의 Polarity의 差가 클 때에는 다른 形式의 Complex를 形成함을 紫外線 吸收 分光法으로 確認하였다. Complex 形成能과 아민의 Basicity 및 Electron Acceptor의 Polarity의 關係를 論하였다.

• 대한화학회지
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• 제6권2호
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• pp.148-154
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• 1962

The reactions between organic halides$(CCl_4,\;C_6H_5Br,\;C_6H_5Cl,\;C_6H_5I)$ and amines $(C_6H_5NH_2,\;R_2NH,\;R_3N,\;(CH_2)_5NH,\;pyridine)$ were studied under mixed u.v. irradiation. The modes of reactions were examined by means of gas chromatography and product-reactant ratio determination. The reaction of $CCl_4$ with amines give chloroform and hexachloroethanes, and the reaction of aromatic halides with amines gave biphenyl and benzene. In each series of reaction there obtained mainly corresponding amine hydrohalides, but no amination products. The reactivity was in the order of the basicity of amines and of the reactivity of organic hahides, except in the case of cyclic tertiary amine. The result was interpreted as a non-chain photodecomposition process. A competitive proton abstraction reaction path via the formation of a change transfer complex was proposed as the reaction mechanism.

• 대한화학회지
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• 제57권3호
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• pp.361-364
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• 2013

A modified synthetic approach to the synthesis of heterocyclic food mutagens, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PHIP) and 2-amino-1,6-dimethylimidazo[4,5-b]pyridine (DMIP) is reported. This route highlights an optimized palladium catalysed Buchwald cross-coupling of 2-halo-1-methyl-imidazo[4,5-b]pyridine with benzophenoneimine followed by acidic hydrolysis to yield compound 7. Using finely tailored conditions, Suzuki cross-coupling reactions with highly efficient catalytic systems were performed as the final step on 8 to introduce the aryl group and methyl group on the heterocyclic core.

• Bulletin of the Korean Chemical Society
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• 제15권10호
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• pp.873-881
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• 1994

The approximate rate and stoichiometry of the reaction of excess diisobutylaluminum hydride-dimethyl sulfide complex($DIBAH-SMe_2$) with organic compounds containing representative functional group under standardized conditions (toluene, $0{\circ}C$) were examined in order to define the reducing characterstics of the reagent and to compare the reducing power with DIBAH itself. In general, the reducing action of the complex is similar to that of DIBAH. However, the reducing power of the complex is weaker than that of DIBAH. All of the active hydrogen compounds including alcohols, amines, and thiols evolve hydrogen slowly. Aldehydes and ketones are reduced readily and quantitatively to give the corresponding alcohols. However, $DIBAH-SMe_2$ reduces carboxylic acids at a faster rate than DIBAH alone to the corresponding alcohols with a partial evolution of hydrogen. Similarly, acid chlorides, esters, and epoxides are readily reduced to the corresponding alcohols, but the reduction rate is much slower than that of DIBAH alone. Both primary aliphatic and aromatic amides examined evolve 1 equiv of hydrogen rapidly and are reduced slowly to the amines. Tertiary amides readily utilize 2 equiv of hydride for reduction. Nitriles consume 1 equiv of hydride rapidly but further hydride uptake is quite slow. Nitro compounds, azobenzene, and azoxybenzene are reduced moderately. Cyclohexanone oxime liberates ca. 0.8 equiv of hydrogen rapidly and is reduced to the N-hydroxylamine stage. Phenyl isocyanate is rapidly reduced to the imine stage, but further hydride uptake is quite sluggish. Pyridine reacts at a moderate rate with an uptake of one hydride in 48 h, while pyridine N-oxide reacts rapidly with consumption of 2 equiv of hydride for reduction in 6h. Similarly, disulfides and sulfoxide are readily reduced, whereas sulfide, sulfone, and sulfonic acid are inert to this reagent under these reaction conditions.

• 한국축산식품학회지
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• 제31권4호
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• pp.563-569
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• 2011

일상 생활에서 섭취하는 가열한 생선, 육류 등의 고단백질 식품에서는 돌연변이원, 발암가능성 물질인 heterocyclic amine류가 생성된다. 안전성 측면을 고려하고자 백련 잎을 이용한 마리네이드 소스를 첨가하여 쇠고기의 HCAs의 형성억제효과와 돌연변이원성 억제효과를 알아보았다. Ames assay 결과 백련 잎 butanol fraction을 2.0 g 첨가하여 가열한 쇠고기 스테이크에서 61.5%로 높은 돌연변이원성 억제효과를 나타내었지만 용매 별 fraction 첨가군 사이에서는 유의적인 차이를 나타내지 않았다. 가열 전 쇠고기 마리네이드 소스에 식용이 가능한 백련잎 water fraction(2.0, 4.0, 8.0 g)을 첨가한 후 $190^{\circ}C$에서 가열한 결과 MeIQx(2-amino-3,8 dimethylimidazo[4,5-f]-quinoxalin)는 30.9-63.5%, PhIP(2-amino-1-methyl-6-pheny-limidazo[4,5-b]-pyridine)는 31.6-60.7% 억제되었다. $225^{\circ}C$에서의 가열된 쇠고기에서는 MeIQx가 38.1-65.3%, DiMeIQx (2-amino-3,4,8 trimethylimidazo[4,5-f]-quinoxaline)는 36.8-73.9%, PhIP는 33.9- 67.6%의 억제효과를 보였다. 따라서 백련 잎 추출물은 heterocyclic amine류 형성과 돌연변이 원성을 억제하는 효과가 있는 것으로 나타나 고단백질 식품 섭취시 안전성 측면에서 긍정적인 영향을 미칠 것으로 판단된다.

• 대한화학회지
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• 제54권6호
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• pp.737-743
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• 2010

5-Amino-1,3-diaryl-pyrazoles 1a-c 와 다양한 aryl amine의diazonium salts를 반응시켜서 1,3-diaryl-5-amino-4-arylazopyrazoles 3a-l을 합성하였으며, 몇 가지 화합물은 5-amino-1,3-diaryl-4-nitroso-1H-pyrazoles 2a-c와 aryl amine의 diazonium salts를 반응시켜서 얻었다. 합성한 azo 유도체 화합물 3a-l을 DMF 용매 속에서 cupric acetate와 산화반응시켜서 2,4,6-triaryl-2,4-dihydropyrazolo [4,3-d]-1,2,3-triazoles 4a-l을 합성하였으며, 합성한 cyclic triazoles에 대한 형광 특성을 측정하였다. 한편, Diazotization of sodium nitrite/ortho-phosphoric acid 조건에서 5-amino-1,3-diaryl-1H-pyrazoles 1a-c를 diazotization화 반응시킨 다음에, aryl amines과 반응시켜서 o-aminoazo compounds 5a-f를 합성하였다. 합성한 화합물 5a-f를 pyridine/cupric acetate 반응 조건에서 반응시켜서 triazole 6a-f들을 합성하였으며, 얻어진 화합물 6a-f을 aryl diazonium salts과 반응시켜서 화합물 7a-j을 합성하였다. 합성한 염료 화합물을 polyesters에 분산염료와 정착성을 측정하였다.

• 대한화학회지
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• 제25권2호
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• pp.110-118
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• 1981

치환 브롬화페나실과 치환 피리딘과의 반응속도를 메탄올과 DMF 용매중, 25∼$45^{\circ}C$의 온도범위에서 전기전도도법으로 측정하였다. 그 결과 두 용매 다 같이 치환 피리딘에서는 전자를 주는 기가 치환되었을 경우 반응속도 상수는 컸으며, 반대로 전자를 끄는 치환기일 경우는 반응속도 상수가 작았다. 기질에서의 치환기 효과는 핵에 전자를 끄는기가 치환되었을 경우 반응속도는 증가하였다. 이 사실들은 탄소원자에 아민이 친핵적으로 공격한다는 것을 알 수 있다. 브롬화페나실과 피리딘의 반응에서 보여준 등속온도는 메탄올과 DMF에서 각각 614와 $202^{\circ}K$였고 $Br{\phi}nsted {\beta}$값은 0.29와 0.36이었다. 치환 브롬화페나실과 피리딘과의 반응의 경우는 등속온도는 전자를 끄는 치환기일 수록 감소하였으며, ${\beta}$값은 그 반대였다. 위의 결과로부터 p-Cl에서 p-MeO 브롬화페니실로 감에 따라 N…C 결합형성이 점차적으로 줄어들고 있으며 결합 형성은 DMF가 메탄올보다 우세하게 진전함을 추측할 수 있다. 치환 피리딘의 경우 Hammett식의 ${\rho}$값은 양 용매에서 모두 부(-)의 값을 가졌다. 핵 치환 브롬화페나실에서의 ${\rho}$값은 0.3의 적은 값이었으며 이는 메틸렌탄소에 피리딘의 질소 원자가 직접적으로 $S_N2$공격을 한다고 생각된다.

• Food Science and Biotechnology
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• 제14권5호
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• pp.572-575
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• 2005

The effects of cooking method, cooking time and various food ingredients on the formation/ inhibition of heterocyclic aromatic amines (HAAs) in pork products were investigated. Three HAAs, 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline ($MeIQ_x$), 2-amino-3,4,8-trimethylimidazo [4,5-f] quinoxaline ($DiMeIQ_x$) and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) were measured in pork products using solid-phase extraction and HPLC. Pork patties were boiled, oven-broiled and pan-fried to internal temperatures of 71, 77 and $88^{\circ}C$. Generally, HAA concentrations increased with increasing internal temperature, and HAA formation was greatest with pan-fried. Selected food ingredients (vitamin E, sodium nitrite, sodium tripolyphosphate, sodium ascorbate, Nanking cherry tissue and cherry tissue extract) inhibited HAA formation in pork patties fried at $225^{\circ}C$ for 10 min/side, with the greater inhibition provided by cherry tissue and its methanolic extract.

• 한국응용과학기술학회지
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• 제26권1호
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• pp.29-37
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• 2009

This study is focused on the synthesis of urea and amide derivatives particularly, since the amide moiety is an essential binding group at the binding site. Urea derivatives 3-7 and 13-14 were obtained by reaction of 2-aminopyrimidines and other amines with diverse isocyanates in pyridine as a solvent under reflux. The urea derivatives were obtained in low yield because of the highly electron deficient nature of the amino group of the 2-aminopyrimidine. Amide derivatives 8-10 were obtained in moderate yields by reaction of compound 1 with aryl chloride derivatives. Also, arylamine 11 was synthesized by Buchwald-Hartwig amination in moderate yields. Most of the compound did not show good activity against A375P melanoma cells, compared with Sorafenib as control compound.