Novel Mefenamic Acid Analogs Featuring ۴-Thiazolidinone Moiety: Design, Synthesis, In Silico Modeling and Biological Evaluation

سال انتشار: 1403
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 121

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شناسه ملی سند علمی:

JR_JAOC-4-2_003

تاریخ نمایه سازی: 29 اردیبهشت 1403

چکیده مقاله:

In this work, a novel series of mefenamic acid analogs were developed and synthesized with the goal of developing a lead chemical that has anti-inflammatory efficacy and avoids the adverse effects of NSAIDs. Molecular docking analysis was performed by recruiting the ligands, COX-۱ and COX-۲ to identify the best-fitted molecule using AutoDock software. Afterwards, the compounds were synthesized and analyzed. To assess the drug's efficacy, the compounds were subjected to in vivo analgesic and anti-inflammatory experiments. Most of synthesized ligands have greater binding free energy than mefenamic acid on COX-۱. When compared to the positive control, the compounds ۲-(۲,۳-dimethylphenylamino)-N-(۲-(۳,۵-di-tert-butyl-۴-hydroxyphenyl)-۴-oxothiazolidin-۳-yl) benzamide, ۲-(۲,۳-dimethylphenylamino)-N-(۲-(۴-fluorophenyl)-۴-oxothiazolidin-۳-yl)benzamide, ۲-(۲, ۳-dimethylphenylamino)-N-(۴-oxo-۲-p-tolylthiazolidin-۳-yl) benzamide and ۲-(۲,۳-dimethylphenylamino)-N-(۲-(۴-chlorophenyl)-۴-oxothiazolidin-۳-yl) benzamide, ۲-(۲,۳-dimethylphenylamino)-N-(۲-(۴-nitrophenyl)-۴-oxothiazolidin-۳-yl)benzamide demonstrated a larger or comparable proportion of analgesic and anti-inflammatory action respectively. Furthermore, the selected compounds “۲-(۲,۳-dimethylphenylamino)-N-(۲-(۳,۵-di-tert-butyl-۴-hydroxyphenyl)-۴-oxothiazolidin-۳-yl) benzamide”, and “۲-(۲,۳-dimethylphenylamino)-N-(۴-oxo-۲-p-tolylthiazolidin-۳-yl) benzamide” seemed to have the least ulcerogenic activity. These findings show that some of the newly created mefenamic acid analogs may be selected as lead compounds due to their significant biological properties without ulcerogenic activity.

نویسندگان

Arefeh Badrzadeh Shekarab

Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

Niloofar Gharahchoulou

Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

Seyed Sam Banisadr

Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

Maryam Bayanati

Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Mohammad Mahboubi-Rabbani

Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

Shima H.M.E Ketabforoosh

Department of Medicinal Chemistry, School of Pharmacy, Alborz University of Medical Sciences, Karaj, Iran

Homa Azizian

Department of Medicinal Chemistry, School of Pharmacy, Iran University of Medical Science, Tehran, Iran

Ali Almasirad

Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran

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