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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

To expand the range of daphnetin-based inhibitors/activators used for targeting G protein-coupled receptors (GPCRs) in disease treatment, twenty-five coumarin derivatives 1–25, including 7,8-dihydroxycoumarin and 7-hydroxycoumarin derivatives with various substitution patterns/groups at C3-/4- positions, were synthesized via mild Pechmann condensation and hydroxyl modification. The structures were characterized by 1H NMR, 13C NMR and ESI-MS. Their inhibition or activation activities relative to GPCRs were evaluated by double-antibody sandwich ELISA (DAS–ELISA) in vitro. The results showed that most of the coumarin derivatives possessed a moderate GPCR activation or inhibitory potency. Among them, derivatives 14, 17, 18, and 21 showed a remarkable GPCR activation potency, with EC50 values of 0.03, 0.03, 0.03, and 0.02 nM, respectively. Meanwhile, derivatives 4, 7, and 23 had significant GPCR inhibitory potencies against GPCRs with IC50 values of 0.15, 0.02, and 0.76 nM, respectively. Notably, the acylation of hydroxyl groups at the C-7 and C-8 positions of 7,8-dihydroxycoumarin skeleton or the etherification of the hydroxyl group at the C-7 position of the 7-hydroxycoumarin skeleton could successfully change GPCRs activators into inhibitors. This work demonstrated a simple and efficient approach to developing coumarin derivatives as remarkable GPCRs activators and inhibitors via molecular diversity-based synthesis.

Details

Title
Synthesis of Coumarin Derivatives: A New Class of Coumarin-Based G Protein-Coupled Receptor Activators and Inhibitors
Author
Fu, Zhe 1 ; Zhang, Linjie 1 ; Hang, Sijin 1 ; Wang, Shiyi 2 ; Li, Na 1 ; Sun, Xiaojing 1 ; Wang, Zian 1 ; Sheng, Ruilong 3   VIAFID ORCID Logo  ; Wang, Fang 4 ; Wu, Wenhui 1   VIAFID ORCID Logo  ; Guo, Ruihua 5   VIAFID ORCID Logo 

 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; [email protected] (Z.F.); [email protected] (L.Z.); [email protected] (S.H.); [email protected] (N.L.); [email protected] (X.S.); [email protected] (Z.W.); [email protected] (W.W.) 
 AIEN Institute, Shanghai Ocean University, Shanghai 201306, China; [email protected] 
 CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9000-390 Funchal, Portugal; [email protected] 
 School Basic Medicine, Shanghai University of Medicine and Health Science, Shanghai 201318, China; [email protected] 
 College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; [email protected] (Z.F.); [email protected] (L.Z.); [email protected] (S.H.); [email protected] (N.L.); [email protected] (X.S.); [email protected] (Z.W.); [email protected] (W.W.); Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China; Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 
First page
2021
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
20734360
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2670346891
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.