Synthesis of Some New Phthalimides as Anti-metabolic Agents with Chemotherapeutic Effects.

A series of new phthalimides 1(a-f) were synthesized via reaction phthalic anhydride with different amino acids under fusion conditions. Esterification of N-phthaloyl acid derivatives 1(a-f) with methanol in the presence of SOCl2 to producing the corresponding esters 2(a-f). Which on reaction with hydrazine hydrate in boiling n-butanol afforded the corresponding N-phthaloyl acid hydrazides 4(a-f) Reaction of compound (4a) with different aldehydes and ketones yielded the corresponding hydrazone derivatives 5(a-d). Some new phthalimides linked to hetero cyclic moieties such as benzimidazoles, benzoxazines and quinazolines were synthesized. The structure of the synthesized compounds was confirmed from their analytical and spectral data such as, IR spectra, 1H-NMR and mass spectra. Antimicrobial against two types of bacteria and anticancer activity for some of the synthesized imides were evaluated. The results showed that most of them have a good antimicrobial and anticancer activities.

Contenido de glutamato, aspartato y glicinato en diversos preparados de la comida peruana / Content of glutamate, aspartate and glycinate in different preparations of Peruvian food

Objetivo: Evaluar la concentración de glutamato, aspartato y glicinato en alimentos elaborados en Lima, Perú. Material y Métodos: Se analizó el contenido de glutamato, aspartato y glicinato, aminoácidos no esenciales presentes en diez comidas peruanas: lomo saltado, arroz con pollo, arroz chaufa, rocoto relleno, seco de carne, ceviche de caballa, escabeche de pollo, tallar¡n saltado de carne, causa de conserva de pescado, ají de pollo. Se realizó el análisis del contenido de aminoácidos en cada una de los preparados por cromatografía líquida HPLC según Quattrocchi y Laba por el método de derivatización pre-columna. Resultados: Se encontró mayor contenido de glutamato: 2463 mg/100g en tallarín saltado de carne. El aspartato y glicinato fueron más abundantes en ceviche de caballa con 1707,95 mg/100g y 893,73 mg/100g respectivamente. Conclusiones: En las comidas analizadas se halló mayor contenido de glutámico lo cual se relaciona al buen sabor y aceptabilidad de las comidas elaboradas en Lima, PerúAU)

Objective: to evaluate the concentration of glutamate, aspartite and glycinate in foods made in Lima, Peru. Material and Methods: The present study analyzed the content of non-essential amino acids glutamate, aspartite and glycinate, present in ten Peruvian foods. Those selected were “lomo saltado, arroz con pollo, arroz chaufa, rocoto relleno, seco de carne, ceviche de caballa, escabeche de pollo, tallar¡n saltado de carne, causa de conserva de pescado, aj¡ de pollo”. The analysis of the content of amino acids on the ten Peruvian Creole food was done by liquid chromatography HPLC according to Quattrocchi and Laba by pre-columna derivatization method. Results: Highest content of glutamate was found in “tallarin saltado de carne”: 2463 mg / 100g. Aspartite and glycinate were more abundant in ceviche with 1707,95 mg / 100g and 893,73 mg / 100g respectively. Conclusions: in the analyzed meals we found high content of glutamate which relates to the good taste and acceptability of meals prepared in Lima, Peru

Evaluación de la dimensión fractal reactiva de los glicinatos de magnesio, manganeso y zinc / Evaluation of the reactive fractal dimension of magnesium, manganese and zinc glycinates

Introducción: complejos de glicina con los cationes magnesio, manganeso y zinc podrían ser parte de una formulación de un suplemento nutricional que proporcione una adecuada absorción de los metales en el organismo sin generar molestias gastrointestinales. Objetivo: realizar una aproximación a la solubilidad de los complejos de glicina con los cationes magnesio, manganeso y zinc. Métodos: se efectuaron estudios de disolución y análisis de imagen. Se realizó la síntesis y la verificación de formación de los complejos por espectroscopia infrarroja, calorimetría de barrido diferencial, análisis termogravimétrico y difracción de rayos X de polvos. Resultados: se obtuvieron por análisis de imagen los descriptores: circularidad, diámetro de Feret y dimensión fractal; esta última se relacionó con el proceso de disolución en agua, para obtener dos propiedades relacionadas: la dimensión fractal superficial y la dimensión fractal reactiva. Conclusiones: los resultados muestran que el proceso de disolución de los glicinatos, se realiza a través de los poros o grietas de la superficie de las partículas de estos y que son aptos para su empleo en formulaciones nutricionales como fuentes de magnesio, manganeso y zinc.

Introduction: Complexes of glycine and cations magnesium, manganese and zinc, could be included in the formulation of a nutritional supplement that provides adequate absorption of these metals into the body without gastrointestinal disturbances. Objective: to study the solubility of complexes of glycine and cations manganese, zinc and magnesium. Methods: dissolution and image analysis studies were performed. The synthesis and verification of the formation of complexes were carried out by infrared spectroscopy, differential scanning calorimetry, thermal gravimetric analysis, and X-ray diffraction of dust. Results: the image analysis showed some descriptors such as circularity, the Ferret diameter and the fractal dimension. The latter was related to the water dissolution process in order to obtain two associated properties, that is, the surface fractal dimension and the reactive fractal dimension, Conclusions: these results showed that the dissolution of glycinates occurs through the pores or cracks found in their particle surfaces and that these complexes are suitable for use in nutritional formulations as sources of magnesium, manganese and zinc.