Synthesis of epoxide hydrolase sEH inhibitors and study of its inhibitory properties


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Adamantyl-containing 1,3-disubstituted ureas, bisureas, and biscarbamates containing different spacers between the ureylene or the carbamate groups and the adamantyl radical were synthesized. Their inhibitory activity against soluble epoxide hydrolases of mammals and humans (sEH, E.C. 3.3.2.10) was studied. The compounds were found to possess high inhibitory activity on the level of 0.8—2.7 nmol L–1. A relationship between the inhibitor structure and its activity was established.

About the authors

G. M. Butov

Volzhsky Polytechnic Institute (branch), Volgograd State Technical University

Author for correspondence.
Email: butov@volpi.ru
Russian Federation, 42 ul. Engel´sa, Volzhskiy, Volgograd Region, 404130

V. V. Burmistrov

Volzhsky Polytechnic Institute (branch), Volgograd State Technical University

Email: butov@volpi.ru
Russian Federation, 42 ul. Engel´sa, Volzhskiy, Volgograd Region, 404130

D. V. Danilov

Volzhsky Polytechnic Institute (branch), Volgograd State Technical University

Email: butov@volpi.ru
Russian Federation, 42 ul. Engel´sa, Volzhskiy, Volgograd Region, 404130

A. D. Averin

M. V. Lomonosov Moscow State University

Email: butov@volpi.ru
Russian Federation, 1 Leninskie Gory, Moscow, 119991

C. Morisseau

Department of Entomology and UCD Cancer Center, University of California

Email: butov@volpi.ru
United States, One shields avenue, California, Davis, 95615

S. Kodani

Department of Entomology and UCD Cancer Center, University of California

Email: butov@volpi.ru
United States, One shields avenue, California, Davis, 95615

B. D. Hammock

Department of Entomology and UCD Cancer Center, University of California

Email: butov@volpi.ru
United States, One shields avenue, California, Davis, 95615


Copyright (c) 2016 Springer Science+Business Media New York

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies