Arylated analogues of cypronazole: fungicidal effect and activity on human fibroblasts. Docking analysis and molecular dynamics simulations

Triadimefon(TDM)and cyproconazole(CPZ)are two triazoles widely used as fungicides.Several azoles were synthe-sised starting from commercial TDM and CPZ.The compounds were evaluated against phytopathogenic filamentous fungi,including Aspergillus fumigatus(AF),A.niger(AN),A.ustus(AU),A.japonicus(AJ),A.terreus(AT),Fusarium oxyspo-rum and Botrytis cinerea isolated from grapevine in the province of San Juan,Argentina.Three of the synthesised compounds(1-(Biphenyl-4-yloxy)-3,3-dimethyl-1-(1H-1,2,4-triazol-1-yl)butan-2-one,1;2-(Biphenyl-4-yl)-3-cyclopropyl-1-(1H-1,2,4-triazol-1-yl)butan-2-ol,3;3-Cyclopropyl-2-(4’-fluorobiphenyl-4-yl)-1-(1H-1,2,4-triazol1-yl)butan-2-ol,4)presented remarkable in vitro fungicidal properties,with better effects than TDM and CPZ on some of the target fungi.Cytotoxicity was assessed using human lung fibroblasts MRC5.Derivative 1,with IC50 values of 389.4μM,was less toxic towards MRC-5 human lung fibroblasts than commercial TDM(248.5μM)and CPZ(267.4μM).Docking analysis and molecular dynamics simulations suggest that the compounds present the same interaction in the binding pocket of the CYP51B enzyme and with the same amino acids as CPZ.The derivatives investigated could be considered broad-spectrum but with some selectivity towards imperfect fungi.

Gluten-free flour fermented with autochthonous starters for sourdough production:Effect of the fermentation process

Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim.fermentum T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference starter.Two fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named SD2.Sourdoughs were freeze-dried prior to analyses.Pasting properties,pentosan and polyphenol contents,and antioxidant activity were analysed.Flour properties were significantly modified by fermentation.Polyphenol extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour properties.Differences were found between both fermentation processes,mainly as a result of the development of different microbiota.The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.