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Compound ID2381
Compound Structure
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Plant SourcePiper sarmentosum Roxb.     Common Name:Cha Plu
Source FamilyPiperaceae
OriginProbably Southeast Asia, Malaysia
Plant Part UsedFruit
Extract
Target BacteriaMycobacterium tuberculosis
Assay / Test DoneMicroplate Alamar Blue Assay (MABA)
Positive Control Used (conc.)Isoniazid (0.050 µg/ml), Kanamycin sulfate (2.5 µg/ml)
Inhibition [%]
Activity [MIC] µg/ml50 µg/ml
Activity (In terms of dilution)
Activity (Zone of inhibition in mm)
Active Compound IdentifiedBrachyamide B
PubChem IDNR
Ethnomedicinal InformationCough, anti - tuberculosis and anti - plasmodial activities
PubMed ID [Source Literature]15234750
Extract PreparationN/A
Chemical Classification [Active Compound]Aromatic, Alkyl, Alkene, Alkaloid, Pyrrolidine, Amide
Media / Broth Used [Antimicrobial Assay/Test]N/A
Cytotoxicity Assay [AID]N/A
Molecular Weight327.183
Molecular FormulaC20H25NO3
SMILESC1N(CCC1)C(=O)/C=C/CCCC/C=C/c1cc2c(cc1)OCO2
XLogP5.013
PSA38.770
H-bond Donor0
H-bond Acceptor4
No. of Rotatable Bond Count8
No. of Rings3
No. of N1
No. of O3
No. of S0
Reference(s)1) Rukachaisirikul T, Siriwattanakit P, Sukcharoenphol K, Wongvein C, Ruttanaweang P, Wongwattanavuch P, Suksamrarn A.Chemical constituents and bioactivity of Piper sarmentosum.J Ethnopharmacol. 2004 Aug;93(2-3):173-6

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                  Record - 2 of 2   [TOP]
Compound ID2388
Compound Structure
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Plant SourcePiper sarmentosum Roxb.     Common Name:Cha Plu
Source FamilyPiperaceae
OriginProbably Southeast Asia, Malaysia
Plant Part UsedFresh Root
ExtractEthanol
Target BacteriaMycobacterium tuberculosis H37Ra
Assay / Test DoneMicroplate Alamar Blue Assay (MABA)
Positive Control Used (conc.)Isoniazid (0.04 - 0.09 µg/ml) and Kanamycin sulphate (2.0 - 5.0 µg/ml)
Inhibition [%]
Activity [MIC] µg/ml50 µg/ml
Activity (In terms of dilution)
Activity (Zone of inhibition in mm)
Active Compound IdentifiedBrachyamide B
PubChem IDNR
Ethnomedicinal InformationCough, anti - tuberculosis and anti - plasmodial activities
PubMed ID [Source Literature]16462055
Extract PreparationThe fresh roots of Piper sarmentosum (481 g) were ground and extracted with 95 % EtOH at room temperature. After filtration and evaporation, the ethanolic extract was obtained as a brown viscous oil (19.4 g). The oil was partitioned between water (200 ml) and EtOAc (3 x 200 ml) and the water layer was further partitioned with n - BuOH (3 x 200 ml). Evaporation of the EtOAc-, n-BuOH- and water - soluble fractions gave a dark brown oil (6.3 g), a brown oil (1.8 g) and a light brown oil (10.5 g), respectively. The EtOAc - soluble fraction (6.3 g) was separated by flash column chromatography using silica gel
Chemical Classification [Active Compound]Aromatic, Alkyl, Alkene, Alkaloid, Pyrrolidine, Amide
Media / Broth Used [Antimicrobial Assay/Test]N/A
Cytotoxicity Assay [AID]N/A
Molecular Weight327.183
Molecular FormulaC20H25NO3
SMILESC1N(CCC1)C(=O)/C=C/CCCC/C=C/c1cc2c(cc1)OCO2
XLogP5.013
PSA38.770
H-bond Donor0
H-bond Acceptor4
No. of Rotatable Bond Count8
No. of Rings3
No. of N1
No. of O3
No. of S0
Reference(s)1) Tuntiwachwuttikul P, Phansa P, Pootaeng-On Y, Taylor WC.Chemical constituents of the roots of Piper sarmentosum.Chem Pharm Bull (Tokyo). 2006 Feb;54(2):149-51

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