Butyl isothiocyanate

Influenza infection represents a serious challenge for virological surveillance and healthcare systems in all countries globally. Despite obvious success in control of influenza through vaccination and antiviral drug development, this infection remains poorly controlled due to antigenic drift and fast selection of drug‐resistant viral variants. The design of novel drugs with alternative targets and mechanisms of action is, therefore, an important goal for medical science worldwide. In the current study, we describe the chemical synthesis of novel tetrahydro‐β‐carboline derivatives containing a thiohydantoin fragment, as well as their antiviral activity against influenza virus A/Puerto Rico/8/34 (H1N1). In general, the library of compounds was of low toxicity. Of the 23 compounds under investigation, 10 (43.5%) displayed a selectivity index (SI) of 10 or higher, their activity strongly exceeding that of the reference compound rimantadine. The most active compounds have also demonstrated suppressing activity against the phylogenetically distinct influenza virus of type B. These compounds, similar to the reference compound zanamivir, were active at very late stages of the viral cycle (4–6 h postinfection), suggesting interference with processes of virion assembly and budding. However, no direct inhibiting activity against viral neuraminidase has been demonstrated. The results obtained can be considered as a rationale for further structural optimization and study of this group as potential broad‐range antivirals effective against influenza viruses.

Volatile off-notes in ground pennycress seeds, ground defatted pennycress seed, and the final protein isolates (produced from the defatted seeds by alkaline or salt extraction) were identified and "quantified" relative to an internal standard. Volatiles contributing off-notes were identified based on mass spectra, retention indices, and aroma descriptors. The compounds that produced the strongest odors based on gas chromatography:olfactometry were identified as potential aroma impact compounds. In ground pennycress seeds, sinigrin degradation products (e.g., allyl isothiocyanate) and other sulfur-containing volatile compounds were most potent. The primary odorants found in pennycress defatted meals were similar to the seeds but uniquely contained additional aldehydes associated with lipid degradation. The volatile profile of the final alkaline-based isolate contained substantial quantities of aldehydes, isothiocyanates/thiocyanates, and other sulfur compounds. The volatile profile of the salt-extracted protein isolate contained fewer volatiles and was much milder in aroma than that of the alkaline-based protein isolate. The aroma of this latter protein isolate was dominated by aldehydes from lipid degradation as opposed to volatiles arising from sinigrin degradation (e.g., thiocyanates).