Synthesis and in vitro and in silico antimicrobial studies of novel piperine–pyridine analogs

Article abstract of DOI:10.1007/s11164-018-3324-1

Pepper is used as a food additive and preservatives because of its antimicrobial activity. Piperine, an alkaloid amide derived from pepper, is the cause of its biological activity. Aminopyridine is a well-known antimicrobial agent. In?silico studies proved that conjugation of piperine with substituted aminopyridine results in a new hybrid molecule with improved antimicrobial activity compared with the parent molecules. The present work describes design and synthesis of novel piperine analogs with substituted aminopyridine analogs (PY1–8). The synthesized compounds were characterized by ¹H and ¹³C nuclear magnetic resonance (NMR), infrared (IR), and mass spectroscopy and subjected to antimicrobial testing using bacterial strains Bacillus subtilis, Streptobacillus, Staphylococcus aureus, Escherichia coli, and Salmonella typhi and fungal strains Aspergillus niger, A.?flavus, and A.?fumigatus.