3
corresponding Ugi products was not able to afford the desired N-
substituted α,α-di-substituted-α-amino acid amides, and only
degradation of the starting materials was observed. On the other
hand, aliphatic (15, 37, and 38), benzylic (34, 35, and 36) and
aromatic amines (39) were tolerated, and the N-substituted
aniline proved to be stable to the reaction conditions. Finally,
primary (31), secondary (14), and tertiary (30) isocyanides, and
also benzylisocyanide 32 were used as inputs, and all the
corresponding amides in the Ugi products, including the acid-
labile tert-butyl and 1,1,3,3-tetramethylbutyl- radicals, resulted to
be completely orthogonal to the tertiary amide readily affording
the desired N-substituted-α-amino acid amides, except for 4-
methoxyphenylisocyanide 33, which gives products 51 and 52
with low yields and sluggish TLC.
intramolecular cleavage of the tertiary amide from the Ugi
reaction was of critical relevance. The cleavage of the tertiary
amide of Ugi bis-amides was performed under mild acidic
condition that left the more hydrolytically labile secondary amide
unscathed. Beyond the literature reported methodologies based
22
on a catalytic three-component Ugi reactions , selective
hydrolysis or cleavage of Ugi four component reactions amides is
23
still considered a challenging task , as amides are poor
electrophiles due to resonance stability of the amide bond, and
the selective cleavage of C-N bond generally requires enzymes.
Herein, we provided an efficient and green synthetic approach,
where the 2-hydroxymethylbenzoic acid used in the Ugi reaction
can be considered a recyclable and atom efficient protecting
group of bis-amides.
Conflicts of interest
The authors declare no conflicts of interest.
Acknowledgments
Financial support from University of Naples Federico II and
University of Piemonte Orientale, Novara, is acknowledged.
M. G. acknowledges AIRC (MFAG 18793).
References and notes
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hydrochloride salts in different yields (Table 1) after trituration.
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through basic hydrolysis, preserving the greenness and the
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