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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 2411-2420
DOI: https://doi.org/10.20546/ijcmas.2018.705.277


Application of Lactobacillus and Streptococcus from Yoghurt for Kabachnik - Field Synthesis of α-Aminophosphonates and Evaluation of their Catalytic Activity Using Molecular Docking
Deepali Agarwal*, Ankita Verma, Jyotsna Dhanik and Virendra Kumar Kasana
Department of Chemistry, College of Basic Sciences and Humanities, G.B. Pant University of Agriculture and Technology, Pantnagar 263 145, Uttarakhand, India
*Corresponding author
Abstract:

A simple, efficient and environmentally process for one pot three component synthesis of α-aminophosphonates by the condensation reaction of diversity of substituted benzaldehyde, amine and triethyl phosphite in the presence of microorganisms and yoghurt as a catalyst at room temperature under solvent free condition is described. The reaction was carried out using bacterial strains viz. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Both the bacterial strains were equally efficient for the synthesis of α-aminophosphonates. Yoghurt containing both of these bacteria was found to be even more active as a catalyst in terms of reaction time. This green method provides α-aminophosphonates in good to excellent yields with high purity in very short reaction time. Molecular docking study was also done in order to further understand the increased catalytic activity of yoghurt as a function of microorganisms present in it. Interaction of substrate i.e. substituted benzaldehyde with crystal structure of dehydrogenase from Streptococcus thermophilus (PDB: 3DZB) and Lactobacillus delbrueckii ssp. bulgaricus (PDB: 2YQ4) was done to obtain moldock energy (kcal/mol).


Keywords: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Yoghurt, α-aminophosphonates, Molecular docking, Moldock energy (kcal/mol)
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How to cite this article:

Deepali Agarwal, Ankita Verma, Jyotsna Dhanik and Virendra Kumar Kasana. 2018. Application of Lactobacillus and Streptococcus from Yoghurt for Kabachnik - Field Synthesis of α-Aminophosphonates and Evaluation of their Catalytic Activity Using Molecular Docking.Int.J.Curr.Microbiol.App.Sci. 7(5): 2411-2420. doi: https://doi.org/10.20546/ijcmas.2018.705.277