Synthesis and microbial studies of N-phenyl-2-(4-phenyl-thiazol-2-ylamino)-acetamide based disperse dyes and their dyeing performance on polyester fiber

Azo disperse dyes (D₁-D₁₃) were prepared by various diazotized aryl amines coupled with N-(phenyl)-2-[(4-phenyl-1,3-thiazol-2-yl)amino] acetamide. All the azo disperse dyes have been characterized by their percentage yield, UV-VIS spectroscopy, elemental analysis, IR spectroscopy, ¹H-NMR spectroscopy, and dyeing performance on polyester fiber. These dyes were applied to polyester fabric by HTHP method and their fastness properties were evaluated. All the dyes gave moderate to excellent fastness properties on polyester fiber. The main focus was to synthesize azo disperse dyes that give good dyeing property along with pharmacological activity. Therefore, the synthesized compounds were examined for their antimicrobial activity at various concentrations using well-known Kirby-Bauer disk diffusion method.     

Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1→4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests

Bread products with three different levels (35, 50 and 75%) of the (1→3;1→4)-β-glucan rich barley genotype Prowashonupana (PW), 50% common barley (CB) or 100% white wheat, were given as a breakfast meal to 10 men and their postprandial blood glucose and insulin responses were measured. In addition, the viscosity of (1→3;1→4)-β-glucans isolated from the pw flours was measured, and the fluidity characteristics of the (1→3;1→4)-β-glucans in the bread products estimated in in vitro enzymatic digests prepared under conditions simulating those prevailing in the gastrointestinal tract. Bread containing 50 and 75% PW flour lowered the glycaemic index (GI) (40 and 48%, respectively) and insulinaemic index (II) (37 and 34%) compared with a white wheat reference bread (GI=100; II=100). A high correlation (r=0.9782; P=0.0007) was found between the fluidity index (FI) of the enzymatic digests and GI of all bread products (GI=50.8+0.441FI). The overall conclusions were that incorporation of (1→3;1→4)-β-glucan rich barley in bread may lower its glycaemic and insulinaemic properties and that the metabolic response could be predicted by measuring the in vitro fluidity of bread digests.