Schiff bases derived from 4-aminoantipyrine and vanillin were evaluated for their potential as antibacterial agents against some Gram positive and Gram negative bacterial strains. The antibacterial activity was studied against P. pseudoalcaligenes ATCC 17440, P. vulgaris NCTC 8313, C. freundii ATCC 10787 E. aerogenes ATCC 13048, S. subfava NCIM 2178 and B. megaterium ATCC 9885. The determination of the antibacterial activity was done using the Agar Ditsh method. The Schiff bases produced were: (1) 4-(4-hydroxy 3-methoxybenzylideneamino) -1,5-dimethyl-2-phenyl-1,2-dihydro-pyrazol-3-one [VV1]; (2) 4-(benzylideneamino) -1,5-dimethyl-2-phenyl-1,2-dihydro-pyrazol-3-one [VY2]); (3) 4-[(furan-3-ylmethylene) amino ]-1,5-dimethyl-2-phenyl-1,2-dihydro-pyrazol-3-one [VY3]?; (4) 4-(4-methoxybenzylideneamino) -1,5-dimethyl-2-phenyl-1,2-dihydro-pyrazol-3-one [VY4]?; (5) 2-methoxy-4-[(4-methoxyphenylimino) methyl ]phenol [VY5]; (6) 4-[(2,4-dimethylphenylimino) methyl]-2-methoxyphenol [VY6]); (7) 2-methoxy-4-(naphthalene-1-yliminomethyl) phenol [VY7]?and (8) 4-[(4-hydroxy-3-methoxybenzylidene)amino]-N-(5-methylisoxazol 3-yl)benzenesulfonamide [VY8]. The antibacterial activity was evaluated in two polar solvents, DMSO and DMF. The Schiff bases derived from vanillin as the central molecule with 2,4-dimethylaniline and sulphamethoxazole as the side chain in DMSO effectively inhibited the investigated bacteria and appear to be promising antimicrobial agents.

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For the single-dose study, the absorption rate is affected by food as the 90% CI of C is outside 80.00-125.00%. However, there is no impact of food on the extent of absorption of saroglitazar. The observed lower C of saroglitazar with food has no clinical relevance since the therapeutic efficacy of saroglitazar was achieved after multiple-dose administration, suggesting the importance of total exposure.

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