Hydroxypropyl-substituted β-cyclodextrins: influence of degree of substitution on the thermodynamics of complexation with tauroconjugated and glycoconjugated bile salts

The effect of the degree of substitution (DS) on the ability of hydroxypropylated β-cyclodextrin (HPβCD) to form inclusion complexes with six different bile salts, found within the intestinal tracts of rats, dogs, and humans, was studied by isothermal titration calorimetry. The composition and molecular structure of the cyclodextrin samples were characterized by MALDI-TOF mass spectrometry together with 1D and 2D-NMR, and some of the complexes were studied by 2D ROESY NMR. The stability and structure of the complexes were mainly determined by the position of hydroxyl groups on the bile salts and depended relatively little on the number of hydroxypropyl side chains on the CDs. The enthalpy and entropy of complexation exhibited a strong linear increase as the DS increased from 0 to 1, and a pronounced enthalpy-entropy compensation was observed. These observations are interpreted as an increased release of ordered water from the hydration shells of the bile salts, caused by the hydroxypropyl substituents on the rim of the CD. It is estimated that each CD hydroxypropyl substituent dehydrates a hydrophobic surface area of approximately 10 ?(2).     

Methylated β-cyclodextrins: influence of degree and pattern of substitution on the thermodynamics of complexation with tauro- and glyco-conjugated bile salts

The complexation of 6 bile salts with various methylated β-cyclodextrins was studied to elucidate how the degree and pattern of substitution affects the binding. The structures of the CDs were determined by mass spectrometry and NMR techniques, and the structures of the inclusion complexes were characterized from the complexation-induced shifts of (13)C nuclei as well as by 2D ROESY NMR. Thermodynamic data were generated using isothermal titration calorimetry. The structure-properties analysis showed that methylation at O3 hinders complexation by partially blocking the cavity entrance, while methyl groups at O2 promote complexation by extending the hydrophobic cavity. Like in the case of 2-hydroxypropylated cyclodextrins, the methyl substituents cause an increased release of ordered water from the hydration shell of the bile salts, resulting in a strong increase in both the enthalpy and the entropy of complexation with increased number of methyl substituents. Due to enthalpy-entropy compensation the effect on the stability constant is relatively limited. However, when all hydroxyl groups are methylated, the rigid structure of the free cyclodextrin is lost and the complexes are severely destabilized due to very unfavorable entropies.     

Influence of degree and patterns of substitution on the inclusion properties of ethylated β-cyclodextrins

Different batches of ethylated derivatives of -cyclodextrins (Et-CD) obtained by various synthetic routes were used as host molecules to prepare inclusion compounds of salbutamol. Previous results showed that these complexes were suitable to achieve variable sustained-release behaviour of salbutamol. The mechanism of sustained-release was related to the inclusion capacity and physicochemical properties of Et-CD. Among the various analytical techniques carried out to characterize them, high resolution NMR afforded relevant information in terms of degree and patterns of subtitution, which could explain the differences observed between CD derivatives.     

Kinetics of peroxidase-catalyzed oxidation of quercetin in the presence of β-cyclodextrin

It is established that the rate of peroxidase-catalyzed oxidation of flavonoid quercetin is increased by 20% in the presence of macrocyclic complexing agent β-cyclodextrin. The comparison of the kinetic parameters of the indicated reaction in the presence and in the absence of β-cyclodextrin shows that its introduction does not significantly influence the specificity of the enzyme with respect to the reducing substrate (characterized as k _cat/K _M ratio), while the increase in the reaction rate does not depend on the duration of the incubation of quercetin with β-cyclodextrin. It is assumed that the increase of the reaction rate is associated with nonspecific interaction between β-cyclodextrin and quercetin oxidation product.     

Synthesis of novel modified β-cyclodextrins and their fluorescence studies of inclusion complexation with Rhodamine B

Three novel β-cyclodextrin derivatives have been synthesized and their inclusion complexation behavior with Rhodamine B (RhB) was investigated by the fluorescence spectroscopy.     

A study of salt effects on the complexation between β-cyclodextrins and bile salts based on the Hofmeister series

The Hofmeister series is the ranking of ions according to their ability to strengthen (kosmotropic ions) or weaken (chaotropic ions) hydrophobic interactions. Such ions are therefore expected to affect the strength of cyclodextrin (CD) inclusion complexes and may thereby affect the release of CD bound drug molecules. The influence of Hofmeister ions on the binding constants of complexes between CDs (β-CD and hydroxypropylated β-CD) and bile salts (glycocholate and glycochenodeoxycholate) were examined by isothermal titration calorimetry. The chaotropic anions tended to weaken these inclusion complexes. Conversely, kosmotropic ions increased the binding strength and this effect scaled with the buried hydrophobic surface area. Both effects are relatively weak at physiological ion concentrations and may be neglected for most pharmaceutical purposes.     

Studies on the formation and properties of polypyrrole doped with ionised β-cyclodextrins: influence of the anionic pendants

Journal of Solid State Electrochemistry - Polypyrrole films doped with sulfonated β-cyclodextrin (PPy/sβ-CD) and carboxymethyl β-cyclodextrin (PPy/CMβ-CD) were formed on...     

Study on the complexation of isoquercitrin with β-cyclodextrin and its derivatives by spectroscopy

The inclusion complexes of isoquercitrin (IQ) with cyclodextrins (CDs) including β-cyclodextrin (β-CD), hydroxypropyl-β-cyclodextrin (HP-β-CD) and dimethyl-β-cyclodextrin (DM-β-CD) have been investigated using the methods of steady-state fluorescence, UV-vis absorption and induced circular dichroism. The stoichiometric ratio of the three complexes was found to be 1:1 and the stability constants (K) were estimated from spectrofluorometric titrations, as well as the thermodynamic parameters. Maximum inclusion ability was measured in the case of DM-β-CD due to the increased hydrophobicity of the host cavity, followed by HP-β-CD and β-CD. The effect of pH on the complexation process was also quantitatively assessed. IQ exists in different molecular forms depending on pH and β-CDs were most suitable for inclusion of the neutral form of IQ. The phase-solubility diagrams obtained with β-CD, HP-β-CD and DM-β-CD were all classical A_L type. And DM-β-CD provided the best solubility enhancement, 12.3-fold increase compared to 2.8- and 7.5-fold increase for β-CD and HP-β-CD. The apparent stability constants obtained from the solubility data at 25 °C were comparable with those obtained from the fluorescence assays. Moreover, ¹H NMR was carried out, which revealed that the IQ favorably inserted into the inner cavity from the chromone part instead of the phenyl part, which was in agreement with molecular modeling studies.     

Study on the inclusion interaction of methylated-β-cyclodextrins with albendazole by spectrofluorimetry and its application

The inclusion interaction between three types of methylated-β-cyclodextrins （Me-β-CDs） and albendazole （ABZ） was studied by spectrofluorimetry. The result showed that Me-β-CDs reacted with ABZ to form an inclusion complex, 1： 1 stoichiometry for Me- β-CDs-ABZ complex was established and its association constant have been determined from fluorescence data by Benesi- Hildebrand＇s method （double reciprocal plots）. It was noted that 2,6-DM-β-CD exhibited stronger binding ability than other Me-β- CDs. Based on the significant enhancement of fluorescence intensity of inclusion complex, a simple and highly sensitive fluorimetric method is proposed for the determination of ABZ in the presence of 2,6-DM-β-CD. The proposed method was successfully applied to the determination of ABZ in tablets and human urine.     

Effect of inclusion complexation on the photophysical behavior of diphenylamine in β-cyclodextrin medium: a study by electronic spectra

Spectral characteristics of diphenylamine (DPA) have been investigated in β-cyclodextrin (β-CDx) solution. The formation of the complex was revealed by UV, steady state and time-resolved fluorescence spectroscopy. The stoichiometry of DPA:β-CDx complex, determined using Benesi-Hildebrand equation and Job's continuous variation method is 1:1. The binding constants calculated from various methods are reported. This inclusion complex formation from DPA and β-CDx was also confirmed by the FT-IR spectral study and SEM image analysis of solid complex prepared by co-precipitation method.     

Complexation of nevirapine with β-cyclodextrins in the presence and absence of Tween 80: characterization,thermodynamic parameters,and permeability flux

The work is undertaken to evaluate the effect of Tween 80 on the complexing ability of β-cyclodextrins to encapsulate the poorly soluble antiretroviral agent, nevirapine. The phase solubility diagram indicates 1:1 stoichiometry and is supported by electronspray ionization mass spectrometry. The complexes were characterized by DSC, FT-IR, and XRD in the solid state. The ternary systems were autoclaved before being lyophilized for the best results. Proton NMR suggests that the methyl pyridine ring of the drug is involved in inclusion and enters from the wider side of the cavity which was confirmed by COESY NMR. Solution calorimetry, a direct method to determine the thermodynamic parameters, was used to determine the complexation constant (K) and other thermodynamic properties. The process is associated with negative ∆H and positive ∆S indicating a stable inclusion complex. The value of K follows the order β-CD < HP-β-CD < M-β-CD. The molar enthalpy of solution in autoclaved solid formulation is less endothermic as compared to additive molar enthalpy of solution obtained by summation of enthalpy of solution of individual components suggesting synergistic interaction between the drug and its constituents. A threefold increase of the in vitro permeability flux was observed for binary systems which was elevated to fourfold for autoclaved ternary complexes.     

Identification and releasing characteristics of β-cyclodextrin–phenylethanoid glycosides inclusion complex

β-Cyclodextrin–phenylethanoid glycosides inclusion complex was prepared and its releasing characteristic was investigated in this study. The results, obtained from Fourier-transform infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction, indicated that phenylethanoid glycosides (PG) were able to form an inclusion complex with β-cyclodextrin (β-CD). This complex exhibited different spectroscopic features, thermal stability and crystalline structure from PG. Molecular simulation results showed the benzene rings of PG incorporating into the hydrophobic cavity of β-CD during the complex formation. Furthermore, the releasing rate of the included PG in the inclusion complex was positively correlated with temperature and it was slightly higher in 0.5 % HCl solution than in water. These results suggested that the complexation technique using β-CD was a promising strategy for increasing the applications of PG in food and healthcare industries.     

On the complexation of quercetin with methyl-??-cyclodextrin: photostability and antioxidant studies

Quercetin, a plant-derived flavonoid, has been extensively investigated for a wide range of potential health benefits linked to its antioxidant properties. Unfortunately the topical administration of this molecule is restricted by its fast photodegradation. In the attempt to overcome this limitation the inclusion complex between quercetin (Q) and methyl-??-cyclodextrin (Me-??-CD) was prepared and previously investigated by a molecular modelling study, a solubility diagram and a DSC analysis. Successively the kinetics of photodegradation, the antiradical, metal chelating and anti-lipoperoxidative activities were studied by comparing the complex with free Q. In addition the accumulation of Q in porcine skin was evaluated after in vitro topical application by means of vertical Franz cells. The complex formation resulted useful in enhancing the solubility of Q without significantly reducing its antioxidant ability. A modest improvement in the photostability was also observed.     

Thermodynamics of inclusion complex formation of hydroxypropylated α- and β-cyclodextrins with aminobenzoic acids in water

Calorimetry, densimetry, ¹H NMR and UV–vis spectroscopy were used to characterize inclusion complex formation of hydroxypropylated α- and β-cyclodextrins with meta- and para-aminobenzoic acids in aqueous solutions at 298.15 K. Formation of more stable inclusion complexes between para-aminobenzoic acid and cyclodextrins was observed. The binding of aminobenzoic acids with hydroxypropyl-α-cyclodextrin was found to be enthalpy-governed owing to the prevalence of van der Waals interactions and possible H-binding. Complex formation of hydroxypropyl-β-cyclodextrin with both acids is mainly entropy driven. The increased entropy contribution observed in this case is determined by dehydration of solutes occurring during the revealed deeper insertion of aminobenzoic acids into the cavity of hydroxypropyl-β-cyclodextrin. By comparing complex formation of aminobenzoic acids with native and substituted cyclodextrins it was found that the availability of hydroxypropyl groups slightly influenced the thermodynamic parameters and did not change the binding mode or driving forces of interaction.     

An investigation of the complexation of a TTF derivative with α-, β- and γ-cyclodextrins in aqueous media

This Letter, describes the complexation of α-, β- and γ-cyclodextrins (1-3) with TTF derivative 4 in water. In particular, we show using ¹H, ¹³C NMR, UV-vis spectroscopy and isothermal titration calorimetry that β-cyclodextrin 2 forms an effective complex with 4. Complex 2·4 can be conveniently disassembled upon the addition of 1-adamantanol.     

A study on the inclusion complexation of 3,4,5-trihydroxybenzoic acid with β-cyclodextrin at different pH

Effect of β-cyclodextrin (β-CD) on the absorption and fluorescence spectra of 3,4,5-trihydroxybenzoic acid (THB) have been studied buffer solutions of different pHs (pH ~1, pH ~7 and pH ~10). The study reveals that in all the above pHs THB forms 1:1 inclusion complex. The hydroxyl groups are present in the interior part of the β-CD cavity and carboxyl group is present in the hydrophilic part of the β-CD cavity. Dual luminescence is observed at pH ~1 and pH ~7 solutions which shows that intramolecular charge transfer present at these pH. The broad spectral maximum at pH ~10 indicates that intramolecular proton transfer is present in THB.     

Investigation of the presence of KCl in the structure and morphology of V-amylose–inclusion complexes

Amylose–fatty acid inclusion complexes were prepared using amylose extracted from pea starch and fatty acids with different chain length. To form the complexes, amylose, dissolved in aqueous alkaline solution (0.1 Ν ΚΟΗ), was mixed with fatty acid potassium soap solution and after neutralization the complex was obtained as precipitate. To investigate the structure and morphology of V-amylose–inclusion complexes, a series of techniques such as X-ray diffraction, SEM-microscopy combined with elemental microanalysis, Differential scanning calorimetry and Fourier transform infrared spectroscopy were employed. XRD analysis of complexes, revealed that the complexes displayed the typical V-form pattern, with an extra peak at 2θ?=?28.2°. To identify the origin of that peak the complexes were examined by SEM microscopy combined with elemental microanalysis. The results indicated that the peak was due to the presence of potassium chloride, formed during the preparation of the complexes. Washing the complexes with water was sufficient to remove the salt.     

Inclusion complexation of 4,4′-dihydroxybenzophenone and 4-hydroxybenzophenone with α- and β-cyclodextrins

The inclusion complexation behaviours of 4,4′-dihydroxybenzophenone (DHBP) and 4-hydroxybenzophenone (HBP) with α-cyclodextrin (α-CD) and β-cyclodextrin (β-CD) were investigated using UV–visible fluorescence, time-resolved fluorescence, molecular modelling, scanning electron microscopy (SEM), FTIR, differential scanning calorimeter, X-ray diffraction, ¹H NMR and molecular modelling techniques. In both molecules, biexponential decay was observed in water, whereas triexponential decay was observed in the CD medium. The DSC thermogram of the DHBP/α-CD and DHBP/β-CD inclusion complex nanomaterials shows the endothermic peak at 60.8, 101.9, 119.6 and 112.8°C. The upfield chemical shift observed for HBP protons reveal that the phenyl ring (without hydroxyl substitution) entered the CD cavity and the hydroxyl group of HBP is exposed outside the CD cavity. The SEM image of DHBP appears as needle-shaped crystals on the micrometre scale, whereas the irregular bar shape was observed for HBP. Transmission electron microscopy images show that both guest molecules formed nano vesicles with α-CD and formed nano rods with β-CD.