betadex and maltodextrin

Maltodextrin- and β-cyclodextrin-functionalized magnetic graphene oxide (mGO/β-CD/MD), a novel hydrophilic-lipophilic composite, was successfully fabricated and used for the co-extraction of triazines and triazoles from vegetable samples before HPLC-UV analysis. mGO/β-CD/MD was synthesized by chemical bonding of β-CD and MD to the surface of mGO, using epichlorohydrin (ECH) as a linker. The successful synthesis of mGO/β-CD/MD was confirmed by characterization tests, including attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), vibrating sample magnetometry (VSM), thermogravimetric analysis (TGA), energy-dispersive X-ray spectroscopy (EDX), Brunauer-Emmett-Teller (BET), and Barrett-Joyner-Halenda (BJH) analyses. The hydrophobic cavity of β-CD and a large number of hydroxyl groups on the MD structure contributed to the co-extraction of mentioned pesticides with a wide range of polarity. Under the optimized condition (sorbent amount, 30 mg; desorption time, 10 min; desorption solvent volume, 300 μL; desorption solvent, methanol/acetonitrile (1:1) containing 5% (v/v) acetic acid; extraction time, 20 min; and pH of sample solution, 7.0), good linearity within the range 1.0-1000 μg L

Topics: beta-Cyclodextrins; Graphite; Polysaccharides; Solid Phase Extraction; Triazines; Triazoles; Vegetables

Spray-drying is the most popular encapsulation method used for the stabilization and protection of biologically active compounds from various environmental conditions, such as oxidation, moisture, pH, and temperature. Spray-drying increases the bioavailability of the natural active compounds and improves the solubility of low-soluble compounds. The aim of this work was to study the effects of different wall materials and optimize wall material solution's composition on physicochemical properties of microcapsules loaded with phenolics, extract rich in volatile compounds and essential oil from

Topics: Animals; beta-Cyclodextrins; Caseins; Desiccation; Drug Compounding; Ethanol; Lamiaceae; Milk; Plant Extracts; Plants, Medicinal; Polysaccharides

Topics: beta-Cyclodextrins; Emulsifying Agents; Emulsions; Molecular Weight; Oils; Oxidation-Reduction; Polysaccharides; Viscosity; Water

Of all the active compounds in rosemary extract, carnosic acid (CaA) has the most potent antimicrobial and antioxidant activity; however, its low solubility limits its applications. We developed complexing systems using cycloamylose (CA), branched dextrin (BD), and β-cyclodextrin (βCD) to improve the solubility of CaA and compared it to the use of maltodextrin (MD). The complexes formed with CA, BD, βCD, and MD improved the water solubility of CaA by as much as 2.8-fold, 2.1-fold, 1.75-fold, and 2.06-fold, respectively. The antioxidant capacity of CaA in aqueous solutions was also enhanced in the complexes due to the increased water solubility. Interestingly, the antimicrobial activity was improved more dramatically upon complexation with CA (7.27-fold) compared to the improvement when complexed with BD (4.82-fold), βCD (2.87-fold), and MD (3.83-fold). This may be due to the improvement of the antimicrobial potential of the functional groups of CaA by complexation with flexible cyclic glucans.

Topics: Abietanes; Anti-Infective Agents; Antioxidants; beta-Cyclodextrins; Cyclodextrins; Food Additives; Food Preservatives; Free Radical Scavengers; Glucans; Plant Extracts; Polysaccharides; Rosmarinus; Solubility

In this study, a chiral CE method was developed based on the partial filling technique with two chiral plugs for the simultaneous enantioseparation of some racemic drugs, including baclofen, carvedilol, cetirizine, chlorpheniramine, citalopram, fluoxetine, hydroxyzine, propranolol, tramadol, trihexyphenidyl. This method of capillary filling involves the application of two adjacent chiral plugs containing the same BGE, but with different chiral selectors in the plugs for the enantioseparation of a mixture of drugs which cannot be separated with single or mixed chiral selectors. By using this method, each plug can separate the enantiomers independently (same as a single chiral selector modified CE) and the possible interactions between the chiral selectors would be inhibited. The best results were obtained using a fused silica capillary (60cm×50μm id (50cm effective length)) with phosphate buffer (100mM, pH 3.0) containing 10mM hydroxypropyl-α/β-cyclodextrin and 10% (w/v) maltodextrin and detected by UV at 214nm. The influence of the length and order of the chiral plugs on the enantioresolution was also studied and optimized. The proposed method was compared with a mixed chiral selector-CE system with a combination of hydroxypropyl-α-cyclodextrin/hydroxypropyl-β-cyclodextrin and maltodextrin in the BGE. According to the results, the modified partial filling method is a simple and efficient method for the simultaneous chiral separation and offers appropriate migration times and resolutions compared to the results obtained from mixed chiral selector CE.

Topics: alpha-Cyclodextrins; beta-Cyclodextrins; Electricity; Electrophoresis, Capillary; Hydrogen-Ion Concentration; Pharmaceutical Preparations; Polysaccharides; Stereoisomerism; Temperature; Time Factors

Instead of β-cyclodextrin (β-CD), branched β-CDs have been increasingly used in many aspects as they possess better solubility and higher bioadaptability. But most commercialized branched β-CDs were chemically synthesized. Thus, the glucosyl-β-cyclodextrin (G

Topics: Bacterial Proteins; beta-Cyclodextrins; Biocatalysis; Fungal Proteins; Glucan 1,4-alpha-Glucosidase; Glucosyltransferases; Molecular Structure; Polysaccharides; Rhizopus; Thermoanaerobacter

A novel continuous spectrophotometric assay to measure the activity of the debranching enzyme and α-amylase has been developed. The assay mixture comprises the debranching enzyme (GlgX from Escherichia coli) or α-amylase (PPA from porcine pancreas), a reducing end-specific α-glucosidase (MalZ), maltodextrin-branched β-cyclodextrin (Glcn-β-CD) as the substrate, and the glucose oxidase/peroxidase system (GOPOD). Due to its high reducing end specificity, the branch chains of the substrates are not hydrolyzed by MalZ. After hydrolysis by GlgX or PPA, the released maltodextrins are immediately hydrolyzed into glucose from the reducing end by MalZ, whose concentration is continuously measured by GOPOD at 510 nm in a thermostat spectrophotometer. The kinetic constants determined for GlgX (Km = 0.66 ± 0.02 mM and kcat = 76.7 ± 1.5 s(-1)) are within a reasonable range compared with those measured using high-performance anion-exchange chromatography (HPAEC). The assay procedure is convenient and sensitive, and it requires lower concentrations of enzymes and substrate compared with dinitrosalicylic acid (DNS) and HPAEC analysis.

Topics: alpha-Glucosidases; beta-Cyclodextrins; Chromatography, Ion Exchange; Enzyme Assays; Glucosyltransferases; Glycogen Debranching Enzyme System; Isoamylase; Kinetics; Polysaccharides; Pseudomonas; Salicylic Acid; Spectrophotometry; Substrate Specificity; Thermotoga maritima

The effect of the formation of supramolecular binary complexes with β-cyclodextrin and maltodextrin on the chemical and physical stability of the polymorphs I and II of furosemide was evaluated in solid state. The solid samples were placed under accelerated storage conditions and exposed to daylight into a stability chamber for a 6-month. Chemical stability was monitored by high performance liquid chromatography, while the physical stability was studied by solid state nuclear magnetic resonance, powder X-ray diffraction and scanning electron microscopy. Changes in the physical appearance of the samples were evaluated. The studies showed a significant stabilizing effect of β-cyclodextrin on furosemide form II. Our results suggest that the complex formation is a useful tool for improving the stability of furosemide polymorphs. These new complexes are promising candidates that can be used in the pharmaceutical industry for the preparation of alternative matrices that improve physicochemical properties.

Topics: beta-Cyclodextrins; Drug Stability; Furosemide; Polysaccharides

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable emulsions were prepared and stored for up to eight weeks. The development of six secondary lipid oxidation products: propanal, 1-penten-3-one, 1-penten-3-ol, hexanal, (E,E)-2,4-heptadienal and (E,Z)-2,6-nonadienal, was monitored via headspace gas chromatography after solid-phase microextraction. Sensory evaluation of the emulsions was performed by a trained panel. PD already showed masking properties for propanal, 1-penten-3-one, hexanal and (E,E)-2,4-heptadienal during validation of the gas chromatographic analysis, but not for 1-penten-3-ol or (E,Z)-2,6-nonadienal. During storage, the course of lipid oxidation was similar in all emulsions as concluded from the hydroperoxide value. Results from the sensory evaluation confirmed a masking of rancid off-flavour. In conclusion, pea dextrin is suitable for masking off-flavour resulting from early stages of lipid oxidation.

Topics: 2-Hydroxypropyl-beta-cyclodextrin; Aldehydes; Alkadienes; beta-Cyclodextrins; Cyclodextrins; Dextrins; Emulsions; Fatty Acids, Omega-3; Female; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide; Lipids; Male; Oxidation-Reduction; Oxygen; Pisum sativum; Polysaccharides; Solid Phase Microextraction; Taste; Water

Absorbent points widely used in endodontic therapy were transformed into bioresorbable chlorhexidine delivery systems for the treatment of the periodontal pocket by preventing its recolonization by the subgingival microflora. These paper points (PPs) were first oxidized to promote their resorption, then grafted with β-cyclodextrin (CD) or maltodextrin (MD) in order to achieve sustained delivery of chlorhexidine. We investigated the oxidation step parameters through the time of reaction and the nitric and phosphoric acid ratios in the oxidizing mixture, and then the dextrin grafting step parameters through the time and temperature of reaction. A first selection of the appropriate functionalization parameters was undertaken in relation to the degradation profile kinetics of the oxidized (PPO) and oxidized-grafted samples (PPO-CD and PPO-MD). Samples were then loaded with chlorhexidine digluconate (digCHX), a widely used antiseptic agent in periodontal therapy. The release kinetics of digCHX from PPO-CD and PPO-MD samples were compared to PP, PPO and to PerioChip(®) (a commercial digCHX containing gelatine chip) in phosphate buffered saline (pH 7.4) by ultraviolet spectrophotometry. The cytocompatibility of the oxidized-grafted PP was demonstrated by cell proliferation assays. Finally, the disc diffusion test from digCHX loaded PPO-MD samples immersed in human plasma was developed on pre-inoculated agar plates with four common periodontal pathogenic strains: Fusobacterium nucleatum, Prevotella melaninogenica, Aggregatibacter actinomycetem comitans and Porphyromonas gingivalis. To conclude, the optimized oxidized-dextrin-grafted PPs responded to our initial specifications in terms of resorption and digCHX release rates and therefore could be adopted as a reliable complementary periodontal therapy.

Topics: Adsorption; Anti-Infective Agents; Bacteria; beta-Cyclodextrins; Biocompatible Materials; Cell Proliferation; Cellulose; Chlorhexidine; Colony Count, Microbial; Humans; Kinetics; Microscopy, Electron, Scanning; Oxidation-Reduction; Periodontal Pocket; Polysaccharides; Thermogravimetry

The stability of microencapsulated fish oil prepared with 2 production processes, spray granulation (SG) and SG followed by film coating (SG-FC) using a fluid bed equipment, was investigated. In the 1st process, 3 types of fish oil used were based on the ratios of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (10/50, 33/22, and 18/12). Each type was emulsified with soluble soybean polysaccharide (SSPS) and maltodextrin to produce 25% oil powders. In the 2nd process, 15% film coating of hydroxypropyl betacyclodextrin (HPBCD) was applied to the granules from the 1st process. The powder stability against oxidation was examined by measurement of peroxide values (PV) and headspace propanal after storage at room temperature and at 3 to 4 degrees C for 6 wk. Uncoated powder containing the lowest concentration of PUFA (18/12) was found to be stable during storage at room temperature with maximum PV of 3.98 +/- 0.001 meq/kg oil. The PV increased sharply for uncoated powder with higher concentration of omega-3 (in 33/22 and 10/50 fish oils) after 3 wk storage. The PVs were in agreement with the concentration of propanal, and these 2 parameters remained constant for most of the uncoated powders stored at low temperature. Unexpectedly, the outcomes showed that the coated powders had lower stability than uncoated powders as indicated by higher initial PVs; more hydroperoxides were detected as well as increasing propanal concentration. The investigation suggests that the film-coating by HPBCD ineffectively protected fish oil as the coating process might have induced further oxidation; however, SG is a good method for producing fish oil powder and to protect it from oxidation because of the "onion skin" structure of granules produced in this process.

Topics: 2-Hydroxypropyl-beta-cyclodextrin; Aldehydes; beta-Cyclodextrins; Cold Temperature; Emulsifying Agents; Emulsions; Fatty Acids, Omega-3; Fatty Acids, Unsaturated; Fish Oils; Food Technology; Food, Fortified; Glycine max; Lipid Peroxides; Micelles; Microscopy, Electron, Scanning; Oxidation-Reduction; Particle Size; Polysaccharides; Seeds; Surface Properties; Time Factors

The crystal structures of Thermoactinomyces vulgaris cyclo/maltodextrin-binding protein (TvuCMBP) complexed with alpha-cyclodextrin (alpha-CD), beta-cyclodextrin (beta-CD) and maltotetraose (G4) have been determined. A common functional conformational change among all solute-binding proteins involves switching from an open form to a closed form, which facilitates transporter binding. Escherichia coli maltodextrin-binding protein (EcoMBP), which is structurally homologous to TvuCMBP, has been determined to adopt the open form when complexed with beta-CD and the closed form when bound to G4. Here, we show that, unlike EcoMBP, TvuCMBP-alpha-CD and TvuCMBP-beta-CD adopt the closed form when complexed, whereas TvuCMBP-G4 adopts the open form. Only two glucose residues are evident in the TvuCMBP-G4 structure, and these bind to the C-domain of TvuCMBP in a manner similar to the way in which maltose binds to the C-domain of EcoMBP. The superposition of TvuCMBP-alpha-CD, TvuCMBP-beta-CD and TvuCMBP-gamma-CD shows that the positions and the orientations of three glucose residues in the cyclodextrin molecules overlay remarkably well. In addition, most of the amino acid residues interacting with these three glucose residues also participate in interactions with the two glucose residues in TvuCMBP-G4, regardless of whether the protein is in the closed or open form. Our results suggest that the mechanisms by which TvuCMBP changes from the open to the closed conformation and maintains the closed form appear to be different from those of EcoMBP, despite the fact that the amino acid residues responsible for the initial binding of the ligands are well conserved between TvuCMBP and EcoMBP.

Topics: alpha-Cyclodextrins; Amino Acid Sequence; Bacterial Proteins; beta-Cyclodextrins; Binding Sites; Crystallography, X-Ray; Micromonosporaceae; Models, Molecular; Multiprotein Complexes; Polysaccharides; Protein Binding; Protein Conformation; Protein Structure, Tertiary

A novel debranching enzyme from Nostoc punctiforme PCC73102 (NPDE) exhibits hydrolysis activity toward both alpha-(1,6)- and alpha-(1,4)-glucosidic linkages. The action patterns of NPDE revealed that branched chains are released first, and the resulting maltooligosaccharides are then hydrolyzed. Analysis of the reaction with maltooligosaccharide substrates labeled with (14)C-glucose at the reducing end shows that NPDE specifically liberates glucose from the reducing end. Kinetic analyses showed that the hydrolytic activity of NPDE is greatly affected by the length of the substrate. The catalytic efficiency of NPDE increased considerably upon using substrates that can occupy at least eight glycone subsites such as maltononaose and maltooctaosyl-alpha-(1,6)-beta-cyclodextrin. These results imply that NPDE has a unique subsite structure consisting of -8 to +1 subsites. Given its unique subsite structure, side chains shorter than maltooctaose in amylopectin were resistant to hydrolysis by NPDE, and the population of longer side chains was reduced.

Topics: Amino Acid Sequence; Bacterial Proteins; beta-Cyclodextrins; Catalysis; Glycogen Debranching Enzyme System; Hydrolysis; Kinetics; Molecular Sequence Data; Nostoc; Polysaccharides; Substrate Specificity

Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.

Topics: alpha-Cyclodextrins; beta-Cyclodextrins; Capsules; Cyclodextrins; Food Technology; gamma-Cyclodextrins; Hot Temperature; Polysaccharides; Powders; Shiitake Mushrooms; Taste; Temperature; Thiepins

The taste and flavor of spray-dried powdered products are the most important quality factors. In the present study, molecular encapsulation in cyclodextrin was applied to prevent the loss of a hydrophobic flavor compound (l-menthol) during the drying of a droplet. beta-Cyclodextrin appeared to be a better encapsulant for menthol than alpha- and gamma-cyclodextrin. The retention of menthol increased with increasing concentration of both cyclodextrin and maltodextrin. A simple mathematical model is proposed for estimating the flavor retention. The theoretical results by this model estimated well the final retention of menthol encapsulated in a blend of beta-cyclodextrin and maltodextrin.

Topics: alpha-Cyclodextrins; beta-Cyclodextrins; Cyclodextrins; Drug Compounding; Freeze Drying; gamma-Cyclodextrins; Menthol; Models, Chemical; Polysaccharides; Taste

Proton NMR spectra of maltodextrin binding protein from Escherichia coli were used to monitor conformational changes that accompany ligand binding. Chemical shift changes associated with the binding of different maltodextrins to maltodextrin binding protein were studied using one-dimensional difference spectra. Line-shape analysis of an isolated upfield methyl resonance was used to measure the kinetics of maltose binding at several temperatures. Maltose and linear maltodextrins caused similar changes to the upfield protein spectrum with no detectable differences between alpha and beta sugar anomers. Binding of a cyclic ligand, beta-cyclodextrin, caused smaller chemical shift changes than binding of linear maltodextrins. Two maltodextrin derivatives were also studied. Both maltohexaitol and maltohexanoic acid gave one-dimensional difference spectra that were intermediate between those of linear maltodextrins and beta-cyclodextrin. The methyl resonances at -1 and -0.35 ppm were assigned to leucine 160 on the basis of homonuclear COSY and TOCSY experiments and theoretical chemical shift calculations using the X-ray crystal structure of maltodextrin binding protein.

Topics: Bacterial Proteins; beta-Cyclodextrins; Carbohydrate Conformation; Carrier Proteins; Cyclodextrins; Escherichia coli Proteins; Ligands; Magnetic Resonance Spectroscopy; Maltose; Periplasmic Binding Proteins; Polysaccharides; Protein Binding; Protein Conformation; Protons