A novel preparation of methyl-β-cyclodextrin from dimethyl carbonate and β-cyclodextrin

A novel green synthesis process about methyl-β-cyclodextrin has been investigated through the reaction between β-cyclodextrin and dimethyl carbonate by anhydrous potassium carbonate as catalyst in DMF. The influence of experimental factors including the molar ratio of dimethyl carbonate to β-cyclodextrin, reaction temperature, and reaction time on the average degree of substitution of methyl-β-cyclodextrin was studied. The results show that the average degree of substitution of methyl-β-cyclodextrin can be dependent on the reaction temperature and the molar ratio of raw material primarily. The structures of methyl-β-cyclodextrin were characterized by TLC, IR, MS, ¹H NMR, and ¹³C NMR.     

Deprotonation of β-cyclodextrin in alkaline solutions

Variable pH ¹³C NMR and ¹H NMR spectroscopic studies of the β-cyclodextrin (β-CD) in alkaline aqueous solutions revealed that β-CD does not deprotonate at pH < 12.0. Further increase in solution pH results in the deprotonation of OH-groups adjacent to C-2 and C-3 carbon atoms of β-CD glucopyranose units, whereas the deprotonation of OH-groups adjacent to C-6 carbon atoms is expressed less markedly. The pK_a values for β-CD OH-groups adjacent to C-2 and C-3 carbon atoms are rather close, pK_a1,2 being 13.5 ± 0.2 (22.5 °C).     

Cross-linked hydroxypropyl-β-cyclodextrin and γ-cyclodextrin nanogels for drug delivery: Physicochemical and loading/release properties

Due to their size and high surface-to-volume ratio, nanogels can give some unique drug delivery opportunities. A novel technique to prepare cyclodextrin (CD) nanogels, in which the cross-linking takes place simultaneously with an emulsification/solvent evaporation process, has been implemented. The aqueous phase consisted of γ-cyclodextrin (γCD) or hydroxypropyl-β-cyclodextrin (HPβCD) at a fix concentration of 20% (w/w) with or without hydroxypropyl methylcellulose (HPMC) or agar at various concentrations. The incorporation of the cross-linking agent, ethyleneglycol diglycidyl ether (EGDE), was essential for the nanogel formation. By contrast, nanogels could be formed in the absence of surfactant such as Span 80, which can be attributed to the emulsion stabilizing effect of CDs by forming inclusion complexes with the organic solvent at the interface. Gas chromatography-mass spectrometry (GC-MS) analysis of the nanogels confirmed that dichloromethane levels were below the safety limit and, therefore, that these conditions of the organic solvent evaporation (60 °C for 180 min) led to nanogels that satisfy residual solvent requirements. Infrared analysis (IR), transmission electron microscopy (TEM) and dynamic light scattering (DLS) provided information about the cross-linking degree, the size and the size distribution of the nanogels. The ability of the nanogels to host a molecule that can form inclusion complexes and to sustain its release was tested using 3-methylbenzoic acid (3-MBA) as a probe with a high affinity for both β-cyclodextrin (βCD) and γCD. Permeability tests confirmed that 3-MBA was indeed taken up by the nanogels and then slowly released.     

Enhancement of α-cyclodextrin product specificity by enriching histidines of α-cyclodextrin glucanotransferase at remote subsite −6

The industrial use of α-cyclodextrins (α-CDs) has increased because their solubility is higher than those of β-CDs. However, improving the product specificity of α-cyclodextrin glucanotransferases (CGTases) remains unresolved. In this study, three mutants (Y167-deletion, Y167HH, and Y167HHH) were constructed at subsite −6 of α-CGTase to investigate the contribution of amino acid residue 167 to the cyclization ability of α-CD by comparing it with Tyr167His mutant α-CGTase (previously constructed based on the wild-type gene of Bacillus sp. 602-1). As expected, the α:β ratio improved with increasing number of histidine along with residue 167. The Y167HHH mutant had the highest α:β ratio of 13.2 and almost produced single type α-CDs. The Y167HHH mutant enzyme was subsequently purified to homogeneity. The enzymatic properties and the optimal condition of Y167HHH mutant in converting raw starch were also investigated. This study discusses product specificity improvement by inserting specific amino acid residues in the active groove. The results indicate that the histidine-rich mutant α-CGTase possessed better potential in producing α-CDs in an industrial scale.     

Preparation and Enzymatic Hydrolysis of Maltosyl-α-cyclodextrin

Maltosyl-α-cyclodextrin (6-α-maltosylcyclomaltohexaose, M-CD) was prepared from maltose and α-cyclodextrin by the reverse action of Bacillus pullulanase, and the action of α-amylases on this dextrin was examined. Among α-amylases tested, Thermoactinomyces vulgaris α-amylase (TVA) and Taka-amylase A (TAA) were found to attack the M-CD. Their action pattern on M-CD was studied. These α-amylases cleaved, first the cyclodextrin ring of M-CD, and the branched octasaccharides formed were immediately degraded to form glucose, branched tetraose, or pentaose, though the action pattern was different for TVA and TAA. In addition, TAA also split M-CD into glucose and glucosyl-α-cyclodextrin. Fission products at various stages of the reaction were separated and analyzed by paper chromatography and high performance liquid chromatography, their structures were analyzed, and the degradation pattern of M-CD was found.     

A molecular dynamics study of branched α-cyclodextrin

A branched α-cyclodextrin is a derivative of an α-cyclodextrin with a branch consisting of an extra glucose unit. Its water solubility is considerably higher than that of the unbranched one. We have studied the high solubility of the molecule in aqueous solution by molecular dynamics simulations. Trajectories of the molecule at 293 K were calculated using GROMOS programs in three different environments, i.e., in vacuo, in the crystalline state, and in aqueous solution. A simulation in vacuo was carried out to explore stable conformations of the molecule in the isolated system. The quality of the simulations were examined by comparing the X-ray and the simulated crystal structures.The results of the simulations show three remarkable structural features of the molecule: self-inclusion with its branched portion, twist-boat conformation of a glucose ring, and wobbling of its macrocycle. Among these, the last feature is closely related to the water solubility of the molecule. The solubility of cyclodextrin appears to be mainly governed by its intramolecular interglucose hydrogen bonds, which inhibit hydration by solvent water molecules. The results of our simulations indicate that the capability to form hydrogen bonds in branched α-cyclodextrin decreased as the macrocycle of the molecule lost its regular circular shape. Such wobbling of the macrocycle was observed on a relatively short time scale (several picoseconds). An extra glucose unit introduced to α-cyclodextrin may cause the improved water solubility of the molecule through the greater wobbling motion of its macrocycle.     

Regioselective allylation of cyclomaltoheptaose (β-cyclodextrin) leading to per(2,6-di-O-hydroxypropyl-3-O-methyl)-β-cyclodextrin

The selective modification of cyclodextrins remains a real challenge to obtain well-defined structures. The targeted cycloheptakis-(1→4)-2,6-di-O-hydroxypropyl-3-O-methyl-α-d-glucopyranosyl [per(2,6-di-O-hydroxypropyl-3-O-methyl)-β-CD] was obtained by a three-step procedure. The selective allylation of the hydroxyl functions at the positions 2 and 6 was used as a first step. This reaction was revisited then enlarged to α and γ-CDs to determine new conditions for a one-step synthesis in high yield. The per(2,6-di-O-allyl)-β-CD derivative was then reacted with iodomethane to provide per(2,6-di-O-allyl-3-O-methyl)-β-CD. Oxidative hydroboration of the allyl functions was then carried out in order to obtain a new CD derivative with seven primary hydroxyl functions on each side of the truncated cone, having a similar reactivity.     

Crystal structure of the γ-cyclodextrin n-propanol inclusion complex; Correlation of α-, β-, γ-cyclodextrin geometries

Crystals of the hydrated n-propanol inclusion complex of γ-cyclodextrin (γ-CD; cyclo-octaamylose) have space group P4, a = b = 23.759(7), c = 23.069(7)Å and six quarter γ-CD per asymmetric unit. The structure was solved by YZARC and refined to R = 14% using 6300 X-ray counter data. The γ-CD are stacked, n-propanol (not located) occupies the channel-type cavity and 27 water sites populate interstices between stacks. Within the stacks γ-CD are arranged head-to-head as well as head-to-tail and H-bonded with O(2), O(3), O(6) hydroxyls. In the series α-,β-,γ-CD, angles C(1′)-O(4)-C(4) reduce from 119°-117.7°-112.6°, virtual O(4′)?O(4) distances increase 4.23-4.39-4.48 Å. intramolecular H-bonding distances O(2)?O(3) between adjacent glucoses, 3.00 Å in α-CD are wider than ～2.83 Å in β- and γ-CD, indicating a greater flexibility of the former.     

A monoclonal antibody to cyclomaltoheptaose (β-cyclodextrin): Characterization and use for immunoassay of β-cyclodextrin and its derivatives

Cyclomaltoheptaose (β-cyclodextrin, β-CD) is a promising compound for application in various industrial fields because of its ability to entrap various compounds into its hydrophobic cavity. A monoclonal antibody (A7) to β-CD was generated by using a conjugate of glucosaminylmaltosyl-β-CD and bovine serum albumin as an antigen. The A7 monoclonal antibody was IgM/κ and reacted with β-CD with high specificity. The epitope recognized by the A7 monoclonal antibody seemed to be located on the secondary hydroxyl groups of the rim side of the β-CD molecule. The dissociation constant of the complex of β-CD and the immobilized A7 monoclonal antibody was determined to be 1.2 × 10^-4 M. A competitive ELISA using the A7 monoclonal antibody enabled determination of β-CD and its derivatives with a detection limit of 0.05 μM. This immunoassay was useful to determine β-CD in biological fluids such as human plasma and urine after appropriate pretreatment of the samples. This revised version was published online in August 2006 with corrections to the Cover Date.     

A molecular dynamics simulation of crystalline α-cyclodextrin hexahydrate

The structure of crystalline -cyclodextrin (-CD) hexahydrate, form I (C₃₆H₆₀O₃₀·6H₂O, space group P2₁2₁2₁) is experimentally so well determined by X-ray and by neutron diffraction analyses that the positions of all the hydrogen atoms are available. This provides an opportunity for testing an empirical force field that is currently used in simulations of protein and nucleic acid structures by performing molecular dynamics studies employing the GROMOS program package on a system of 4 unit cells containing 16 -CD molecules and 96 water molecules.A detailed comparison of the simulated and experimentally determined crystal structures shows that the experimental positions of the -CD atoms are reproduced within 0.025 nm, well within the overall experimental accuracy of 0.036 nm; that the water molecules are on average within 0.072 nm from their experimental sites, with two thirds reproduced within experimental accuracy by the calculations; that high correlation is produced, between the occurrence of simulated and experimentally observed hydrogen bonds.The good agreement between simulated and experimental results suggests that the tested force field is reliable.     

Functionalization of a protein surface with per-O-methylated β-cyclodextrin

Per-O-methylated β-cyclodextrin (CD) bearing an iodoacetamide group at the 6-position was synthesized to functionalize protein surfaces. Bovine serum albumin (BSA) was quantitatively modified with the CD derivative by the S(N) 2 reaction of iodoacetamide with a cysteine residue (Cys34) on the BSA surface. The resultant CD-functionalized BSA (BSA-CD) spontaneously dimerized upon addition of an anionic tetraarylporphyrin (TPPS) through the supramolecular 1:2 complexation between TPPS and CD on the protein surface. The BSA-CD/TPPS complex further complexed with ferric protoporphyrin IX (hemin) in the hydrophobic pockets of albumin to form a hemin/BSA-CD/TPPS ternary complex in which static fluorescence quenching occurred owing to intramolecular electron transfer from the photoexcited TPPS to hemin.     

Application of cyclodextrinase in non-complexant production of γ-cyclodextrin

The production of γ-cyclodextrin usually includes the utilization of organic complexants. However, the non-complexant production of γ-cyclodextrin is always being explored due to the defects of organic complexants. However, in non-complexant production, the separation of γ-cyclodextrin from α- and β-cyclodextrin is still a challenge. Here, the selective hydrolysis ability of a cyclodextrinase designated PpCD (cyclodextrinase from Palaeococcus pacificus) on α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin was proved. The k_cat/K_m values of PpCD for α-cyclodextrin and β-cyclodextrin were roughly 12-fold and 5-fold higher than that of γ-cyclodextrin. It was proved that PpCD had selective hydrolysis ability and its γ-cyclodextrin purification performance was apparent on various simulated cyclodextrin mixtures with reported proportions derived from different CGTases. Besides, the hydrolysis temperature was optimized and it could be seen that 85°C was appropriate for the production of γ-cyclodextrin. In addition, the production of γ-cyclodextrin was achieved by using PpCD in the γ-CGTase reaction products.     

Molecular complexes of ivy triterpene glycosides with β-cyclodextrin

Molecular complexes of triterpene glycosides such as α-hederin (hederagenin 3-O-α-L-rhamnopyranosyl-(1 → 2)-O-α-L-arabinopyranoside) and hederasaponin C (hederagenin 3-O-α-L-rhamnopyranosyl-(1 → 2)-O-α-L-arabinopyranosyl-28-O-α-L-rhamnopyranosyl-(1 → 4)-O-β-D-glucopyranosyl-(1 → 6)-O-β-D-glucopyranoside) with β-cyclodextrin were synthesized. The complex formation was studied by FTIR spectroscopy. Toxic properties of the molecular complexes were examined.     

Preparation and Physicochemical Characterization of Amoxicillin β-cyclodextrin Complexes

Amoxicillin (AMOX), a penicillin A, belongs to the β-lactam family It is usually the drug of choice within the class because it is better absorbed, following oral administration, than other β-lactam antibiotics. Its β-lactamase degradation might be prevented by using a molecular [AMOX:β-CD] complex. The aim of this work was to prepare complexes using two methods and then characterize interactions between AMOX and the native β-CD. The extent of complexation in solution has been evaluated by high-performance liquid chromatography (HPLC), nuclear magnetic resonance (NMR), and 2D rotating-frame Overhauser enhancement spectroscopy (2D ROESY). Mass changes (TG), calorimetric effects (DSC), and mass spectrometry (MS) were determined on the same sample under identical conditions using the Skimmer coupling system. Skimmer and infrared spectroscopy (FT-IR) were used to characterize the solid state of the binary system. Complexation of AMOX with β-CD was proven by FT-IR, NMR, DSC, and HPLC. The 2D ROESY spectra did not show any dipolar proton interaction of the AMOX with cyclodextrin. The 1:1 stoichiometry of the complex was obtained by HPLC. The stability constant for AMOX with β-CD was determined to be 1,878 M⁻¹. In the [AMOX:β-CD] complex, the phenyl group is included inside the β-CD, and the ionized carboxyl group on the penam ring forms hydrogen bonds with the secondary hydroxyl groups of another β-CD to keep the complex stable. Preparation methods allowed exactly the same complex.     

Study on preparation of β-cyclodextrin encapsulation tea extract

Microencapsulation of ethanol extract of tea was performed in this study. In order to microencapsulate, β-cyclodextrin was used as wall material. Ethanol extract of tea was used as the core material. Microcapsules in the solid form were obtained by drying the emulsions. RSM showed that optimal processing parameters were as followings: core material/wall material 1/4, β-cyclodextrin content 16%, stirring time 30 min and stirring temperature 200 °C. Pharmacological activities of β-cyclodextrin encapsulation tea extract were determined. It was found that β-cyclodextrin encapsulation tea extract could enhance BMD, BMC and bone Ca, Zn and Cu contents. In addition, β-cyclodextrin encapsulation tea extract could still reduce blood Ca contents. These results indicated that β-cyclodextrin encapsulation tea extract was useful for improving bone quality in aged animals.     

Cholesterol-independent effects of methyl-β-cyclodextrin on chemical synapses

The cholesterol chelating agent, methyl-β-cyclodextrin (MβCD), alters synaptic function in many systems. At crayfish neuromuscular junctions, MβCD is reported to reduce excitatory junctional potentials (EJPs) by impairing impulse propagation to synaptic terminals, and to have no postsynaptic effects. We examined the degree to which physiological effects of MβCD correlate with its ability to reduce cholesterol, and used thermal acclimatization as an alternative method to modify cholesterol levels. MβCD impaired impulse propagation and decreased EJP amplitude by 40% (P<0.05) in preparations from crayfish acclimatized to 14 °C but not from those acclimatized to 21 °C. The reduction in EJP amplitude in the cold-acclimatized group was associated with a 49% reduction in quantal content (P<0.05). MβCD had no effect on input resistance in muscle fibers but decreased sensitivity to the neurotransmitter L-glutamate in both warm- and cold-acclimatized groups. This effect was less pronounced and reversible in the warm-acclimatized group (90% reduction in cold, P<0.05; 50% reduction in warm, P<0.05). MβCD reduced cholesterol in isolated nerve and muscle from cold- and warm-acclimatized groups by comparable amounts (nerve: 29% cold, 25% warm; muscle: 20% cold, 18% warm; P<0.05). This effect was reversed by cholesterol loading, but only in the warm-acclimatized group. Thus, effects of MβCD on glutamate-sensitivity correlated with its ability to reduce cholesterol, but effects on impulse propagation and resulting EJP amplitude did not. Our results indicate that MβCD can affect both presynaptic and postsynaptic properties, and that some effects of MβCD are unrelated to cholesterol chelation.     

Development of inclusion complex of brinzolamide with hydroxypropyl-β-cyclodextrin

Glaucoma is an accumulative optic neuropathy resulted from increasing intraocular pressure. Brinzolamide (BRZ) is a kind of carbonic anhydrase inhibitors for glaucoma treatment. In this study, brinzolamide-hydroxypropyl-β-cyclodextrin (BRZ-HP-β-CD) inclusion complex was prepared by solvent evaporation method to improve the solubility of BRZ and enhance the therapeutic effect of BRZ. The formation of the inclusion complex was confirmed by Fourier transform infrared spectroscopy, differential scanning calorimeter and nuclear magnetic resonance spectroscopy. The solubility of BRZ increased about 10-fold after the formation of the BRZ-HP-β-CD inclusion complex. The in vitro corneal accumulative permeability of the inclusion complex increased 2.91-fold compared to the commercial available formulation (AZOPT^®). In addition, BRZ-HP-β-CD inclusion complex (0.5% BRZ) had an equivalent efficiency of lowering intraocular pressure with AZOPT^® (1% BRZ) in vivo. These results identified the BRZ-HP-β-CD inclusion complex might have a promising future as a novel formulation of BRZ for glaucoma treatment.     

Investigation of inclusion complex of cilnidipine with hydroxypropyl-β-cyclodextrin

The objective of this study was to improve the water-solubility and photostability of cilnidipine by complexing it with hydroxypropyl-β-cyclodextrin (HP-β-CD or HP-beta-CD). The interactions of cilnidipine and HP-β-CD were characterized by ultra violet-visible (UV/VIS) spectroscopy, differential scanning calorimetry (DSC), powder X-ray diffraction (PXRD), Fourier transformation-infrared (FT-IR) spectroscopy and (1)H nuclear magnetic resonance ((1)H NMR) spectroscopy to verify the formation of cilnidipine-HP-β-CD complex inclusion. Moreover, the binding sites in the HP-β-CD structure were also tracked through (1)H NMR spectroscopy analysis. All the characterization information proved the formation of cilnidipine-HP-β-CD inclusion complex, and the results demonstrated the superiority of the inclusion complex in dissolution rates and photostability; in addition, the apparent solubility of cilnidipine was increased more than 10,000-fold in the presence of HP-β-CD. The stability constant (1:1) was found to be 50,116M(-1), suggesting a high tendency of the drug to enter the HP-β-CD cavity. These results identified the cilnidipine-HP-β-CD inclusion complex as an effective new approach to design a novel formulation for pharmaceutical application.     

Increased production of β-cyclodextrin using an aqueous two-phase system

Summary -Cyclodextrin(-CD) was produced by cyclodextrin glycosyltransferase(CGTase) in aqueous two-phase system. -CD production from soluble starch was catalyzed by CGTase in dextran-rich bottom phase, and the -CD produced was transferred to PEG-rich top phase in aqueous two-phase system, composed of 7% (w/w) polyethylene glycol(Mr 20,000) and 10% (w/w) dextran(Mr 38,900). Partition coefficients of -CD and CGTase were 1.5 and 0.25, respectively. The total productivity of -CD in aqueous two-phase system was about 3 times of that in dextran phase.     

Selective degradation of β- and γ-cyclodextrin by co-digestion using a CGTase fromBacillus ohbensis and α-glucosidase for efficient α-cyclodextrin recovery

A simple and specific recovery method for α-cyclodextrin (α-CD) was developed by employing co-digestion of CD reaction mixtures with CGTase fromBacillus ohbensis and α-glucosidase. The combination of CGTase fromB. ohbensis and α-glucosidase, such as α-amylase, β-amylase, or glucoamylase was examined for the selective degradation of β-and γ-CD in the CD reaction mixture formed by CGTase fromB. macerans. The co-digestion of the CD mixture with Taka-amylase and the CGTase resulted in α-CD and maltodextrins, the combination with β-amylase resulted in α-CD and maltose, and that with glucoamylase resulted in α-CD and glucose. The conditions of selective degradation of β- and γ-CD by co-digestion with the CGTase and glucoamylase were optimized as follows: the incubation pH, 5.5; incubation temperature, 50°C; CGTase concentration, 15 u/g of substrate; glucoamylase, 10 u/g of substrate; substrate concentration, 10% (w/v); the incubation time was fixed for 18 hr from the stand point of operation convenience. Most part of the content was presented in poster session at the 7th International Cyclodextrin Symposium, Tokyo, April 1994.