Inclusion complexation, encapsulation interaction and inclusion number in cyclodextrin chemistry

Song, Le Xin; Bai, Lei; Xu, Xiaomin; He, Jian; Pan, Shu Zhen

doi:10.1016/j.ccr.2008.08.011

Cited by 171 publications

(98 citation statements)

References 121 publications

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“…Cyclodextrins (CD) are a series of naturally occurring macrocyclic oligosaccharides formed from ␣-1,4-linked-D -glucopyranose units [5][6][7]. The primary and secondary hydroxyl groups on the exterior of the cyclodextrin are polar, while the hydrogens inside of the cyclodextrin are apolar.…”

Section: Introductionmentioning

confidence: 99%

The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

Hamilton¹,

Breslin²

2014

Electrochimica Acta

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a b s t r a c tA highly sensitive urea sensor was developed by incorporating the urease enzyme (Urs) into a polypyrrole film (PPy) in one simple electropolymerisation step, using a sulfonated-␤-cyclodextrin dopant. This PPyUrs-SCD film has a superior sensitivity of 5.79 C M −1 and detection in the region of 1.0 × 10 −10 M urea, which is greater than other urea sensors reported in the literature. This is due to the formation of an inclusion complex between urea and a sulfonated-␤-cyclodextrin host in an aqueous solution, which was established using electrochemical techniques. Cyclic voltammetry was used to investigate the effect of an excess concentration of the sulfonated-␤-cyclodextrin on the currents recorded for urea. A clear reduction in the current was observed upon the addition of the sulfonated-␤-cyclodextrin. The formation constant, K f , was computed as 2745 ± 300 M −1 , indicating the formation of a relatively strong inclusion complex. In addition, a 1:1 stoichiometry for the inclusion complex was deduced from a Job's plot analysis.

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Section: Introductionmentioning

confidence: 99%

The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

Hamilton¹,

Breslin²

2014

Electrochimica Acta

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“…The three most common CDs are their α, β, and γ forms consisting of six, seven, and eight glucose units, respectively (5)(6)(7). In our study, we assumed that the hydrophilic peripheral of CDs possess association potential to bind with certain inorganic ions, especially heavy metals, by the alcoholic hydroxyl groups.…”

Section: Introductionmentioning

confidence: 99%

Removal of Cadmium and Chromium Ions Using Modified α, β, and γ-Cyclodextrin Polymers

Sikder

Kikuchi

Suzuki³

et al. 2013

Separation Science and Technology

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“…Due to their hydrophobic cavity and hydrophilic outer surface, they are able to form inclusion (host-guest) complexes with a variety of organic and inorganic molecules, thus changing the chemical and physical properties of the guest molecules (Del Valle, 2004;Singh et al, 2002). Inclusion complex formation makes CDs attractive for the use in wide industrial applications including food, pharmacy, agriculture, cosmetics, analytical chemistry (Brewster and Loftsson, 2007;Del Valle, 2004;Loftsson and Duchene, 2007;Song et al, 2009;Szente and Szejtli, 2004).…”

Section: Introductionmentioning

confidence: 99%

Purification and characterization of a thermostable cyclodextrin glycosyltransferase from Thermoanaerobacter sp. P4

Avcı¹,

Dönmez²

2012

Afr. J. Biotechnol.

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Cyclodextrin glycosyltransferase (CGTase, EC 2.4.1.19) from a thermophilic anaerobic bacterium, Thermoanaerobacter sp. P4, was purified by ammonium sulfate precipitation followed by α-cyclodextrin epoxy activated-sepharose 6B column chromatography. Enzyme was purified 141 fold and had the specific activity of 143.8 U/mg proteins. Purification yields after ammonium sulfate precipitation and affinity chromatography were 25.8 and 17.8%, respectively. SDS-PAGE analysis showed that enzyme was purified successfully and had a single band. Molecular weight of the enzyme was determined as 68.7 kDa. The enzyme had optimum cyclization activity at 80 to 90°C and hydrolyzing activity at 90°C and maintained 87 and 95% of these activities at 95°C, respectively. Optimal pH was found as 7.0. It retained full activity at 80°C for 4 h. Enzyme was strongly inhibited by HgSO 4 and AgNO 3 . Addition of 1 mM CaCl 2 increased the enzymatic activity up to 7%. This novel enzyme could be a good candidate for industrial applications according to its characteristic found in the current study.

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Inclusion complexation, encapsulation interaction and inclusion number in cyclodextrin chemistry

Cited by 171 publications

References 121 publications

The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

Removal of Cadmium and Chromium Ions Using Modified α, β, and γ-Cyclodextrin Polymers

Purification and characterization of a thermostable cyclodextrin glycosyltransferase from Thermoanaerobacter sp. P4

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