Über krystallisierte Polysaccharide aus Stärke

Pringsheim, Hans; Langhans, A.

doi:10.1002/cber.191204502156

Cited by 42 publications

(7 citation statements)

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“…He reported higher yields of β-dextrin from glycogen crude preparations of amylopectin, and this is the reason why he postulated that amylose was polymerized α-diamylose, and amylopectin and glycogen were polymerized β-triamylose. Like Schardinger, Pringsheim observed that the relative proportions of α-and β-dextrins depended on the different substrates used (Pringsheim and Langhans 1912). Pringsheim described the chemical behavior of dextrins and their properties, in agreement with the previous results published by Schardinger.…”

Section: Cyclodextrin Chemistrysupporting

confidence: 81%

130 years of cyclodextrin discovery for health, food, agriculture, and the industry: a review

et al. 2021

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Cyclodextrins are a group of cyclic oligosaccharides obtained by enzymatic degradation of starch. They are remarkable macrocyclic molecules that have led major theoretical and practical advances in chemistry, biology, biochemistry, health science, and agriculture. Their molecular structure is composed of a hydrophobic cavity that can encapsulate other compounds to form inclusion complexes through host-guest interactions. This unique feature is at the origin of many applications. Cyclodextrins and their derivatives have a wide variety of practical applications in almost all sectors of the industry, including pharmacy, medicine, foods, cosmetics, chromatography, catalysis, biotechnology, and the textile industry. Villiers published the first reference to cyclodextrins in 1891, and since then, these molecules have continued to fascinate academia and industry. Currently, more than 2000 publications on cyclodextrins are published each year. On the occasion of the 130th anniversary of their discovery, in this review, we present an historical overview of the development and applications of cyclodextrins. First, we present the discovery and first chemical studies on cyclodextrins. Then, the main results obtained during the 1911-1970 exploration period are discussed. A third part presents the historical landmarks in the development of cyclodextrins from 1970 to the present day.

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Section: Cyclodextrin Chemistrysupporting

confidence: 81%

130 years of cyclodextrin discovery for health, food, agriculture, and the industry: a review

et al. 2021

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“…In the hands of Pringsheim, Schardinger’s observations on the formation of crystalline decomposition products of starch under the action of B. macerans mainly led to the elaboration of a possible interpretation of the chemical structure of amylose and of amylopectin. − For Pringsheim, the Schardinger dextrins arose through the bacterial depolymerization of starch to the fundamental units: the amylose fraction being broken down into the α-series of dextrins (polyamyloses) and the amylopectin fraction being degraded to the β-series. For over 20 years, Pringsheim and his various collaborators (Alfred Langhans, Franz Eissler, Stefanie Lichtenstein, Walter Persch, Diamandi Dernikos, Kurt Goldstein, Arthur Beiser, Arnold Steingroever, Alfred Wiener, Alexander Weidinger, Eugen Schapiro, James Irvine, Paul Meyersohn) penned an abundant literature on their studies of dextrins, − although the studies suffered from numerous errors due to the use of dextrins that were not pure and to problems arising from separation of the fractions and from the use of unsuitable analytical methods (e.g., determination of the masses by cryoscopy).…”

Section: The Period Of Doubt: 1911–1935mentioning

confidence: 99%

Review: A History of Cyclodextrins

2014

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“…Cyclodextrins (CDs) were discovered and identified over a century ago [1][2][3]. Between 1911 and 1935, Pringsheim and co-workers demonstrated the ability of CDs to form complexes with many organic molecules [4,5]. Since the 1970s, the structural elucidation of the three natural CDs, α-, β-, and γ-CDs composed of 6-, 7-, and 8-membered α-D-glucopyranoses linked by α-1,4 glycosidic bonds, allowed the development and the rational study of their encapsulation properties [6,7].…”

Section: Introductionmentioning

confidence: 99%

Interactions between cyclodextrins and cellular components: Towards greener medical applications?

Leclercq¹

2016

Beilstein J. Org. Chem.

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In the field of host–guest chemistry, some of the most widely used hosts are probably cyclodextrins (CDs). As CDs are able to increase the water solubility of numerous drugs by inclusion into their hydrophobic cavity, they have been widespread used to develop numerous pharmaceutical formulations. Nevertheless, CDs are also able to interact with endogenous substances that originate from an organism, tissue or cell. These interactions can be useful for a vast array of topics including cholesterol manipulation, treatment of Alzheimer’s disease, control of pathogens, etc. In addition, the use of natural CDs offers the great advantage of avoiding or reducing the use of common petroleum-sourced drugs. In this paper, the general features and applications of CDs have been reviewed as well as their interactions with isolated biomolecules leading to the formation of inclusion or exclusion complexes. Finally, some potential medical applications are highlighted throughout several examples.

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Über krystallisierte Polysaccharide aus Stärke

Cited by 42 publications

References 1 publication

130 years of cyclodextrin discovery for health, food, agriculture, and the industry: a review

130 years of cyclodextrin discovery for health, food, agriculture, and the industry: a review

Review: A History of Cyclodextrins

Interactions between cyclodextrins and cellular components: Towards greener medical applications?

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