β-Cyclodextrin Nanosponges Inclusion Compounds Associated with Silver Nanoparticles to Increase the Antimicrobial Activity of Quercetin

Abstract

This work aimed to synthesize and characterize a nanocarrier that consisted of a ternary system, namely β-cyclodextrin-based nanosponge (NS) inclusion compounds (ICs) associated with silver nanoparticles (AgNPs) to increase the antimicrobial activity of quercetin (QRC). The nanosystem was developed to overcome the therapeutical limitations of QRC. The host–guest interaction between NSs and QRC was confirmed by field emission scanning electron microscopy (FE–SEM), X-ray powder diffraction (XRPD), thermogravimetric analysis (TGA), and proton nuclear magnetic resonance (1H–NMR). Moreover, the association of AgNPs with the NS–QRC was characterized using FE–SEM, energy-dispersive spectroscopy (EDS), transmission electron microscopy (TEM), dynamic light scattering (DLS), ζ-potential, and UV–Vis. Finally, the antimicrobial activity of the novel formulations was tested, which depicted that the complexation of QRC inside the supramolecular interstices of NSs increases the inhibitory effects against Escherichia coli ATCC25922, as compared to that observed in the free QRC. In addition, at the same concentrations used to generate an antibacterial effect, the NS–QRC system with AgNPs does not affect the metabolic activity of GES–1 cells. Therefore, these results suggest that the use of NSs associated with AgNPs resulted in an efficient strategy to improve the physicochemical features of QRC.

Solubility and Taste Masked Behaviour of Cyclodextrin Molecular Inclusion Complex of Lumefantrin

“…Taste masking occurs when the drug ingredient in the dissolving medium is either undetectable or discovered in quantities below that at which it can be identified by taste in early time points (between 0 and 5 minutes). 8 Taste perception test A taste perception test was conducted to see how effective inclusion complexation is at masking flavors. Lumefantrine, a bitter medication, seems to work by binding to taste-bud receptors on the tongue.…”

Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

“…We can characterize the sample obtained to confirm that the structure of an inclusion complex was formed. The most common chemical-structural characterizations are thermal analysis, Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), and X-ray diffraction (XRD) (Figure 2) [62,70,71]. Observing any conformational change in the different chemical-structural studies, we can assume that a new polymer has been formed, or, better said, an inclusion complex (Table 2).…”

“…There has been an unceasing interest for a long time in preventing food spoilage by increasing its shelf life and controlling spoilage reactions such as the action of polyphenol oxidase (PPO) and enzymatic browning reactions. This is why microbial inhibition mechanisms, among others, have been studied to increase the shelf life of food [70,[95][96][97][98]. Many of the food packaging commonly sold in stores contains compound polymers derived from the petrochemical industry (low-density polyethylene, polyethylene terephthalate, and polypropylene, among others) that have the possibility of migrating into the food, altering its quality.…”

Synthesis and Characterization of Magnetite/Gold Core Shell Nanoparticles Stabilized with a β-Cyclodextrin Nanosponge to Develop a Magneto-Plasmonic System

“…The cross-linking of β-CDs, using an appropriate organic linker, leads to the formation of a β-CD nanosponge (βCDNSs), which can be described as polymers with a plethora of lipophilic and hydrophilic interstices, suitable for the inclusion of a broad spectrum of drugs [25][26][27][28][29]. β-CDNSs have also been studied to stabilize noble metal nanoparticles, such as AuNPs [30][31][32], gold nanorods (AuNRs) [33], or silver nanoparticles (AgNPs) [34][35][36].…”