Comparative physicochemical investigation of the inclusion compounds of cyclodextrins with arginine and histidine stereoisomers

IF 1.1 4区 化学 Q3 CHEMISTRY, MULTIDISCIPLINARY
A. Neacsu
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引用次数: 0

Abstract

The inclusion complexes of α-, β-cyclodextrin and 2-hydroxypropyl-α-cyclodextrin with two amino acid stereoisomers (L-, D-arginine and L-, D-histidine) were studied by using differential scanning calorimetry, thermogravimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy methods. The solid inclusion compounds were prepared in a 1:1 molar ratio of the host and guest using the co-precipitation method. The pH measurements and structural visualization of complexes were carried out. The obtained results proved the formation of the complexes and revealed that the size and the symmetry of the cyclodextrin (CD) and also the structure and flexibility of the amino acid molecule had a significant influence on the complexation interaction. The correlation of the experimental data shows that βCD has a preference to form more stable complexes with levogir isomers of amino acid than αCD and 2-hydroxypropyl-α-cyclodextrin. The complexation of the amino acids isomers was accomplished by partial inclusion of the guest molecule in the CD cavity, and it was observed that CDs could better discriminate between histidine isomers than between arginine isomers.
环糊精与精氨酸和组氨酸立体异构体包合物的物理化学比较研究
采用差示扫描量热法、热重法、傅立叶变换红外光谱法和扫描电子显微镜法研究了α-、β-环糊精和 2-羟丙基-α-环糊精与两种氨基酸立体异构体(L-,D-精氨酸和 L-,D-组氨酸)的包合复合物。固体包合物是用共沉淀法以主客体 1:1 的摩尔比制备的。对复合物的 pH 值和结构进行了测定。所得结果证明了复合物的形成,并揭示了环糊精(CD)的大小和对称性以及氨基酸分子的结构和柔性对复合物的相互作用有重要影响。实验数据的相关性表明,与 αCD 和 2-羟丙基-α-环糊精相比,βCD 更倾向于与氨基酸的 levogir 异构体形成更稳定的络合物。氨基酸异构体的络合是通过客体分子部分加入 CD 空腔来实现的,据观察,CD 对组氨酸异构体的分辨能力比对精氨酸异构体的分辨能力更强。
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来源期刊
CiteScore
1.60
自引率
20.00%
发文量
14
审稿时长
>12 weeks
期刊介绍: Macedonian Journal of Chemistry and Chemical Engineering (Mace­d. J. Chem. Chem. Eng.) is an official publication of the Society of Chemists and Technologists of Macedonia. It is a not-for-profit open acess journal published twice a year. The journal publishes ori­ginal scientific papers, short commu­ni­ca­tions, reviews and educational papers from all fields of chemistry, chemical engineering, food technology, biotechnology and material sciences, metallurgy and related fields. The papers pub­lished in the Journal are summarized in Che­mi­cal Abstracts.
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