Solute-solvent interactions between cyclodextrin and water: a molecular mechanical study

Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice

Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mmol L^-1 ), β- (3, 6 and 10 mmol L^-1 ) and maltosyl-β-CDs (30, 60 and 90 mmol L^-1 ) use on the health-promoting glucoraphanin-sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mmol L^-1 ) highly retained glucoraphanin content after 24 h at 22 °C, showing better effectiveness than β-CD (10 mmol L^-1 ). Sulforaphane was efficiently encapsulated with β-CD at just 3 mmol L^-1 , and the sulforaphane formed was stable during 3 h at 22 °C. On the other hand, 40 mmol L^-1 α-CD retained a high glucoraphanin content in broccoli juice. In contrast, glucoraphanin levels in juice without CDs decreased by 71% after 24 h. Consequently, CDs addition may potentially preserve glucoraphanin in this broccoli juice during industrial processing with the possibility to be later transformed by endogenous myrosinase after ingestion to the health-promoting sulforaphane. © 2018 Society of Chemical Industry.

α-Cyclodextrin: How Effectively Can Its Hydrophobic Cavity Be Hydrated?

Cyclodextrins (CDs) are among the most widely used native host systems with ability to form inclusion complexes with various molecular objects. This ability is so strong that the "hydrophobic" CD cavity never remains empty, even in the guest-free state it is filled with water molecules. However, no consensus has been reached concerning both the total number of hydrating water molecules and their preferred binding location in the CDs. Several outstanding questions regarding the CD hydration still wait to be answered: (1) Which spots of the CD cavity ("hot spots") have the highest affinity for the guest water molecules? (2) How stable are water clusters inside the cavity? (3) Which mode of water binding, sequential or bulk, is thermodynamically more favored? (4) What is the upper limit of the number of water molecules bound inside the host cavity? (5) What factors do control the CD hydration process? Here, using αCD as a typical representative of the cyclodextrin family, we endeavor to answer these questions by combining experimental measurements (differential scanning calorimetry and thermogravimetry) with theoretical (DFT) calculations. Enthalpies of the αCD hydrate formation are evaluated and the role of different factors, such as the number and mode of binding (sequential vs bulk) of water molecules, type of hydrogen bonds established (water-water vs water-αCD), and the dielectric properties of the medium, on the complexation process is assessed. The results obtained shed light on the intimate mechanism of water binding to αCD and disclose the key factors governing the process.

Dehydration, dissolution, and melting of cyclodextrin crystals

Cyclodextrins are a family of oligosaccharides with a toroid shape that exhibit a unique ability of entrapping guest molecules in their internal cavity. Water is the primary guest molecule and is omnipresent in the crystalline phases stabilizing the overall architecture. Despite the presence of water molecules inside the cavity, cyclodextrins provide a hydrophobic environment where poorly soluble molecules can easily fit. In this investigation we put in evidence different types of water in the hydrated α-, β-, and γ-cyclodextrin crystals. Thermogravimetric measurements identify various binding sites of water and highlight the difference between the crystals equilibrated under various humid atmospheres. We establish by microcalorimetry the limit of solubility versus temperature and measure for the first time the melting temperatures of the hydrated crystals. Dissolution and melting enthalpies are derived and the solubility curves are compared to existing literature. The specific features of each cyclodextrin are underlined.

Binding mechanisms in supramolecular complexes

Supramolecular chemistry has expanded dramatically in recent years both in terms of potential applications and in its relevance to analogous biological systems. The formation and function of supramolecular complexes occur through a multiplicity of often difficult to differentiate noncovalent forces. The aim of this Review is to describe the crucial interaction mechanisms in context, and thus classify the entire subject. In most cases, organic host-guest complexes have been selected as examples, but biologically relevant problems are also considered. An understanding and quantification of intermolecular interactions is of importance both for the rational planning of new supramolecular systems, including intelligent materials, as well as for developing new biologically active agents.

Structural behaviour of 2-hydroxypropyl-beta-cyclodextrin in water: molecular dynamics simulation studies

PURPOSE

To investigate the effect of 2-hydroxypropyl side group substitutions on the structure of beta-cyclodextrin (CD) in water.

METHODS

Molecular dynamics simulations were carried out on four HPBCDs that broadly represent a range of degree of substitutions in order to investigate the effect of substitution of beta-cyclodextrin with 2-hydroxypropyl groups at various O2 and O6 positions of the glucose units.

RESULTS

The 2-hydroxypropyl side groups located at the O2 positions widen the cavity entrance at the secondary OH position of the CD molecule. These groups are spatially more spread out but dynamically more restricted, due to the formation of a hydrogen bond network between the hydroxyl groups of the side chains and the glucose units. On the other hand, the 2-hydroxypropyl groups at the O6 positions are dynamically more flexible.

CONCLUSIONS

The extent and the location of the substitution can affect the cavity structure of the CD molecule, and thus possibly the molecular encapsulation capabilities.

Thermodynamic Studies of Molecular Interactions in Aqueous α-Cyclodextrin Solutions: Application of McMillan−Mayer and Kirkwood−Buff Theories

Osmotic vapor pressure and density measurements were made for aqueous alpha-cyclodextrin (alpha-CD) solutions in the temperature range between 293.15 and 313.15 K. The experimental osmotic coefficient data were used to determine the corresponding activity coefficients and the excess Gibbs free energy of solutions. Further, the activity data obtained at different temperatures along with the enthalpies of dissolution (reported in the literature) were processed to obtain the excess enthalpy and excess entropy values for the solution process. The partial molar entropies of water and of alpha-cyclodextrin were calculated at different temperatures and also at different concentrations of alpha-CD. Using the partial molar volume data at infinite dilution, the solute-solvent cluster integrals were evaluated which yielded information about solute-solvent interactions. The application of McMillan-Mayer theory of solutions was made to obtain osmotic second and third virial coefficients which were decomposed into attractive and repulsive contributions to solute-solute interactions. The second and third osmotic virial coefficients are positive and show minimum at 303.15 K. The Kirkwood-Buff (KB) integrals G(ij), defined by the equation G(ij) = f(infinity)0 (g(ij)- 1)4pir(2) dr, have been evaluated using the experimental osmotic coefficient (and hence activity coefficient) and partial molar volume data. The limiting values of KB integrals, G(ij)(0) are compared with molecular interaction parameters (solute-solute i.e., osmotic second virial coefficient) obtained using McMillan-Mayer theory of solutions. We found an excellent agreement between the two approaches.

Solubility of cyclomaltooligosaccharides (cyclodextrins) in H2O and D2O: a comparative study

Cyclomaltooligosaccharides (cyclodextrins, CDs) are cyclic oligomers having six, seven, or eight units of alpha-D-glucose, named as cyclomaltohexaose (alpha-CD), cyclomaltoheptaose (beta-CD) and cyclomaltooctaose (gamma-CD), respectively. The molecule of CD has a cavity in which the interior is hydrophobic relative to its outer surface. The solubility of cyclodextrins in water is unusual, as an irregular trend is observed in the series of the cyclic oligomers of glucose. beta-CD is at least nine times less soluble than the others CDs. This intriguing behavior has been investigated, and some interesting explanations in terms of the effect caused by CD on the water lattice structure have been proposed. In this work a comparative study on the solubility of alpha, beta, and gamma-cyclodextrins was carried out in H2O and D2O and reveals a much lower solubility of the three CDs in D2O. The solid-phase structure of the CDs in equilibrium with the solution is quite similar with both solvents. The results are discussed in terms of the CD molecular structure and the differences in the hydrogen bonds formed between H2O and D2O.

Formation of Langmuir layers and surface modification using new upper-rim fully tethered bipyridinyl or bithiazolyl cyclodextrins and their fluorescent metal complexes

Seven new amphiphilic cyclodextrins bearing bipyridyl or bithiazolyl moieties at the narrow rim and free hydroxyl or methoxyl groups at the wide rim of the cyclooctaamylose crown were synthesized using a one step "phosphine imide" approach. These ligands form metal complexes that have fluorescence properties with potentials for optical applications. Here, the cyclodextrin derivatives were used as probes for evaluating the role of different moieties in the self-assembly process, providing crucial information in creating functional devices. The behavior of these molecules and of complexes with EuIII in some cases was studied in Langmuir films using surface pressure (pi) and surface potential (deltaV) measurements performed as a function of film compression (compression isotherms). For chosen cyclodextrins, Brewster angle microscopy (BAM) in monolayers was performed. Films formed with derivatives 1, 3, 7, and 2compl were transferred on mica using the Langmuir-Blodgett technique. The properties of the films deposited on mica were analyzed with fluorimetry and, in the case of derivative 7, using fringe of equal chromatic order technique (FECO). The monolayer structure and the fluorescence properties of the Langmuir-Blodgett films indicate that the derivatives studied can be used for preparing cyclodextrin-based optical devices.

Molecular Mechanics Study of the Inclusion Complexes of 2-Methyl Naphthoate with alpha- and beta-Cyclodextrins

Molecular mechanics calculations were employed to study the inclusion of 2-methyl naphthoate in alpha- and beta-cyclodextrin in vacuo and in the presence of water as a solvent. The driving forces for complexation are dominated by nonbonded van der Waals host:guest interactions in both environments. The 2-methyl naphthoate penetrates completely into the cavity of beta-cyclodextrin, but there is only partial penetration by the same molecule into the smaller cavity of alpha-cyclodextrin. Copyright 1997Academic Press