Preparation and characterization of an oridonin and γ-cyclodextrin complex

Detalhes bibliográficos
Autor(a) principal: ZHOU,Wei
Data de Publicação: 2022
Outros Autores: Xiaofan,LV, HEI,Mengran, ZHAO,Yanyan, CUI,Zhenkun, ZHANG,Hao
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281
Resumo: Abstract Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.
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spelling Preparation and characterization of an oridonin and γ-cyclodextrin complexoridonincyclodextrincomplexcavityglucose subunitsAbstract Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.68722info:eu-repo/semantics/openAccessZHOU,WeiXiaofan,LVHEI,MengranZHAO,YanyanCUI,ZhenkunZHANG,Haoeng2022-08-17T00:00:00Zoai:scielo:S0101-20612022000101281Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Preparation and characterization of an oridonin and γ-cyclodextrin complex
title Preparation and characterization of an oridonin and γ-cyclodextrin complex
spellingShingle Preparation and characterization of an oridonin and γ-cyclodextrin complex
ZHOU,Wei
oridonin
cyclodextrin
complex
cavity
glucose subunits
title_short Preparation and characterization of an oridonin and γ-cyclodextrin complex
title_full Preparation and characterization of an oridonin and γ-cyclodextrin complex
title_fullStr Preparation and characterization of an oridonin and γ-cyclodextrin complex
title_full_unstemmed Preparation and characterization of an oridonin and γ-cyclodextrin complex
title_sort Preparation and characterization of an oridonin and γ-cyclodextrin complex
author ZHOU,Wei
author_facet ZHOU,Wei
Xiaofan,LV
HEI,Mengran
ZHAO,Yanyan
CUI,Zhenkun
ZHANG,Hao
author_role author
author2 Xiaofan,LV
HEI,Mengran
ZHAO,Yanyan
CUI,Zhenkun
ZHANG,Hao
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv ZHOU,Wei
Xiaofan,LV
HEI,Mengran
ZHAO,Yanyan
CUI,Zhenkun
ZHANG,Hao
dc.subject.por.fl_str_mv oridonin
cyclodextrin
complex
cavity
glucose subunits
topic oridonin
cyclodextrin
complex
cavity
glucose subunits
description Abstract Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.68722
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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