Encapsulation Mechanism of Oxyresveratrol by β-Cyclodextrin and Hydroxypropyl-β-Cyclodextrin and Computational Analysis

Molecules

Fengxian Guo¹  Zong-Ping Zheng¹  Qin Zhu²  Jie Chen³  Jianfei He³ 

[1] Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Alge, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China;Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China;State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;

关键词: oxyresveratrol;    encapsulation constant;    pH;    temperature;    thermodynamic parameters;    molecular docking;   

DOI  :  10.3390/molecules22111801

来源: DOAJ

【 摘 要 】

In this study, the encapsulation mechanism of oxyresveratrol and β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) was studied. As this research shows, oxyresveratrol and two cyclodextrins (CDs) were able to form inclusion complexes in a 1:1 stoichiometry. However, the interaction with HP-β-CD was more efficient, showing up as higher encapsulation constant (KF) (35,864.72 ± 3415.89 M−1). The KF values exhibited a strong dependence on temperature and pH, which decreased as they increased. From the thermodynamic parameters (ΔH0, ΔS0, and ΔG0) of the oxyresveratrol loaded β-CD (oxyresveratrol-β-CD) and HP-β-CD (oxyresveratrol-HP-β-CD), it could be seen that the complexation process was spontaneous and exothermic, and the main driving forces between oxyrsveratrol and CDs were hydrogen bonding and van der waals force. Besides, molecular docking combined with 1H-NMR were used to explain the most possible mode of interactions between oxyresveratrol and CDs.

【 授权许可】

Unknown