• Bulletin of the Korean Chemical Society
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• v.35 no.11
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• pp.3366-3368
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• 2014

• Bulletin of the Korean Chemical Society
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• v.30 no.8
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• pp.1851-1854
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• 2009

• Bulletin of the Korean Chemical Society
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• v.35 no.7
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• pp.2114-2122
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• 2014

The association of silybin with ${\beta}$-cyclodextrin and its influence on silybin's binding with bovine serum albumin are reported. The stoichiometry, binding constant, and the structure of silybin-${\beta}$-cyclodextrin inclusion complex are reported. The titrations of silybin with bovine serum albumin in the absence and presence of ${\beta}$-cyclodextrin are carried out and the differences in binding strengths are discussed. Molecular modeling is used to optimize the sites and mode of binding of silybin with bovine serum albumin. F$\ddot{o}$rster resonance energy transfer is calculated and the proximity of interacting molecules is reported in the presence and absence of ${\beta}$-cyclodextrin.

• Bulletin of the Korean Chemical Society
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• v.31 no.8
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• pp.2329-2332
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• 2010

Cyclocondensation of 2-aminothiophenol and aryl/heteryl aldehydes has been carried using biomimetic catalyst, $\beta$-Cyclodextrin in water and obtained 2-aryl/heteryl benzothiazoles with better to excellent yields. This biomimetic catalyzed route is simple, economic, and environmentally benign.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• Polymer(Korea)
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• v.39 no.2
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• pp.261-267
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• 2015

The inclusion complexes (ICs) between polylactic acid (PLA) and ${\beta}$-cyclodextrin (CD) were prepared by co-precipitation method in this work. The orthogonal experiments were designed to investigate the influence of different factors on the formation of inclusion complexes. The results suggested that the optimum scheme of inclusion compounds could be obtained when the feeding ratio of CD to PLA (wt%) was 20:1, stirring speed was 6 kr/min and the stirring time was 30 min. The structures and properties of the inclusion complexes were characterized by $^1H$ NMR, FTIR, DSC, FT-Raman, XRD and TGA. The DSC results demonstrated that the crystallization behavior of the inclusion complexes nearly disappeared. It was found that ${\beta}$-CD-PLA inclusion complex had a better thermal stability compared with the neat PLA. The model of the inclusion complexes was proposed on the basis of XRD, $^1H$ NMR and DSC results.

• Polymer(Korea)
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• v.38 no.3
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• pp.338-350
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• 2014

Cellulose acetate (CA) fiber mats containing inclusion complexes of asiaticoside (AC) in 2-hydroxypropyl-${\beta}$-cyclodextrin ($HP{\beta}CD$) for potential usage as wound dressings were developed. The AC/$HP{\beta}CD$ complex-loaded CA fibers at various $HP{\beta}CD$ to AC molar ratios of 0.5, 1, and 2 were prepared in 90:10 v/v mixture of 80% (v/v) acetic acid and N,N-dimethylacetamide (DMAc) via electrospinning. The maximum released amounts of AC depended on the $HP{\beta}CD$ content and were much greater than those released from the AC-loaded CA fiber mat. In the in vitro study, indirect cytotoxic evaluation with human dermal fibroblasts (HDFa) showed that these materials released no substances in the levels that were harmful to the cells and the cells appeared to attach and proliferate well on these substrates. However, only the CA fiber mats containing AC/$HP{\beta}CD$ complexes at the $HP{\beta}CD$ to AC molar ratio of 0.5 was effective in upregulating the production of collagen of the cultured cells.

• Bulletin of the Korean Chemical Society
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• v.17 no.11
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• pp.1052-1056
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• 1996

The effects of β-CD, Me-β-CD, and biphenyl capped β-CD on 1H NMR spectra of mandelic acid 1, α-methylbenzylamine 2 and 2-phenylpropionic acid 3 were investigated. Enantiomeric recognition was observed for mandelic acid 1 by all the hosts used, for α-methylbenzylamine 2 by β-CD and Me-β-CD, and for 2-phenylpropionic acid 3 by Me-β-CD. In the presence of biphenyl-capped β-CD, ο-, m-, and p-protons of the phenyl groups of the guests are discriminated due to ring current of the capped biphenyl group. The splitting pattern of the phenyl protons indicates that the phenyl group of the guests is inserted into the β-CD cavity from the secondary hydroxyl side and positioned in close proximity to the capped biphenyl ring. The magnitude of the upfield shifts of H3 and H5 protons of β-CD upon binding of guests 1-3 is similar to that caused by ephedrine or pseudoephedrine, suggesting that the substitution at benzylic carbon atom has little effect on the depth of the insertion of the phenyl group into the β-CD cavity and stability of the inclusion complexes.

• Food Engineering Progress
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• v.13 no.3
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• pp.190-194
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• 2009

The aim of this study was to investigate the change of volatile aroma compounds in kimchi during fermentation, before and after drying process. Also, the encapsulation effect of cyclodextrin on volatiles during the drying process was examined. GC-MS was used for detection and identification of volatile compounds. During kimchi fermentation, in the early stage, dimethyl sulfide, carbon disulfide were detected as major compounds and after 7 days several sulfur compounds, dimethyl disulfide, methyl 2-propenyl disulfide, allyl methyl sulfide, and di-2-propenyl disulfide bacame the major volatiles. After vacuum-drying, the kimchi powder lost 11 compounds but still retained 13 volatiles of which major compounds were dimethyl sulfide, acetaldehyde and methanethiol. In order to keep volatiles in kimchi powder along with the drying process, 0.25-1.0% cyclodextrin was added in kimchi and dried-kimchi was prepared by using vacuum dryer. Cyclodextrin acted as an encapsulation agent for aroma compounds and it resulted in less loss of volatiles during drying process. Addition of cyclodextrin will permit industry-scale production of dried-kimchi powder with less loss of aroma compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.180-185
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• 2007

This study demonstrates that pork cholesterol levels are reduced in fattening stage swine fed $\beta-cyclodextrin({\beta}-cyclodextrin)$. The study subjects were 120 swine fed their respective chow diets containing 0, 5, 7, or 10% $\beta$-cyclodextrin for 35 consecutive days. Plasma total lipids, triglyceride and total cholesterol of the $\beta$-cyclodextrin treated group were significantly lower than those of the control group (p<0.05). The levels of plasma lipid were significantly decreased by 63.22 mg, 73.98 mg, and 82.12 mg in the fattening swine group fed $\beta$-cyclodextrin at 5%, 7%, and 10%, respectively, compared to those in the control group (p<0.05). When 5, 7, and 10% $\beta$-cyclodextrin was administered to fattening swine, the triacylglyceride levels were decreased by 56.24 mg, 55.48 mg, and 60.02 mg, and total cholesterol concentration was reduced by 25.05 mg, 27.17 mg, and 30.19 mg, respectively, compared to those in the control group (p<0.05). Excretion of total steroid significantly (p<0.05) increased with the increasing amount of $\beta$-cyclodextrin supplementation. The cholesterol levels of swine back fat, belly, loin, and ham were significantly decreased with increasing $\beta$-cyclodextrin supplementation (p<0.05). The pork cholesterol was significantly (p<0.05) reduced by 15.31% in the $\beta$-cyclodextrin treated group, compared to that of the control group. These results suggest that feeding $\beta$-cyclodextrin to fattening swine may produce novel functional pork with low cholesterol levels.