• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.115-119
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• 2015

${\beta}$-cyclodextrin has an ability to protect compounds from oxidative reaction by collecting them within its ring-like structure. So, In harsh condition ($40^{\circ}C$), marker compound, quercetin, was dramatically reduced in Hovenia dulcis fruit extract containing dextrin at 4 and 8 week compared to 0 week, but not that containing ${\beta}$-cyclodextrin. To evaluate the effects of dextrin and ${\beta}$-cyclodextrin on protective effect of H.dulcis fruit extract against alcohol-induced liver damage, The mice were orally injected alcohol, H. dulcis fruit extract/dextrin (HD) and H. dulcis fruit extract/${\beta}$-cyclodextrin (HCD), respectively, for 7 days. The mice orally administrated with alcohol significantly enhanced the serum concentration of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) and the activity of lactate dehydrogenase (LDH) in serum compared to the control group. HD and HCD significantly decreased the levels of serum ALT and AST and serum LDH activities compared to alcohol group. And also alcohol group significantly increased the level of total cholesterol compared to the control group, but HD and HCD significantly reduced it compared to the alcohol group. However, the levels of TG in blood were not significantly changed in all groups. The activities of alcohol dehydrogenase (ADH) were significantly increased in HD and HCD group although those of aldehyde dehydrogenase showed an increasing tendency. This data suggested that HD and HCD were able to induce alcohol degradation in the liver tissues. All together, the results showed that HCD demonstrated their ability to protect liver from alcohol-induced damage on equal terms with HD.

• Applied Chemistry for Engineering
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• v.29 no.5
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• pp.519-523
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• 2018

Cyclodextrins are a class of oligosaccharides having an extremely low toxicity, so that they have been used for the formation of host-guest complexes and removal of toxic gases or molecules. In this study, the subtle phenomenon associated with the formation of host-guest complexes between cyclodextrin and toxic molecules (methyl paraben) was experimentally investigated. First, the formation of cyclodextrin-methyl paraben complexes was monitored by UV/Vis spectroscopy as a function of the cyclodextrin concentration. Secondly, the electrochemical measurement was performed with the surface engineered Au electrode having cyclodextrin molecules on the Au substrate. The sensing signal derived from the addition of methyl paraben solution into the Au surface was measured delicately. This study can be informative for future applications such as sensors.

• Microbiology and Biotechnology Letters
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• v.19 no.5
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• pp.444-449
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• 1991

Synthesis of maltosyl-$\beta$-cyclodextrin using maltose ($G_2$) and $\beta$-cyclodextrin ($\beta$-CD) as substrates through the reverse reaction of pullulanase was investigated. The optimal conditions for the condensation reaction were as below: mixing ratio of maltose to $\beta$-CD of 12.7, mixed substrate concentration of 70% (w/w, 70 g/100 ml $H_2O$), and amount of pullulanse of 350 units/100 ml. The concentration of synthesized maltosyl-P-CD concentration was reached up to 2.31 g/100 rnl at above reaction conditions, which corresponded the conversion yield of 43% (w/w, g of branched-CD/g of CD). The synthesis of maltosyl-$\alpha >\gamma >\beta$-CD was also attempted, and conversion yield was in the order of a>y>J3-CDs. Condensation reaction between various maltooligosaccharides ($G-1\sim G_6$ showed that maltose was the most effective oligorner for condensation reaction with $\beta$-CD. To increase the conversion yield various alcohols were added into the reaction mixture, amyl alcohol was found to be the most acceptable alcohol for increasement of convesion yield which increased from 43.0 to 83.0% upon addition of same volume of amyl alcohol into the reaction mixture.

• Journal of Adhesion and Interface
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• v.13 no.4
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• pp.163-170
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• 2012

Although ${\beta}$-cyclodextrin (${\beta}$-CD) has been used as medicine, agrichemical, food, cosmetic, antioxidant, anti-volatile agent, anti-hygroscopic agent, fading-protecting agent, and emulsifier due to its ability to form inclusion complex by enclosing another molecule (guest molecule), it has been restricted in practical application because of its low solubility in water and organic solvent. In this study, ${\beta}$-CD derivative as a new polyol with inclusion characteristics against Bisphenol A and cyclopropane, foaming agent for polyurethane (PU), and with improved solubility was synthesized, characterized and used to formulate rigid PU foam with better thermal conductivity and compressive strength compared to that from commercial polyols.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.503-509
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• 1991

Action of a cyclodextrin glycosyltransferase (CGTase) produced from alkalophilic Bacillus sp. No.4 was studied in a solution containing starch and sucrose to prepare glycosyl sucrose syrup with good sweetness and antidecaying properties of teeth. In the initial stage of the reaction the CGTase produced cyclodextrin, however, the cyclodextrin disappeared and glycosyl sucrose was formed with the lapse of reaction time. The best proportion of sucrose to starch for prodution of glycosyl sucrose was about 1 : 1. The optimum pH and temperature of the coupling reaction was pH 6.0 and $60^{\circ}C$, respectively. Main composition of glycosyl sucrose syrup prepared with 20% starch and 20% sucrose was sucrose 18%, glucosyl sucrose ($G_{2}F$) 15.3% and maltosyl sucorse ($G_{3}F$) 11.3%. And glucose, maltose and maltotriose were produced very little. Smaller amounts of acid and insoluble glucan were formed in the syrup by Streptococcus mtans OMZ176 than in the sucrose. Therefore, the prepared glycosyl sucrose sucrose syrup is expected to prevent teeth from decaying.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.6-11
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• 1994

A cyclodextrin glucanotransferase(CGTase)-producing Bacillus sp. I-5 was isolated from soil and the enzyme exhibited the maximum reaction rate at pH 8.0 and $50^{\circ}C$. It was found that CGTase of I-5 produced ${\beta}-$ and ${\gamma}-CD$ mainly but the production ratio of cyclodextrins (CDs) was influenced by the buffer solution. Sodium acetate significantly stimulated the formation of ${\gamma}-CD$, increasing the content by 35%. The production of CDs was influenced by DE value of starch. The results indicated that DE value in the range of $3.5{\sim}6.0$ were most effective for the CD formation. CGTase was immobilized on the reversibly soluble-insoluble carrier, hydroxypropyl mothylcellulose acetate succinate. The immobilized CGTase was soluble at pH 7.5, and precipitated easily at pH 6.0. Enzyme reactor was designed to produce CD continuously. It was composed of three major stages-CD produttion by immobilized CGTase, conversion of the residual dextrin to glucose by amylase and glucoamylase and alcohol fermentation by yeasts to remove the glucose into alcohol. The yield of total CDs was 3.65g from 10g soluble starch.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

• Korean Journal of Clinical Pharmacy
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• v.8 no.2
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• pp.95-100
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• 1998

Piroxicam-$\beta$-cyclodextrin은 piroxicam을 $\beta$-cyclodextrin으로 포접시킨 비스테로이드성 항염증약물이다. 이러한 포접형 약물은 위장관에서의 흡수속도가 증가하는 것으로 외국자료에서 보고되고 있으며 이는 이 약물의 위장관 내성에 보다 나은 영향을 끼칠 수 있음을 시사하고 있다. 본 연구는 정상성인 한국인을 대상으로 randomized, crossover design에 의해 piroxicam-$\beta-cyclodextrin(Brexin^{(R)})$과 piroxicam 확산정$(Feldene^{(R)})$ 흡수속도를 비교하고자 하였다. 건강한 성인 8명의 피험자를 2군으로 나누어 시험약 또는 대조약을 각각 20 mg씩 20일의 휴약 기간을 두고 이중 맹검으로 교차 투여하였다. 시험약 또는 대조약의 투여 후 24시간 동안 일정 간격으로 채혈하여 HPLC 방법으로 혈장 내 piroxicam 농도를 측정하였다. $AUC_{0-24}\;({\mu}g/mL)$는 piroxicam-$\beta$-cyclodextrin군에서 $56.1\pm4.9$, piroxicam군에서 $57.3\pm5.6$으로 통계적인 유의성이 없었으나, 투여 후 0.5시간에서의 혈중농도는 piroxicam-$\beta$-cyclodextrin군 $2.9\pm0.4\;{\mu}g/mL$, piroxicam군 $1.6\pm0.3\;{\mu}g/mL$으로 통계적인 유의성을 보였다(p<0.05). 또한 최고혈중농도는 piroxicam-$\beta$-cyclodextrin$(4.3\pm0.5\;{\mu} g/mL)\;piroxicam(3.5\pm0.3\l{\mu}g/mL)$,으로 유의성이 있었으며(p<0.05), 흡수 속도상수는 piroxicam-$\beta$-cyclodextrin$(3.00\pm0.49\;h^{-1}), \;piroxicam(1.80\pm0.21\;h^{-1})$이었다(p<0.1). 이상의 결과에서, piroxicam-$\beta$-cyclodextrin정은 piroxicam 확산정과 비교하여 흡수되는 정도는 서로 비슷하지만 흡수 초기의 혈장농도 및 흡수속도상수에서 보다 빠른 약동학적 특성을 나타내었다.

• 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 Pharmaceutical Investigation
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• v.22 no.2
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• pp.105-113
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• 1992

To improve the solubility and dissolution rate of trimethoprim (TMP), which is slightly soluble drug, its inclusion complexes were prepared and studied in this experiment. Inclusion complexes of TMP with ${\beta}-cyclodextrin$ and ${\beta}-cyclodextrin$ polymer (CDPS) were prepared according to Fenyvesi method. These were compared with TMP and its physical mixture with CDPS. Water, diluted hydrochloric acid and phosphate buffer solution were used as dissolution media. And accelerated stability test was studied at $50,\;70\;and \;80^{\circ}C$. It was found that solubility and dissolution rate of inclusion complexes were increased in water. Especially, the solubility and dissolution rate of TMP was found to be markedly increased by inclusion complexation with CDPS. In stability test, ${\beta}-cyclodextrin$ inclusion complexes were more or less stable than TMP alone. This tendency was not led in CDPS. Consequently, CDPS was useful in increasing dissolution rate and stability of TMP.