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Formation of natamycin:cyclodextrin inclusion complexes and their characterization.
J Agric Food Chem. 2003 Nov 19; 51(24):7106-10.JA

Abstract

Natamycin is a broad spectrum antimycotic with very low water solubility, which is used to extend the shelf life of shredded cheese products. beta-Cyclodextrin (beta-CD), hydroxypropyl beta-cyclodextrin (HP beta-CD), and gamma-cyclodextrin (gamma-CD) were found to form inclusion complexes with natamycin in aqueous solution. The increase in solubility of natamycin with added beta-CD was observed to be linear (type A(L) phase solubility diagram). The 1:1 stability constant of natamycin:beta-CD complex was estimated from its phase solubility diagram to be 1010 M(-1). The phase solubility diagrams of both gamma-CD and HP beta-CD exhibited negative deviation from linearity (type A(N) diagram) and, therefore, did not allow the estimation of binding constants. The water solubility of natamycin was increased 16-fold, 73-fold, and 152-fold with beta-CD, gamma-CD, and HP beta-CD, respectively. The natamycin:CD inclusion complexes resulted in in vitro antifungal activity nearly equivalent to that of natamycin in its free state.

Authors+Show Affiliations

Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14611179

Citation

Koontz, John L., and Joseph E. Marcy. "Formation of Natamycin:cyclodextrin Inclusion Complexes and Their Characterization." Journal of Agricultural and Food Chemistry, vol. 51, no. 24, 2003, pp. 7106-10.
Koontz JL, Marcy JE. Formation of natamycin:cyclodextrin inclusion complexes and their characterization. J Agric Food Chem. 2003;51(24):7106-10.
Koontz, J. L., & Marcy, J. E. (2003). Formation of natamycin:cyclodextrin inclusion complexes and their characterization. Journal of Agricultural and Food Chemistry, 51(24), 7106-10.
Koontz JL, Marcy JE. Formation of Natamycin:cyclodextrin Inclusion Complexes and Their Characterization. J Agric Food Chem. 2003 Nov 19;51(24):7106-10. PubMed PMID: 14611179.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Formation of natamycin:cyclodextrin inclusion complexes and their characterization. AU - Koontz,John L, AU - Marcy,Joseph E, PY - 2003/11/13/pubmed PY - 2004/1/14/medline PY - 2003/11/13/entrez SP - 7106 EP - 10 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 24 N2 - Natamycin is a broad spectrum antimycotic with very low water solubility, which is used to extend the shelf life of shredded cheese products. beta-Cyclodextrin (beta-CD), hydroxypropyl beta-cyclodextrin (HP beta-CD), and gamma-cyclodextrin (gamma-CD) were found to form inclusion complexes with natamycin in aqueous solution. The increase in solubility of natamycin with added beta-CD was observed to be linear (type A(L) phase solubility diagram). The 1:1 stability constant of natamycin:beta-CD complex was estimated from its phase solubility diagram to be 1010 M(-1). The phase solubility diagrams of both gamma-CD and HP beta-CD exhibited negative deviation from linearity (type A(N) diagram) and, therefore, did not allow the estimation of binding constants. The water solubility of natamycin was increased 16-fold, 73-fold, and 152-fold with beta-CD, gamma-CD, and HP beta-CD, respectively. The natamycin:CD inclusion complexes resulted in in vitro antifungal activity nearly equivalent to that of natamycin in its free state. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14611179/Formation_of_natamycin:cyclodextrin_inclusion_complexes_and_their_characterization_ L2 - https://dx.doi.org/10.1021/jf030332y DB - PRIME DP - Unbound Medicine ER -