Adrián Matencio, Fabrizio Caldera, Alberto Rubin Pedrazzo, Yousef Khazaei Monfared, Nilesh K Dhakar, Francesco Trotta
Food chemistry 2021 Sep 15In this work, the interaction between Kynurenic acid (KYNA) and several natural and modified cyclodextrins (CDs) is carried out. Among all the CD tested, HPβ-CD showed the strongest complexation constant (KF), with a value of 270.94 ± 29.80 M-1. Between natural (α- and β-) CDs, the complex of KYNA with β-CD was the most efficient. The inclusion complex of KYNA with CDs showed a strong influence of pH and temperature. The KF value decreased at high pH values, when the pKa was passed. Moreover, an increase of the temperature caused a decrease in the KF values. The thermodynamic parameters of the complexation (ΔH°, ΔS° and ΔG°) were studied with negative entropy, enthalpy and spontaneity of the process at 25 °C. Moreover, the inclusion complex was also characterized using FTIR and TGA. Finally, molecular docking calculations provided different interactions and their influence in the complexation constant. Copyright © 2021 Elsevier Ltd. All rights reserved.
Adrián Matencio, Fabrizio Caldera, Alberto Rubin Pedrazzo, Yousef Khazaei Monfared, Nilesh K Dhakar, Francesco Trotta. A physicochemical, thermodynamical, structural and computational evaluation of kynurenic acid/cyclodextrin complexes. Food chemistry. 2021 Sep 15;356:129639
PMID: 33819789
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