• Journal of Pharmaceutical Investigation
• /
• v.14 no.3
• /
• pp.136-143
• /
• 1984

Inclusion complex formation of fenbufen with ${\beta}-cyclodextrin$ in water and in solid state was comfirmed by solubility method, ultra violet absorption, circular dichroism and infra-red spectroscopies, differential thermal analysis, and X-ray diffractometry. A solid complex of fenbufen with ${\beta}-cyclodextrin$ in 1 : 1 molar ratio was prepared by the freeze-drying method, its dissolution characteristics in water and its analgesic and antiinflammatory effect in mouse or rat were examined. The apparent release of fenbufen from the inclusion complex was significantly improved, hut no significant difference in its analgesic and antiinflammatory effect was found.

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

• Food Science of Animal Resources
• /
• v.20 no.1
• /
• pp.36-43
• /
• 2000

$\beta$-cyclodextrin adsorption and saponification methods were applied to isolate and purify cholesterol from the by-product of the low-cholesterol egg yolk product. They by-product was prepared from processing low-cholesterol egg yolk followed by extracting with chloroform to remove $\beta$-cyclodextrin and concentrated to 3,069 mg% cholesterol. When $\beta$-cyclodextrin method between two purification methods was applied, 50% ethanol as a solvent showed higher cholesterol concentration of 5.82% rather than the other solvents. Repeated purification of 3 times could not improve the cholesterol concentration significantly(p<0.05). In case of purification using saponification method, hexane as a solvent for extraction of unsaponificated materials was more efficient to increase cholesterol concentration than chloroform and ether. 60 times(v/w) saponification solution (95% ethanol:33% KOH = 94:6) of sample weight was most effective to increase the cholesterol concentration of 35.7%. Repeated purification process by saponification method could increase cholesterol concentration to 95.7% by 4 times repetition.

• Journal of Pharmaceutical Investigation
• /
• v.12 no.4
• /
• pp.132-144
• /
• 1982

The inclusion of ${\beta}-cyclodextrin$ $({\beta}-CyD)$ with prothionamide in aqueous phase was investigated by circular dichroism(CD), ultraviolet (UV) absorption, and solubility technique. The results suggested that a region of drug chromophore was located within the asymmetric center of ${\beta}-cyclodextrin$. Solubility and spectral changes were quantitatively treated to obtain stoichiometric ratio, which was found to be 1 : 1, and formation constants which were determined by solubility, CD, and UV method were 257, 367, and 389 $M^{-1}$, respectively. Also, the formation constant of the inclusion complex was determined by CD method at various pH. The result was that $K_c$ depended upon the pH of medium, and this fact also supported that thioamide moiety was accomodated in the cavity of ${\beta}-cyclodextrin$.

• Journal of Pharmaceutical Investigation
• /
• v.18 no.3
• /
• pp.99-105
• /
• 1988

Inclusion complex formation of furosemide with ${\beta}-cyclodextrin({\beta}-CyD)$ in solid state was confirmed by X-ray diffractometry, IR spectroscopy and differential scanning calorimetry (DSC). The solid complexes of ${\beta}-CyD$ with furosemide in molar ratio of 2 : 1 were prepared by solvent evaporation method. The photodegradation of furosemide in alkaline solution under the light and the hydrolysis of furosemide in acidic solution were not inhibited by complex formation with ${\beta}-CyD$. However, the bioavailability of furosemide was improved by complex formation with ${\beta}-CyD$ after oral administration to rats.

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

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2002.11a
• /
• pp.83-98
• /
• 2002

The old testament of the Bible has written the milk and curd. God said, I will ive you to how the milk and honey. The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol removal rate of cheese, and to optimize the factors of cheese manufacture Process. In addition, the characteristics from cholesterol removed cheese and control are compared in the rheological and ensory analysis. The optimized process condition for cholesterol removal was for homogenization pressure, 74$^{\circ}C$ for homogenization temperature and 2% for $\beta$-cyclodextrin concentration, it showed 875% of the highest cholesterol removal rate in milk. Therefore, manufacture conditions of cholesterol removed cheese were chosen 74$^{\circ}C$ for homogenization temperature, for homogenization pressure, and I or 2% for $\beta$-cyclodextrin concentration. Cholesterol removed cheese and control were compared with yield, cholesterol removal, meltability, stretchability, textural properties and sensory analysis. Cholesterol content of control cheese containing 23.8% milk fat was cheese made from milk treated with 2% $\beta$-cyclodextrin and homogenization pressure was cholesterol removal. Yield of cholesterol removed cheese. As the homogenization pressure increased, oiling off reduced with showed better surface appearance. Stretchability of cholesterol removed cheese was lower 5~10cm than over 30cm of control. Meltability of cholesterol removed cheese also was lower than control. The hardness, gumminess, chewiness reduced to respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75% of cholesterol in cheese could be removed, and the possibility of development of cholesterol removed cheese was observed. We have hope to research manufacture cheese global wide.

• Bulletin of the Korean Chemical Society
• /
• v.22 no.12
• /
• pp.1397-1399
• /
• 2001

• Journal of the Korean Society of Food Culture
• /
• v.16 no.4
• /
• pp.316-322
• /
• 2001

This study was performed to investigate flavor modification effects of ${\beta}-cyclodextrin$ $({\beta}-CD)$ inclusion complex on the flavor of Doenjang (Korean traditional fermented soy paste) with various substitution levels of 10, 20, and 30%. Water and protein contents of the substituted samples showed significantly lower values compared to those of control(p<0.05). Results of DSC(Differential Scanning Calorimetry) showed that significantly higher ${\Delta}H$ values (386.03 and 304.23) in the 20 and 30% substituted samples represented the stabilized internal cell structures(p<0.05). Internal structures observed with the scanning electronic microscope tended to be less rough and organized making even and ordered internal cell structures as the substitution levels were increased. Results of sensory evaluation showed significantly higher savory flavor and significantly lower bitter and astringent flavors with the substituted samples compared to those of control(p<0.05). Results from this study showed the substitutions of ${\beta}-CD$ could possibly modify unfavored flavors of Doenjang while keeping the unique, nutritional and functional properties when ${\beta}-CD$ was used as a flavor modifier.

• Journal of Pharmaceutical Investigation
• /
• v.30 no.4
• /
• pp.267-271
• /
• 2000

The effect of cyclodextrins on the solubility and stability of aspalatone (acetylsalicylic acid maltol ester, AM, CAS 147249-33-0), which has been recently found to have an antithrombotic effect, was investigated. The addition of ${\beta}-cyclodextrin\;({\beta}-CD),\;dimethyl-{\beta}-cyclodextrin\;(DMCD)\;or\;2-hydroxypropyl-{\beta}-cyclodextrin\;(HPCD)$ to the aqueous solution increased the solubility of AM concentration-dependently. From the phase solubility diagram, stability constants for $AM-{\beta}-CD$, -DMCD or -HPCD complexes were calculated to be 43.1, 78.3 and $53.0\;M^{-1}$. The addition of ${\beta}-CD$, DMCD or HPCD to AM solution retarded the degradation rate of AM in the acidic region. However, ${\beta}-CD$ and HPCD rather acted as an accelerator of degradation in the neutral and alkaline regions. DMCD had a stabilizing effect at all pHs studied.