The inclusion complex of oxyresveratrol in modified cyclodextrins: a thermodynamic, structural, physicochemical, fluorescent and computational study

Matencio Durán, Adrián; López Nicolás, José Manuel; García Carmona, Francisco

Publication:
The inclusion complex of oxyresveratrol in modified cyclodextrins: a thermodynamic, structural, physicochemical, fluorescent and computational study

dc.contributor.author	Matencio Durán, Adrián
dc.contributor.author	López Nicolás, José Manuel
dc.contributor.author	García Carmona, Francisco
dc.contributor.department	Bioquímica y Biología Molecular A
dc.contributor.other	Facultad de Biología
dc.date.accessioned	2026-02-24T11:09:04Z
dc.date.available	2026-02-24T11:09:04Z
dc.date.copyright	© 2017, Elsevier Ltd. All rights reserved
dc.date.issued	2017-04-06
dc.description.abstract	The interaction between oxyresveratrol (a type of stilbene with high biological activity) and modified cyclodextrins (CDs) was studied. Using HPLC-RP, was seen to form a 1:1 complex with all the CDs tested. The best CD in this respect was MβCD (KF = 606.65 ± 30.18 M−1), the complexation showing a strong dependence on pH and temperature: The complexation constant (KF) decreased as the pH and temperature increased. The thermodynamic parameters studied (ΔH°, ΔS° and ΔG°) showed negative entropy, enthalpy and Gibbs free energy change at 25 °C. In addition, fluorescence signal of oxyresveratrol increased when MβCD was added. The oxyresveratrol emission and excitation spectra were obtained for first time. A 1H NMR was carried out to study the structure of the complex and, DSC studied demonstrated the complexation. A computational study by molecular docking was made to complement the structural study.
dc.format	application/pdf
dc.format.extent	8
dc.identifier.citation	Food Chemistry 232 (2017) 177–184
dc.identifier.doi	https://doi.org/10.1016/j.foodchem.2017.04.027
dc.identifier.eissn	1873-7072
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10201/211881
dc.language	eng
dc.publisher	Elsevier
dc.relation	This work was supported by the ‘‘Ministerio de Ciencia e Innovación” (MCINN, FEDER, Spain) (Project AGL2014-57431) and by ‘‘Programa de ayudas a Grupos de Excelencia de la Región de Murcia, de la Fundación Séneca, Agencia de Ciencia y Tecnología de la Región de Murcia” N 19893/GERM/2015. Adrián Matencio holds a ‘‘FPU UM” contract from the University of Murcia (R-1042/2015).
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0308814617306003
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Stilbene
dc.subject	Cyclodextrins
dc.subject	Nanoencapsulation
dc.subject	Fluorescence
dc.subject	Resveratrol
dc.subject	Oxyresveratrol
dc.subject.ods	No relacionado con ningún objetivo de desarrollo sostenible
dc.title	The inclusion complex of oxyresveratrol in modified cyclodextrins: a thermodynamic, structural, physicochemical, fluorescent and computational study
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
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