Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex.
Polydatin is the main bioactive ingredient in many medicinal plants, such as Hu-zhang (Polygonum cuspidatum), with many bioactivities. However, its poor aqueous solubility restricts its application in functional food. In this work, 6-O-α-Maltosyl-β-cyclodextrin (Malt-β-CD), a new kind of β-CD derivative was used to enhance the aqueous solubility and stability of polydatin by forming the inclusion complex. The phase solubility study showed that polydatin and Malt-β-CD could form the complex with the stoichiometric ratio of 1:1. The supermolecular structure of the polydatin/Malt-β-CD complex was characterized by ultraviolet-visible spectroscopy (UV), Fourier transform infrared spectroscopy (FT-IR), X-ray diffractometry (XRD), thermogravimetric/differential scanning calorimetry (TG/DSC), and proton nuclear magnetic resonance ((1) H-NMR) spectroscopy. The changes of the characteristic spectral and thermal properties of polydatin suggested that polydatin could entrap inside the cavity of Malt-β-CD. Furthermore, to reasonably understand the complexation mode, the supermolecular structure of polydatin/Malt-β-CD inclusion complex was postulated by a molecular docking method based on Autodock 4.2.3. It was clearly observed that the ring B of polydatin oriented toward the narrow rim of Malt-β-CD with ring A and glucosyl group practically exposed to the wide rim by hydrogen bonding, which was in a good agreement with the spectral data.
School of Food Science, Henan Inst. of Science and Technology, Xinxiang, 453003, People's Republic of China.
Benguo
B
Liu
School of Food Science, Henan Inst. of Science and Technology, Xinxiang, 453003, People's Republic of China.
Yun
Y
Li
Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing Univ, 400044, People's Republic of China.
Huizhi
H
Xiao
Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing Univ, 400044, People's Republic of China.
Yonglan
Y
Liu
School of Food Science, Henan Inst. of Science and Technology, Xinxiang, 453003, People's Republic of China.
Haizhen
H
Mo
School of Food Science, Henan Inst. of Science and Technology, Xinxiang, 453003, People's Republic of China.
Hanjun
H
Ma
Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing Univ, 400044, People's Republic of China.
Guizhao
G
Liang
D002152:Calorimetry, Differential Scanning; D003505:Cyclodextrins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D055951:Functional Food; D005960:Glucosides / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D008320:Maltose / Q000031:analogs & derivatives* / Q000737:chemistry; D062105:Molecular Docking Simulation; D015394:Molecular Structure; D010946:Plants, Medicinal; D028502:Polygonum / Q000737:chemistry*; D012995:Solubility; D017550:Spectroscopy, Fourier Transform Infrared; D013267:Stilbenes / Q000737:chemistry*; D014867:Water; D047391:alpha-Cyclodextrins / Q000737:chemistry; D047392:beta-Cyclodextrins / Q000737:chemistry
D003505:Cyclodextrins; C486053:G2-alpha-CyD; D005960:Glucosides; D013267:Stilbenes; D047391:alpha-Cyclodextrins; D047392:beta-Cyclodextrins; C433303:maltosyl-cyclodextrin; D014867:Water; C075170:6-O-maltosyl-beta-cyclodextrin; D008320:Maltose; C058229:polydatin
6-O-α-maltosyl-β-cyclodextrin; inclusion complex; polydatin; supermolecular structure