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The digestable parent cyclodextrin

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Abstract

The enzymatic digestibility of parent γ-cyclodextrin by human saliva α-amylase was investigated aiming at the determination of lifespan of intact macro ring. It was found that the ring-opening reaction was the slowest step of the γ-cyclodextrin degradation process. The reaction products were mainly maltose and malto-triose, while no higher malto-oligomers were detected. The enzymatic degradation of γ-cyclodextrin reduces the possibility of influencing bioavailability of nutritional lipophiles or drug actives co-administered with γ-cyclodextrin as an excipient or additive. Though there are numerous papers on the ring opening of cyclodextrins by amylases and the same capability of the human α-amylase is expected now we prove this activity. The hydrolysis reaction was followed by direct measurement of the resulting maltose and malto-triose, for the first time.

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Authors and Affiliations

  1. Faculty of Information Technologies, University of Pannonia, 8200 Egyetem str. 10, Veszprém, Hungary

    János Harangi

  2. Centre of Arts, Humanities and Sciences, Faculty of Sciences and Technology, University of Debrecen, 4032 Egyetem sqr. 1, Debrecen, Hungary

    Gabriella Béke

  3. 1st Department of Internal Medicine, Medical and Health Science Centre, University of Debrecen, 4032 Nagyerdei str. 98, Debrecen, Hungary

    Mariann Harangi

  4. Department of Biochemistry and Molecular Biology, Medical and Health Science Centre, University of Debrecen, 4032 Egyetem sqr. 1, Debrecen, Hungary

    János András Mótyán

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  1. János Harangi
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  2. Gabriella Béke
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  3. Mariann Harangi
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  4. János András Mótyán
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Correspondence to János Harangi.

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Harangi, J., Béke, G., Harangi, M. et al. The digestable parent cyclodextrin. J Incl Phenom Macrocycl Chem 73, 335–339 (2012). https://doi.org/10.1007/s10847-011-0061-0

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  • DOI: https://doi.org/10.1007/s10847-011-0061-0

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