α-Cyclodextrin/aminobenzoic acid binding in salt solutions at different pH: dependence on guest structure

Anastasia O.  Romanova; Ekaterina Chibunova; Roman S. Kumeev; Maxim V. Fedorov; Irina V. Terekhova

doi:10.1016/j.ijbiomac.2013.03.032

α-Cyclodextrin/aminobenzoic acid binding in salt solutions at different pH: dependence on guest structure

Anastasia O. Romanova, Ekaterina Chibunova, Roman S. Kumeev, Maxim V. Fedorov, Irina V. Terekhova

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

Influence of Na+ and K+ cations on α-cyclodextrin guest-host complex formation with isomeric aminobenzoic acids was examined at different pH and temperature of 298.15K by 1H NMR and calorimetry methods. More pronounced influence of Na+ on inclusion complex formation of α-CD with aminobenzoic acid anions compare to the effects of Na+ on α-CD complex formation with zwitterionic aminobenzoic acid molecules was revealed. For the first time, the dependence of salt effects on the structure, ionization and the hydration state of the guest molecule was demonstrated and analysed on the basis of the obtained thermodynamic parameters of complex formation and calculated free energy of hydration of different ionized forms of aminobenzoic acids.

Original language	English
Pages (from-to)	255-258
Number of pages	4
Journal	International Journal of Biological Macromolecules
Volume	57
DOIs	https://doi.org/10.1016/j.ijbiomac.2013.03.032
Publication status	Published - 1 Jun 2013

Keywords

cyclodextrin aminobenzoic acids
guest-host binding
hydration
inclusion complex formation
salt effect

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10.1016/j.ijbiomac.2013.03.032

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title = "α-Cyclodextrin/aminobenzoic acid binding in salt solutions at different pH: dependence on guest structure",

abstract = "Influence of Na+ and K+ cations on α-cyclodextrin guest-host complex formation with isomeric aminobenzoic acids was examined at different pH and temperature of 298.15K by 1H NMR and calorimetry methods. More pronounced influence of Na+ on inclusion complex formation of α-CD with aminobenzoic acid anions compare to the effects of Na+ on α-CD complex formation with zwitterionic aminobenzoic acid molecules was revealed. For the first time, the dependence of salt effects on the structure, ionization and the hydration state of the guest molecule was demonstrated and analysed on the basis of the obtained thermodynamic parameters of complex formation and calculated free energy of hydration of different ionized forms of aminobenzoic acids.",

keywords = "cyclodextrin aminobenzoic acids, guest-host binding, hydration, inclusion complex formation, salt effect",

author = "Romanova, \{Anastasia O.\} and Ekaterina Chibunova and Kumeev, \{Roman S.\} and Fedorov, \{Maxim V.\} and Terekhova, \{Irina V.\}",

year = "2013",

month = jun,

day = "1",

doi = "10.1016/j.ijbiomac.2013.03.032",

language = "English",

volume = "57",

pages = "255--258",

journal = "International Journal of Biological Macromolecules",

issn = "0141-8130",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - α-Cyclodextrin/aminobenzoic acid binding in salt solutions at different pH

T2 - dependence on guest structure

AU - Romanova, Anastasia O.

AU - Chibunova, Ekaterina

AU - Kumeev, Roman S.

AU - Fedorov, Maxim V.

AU - Terekhova, Irina V.

PY - 2013/6/1

Y1 - 2013/6/1

N2 - Influence of Na+ and K+ cations on α-cyclodextrin guest-host complex formation with isomeric aminobenzoic acids was examined at different pH and temperature of 298.15K by 1H NMR and calorimetry methods. More pronounced influence of Na+ on inclusion complex formation of α-CD with aminobenzoic acid anions compare to the effects of Na+ on α-CD complex formation with zwitterionic aminobenzoic acid molecules was revealed. For the first time, the dependence of salt effects on the structure, ionization and the hydration state of the guest molecule was demonstrated and analysed on the basis of the obtained thermodynamic parameters of complex formation and calculated free energy of hydration of different ionized forms of aminobenzoic acids.

AB - Influence of Na+ and K+ cations on α-cyclodextrin guest-host complex formation with isomeric aminobenzoic acids was examined at different pH and temperature of 298.15K by 1H NMR and calorimetry methods. More pronounced influence of Na+ on inclusion complex formation of α-CD with aminobenzoic acid anions compare to the effects of Na+ on α-CD complex formation with zwitterionic aminobenzoic acid molecules was revealed. For the first time, the dependence of salt effects on the structure, ionization and the hydration state of the guest molecule was demonstrated and analysed on the basis of the obtained thermodynamic parameters of complex formation and calculated free energy of hydration of different ionized forms of aminobenzoic acids.

KW - cyclodextrin aminobenzoic acids

KW - guest-host binding

KW - hydration

KW - inclusion complex formation

KW - salt effect

UR - https://www.scopus.com/pages/publications/84876317619

U2 - 10.1016/j.ijbiomac.2013.03.032

DO - 10.1016/j.ijbiomac.2013.03.032

M3 - Article

C2 - 23511051

AN - SCOPUS:84876317619

SN - 0141-8130

VL - 57

SP - 255

EP - 258

JO - International Journal of Biological Macromolecules

JF - International Journal of Biological Macromolecules

ER -

α-Cyclodextrin/aminobenzoic acid binding in salt solutions at different pH: dependence on guest structure

Abstract

Keywords

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