Proton magnetic resonance spectroscopy ((1)HNMR) studies on inclusion compounds of zaleplon with hydroxypropyl-β- cyclodextrin (HPβCD) were carried out in order to elucidate the strength and binding mode of association. Chemical shift measurements revealed that inclusion complexes of zaleplon and HPβCD were formed by penetration of aromatic rings into the HPβCD cavity from the wider rim side with deep penetration of the amide-substituted ring while inclusion of the cyano-substituted pyrazole ring was shallow. A higher magnitude of ΔδH-3' and ΔδH-5' protons of HPβCD indicated higher stability of the lyophilized product than the kneaded one. Even from the values of ΔδH-5'/ΔδH-3', it could be concluded that zaleplon deeply penetrated inside the HPβCD cavity in the lyophilized product as compared to the kneaded product. The stoichiometry of the inclusion complexes was assessed to be a 1:1 molar ratio with an AL-type of phase solubility curve and a stability constant of 57.89 ± 1.82 M-1, according to Higuchi and Connors. In the case of dissolution experiments, a lyophilized product displayed a higher release rate of zaleplon (DE30: 77.64 ± 5.74) than the kneaded complex and physical mixture.

Download full-text PDF

Source

Publication Analysis

Top Keywords

lyophilized product
12
proton magnetic
8
magnetic resonance
8
inclusion compounds
8
inclusion complexes
8
hpβcd cavity
8
inclusion
5
hpβcd
5
resonance 1hnmr
4
1hnmr spectroscopy
4

Similar Publications

A miniaturized RPA-CRISPR/Cas12a-based nucleic acid diagnostic platform for rapid and simple self-testing of SARS-CoV-2.

Anal Chim Acta

February 2025

State Key Laboratory for Manufacturing Systems Engineering, School of Instrument Science and Technology, Xi'an Jiaotong University, Xi'an, 710054, China.

Nucleic acid testing is the most effective detection method currently available for the diagnosis of respiratory infectious diseases. However, the conventional real-time fluorescent quantitative PCR technique, which is regarded as the gold standard method for nucleic acid detection, presents significant challenges for implementation in home self-testing and popularization in underdeveloped regions due to its rigorous experimental standards. It is therefore clear that an easy-to-use, miniaturized nucleic acid testing technology and products for nonprofessionals are of great necessity to define the pathogens and assist in controlling disease transmission.

View Article and Find Full Text PDF

Encapsulation technology is a suitable tool to protect probiotics in carrier food products and gastrointestinal tract. In the current investigation, the potential of gum arabic, soy protein isolate and their blend as wall material for the encapsulation of five Lactobacillus spp. viz.

View Article and Find Full Text PDF

Silk fibroin (SF), a natural polymer with very desirable physicochemical and biological properties, is an ideal material for crafting biocompatible scaffolds in tissue engineering. However, conventional methods for removing the sericin layer and dissolving SF often involve environmentally harmful reagents and processes, requiring extensive dialysis procedures to purify the fibers produced. Such processes may also damage the surface and bulk properties of the SF produced.

View Article and Find Full Text PDF

Bicontinuous structures are exquisite interpenetrating constructs with an optimal balance between connectivity and surface area. Such unique geometry favors exceptional mechanical properties and efficient inward mass diffusion essential for an absorbent material. Although bicontinuous structures are found across many length scales in nature, synthesizing artificial analogs using biological building blocks remains largely unexplored.

View Article and Find Full Text PDF

Sweet potato-oat composite dough is a nutritious, functional dough with promising market potential. This study investigates its quality changes during freeze-thaw cycles from the perspectives of ice crystals and protein alterations to provide theoretical support for its processing and production. After freeze-thaw cycles, both the storage modulus and loss modulus of the dough decrease, resulting in increased hardness, reduced resilience and chewiness, lower sensory scores, decreased specific volume, and darker color.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!