Pregled bibliografske jedinice broj: 787997
Solvation effect on the complexation of adamantyl glycoside with β-cyclodextrins
Solvation effect on the complexation of adamantyl glycoside with β-cyclodextrins // Pharma NMR Conference, Application of NMR Spectroscopy in Pharmaceutical Industry, Programme & Book of Abstracts / Novak, Predrag ; Tomišić, Vladislav ; Bregović, Nikola (ur.).
Zagreb: International Association of Physical Chemists (IAPC), 2015. (poster, nije recenziran, sažetak, ostalo)
CROSBI ID: 787997 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Solvation effect on the complexation of adamantyl glycoside with β-cyclodextrins
(Solvation effect on the complexation of adamanthyl glycoside with beta- cyclodextrins)
Autori
Leko, Katarina ; Ribić, Rosana ; Požar, Josip
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo
Izvornik
Pharma NMR Conference, Application of NMR Spectroscopy in Pharmaceutical Industry, Programme & Book of Abstracts
/ Novak, Predrag ; Tomišić, Vladislav ; Bregović, Nikola - Zagreb : International Association of Physical Chemists (IAPC), 2015
Skup
Pharma NMR Conference, Application of NMR Spectroscopy in Pharmaceutical Industry
Mjesto i datum
Rovinj, Hrvatska, 23.09.2015. - 25.09.2015
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
adamantane ; β-cyclodextrin ; complexation ; solvation
Sažetak
(S)-N-(adamant-1-yl)-3-(β-D- mannopyranosyloxy)-2-methylpropanamide, was prepared by condensation of 1- adamantamine and mannose through short linker. The complexation thermodynamics of this compound with β-cyclodextrin and 6-O- monotosyl-β-cyclodextrin in water, methanol, ethylene glycol, formamide, and N-methylformamide was explored by means of microcalorimetry and NMR spectroscopy. The complex formation was observed in water, ethylene glycol and formamide. The temperature dependence (5 ≤ θ / ºC ≤ 65) of standard thermodynamic complexation parameters in these solvents was studied in detail. The structures of reaction products were investigated by means of NMR spectroscopy. The stabilities of the complexes were highest in water followed by formamide and ethylene glycol, whereby all reactions were enthalpically controlled at temperatures examined. The ΔrHº values for complexation reactions in formamide and ethylene glycol were rather similar in the studied temperature range, whereas the corresponding values in water decreased with the increase in temperature. The reaction entropies in all examined solvents were less favourable at higher than at lower temperatures. The stability constant of the synthetic macrocycle and adamantyl mannoside complex was lower than that with β-cyclodextrin. The main driving force for the formation of complexes can be attributed to solvophobic solvation of the host cavity and the adamantane subunit. The differences in the temperature dependence of the complex stabilities in water and both formamide and ethylene glycol can be explained by more pronounced changes of water structure with change in temperature.
Izvorni jezik
Engleski
Znanstvena područja
Kemija
POVEZANOST RADA
Projekti:
119-1191344-3121 - Sinteze i enzimske transformacije biološki aktivnih spojeva (Tomić-Pisarović, Srđanka, MZOS ) ( CroRIS)
119-1191342-2960 - Elektroliti i koordinacijske reakcije u otopini (Tomišić, Vladislav, MZOS ) ( CroRIS)
Ustanove:
Prirodoslovno-matematički fakultet, Zagreb