NDLI: A thermodynamic study of the cyclodextrin-UC781 inclusion complex using a HPLC method

Content Provider	Springer Nature Link
Author	Yang, Haitao Parniak, Michael A. Hillier, Sharon L. Rohan, Lisa C.
Copyright Year	2011
Abstract	UC781, a very potent HIV-1 non-nucleoside reverse transcriptase inhibitor with extreme hydrophobicity and poor water solubility, is under development as a topical vaginal microbicide product to prevent HIV transmission. In this study, the thermodynamic behavior of the interaction between UC781 with three cyclodextrins (CDs): β-cyclodextrin (βCD), hydroxypropyl-β-cyclodextrin (HPβCD) and methyl-β-cyclodextrin (MβCD), was investigated using a reversed-phase HPLC method. A mobile phase consisting of acetonitrile: H$_{2}$O (30:70) solution containing various CD concentrations was used. The retention time at different temperatures was determined to evaluate the inclusion process. The influence of βCDs on the solubility and hydrophobicity of UC781 was characterized by retention time values. The results showed that the inclusion capacity of cyclodextrins follows the order MβCD > βCD > HPβCD. An enthalpy–entropy compensation effect was also observed. In addition, the results revealed that the change of ΔH is greater than that of ΔS. These results suggested that the complexation of UC781 with βCDs is an enthalpy driven process. The modification on β-cyclodextrin will influence the inclusion process.
Starting Page	459
Ending Page	465
Page Count	7
File Format	PDF
ISSN	09230750
Journal	Journal of Inclusion Phenomena and Macrocyclic Chemistry
Volume Number	72
Issue Number	3-4
e-ISSN	15731111
Language	English
Publisher	Springer Netherlands
Publisher Date	2011-07-31
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	UC781 β-Cyclodextrin inclusion complex Non-nucleoside reverse transcriptase inhibitor (NNRTI) Thermodynamics HPLC Enthalpy Crystallography Organic Chemistry Food Science
Content Type	Text
Resource Type	Article
Subject	Chemistry Condensed Matter Physics Food Science

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