Determination of Melting Parameters of Cyclodextrins Using Fast Scanning Calorimetry.

The first evidence of native cyclodextrins fusion was registered using fast scanning calorimetry (FSC) with heating rates up to 40,000 K s-1. The endothermal effects, detected at low heating rates, correspond to the decomposition processes. Upon the increase of the heating rate the onset of these effects shifts to higher temperatures, reaching a limiting value at high heating rates. The limiting temperatures were identified as the melting points of α-, ß- and γ-cyclodextrins, as the decomposition processes are suppressed at high heating rates. For γ-cyclodextrin the fusion enthalpy was measured. The activation energies of thermal decomposition of cyclodextrins were determined by dependence of the observed thermal effects on heating rates from 4 K min-1 in conventional differential scanning calorimetry to 40,000 K s-1 in FSC. The lower thermal stability and activation energy of decomposition of ß-cyclodextrin than for the other two cyclodextrins were found, which may be explained by preliminary phase transition and chemical reaction without mass loss. The obtained values of fusion parameters of cyclodextrins are needed in theoretical models widely used for prediction of solubility and solution rates and in preparation of cyclodextrin inclusion compounds involving heating.

Smart control of guest inclusion by α-cyclodextrin using its hydration history.

Hydration history was found to control the inclusion capacity of α-cyclodextrin (aCD) for volatile organic guests, so that its level may be switched from zero to the stoichiometric value and back by the variation of aCD hydration/dehydration order and direction. Such variation of the inclusion capacity is caused by the balance of two water roles: the activation of guest inclusion and guest/water competition. These observed concurrent roles and the cooperativity of guest inclusion and hydration make possible the smart tuning of the guest inclusion by the subtle change of preparation procedure. Depending on the hydration history, aCD was shown to form hydrates with the same water contents but different packing types and different kinetics of dehydration, which correlates with their different inclusion capacities for organic guests. This correlation reveals how the "high-energy" and "low-energy" water works in the guest inclusion by aCD, which may be relevant for other cyclodextrins and hydrophilic receptors of biomimetic and biological natures. The results can help to rationalize the technologies of producing various inclusion compounds of cyclodextrins.

Smart Molecular Recognition: From Key-to-Lock Principle to Memory-Based Selectivity.

The formation and decomposition of inclusion compounds with a solid-solid phase transition may be very selective to the guest molecular structure. This selectivity may function in essentially different ways than defined by the classical concept of molecular recognition, which implies the preferential binding of complementary molecules. Solid inclusion compounds may take part as an initial or/and final state in several processes of different types summarized in this review, which selectivity is boosted by cooperativity of participating molecular crystals. Some of these processes resemble switching electronic devices and can be called smart giving practically absolute molecular recognition.

Size exclusion effect in binary inclusion compounds of α-cyclodextrin.

The size exclusion of guests by α-cyclodextrin (aCD) in binary host-guest systems was observed to be a key structure-property relationship for the choice of this host as a receptor. For this, vapor sorption isotherms of water and volatile organic compounds were determined using dry aCD, which show an inclusion threshold by sorbate activity corresponding to a phase transition of guest (or water) inclusion. These phase transitions were also characterized using X-ray powder diffractograms. The analysis of these data shows that interaction of aCD with water does not differ much from that with organic compounds that can be included by aCD without water and therefore are water-mimicking as such. The inclusion and hydration Gibbs energies and composition of the saturated host-guest clathrates were determined from sorption isotherms. The Gibbs energies of guest inclusion by solid aCD and its hydration characterize the guest-host and water-host affinity in the solid state. The correlation of the obtained inclusion parameters with that of guest size indicate the ban on the inclusion of volatile hydrophilic organic compounds with more than three carbon atoms and smaller molecules without hydrophilic groups. These data may be used for estimation of the relative ability of more hydrophobic guests to replace water and organic solvents in solid aCD. The observed inclusion of water and small hydrophilic molecules by solid aCD with phase transition gives an alternative insight into the role of water in activating the inclusion of more hydrophobic guests. Furthermore, the results show the extent to which aCD may be preferable in applications using water or other solvents.

Unusually high efficiency of ß-cyclodextrin clathrate preparation by water-free solid-phase guest exchange.

An effective preparation procedure is offered for ß-cyclodextrin (bCD) clathrates with volatile guests of moderate hydrophilicity, which otherwise require a finely tuned optimization of the bCD/water/guest ratio. The proposed procedure includes guest exchange in a water-free bCD matrix. As a result, more stable clathrates with a higher inclusion capacity can be prepared than by direct saturation of dried or hydrated bCD. To find an optimal preparation method, the structure-property relationships were studied for four different ways of bCD clathrate formation with guests of varying molecular structure. The study was much simplified by used procedures excluding direct contact of guest and water liquids with bCD. Besides, in clathrate preparation experiments, the thermodynamic activities of water and guest were varied independently, which makes explicit the role of water in this process. Hydration of bCD reduces its inclusion threshold for hydrophobic guests by their activity (relative vapor pressure), giving favorable hydration effect for their inclusion. Besides, water competes with hydrophilic guests for binding sites in bCD at high water activities. Together with bCD dehydration by excess of hydrophilic guests, these observations give a complete thermodynamic picture, which may be fruitful for elaboration of guest encapsulation techniques by cyclodextrins.