The canal inclusion complex of allicin with carbamide: Preparation, characterization and microbiological investigation

Nikolić, Vesna; Stanković, Miomir; Nikolić, Ljubiša; Cvetković, Dragoš; Kapor, Á.; Cakić, Milorad D.

doi:10.2298/ciceq0502069n

Cited by 9 publications

(7 citation statements)

References 9 publications

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“…However, MIC of S. aureus was not different (P > 0.05). This result was agreed with the report of Pranoto et al (2005), Nikolic´et al (2005 and Ilicé t al. (2010).…”

Section: Effect Of Chitosan Sample and Allicin Weight Ratio On Antimisupporting

confidence: 94%

“…Halander et al (2001) also reported that the effective inhibition of chitosan against S. typhimurium was received when using the concentration more than 250 ppm and pH 5.3. This result was agreed with the report of Pranoto et al (2005), Nikolic´et al (2005 and Ilicé t al. The effective inhibition was detected with E. coli and S. aureus.…”

Section: Effect Of Chitosan Sample and Allicin Weight Ratio On Antimisupporting

confidence: 94%

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Characterisation of physical, chemical and antimicrobial properties of allicin–chitosan complexes

Pirak

Jangchud

Jantawat

2012

Int J of Food Sci Tech

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Summary Formation of allicin (freshly used after prepared from fresh garlic cloves) and chitosan (78%DD with 1100 kDa, and 88%DD and 1020 kDa) complexes were conducted under the optimum conditions. After complete complexation (pH 4.5–4.8, 4 °C, and 48 h), the optimum weight ratio was resulted (1:1). The highest yield after freeze drying was 64.98%. The light yellow complexes (L* 81.0–87.3, a* 0.4–2.2 and b* 16.8–21.2) can be dissolved in wide pH range (3–11). Scanning electron micrographs revealed the round shape complexes with diameter between 5 and 15 μm. The FT‐IR analysis showed the main functional groups, including alkyl group, alkyl group‐hydroxy or possibly amino substituent, hydroxyl or amino compound, and aliphatic alcohol with carbonyl substitution. XRD results showed that the complex crystalinity was amorphous. The clear zone results and MIC (mg mL−1) revealed that allicin–chitosan complexes exhibited the antibacterial activity against spoilage bacteria indicated the possibility to use as antimicrobial agent in foods.

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“…However, MIC of S. aureus was not different (P > 0.05). This result was agreed with the report of Pranoto et al (2005), Nikolic´et al (2005 and Ilicé t al. (2010).…”

Section: Effect Of Chitosan Sample and Allicin Weight Ratio On Antimisupporting

confidence: 94%

Section: Effect Of Chitosan Sample and Allicin Weight Ratio On Antimisupporting

confidence: 94%

Characterisation of physical, chemical and antimicrobial properties of allicin–chitosan complexes

Pirak

Jangchud

Jantawat

2012

Int J of Food Sci Tech

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“…1 [12]. In order to increase the stability of this molecule, some reports have described processes of producing inclusion complexes with -cyclodextrins [13] and carbamide [14], which preserved the pharmacological activity of allicin.…”

Section: Degradation Of Allicinmentioning

confidence: 99%

Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity

Ilić¹,

Nikolić²,

Nikolić³

et al. 2011

Facta Univ Phys Chem Technol

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In this review, the biosynthesis of allicin (allyl thiosulfinate) by enzymatic transformation of alliin and various methods of its synthesis with detailed investigation of mechanisms and kinetics are summarized. A convenient method is also described for determination of allicin stability and the utility of the inclusion complexes of this pharmacologically active agent with β-cyclodextrins in increasing its stability. Allicin is the initial precursor for the production of ajoene ((E)- and (Z)-4,5,9-trithiadodeca- 1,6,11-triene 9-oxides) and vinyldithiin (2-vinyl-4H-1,3-dithiin, and 3-vinyl-4H-1,2- dithiin), which are more stable and show various pharmacological effects. The mechanisms of allicin transformations to these compounds are given in detail. Finally, the data on the pharmacological effects of allicin and its transformation products, ajoene and vinyldithiin, are presented

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“…Various organic molecules can be encapsulated in the cyclodextrin cavity, forming so-called inclusion complexes. Formation of inclusion complexes alters physical properties of the included components, such as solubility, photosensitivity, stability, volatility, flavor and others [16][17][18][19][20][21][22]. Alterations to these characteristics of the active component contribute to its safer and more efficient application, especially for the production of pharmaceutical formulations.…”

Section: H Nmr Spectrometrymentioning

confidence: 99%

The protection of Nifedipin from photodegradation due to complex formation with β-cyclodextrin

et al. 2010

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Abstract:The inclusion complex b-cyclodextrin:nifedipin was prepared in solid state by coprecipitation with 1:1 mol ratio. The structure of the obtained complex and nifedipin was characterized by use of X-ray diffraction (XR), infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), and differential scanning calorimetry (DSC) methods. The photodegradation of nifedipin and the b-cyclodextrin:nifedipin inclusion complex in solid state was monitored under natural daylight by infrared spectroscopy, whereby the free nifedipin degraded four to five times faster than the complexed nifedipin. The photodegradation products of both free and complexed nifedipin, formed during irradiation at 350 nm (with corresponding energy flux of 18 W m -2 ) were monitored by liquid chromatography during various time intervals. The speed of formation of nitroso-and nitro-phenyl derivatives by nifedipin irradiation was significantly higher than those of complexed nifedipin irradiation, which indicates its increased photostability in the inclusion complex. The effect on this property is significant because it contributes both to the improvement of the therapeutic effect of nifedipin and to the safer application thereof.

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The canal inclusion complex of allicin with carbamide: Preparation, characterization and microbiological investigation

Cited by 9 publications

References 9 publications

Characterisation of physical, chemical and antimicrobial properties of allicin–chitosan complexes

Characterisation of physical, chemical and antimicrobial properties of allicin–chitosan complexes

Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity

The protection of Nifedipin from photodegradation due to complex formation with β-cyclodextrin

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