Cyclodextrins (CDs) are circular chains of sugars used in the food and pharmaceutical industries for a variety of purposes. CDs typically consist of 6 to 9 D-(+) glucopyranose units attached by alpha-(1, 4) glucosidic bonds. They form a 3-dimensional structure with a lipophilic inner layer and are hydrophilic on the outside, which makes them ideal for encapsulating or solubilizing other molecules. These biomolecules are a product of fermentation and have many uses in the biotechnology industry. Just about every processed food you eat probably contains some cyclodextrins in one form or another, to help stabilize flavors and prevent contamination. Pharmaceutical uses include production of different types of nanoparticles for drug delivery, particularly for proteins and genes, due to their effects on drug solubility and stability.
The physicochemical properties of CDs are dependant on a number of factors including degree, and positions of, subsituents on the sugar molecules, and number of links in the oligomer chain. Research is ongoing, to identify new CDs with special properties that make them better for various food or drug applications. Recently, Cheirslip et al. (2010) reported kinetic studies on beta-CD production by a newly isolated strain of Bacillus bacteria, with the objective of optimizing enzyme processes for industrial production of CD from starch.
Examples of Food Biotechnology
Early Biotechnological Practices
Sources:
Challa, R. et al. 2005. Cyclodextrins in drug delivery: An updated review. AAPS Pharma. Sci. Tech. 6(2):E329-E357. DOI:10.1208/pt060243
Cheirslip, B. et al. 2010. Kinetic characteristics of beta-cyclodextrin production by cyclodextrin glycosyltransferase from newly isolated Bacillus sp. C26. Electronic Journal of Biotechnology 13(4). July 15, 2010. DOI: 10.2225/vol13-issue4-fulltext-6
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