Difference in the complexation of cholesterol with I3-cyclodextrin derivatives: A combined theoretical and experimental study

This study aimed to compare differences in interactions between cholesterol and I3- cyclodextrin and its derivatives for selecting a suitable I3-cyclodextrin derivative to efficiently remove cholesterol from high-meltingpoint foods. First, the formation of cholesterol/I3-cyclodextrin derivative complexes was investigated using Fourier transform infrared spectroscopy and thermogravimetric analysis. Secondly, the conformations of I3-cyclodextrin derivatives were determined from experimental and calculated 1H NMR spectra, and the weak interactions between cholesterol and I3-cyclodextrin derivatives were studied by computational approach. Cholesterol/hydroxypropyl-I3-cyclodextrin complex had the lowest complexation energy. Besides, two moderate hydrogen bonds were formed between cholesterol and hydroxypropyl-I3-cyclodextrin and between cholesterol and sulfobutyl ether-I3-cyclodextrin, while one weak hydrogen bond was formed between cholesterol and methylI3-cyclodextrin. Finally, the efficiency of cholesterol removal by hydroxypropyl-I3-cyclodextrin was 5.47% higher than that by I3-cyclodextrin at their optimal temperature. This work provided a theoretical basis for selecting a competent adsorbent to effectively remove cholesterol from high-melting-point foods.

Automated summary

This study aimed to compare interactions between cholesterol and different I3-cyclodextrin derivatives and select a suitable derivative for efficient cholesterol removal from high-melting-point foods. The results showed that the cholesterol/hydroxypropyl-I3-cyclodextrin complex had the lowest complexation energy and the efficiency of cholesterol removal was 5.47% higher compared to I3-cyclodextrin.