Thermodynamic Parameters for the Complexation of Water-insoluble Betulin Derivatives With (2-hydroxypropyl)-gamma-cyclodextrin Determined by Phase-solubility Technique Combined With Capillary Zone Electrophoresis

Abstract

The complexation of betulinic and betulonic acids (BIA and BOA) (pentacyclic lupane triterpenoids) with (2-hydroxypropyl)-gamma-cyclodextrin (HP-gamma-CD) was studied at different temperatures using the method combining phase-solubility technique and CZE. In contrast to mobility shift ACE utilizing the electrophoretic mobility, in this approach, the peak areas are used. The apparent binding (stability, formation) constants are obtained by the Higuchi and Connors method from the linear segment of compound solubility diagrams in CD solutions. It was found that the apparent binding constants of the HP-gamma-CD complexes of BIA and BOA decrease with increasing temperature. The binding constants of BOA complexes are slightly higher than those of BIA complexes; this can be explained by difference in the hydration degrees of carbonyl and hydroxyl groups. On the basis of the binding constants obtained and their temperature dependences (van't Hoff plot), the enthalpy as well as entropy changes and Gibbs free energies were calculated. It was found that the complexation was characterized by negative changes of enthalpy and entropy, that is, it was controlled by enthalpy changes. The results obtained can be used for the optimization of microcapsulation processes of BOA and BIA with the HP-gamma-CD application in order to increase solubility and bioavailability of these compounds.