The aqueous solubility and thermal stability of α-lipoic acid are enhanced by cyclodextrin

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  • TAKAHASHI Hideki
    Carbohydrate Research Laboratory, Ensuiko Sugar Refining Co., Ltd.
  • BUNGO Yuri
    Carbohydrate Research Laboratory, Ensuiko Sugar Refining Co., Ltd.
  • MIKUNI Katsuhiko
    Carbohydrate Research Laboratory, Ensuiko Sugar Refining Co., Ltd.

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タイトル別名
  • The Aqueous Solubility and Thermal Stability of .ALPHA.-Lipoic Acid Are Enhanced by Cyclodextrin
  • The aqueous solubility and thermal stability of a lipoic acid are enhanced by cyclodextrin

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We investigated the effects of various cyclodextrins (CDs) on the aqueous solubility and thermal stability of α-lipoic acid, a compound with low water solubility. α-CD, β-CD, and γ-CD had little effect on the aqueous solubility of α-lipoic acid. In contrast, 6-O-α-maltosyl-CDs increased it in a concentration-dependent manner, 6-O-α-maltosyl-β-CD enhancing solubility the most. The thermal stability of α-lipoic acid in the solid state was improved by the addition of G2-β-CD®, a commercial product of 6-O-α-maltosyl-β-CD. The thermal stability of α-lipoic acid was also improved by the addition of β-CD. Analysis by differential scanning calorimetry showed that G2-β-CD®, a mixture of maltosyl-β-CDs, and β-CD efficiently formed complexes with α-lipoic acid. These results suggest that the sizes and shapes of these β-CD compounds are compatible with complexation with α-lipoic acid. Moreover, both the formation of an aqueous complex with G2-β-CD® and an insoluble complex with β-CD increased the thermal stability of α-lipoic acid.

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