Search results for: Giuseppina Castronuovo

Items from 1 to 20 out of 22 results

article

Cyclodextrin–protein interaction as inhibiting factor against aggregation

Marcella Niccoli, Rosario Oliva, Giuseppina Castronuovo

Journal of Thermal Analysis and Calorimetry > 2017 > 127 > 2 > 1491-1499

With the aim of better understanding how cyclodextrins can inhibit protein aggregation, a calorimetric study is reported concerning the determination of the thermodynamic properties characterizing the interaction process between natural or modified cyclodextrins and two model proteins: lysozyme and ovalbumin. The study will examine how the interaction depends on the dimensions of cyclodextrins, on...

article

The conformational stability of ovalbumin and lysozyme in the aqueous solutions of various cosolvents

Marcella Niccoli, Giuseppina Castronuovo

Journal of Thermal Analysis and Calorimetry > 2016 > 123 > 3 > 2149-2156

A thermodynamic method is reported to monitor the conformational stability of lysozyme and ovalbumin in the presence of various cosolvents. Heats of dilution of the proteins in concentrated aqueous solutions of urea, ethanol or glucose have been determined at 298.15 K by flow microcalorimetry. The pairwise enthalpic interaction coefficients of the proteins in the different solvent media are derived:...

article

Thermodynamics of inclusion complexes of natural and modified cyclodextrins with acetylsalicylic acid and ibuprofen in aqueous solution at 298K

Giuseppina Castronuovo, Marcella Niccoli

Thermochimica Acta > 2013 > 557 > Complete > 44-49

Thermodynamic parameters for the association of natural and substituted α-, β-, and γ-cyclodextrins with acetylsalicylic acid, salicylic acid and ibuprofen have been determined by isothermal titration calorimetry. Analysis of the data shows that complexes form, all having 1:1 stoichiometry. The shape-matching between the host and guest is the factor determining the values of the thermodynamic quantities...

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A calorimetric study of the interactions in the aqueous solutions of lysozyme in the presence of denaturing cosolvents

Giuseppina Castronuovo, Marcella Niccoli

Thermochimica Acta > 2012 > 543 > Complete > 254-259

A thermodynamic method is reported to monitor the chemical denaturation of lysozyme. Heats of dilution of the protein in concentrated aqueous solutions of urea or ethanol have been determined at 298.15 K by flow microcalorimetry. The pairwise enthalpic interaction coefficients of the protein in the different solvent media are derived. These parameters allow to gain information about the influence...

article

Solvent effects on the complexation of 1-alkanols by parent and modified cyclodextrins. Calorimetric studies at 298 K

Giuseppina Castronuovo, Marcella Niccoli

Journal of Thermal Analysis and Calorimetry > 2011 > 103 > 2 > 641-646

The formation of complexes of parent and alkylated cyclodextrins (CDs) with 1-heptanol and 1-octanol has been studied calorimetrically at 298 K in water and in concentrated aqueous solutions of urea. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained: association enthalpy, binding constant, Gibbs free energy, and...

article

The influence of cosolvents on hydrophilic and hydrophobic interactions. Calorimetric studies of parent and alkylated cyclomaltooligosaccharides in concentrated aqueous solutions of ethanol or urea

Giuseppina Castronuovo, Marcella Niccoli

Carbohydrate Research > 2008 > 343 > 16 > 2771-2775

Heats of dilution in water and in aqueous 7molkg ⁻¹ urea and 3molkg ⁻¹ ethanol of binary solutions containing cyclomaltohexaose, cyclomaltoheptaose, cyclomaltooctaose, 2-hydroxypropyl-cyclomaltohexaose (HPαCD), 2-hydroxypropyl-cyclomaltoheptaose (HPβCD), methyl-cyclomaltohexaose (MeαCD), methyl-cyclomaltoheptaose (MeβCD) and 2-hydroxypropyl-cyclomaltooctaose (HPγCD) have been determined...

article

Complexation forces in aqueous solution. Calorimetric studies of the association of 2-hydroxypropyl-β-cyclodextrin with monocarboxylic acids or cycloalkanols

Giuseppina Castronuovo, Marcella Niccoli, Luigi Varriale

Tetrahedron > 2007 > 63 > 30 > 7047-7052

The formation of complexes between 2-hydroxypropyl-β-cyclodextrin and monocarboxylic acids or cycloalkanols has been studied calorimetrically at 298K in phosphate buffer, pH 11.3. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained: association enthalpy, binding constant, Gibbs free energy, and entropy.From this...

article

The cavity elongation effect. Calorimetric studies of the complexes of long-chain carboxylic acids with methyl-α-cyclodextrin in aqueous solutions

Giuseppina Castronuovo, Marcella Niccoli

Journal of Inclusion Phenomena and Macrocyclic Chemistry > 2007 > 58 > 3-4 > 289-294

The formation of complexes between methyl-α-cyclodextrin (MαCD) and monocarboxylic acids from C₅ to C₁₂ or cycloalkanols has been studied calorimetrically at 298 K in aqueous phosphate buffer, pH 11.3. The forces involved in the association process are discussed according to the signs and values of the thermodynamic parameters obtained: association enthalpy, constant, Gibbs energy and entropy. Methyl-α-cyclodextrin...

article

Thermodynamics of inclusion complexes of natural and modified cyclodextrins with propranolol in aqueous solution at 298K

Giuseppina Castronuovo, Marcella Niccoli

Bioorganic & Medicinal Chemistry > 2006 > 14 > 11 > 3883-3887

The association constant, standard Gibbs energy, enthalpy and entropy for formation of inclusion complexes of propranolol, a β-blocker, with various natural and modified cyclodextrins have been determined by calorimetry at 298K. Both natural and methyl-modified α-cyclodextrins do not form complexes, while β- and γ-cyclodextrins do. Complexing ability of 2-hydroxypropyl-β-cyclodextrin depends on the...

article

Calorimetric studies of aromatic model compounds in aqueous solutions at 298K

Giuseppina Castronuovo, Marcella Niccoli

Thermochimica Acta > 2005 > 433 > 1-2 > 51-55

Pairwise enthalpic interaction coefficients of the virial expansion of the excess enthalpies were determined at 298K by measuring the enthalpies of dilution in aqueous solution of binary aqueous solutions containing 4-hydroxyphenylacetic acid, 2-phenylethanol, 3-phenylpropanol, 3-phenylpropionic acid, l-tyrosine and l-phenylalanine. Coefficients obtained are compared with those already reported in...

article

Complexation of natural and methylated β-cyclodextrins with long-chain Carboxylic acids in aqueous solutions. Calorimetric studies at 298 K

Giuseppina Castronuovo, Marcella Niccoli

Journal of Inclusion Phenomena and Macrocyclic Chemistry > 2005 > 53 > 1-2 > 69-76

The formation of complexes between β-cyclodextrin or methyl-β-cyclodextrin and monocarboxylic acids from C₅ to C₁₂ has been studied calorimetrically at 298 K in aqueous buffer phosphate, pH 11.3. When a complex forms, calorimetry enables the calculation of both the enthalpy and the association constant, from which the Gibbs free energy and the entropy of the process can be obtained. The forces involved...

article

Complexation of natural and methylated β-cyclodextrins with long-chain Carboxylic acids in aqueous solutions. Calorimetric studies at 298 K

Giuseppina Castronuovo, Marcella Niccoli

Journal of Inclusion Phenomena and Macrocyclic Chemistry > 2005 > 53 > 1 > 69-76

The formation of complexes between β-cyclodextrin or methyl-β-cyclodextrin and monocarboxylic acids from C5 to C12 has been studied calorimetrically at 298 K in aqueous buffer phosphate, pH 11.3. When a complex forms, calorimetry enables the calculation of both the enthalpy and the association constant, from which the Gibbs free energy and the entropy of the process can be obtained. The forces involved...

article

Study of the Effects of Cosolvents on the Complexation of β-Cyclodextrin with Alkanols by Calorimetry at 298 K

Giuseppina Castronuovo, Vittorio Elia, Marcella Niccoli, Filomena Velleca

Journal of Inclusion Phenomena and Macrocyclic Chemistry > 2003 > 45 > 1-2 > 89-95

The formation of complexes between β-cyclodextrin and 1-alkanols hasbeen studied calorimetrically at 298 K in water and in concentrated aqueoussolutions of ethanol or urea. When a complex is formed, calorimetry enables thecalculation of both the enthalpy and the association constant, from which thefree energy and the entropy of the process can be obtained. The effects ofethanol and urea on the hydration...

article

Calorimetric studies of hydrophobic interactions of alkanols in concentrated aqueous solutions of glucose - Implications for the mechanism of protein stabilization by sugars

Giuseppina Castronuovo, Vittorio Elia, Marcella Niccoli, Filomena Velleca

Thermochimica Acta > 2002 > 389 > 1-2 > 1-9

Calorimetric measurements were carried out at 298K on concentrated aqueous solutions of glucose, ranging from 0 to 5molkg ^- ¹ , containing alkan-1-ols, alkane-1,2-diols and alkane-α,ω-diols from C ₂ to C ₇ . The purpose of this study is to obtain more information about the influence of glucose on hydrophobic hydration and interactions. The pair-wise interaction coefficients...

article

The Effects of Cosolvents on the Complexation of α-Cyclodextrin with Alkylated Substances. Calorimetric Studies at 25 °C

Giuseppina Castronuovo, Vittorio Elia, Marcella Niccoli, Filomena Velleca

Journal of Inclusion Phenomena and Macrocyclic Chemistry > 2002 > 44 > 1-4 > 229-234

The formation of complexes of α-cyclodextrin with 1,2-alkanediols, α,ω-alkanediols and some cycloalkanols has been studied calorimetrically at 25 °C in water, in 7 mol kg^-1 aqueous urea and in 3 mol kg^-1 aqueous glucose. When a complex is formed, calorimetry enables the calculation of both the enthalpy and the association constant, from which the free energy and the entropy of the process can be obtained...

article

Efficiency of hydroxyl groups in promoting hydrophobic interactions. A calorimetric study of ternary aqueous solutions of alkan-1-ols and alkane-m,n-diols

Giuseppina Castronuovo, Vittorio Elia, Silvia Perez-Casas, Filomena Velleca

Journal of Molecular Liquids > 2000 > 88 > 2-3 > 163-173

Heats of dilution of ternary aqueous solutions containing alkan-1-ols and alkane-1,2-diols or alkane-α,ω-diols have been determined at 298.15 K by flow microcalorimetry. The pairwise interaction coefficients of the virial expansion of the excess enthalpies were evaluated and compared to those formerly obtained for binary aqueous solutions of alkan-m-ols or alkane-m,n-diols. The results were interpreted...

article

Factors determining the formation of complexes between α-cyclodextrin and alkylated substances in aqueous solutions: a calorimetric study at 25 ^o C

Giuseppina Castronuovo, Vittorio Elia, Assunta Iannone, Marcella Niccoli, more

Carbohydrate Research > 2000 > 325 > 4 > 278 - 286

The formation of complexes of α-cyclodextrin with cycloalkanediols, monoalkylamines and 1-alkanols has been studied calorimetrically at 25 ^o C in water, in phosphoric acid, pH 1.3, and in phosphate buffer, pH 5.5, respectively. When a complex is formed, calorimetry enables the calculation of both the enthalpy and the association constant, from which the free energy and the entropy of the process...

article

Thermodynamics of the interaction of α-cyclodextrin with α,ω-dicarboxylic acids in aqueous solutions. A calorimetric study at 25°C

Giuseppina Castronuovo, Vittorio Elia, Filomena Velleca, Giuseppe Viscardi

Thermochimica Acta > 1997 > 292 > 1-2 > 31-37

The interaction in water of α-cyclodextrin with α,ω-dicarboxylic acids from C ₅ to C ₁ ₁ has been studied calorimetrically at 25°C in phosphate buffer at pH 11.3 and 1.3. When a complex forms, calorimetry enables the calculation of both enthalpy and association constant, from which the free energy and the entropy of the process can be obtained.At pH 11.3, 1 : 1 complexes are formed,...

article

Hydrophilic groups determine preferential configurations in aqueous solutions. A calorimetric study of monocarboxylic acids and monoalkylamines at 298.15 K

Giuseppina Castronuovo, Vittorio Elia, Filomena Velleca

Thermochimica Acta > 1997 > 291 > 1-2 > 21-26

Enthalpies of dilution of binary aqueous solutions containing monocarboxylic acids and monoalkylamines have been determined by microcalorimetry at 298.15 K. Pairwise self-interaction coefficients of the virial expansion of the excess enthalpies were evaluated and compared with those obtained for alkan-1-ols. The values of the coefficients are positive and increase differently with increasing number...

article

Thermodynamics of the interaction of α-cyclodextrin with monocarboxylic acids in aqueous solutions: a calorimetric study at 25 °C

Giuseppina Castronuovo, Vittorio Elia, Dimitrios Fessas, Filomena Velleca, more

Carbohydrate Research > 1996 > 287 > 2 > 127-138

The interaction in water of cyclomaltohexaose (α-cyclodextrin) with monocarboxylic acids from C ₃ to C ₁ ₂ has been studied calorimetrically at 25 °C in phosphate buffer, pH 11.3. When a complex forms, calorimetry enables the calculation of both the enthalpy and the association constant, from which the free energy and the entropy of the process can be obtained. For these acids,...

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Search results for: Giuseppina Castronuovo

Cyclodextrin–protein interaction as inhibiting factor against aggregation

The conformational stability of ovalbumin and lysozyme in the aqueous solutions of various cosolvents

Thermodynamics of inclusion complexes of natural and modified cyclodextrins with acetylsalicylic acid and ibuprofen in aqueous solution at 298K

A calorimetric study of the interactions in the aqueous solutions of lysozyme in the presence of denaturing cosolvents

Solvent effects on the complexation of 1-alkanols by parent and modified cyclodextrins. Calorimetric studies at 298 K

The influence of cosolvents on hydrophilic and hydrophobic interactions. Calorimetric studies of parent and alkylated cyclomaltooligosaccharides in concentrated aqueous solutions of ethanol or urea

Complexation forces in aqueous solution. Calorimetric studies of the association of 2-hydroxypropyl-β-cyclodextrin with monocarboxylic acids or cycloalkanols

The cavity elongation effect. Calorimetric studies of the complexes of long-chain carboxylic acids with methyl-α-cyclodextrin in aqueous solutions

Thermodynamics of inclusion complexes of natural and modified cyclodextrins with propranolol in aqueous solution at 298K

Calorimetric studies of aromatic model compounds in aqueous solutions at 298K

Complexation of natural and methylated β-cyclodextrins with long-chain Carboxylic acids in aqueous solutions. Calorimetric studies at 298 K

Complexation of natural and methylated β-cyclodextrins with long-chain Carboxylic acids in aqueous solutions. Calorimetric studies at 298 K

Study of the Effects of Cosolvents on the Complexation of β-Cyclodextrin with Alkanols by Calorimetry at 298 K

Calorimetric studies of hydrophobic interactions of alkanols in concentrated aqueous solutions of glucose - Implications for the mechanism of protein stabilization by sugars

The Effects of Cosolvents on the Complexation of α-Cyclodextrin with Alkylated Substances. Calorimetric Studies at 25 °C

Efficiency of hydroxyl groups in promoting hydrophobic interactions. A calorimetric study of ternary aqueous solutions of alkan-1-ols and alkane-m,n-diols

Factors determining the formation of complexes between α-cyclodextrin and alkylated substances in aqueous solutions: a calorimetric study at 25 ^o C

Thermodynamics of the interaction of α-cyclodextrin with α,ω-dicarboxylic acids in aqueous solutions. A calorimetric study at 25°C

Hydrophilic groups determine preferential configurations in aqueous solutions. A calorimetric study of monocarboxylic acids and monoalkylamines at 298.15 K

Thermodynamics of the interaction of α-cyclodextrin with monocarboxylic acids in aqueous solutions: a calorimetric study at 25 °C

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