Eva Pinho1,2, Graça Soares2, Mariana Henriques1. 1. a CEB, Centre for Biological Engineering, LIBRO - Laboratório De Investigacão Em Biofilmes Rosário Oliveira, University of Minho , Campus Gualtar , Braga , Portugal and. 2. b Centre for Textile Science and Technology (2C2T), University of Minho, Azurém Campus , Guimarães , Portugal.
Abstract
CONTEXT: Caffeic acid is described as antibacterial, but this bioactive molecule has some issues regarding solubility and stability to environmental stress. Thus, encapsulation devices are required. OBJECTIVE: The aim of this work was to study the effect of the caffeic acid encapsulation by cyclodextrins on its antibacterial activity. MATERIALS AND METHODS: The interactions between the caffeic acid and three cyclodextrins (β-cyclodextrin (βCD), 2-hydroxypropyl-β-cyclodextrin (HPβCD) and methyl-β-cyclodextrin were study. RESULTS AND DISCUSSION: The formation of an aqueous soluble inclusion complex was confirmed for βCD and HPβCD with a 1:1 stoichiometry. The βCD/caffeic acid complex showed higher stability than HPβCD/caffeic acid. Caffeic acid antibacterial activity was similar at pH 3 and pH 5 against the three bacteria (K. pneumoniae, S. epidermidis and S. aureus). CONCLUSIONS: The antibacterial activity of the inclusion complexes was described here for the first time and it was shown that the caffeic acid activity was remarkably enhanced by the cyclodextrins encapsulation.
CONTEXT: Caffeic acid is described as antibacterial, but this bioactive molecule has some issues regarding solubility and stability to environmental stress. Thus, encapsulation devices are required. OBJECTIVE: The aim of this work was to study the effect of the caffeic acid encapsulation by cyclodextrins on its antibacterial activity. MATERIALS AND METHODS: The interactions between the caffeic acid and three cyclodextrins (β-cyclodextrin (βCD), 2-hydroxypropyl-β-cyclodextrin (HPβCD) and methyl-β-cyclodextrin were study. RESULTS AND DISCUSSION: The formation of an aqueous soluble inclusion complex was confirmed for βCD and HPβCD with a 1:1 stoichiometry. The βCD/caffeic acid complex showed higher stability than HPβCD/caffeic acid. Caffeic acid antibacterial activity was similar at pH 3 and pH 5 against the three bacteria (K. pneumoniae, S. epidermidis and S. aureus). CONCLUSIONS: The antibacterial activity of the inclusion complexes was described here for the first time and it was shown that the caffeic acid activity was remarkably enhanced by the cyclodextrins encapsulation.