38
effects, van der Waals forces, and hydrogen bonds. One year later, French demonstrated that X-ray diffraction was also a powerful method to study the inclusion
complexes between iodine and cycloamyloses (James et al. 1959). French also
observed that, because of their structure, some guests can be included in one or two
cycloamylose molecules, and depending on the cavity size, it was a different part of
the guest molecule that can be included. This was clearly demonstrated in the 1970s
by NMR spectroscopy (Szejtli 1982a).
Later, Lichtenthaler and Immel (1996) demonstrated, using molecular modelling, the need for compliance between hydrophobic host surfaces and hydrophobic
domains in the cyclodextrin cavity. This striking tendency to optimize the reciprocal
concurrence of lipophilic as well as hydrophilic domains at the guest-host interface
may accordingly be concluded to be an important if not the decisive element in
orienting the guest into the cavity and in determining the stability of the complex,
particularly in cases where the guest is devoid of polar groups. This was the first
study showing the importance of the reciprocal interplay of such interactions.
1.3.10 The First Reviews on Schardinger Dextrins
Relatively few reviews of cyclodextrins were published during the period from 1911
to 1970 as recently reported by Crini et al. (2018). The first review of Schardinger
dextrins was published in German by Pringsheim in 1931 in a chapter entitled
Dextrine: Charakteristik, Gewinnung und Eigenschaften and published in his book
Die polysaccharide (Pringsheim 1931a). Pringsheim also published an English version in 1932 in another book The Chemistry of the Monosaccharides and of the
Polysaccharides (Fig. 1.21). This mini-revue, entitled “The dextrins: Characteristics,
Sources, and Properties,” summarized the works of Schardinger on dextrins but
mostly his own works (Pringsheim 1932).
Later, the dextrins were described in German by Samec and Blinc in a review
dated 1941 and entitled “Die Neuere Entwicklung der Kolloidchemie der Stärke,” in
which they concluded that, “because of the use of impure dextrins, the work performed prior to about 1935 was judged to be of little consequence” (Samec and
Blinc 1941). In 1954, an interesting brief overview on cyclodextrins was published
by Cramer in his famous book on inclusion complexes entitled
Einschlussverbindungen (Cramer 1954). However, the very first state of the art on
the subject was only published by French in 1957 in a special volume of the journal
Advances in Carbohydrate Chemistry. French wrote up an excellent fundamental
review of over 70 pages with 159 references, entitled “The Schardinger Dextrins,”
where he described the history of Schardinger dextrins, their characteristics, chemistry and derivatives, and biochemical properties (French 1957a). French divided
their history into two general periods, their discovery between 1891 and 1935 and
their maturity from 1935 to 1950. Transfer reactions due to the Bacillus macerans
action were also critically reviewed by French. In 1965, Thoma and Stewart also
published a comprehensive review on the characteristics of Bacillus macerans
N. Morin-Crini et al.
effects, van der Waals forces, and hydrogen bonds. One year later, French demonstrated that X-ray diffraction was also a powerful method to study the inclusion
complexes between iodine and cycloamyloses (James et al. 1959). French also
observed that, because of their structure, some guests can be included in one or two
cycloamylose molecules, and depending on the cavity size, it was a different part of
the guest molecule that can be included. This was clearly demonstrated in the 1970s
by NMR spectroscopy (Szejtli 1982a).
Later, Lichtenthaler and Immel (1996) demonstrated, using molecular modelling, the need for compliance between hydrophobic host surfaces and hydrophobic
domains in the cyclodextrin cavity. This striking tendency to optimize the reciprocal
concurrence of lipophilic as well as hydrophilic domains at the guest-host interface
may accordingly be concluded to be an important if not the decisive element in
orienting the guest into the cavity and in determining the stability of the complex,
particularly in cases where the guest is devoid of polar groups. This was the first
study showing the importance of the reciprocal interplay of such interactions.
1.3.10 The First Reviews on Schardinger Dextrins
Relatively few reviews of cyclodextrins were published during the period from 1911
to 1970 as recently reported by Crini et al. (2018). The first review of Schardinger
dextrins was published in German by Pringsheim in 1931 in a chapter entitled
Dextrine: Charakteristik, Gewinnung und Eigenschaften and published in his book
Die polysaccharide (Pringsheim 1931a). Pringsheim also published an English version in 1932 in another book The Chemistry of the Monosaccharides and of the
Polysaccharides (Fig. 1.21). This mini-revue, entitled “The dextrins: Characteristics,
Sources, and Properties,” summarized the works of Schardinger on dextrins but
mostly his own works (Pringsheim 1932).
Later, the dextrins were described in German by Samec and Blinc in a review
dated 1941 and entitled “Die Neuere Entwicklung der Kolloidchemie der Stärke,” in
which they concluded that, “because of the use of impure dextrins, the work performed prior to about 1935 was judged to be of little consequence” (Samec and
Blinc 1941). In 1954, an interesting brief overview on cyclodextrins was published
by Cramer in his famous book on inclusion complexes entitled
Einschlussverbindungen (Cramer 1954). However, the very first state of the art on
the subject was only published by French in 1957 in a special volume of the journal
Advances in Carbohydrate Chemistry. French wrote up an excellent fundamental
review of over 70 pages with 159 references, entitled “The Schardinger Dextrins,”
where he described the history of Schardinger dextrins, their characteristics, chemistry and derivatives, and biochemical properties (French 1957a). French divided
their history into two general periods, their discovery between 1891 and 1935 and
their maturity from 1935 to 1950. Transfer reactions due to the Bacillus macerans
action were also critically reviewed by French. In 1965, Thoma and Stewart also
published a comprehensive review on the characteristics of Bacillus macerans
N. Morin-Crini et al.