Intranasal administration of PACAP: uptake by brain and regional brain targeting with cyclodextrins. (49/76)

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alpha-Cyclodextrin dimer complexes of dopamine and levodopa derivatives to assess drug delivery to the central nervous system: ADME and molecular docking studies. (50/76)

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Limaprost alfadex and nonsteroidal anti-inflammatory drugs for sciatica due to lumbar spinal stenosis. (51/76)

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Expansion-contraction of photoresponsive artificial muscle regulated by host-guest interactions. (52/76)

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Cationic alpha-cyclodextrin:poly(ethylene glycol) polyrotaxanes for siRNA delivery. (53/76)

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Multifunctional aliphatic polyester nanofibers for tissue engineering. (54/76)

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alpha-Cyclodextrin decreases cholera toxin binding to GM1-gangliosides. (55/76)

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Molecular cloning and enzymatic characterization of cyclomaltodextrinase from hyperthermophilic archaeon Thermococcus sp. CL1. (56/76)

Genome organization near cyclomaltodextrinases (CDases) was analyzed and compared for four different hyperthermophilic archaea: Thermococcus, Pyrococcus, Staphylothermus, and Thermofilum. A gene (CL1_0884) encoding a putative CDase from Thermococcus sp. CL1 (tccd) was cloned and expressed in Escherichia coli. TcCD was confirmed to be highly thermostable, with optimal activity at 85. The melting temperature of TcCD was determined to be 93oC by both differential scanning calorimetry and differential scanning fluorimetry. A size-exclusion chromatography experiment showed that TcCD exists as a monomer. TcCD preferentially hydrolyzed alpha-cyclodextrin (alpha-CD), and at the initial stage catalyzed a ring-opening reaction by cleaving one alpha-1,4-glycosidic linkage of the CD ring to produce the corresponding single maltooligosaccharide. Furthermore, TcCD could hydrolyze branched CDs (G1-alpha-CD, G1-beta- CD, and G2-beta-CD) to yield significant amounts (45%, 40%, and 46%) of isomaltooligosaccharides (panose and 6(2)-alpha-maltosylmaltose) in addition to glucose and maltose. This enzyme is one of the most thermostable maltogenic amylases reported, and might be of potential value in the production of isomaltooligosaccharides in the food industry.  (+info)