Schardinger dextrine

Inclusion compounds of the Cg aromatic compounds with tris((9-phenylenedioxy)cyclotriphosphazene have been used to separate the individual isomers (43—47). The Schardinger dextrins, such as alpha-cyclodextrin, beta-dextrin, and gamma-dextrin are used for clathration alpha-dextrin is particularly useful for recovering PX from a Cg aromatic mixture (48,49). PyromeUitic dianhydride (50) and beryllium oxybenzoate (51) also form complexes, and procedures for separations were developed. 

Note. The cyclic oligosaccharides arising from enzymic transglycosylation of starch have been referred to as Schardinger dextrins. These names (and those of the cyclohexaamylose type) are not recommended, but the abbreviation CD is tolerated. 

Cycloamyloses are also referred to as eyelodextrins, eycloglucans, or Schardinger dextrins, preceded, in each case, by a Greek letter to denote the number of glucose units (< - for 6, 0- for 7, y- for 8, etc.). 

The first report in the literature of the isolation of a substance recognizable as a cyclodextrin was that of Villiers which appeared in 1891. From digests of Bacillus amylobacter on potato starch, Villiers obtained a small amount (3 g per 1000 g of starch) of a crystalline material, which he named cellulosine because of its resemblance in some respects to cellulose. The foundations of cyclodextrin chemistry were laid down, however, in the period 1903-1911 by Schardinger, and, in fact, some of the older literature frequently refers to the cyclodextrins as Schardinger dextrins. 

Prior to 1939, however, it was not known whether the cyclodextrins were products of the synthetic metabolism of Bacillus macerans, and therefore, perhaps, quite different from the components of starch, or whether they were formed by a single enzyme and therefore closely related to the starch structure. Then, Tilden and Hudson announced the discovery of a cell-free enzyme preparation from cultures of Bacillus macerans which had the ability to convert starch into the Schardinger dextrins without the production of maltose, glucose, or any other reducing sugars. They thus concluded that the Schardinger dextrins were either the true components of starch or closely related to such true components. 

The next chapter, by Ronald T. Clarke, John H. Coates, and Stephen F. Lincoln (Adelaide) discusses inclusion complexes of the cyclomalto-oligosaccharides (cyclodextrins), a unique group of natural cryptands that has attracted great interest within and outside the carbohydrate fleld in recent years. The article updates the pioneering contribution by Dexter French in Vol. 12 (19S7) on these oligosaccharides, then known as the Schardinger dextrins. 

Dr. French was a prolific contributor of research articles to professional chemical and biochemical journals. He published many reviews and methods articles in Annual Reviews of Biochemistry, Methods in Enzymology, Advances in Carbohydrate Chemistry and Biochemistry, Starch Chemistry and Technology, and The Enzymes. Two articles that were published in this Advances are The Raffinose Family of Oligosaccharides in Vol, 9 and The Schardinger Dextrins in Vol. 12. He was a member of the Editorial Advisory Boards of the Journal of Biological Chemistry and Carbohydrate Research, and of the Board of Advisors for Advances in Carbohydrate Chemistry and Biochemistry. 

Cohen, J. and Lach, J. L. 1963. Interaction of pharmaceuticals with Schardinger Dextrins I interaction with hydroxybenzoic acids and p-hydroxybenzoat)ePharm. Sci52 132-136. 

Lach, J. L. and Pauli, W. A. 1966. Interaction of pharmaceuticals with Schardinger dextrins VI. Interactions of P-cyclodextrin, sodium deoxycholate, and deoxycholic acid with amines and pharmaceutical agents. J. Pharm. Sci55 32-38. 

French, Dexter, The Raffinose Family of Oligosaccharides, IX, 149-184 French, Dexter, The Schardinger Dextrins, XII, 189-260... 

The enzyme will also transfer glucose to other carbohydrate acceptors such as Schardinger dextrin, or mal-totetraose to form an a-(l- 6)-linked glucosyl Schardinger dextrin or a branched pentasaccharide, or even to free glucose to form isomaltose (15,33). In this respect the glucosidase (dextrin 6-... 

The rotations of the Schardinger dextrins were calculated from data of ref. 43. According to currently accepted nomenclature tetraamylose is Schardinger s a-dextrin, or cyclohexaamylose diamylose is an alcohol-containing complex of a-dextrin hexa-amylose is Schardingers /J-dextrin, or cycloheptaamylose. 

French, D. 1957. The schardinger dextrins. Advan. Carbohydrate Chern., 12, 189-259. 

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