2nd Annual Academic Symposium - Raja Reddy Bommareddy

Cyclodextrins are cyclic oligosaccharides which are produced from starch by the action of glycosyltransferases. The most well-known three cyclodextrins are α-, β- and γ-cyclodextrins which contain 6, 7, and 8 glucopyranose units respectively. Cyclodextrins have an interesting property of forming inclusion complexes with wide variety of guest molecules. The molecular complexation of guest molecules with cyclodextrins alter the physicochemical properties of the guest molecules, such as their aqueous solubility, rate of dissolution, and bioavailability of the poorly water soluble drugs, and stability of drugs. Amoxicillin which belongs to a family of β-lactam antibiotics is used to treat many infections caused by gram-positive and gram-negative bacteria. But Amoxicillin is degraded by the β-lactamases of bacteria which may be prevented by the molecular complexation with cyclodextrins. The objective of the research is to form the inclusion complexes and characterize them to find out types of interactions between the Amoxicillin and Cyclodextrin. Different molar ratios of amoxicillin and hydroxypropyl-b-cyclodextrin (1:1, 1:2, 1:3, and 1:4) are used in the inclusion complex formation. The preparation of inclusion complexes is done by using solvent evaporation technique and lyophilization. The characterization of the inclusion complex is done by FT-IR, PXRD, Thermo-Analytical methods such as DSC, TGA and NMR.