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Outstanding contribution of Professor József Szejtli to cyclodextrin applications in foods, cosmetics, drugs, chromatography and biotechnology: a review

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Abstract

Cyclodextrins, natural oligosaccharides obtained from starch by enzymatic degradation, have been discovered 130 years ago by the pioneering work of the French pharmacist and chemist Antoine Villiers. These molecules still fascinate researchers and industrials because they are remarkable macrocyclic molecules with major impacts in chemistry, biology and health science. When we look at cyclodextrin chemistry today and reflect on how it has developed over the last five decades, no other scientist has been more determining, focused and inspiring than Professor József Szejtli. Indeed, among the list of prestigious researchers who have contributed to the development of cyclodextrins, Professor Szejtli played a fundamental role as an eminent scientist and a visionary. Since the mid-1950s, he has devoted his life to cyclodextrins, publishing more than 500 publications, including 106 patent applications. Professor Szejtli is internationally recognized for his outstanding contribution to the cyclodextrin science and considered to be the “Godfather of Cyclodextrins.” This paper is a tribute to his scientific oeuvre. After a brief overview of his personal life, some important works published by Professor Szejtli in more than fifty years of career were highlighted. For example, he was the first to synthesize the 14C labeled glucose-based β-cyclodextrin and published his oral metabolism. He was also the first to describe the acid hydrolysis of β-cyclodextrin and discovered that β-cyclodextrin formed inclusion complexes with hydrochloric acid. Professor Szejtli is the founder of International Cyclodextrin Symposia, the first of which was held in 1981 in Budapest.

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Fig. 1
Fig. 2

source: CycloLab archives

Fig. 3

source: CycloLab archives

Fig. 4

source: CycloLab

Fig. 5

adapted from Szejtli (1971, 1975, 1982a)

Fig. 6

source: CycloLab archives

Fig. 7

adapted from Szejtli (1988a)

Fig. 8

adapted from Szejtli (1978)

Fig. 9

adapted from Szejtli (2004a)

Fig. 10

adapted from Szejtli (1977b)

Fig. 11

adapted from Szejtli (1978)

Fig. 12
Fig. 13

adapted from Szejtli (1983b)

Fig. 14

source: CycloLab archives

Fig. 15

adapted from Szejtli (1990)

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Acknowledgements

The authors thanks Nadia Morin-Crini (Université Bourgogne Franche-Comté, France) for his critical reading of early drafts of this chapter and English corrections, and Marc Fourmentin (Université du Littoral-Côte-d’Opale, France) for illustration graphics. For Grégorio Crini, it was a great privilege and honor to write this review with Éva Fenyvesi and Lajos Szente.

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Authors and Affiliations

  1. Chrono-Environnement, UMR 6249, UFR Sciences et Techniques, Université Bourgogne Franche-Comté, Besançon, France

    Grégorio Crini

  2. CycloLab Cyclodextrin Research & Development Ltd., Illatos 7, Budapest, 1097, Hungary

    Éva Fenyvesi & Lajos Szente

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  1. Grégorio Crini
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  2. Éva Fenyvesi
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Correspondence to Grégorio Crini.

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Crini, G., Fenyvesi, É. & Szente, L. Outstanding contribution of Professor József Szejtli to cyclodextrin applications in foods, cosmetics, drugs, chromatography and biotechnology: a review. Environ Chem Lett 19, 2619–2641 (2021). https://doi.org/10.1007/s10311-020-01170-y

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