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Yamashita J, Asai S, Shingaki H, Hayakawa M. Development of a New Jelly Coating Technology (Oral Jelly Coating) to Improve Prescribed Medication Adherence. Biol Pharm Bull 2024; 47:259-271. [PMID: 38104984 DOI: 10.1248/bpb.b23-00625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Tablets are the most commonly prescribed dosage form for oral drug administration. Historically, improvement of medication adherence of tablets has been facilitated through, for example, the use of smaller tablets, distinctive shaped tablets and sugar-coated tablets. In addition, new formulation technologies such as orally disintegrating tablets (OD tablets), micro tablet-type granules, jellies, and film formulations are making it possible to create more easily ingested dosage forms. We have developed a new oral jelly coating formulation that can be applied to any sized tablet without reducing the size of the formulation. It was found that this new jelly layer formed on the tablet surface improved the tablet's slipperiness with an appropriate amount of water, while ensuring no change in the dissolution profile. In addition, the jelly layer was ensured storage stability over time without affecting the dissolution profile. Although further studies are needed, this coating technology can quickly change the tablet surface to a jelly-like state after the tablet is taken, giving the tablet the same slipperiness as if it were taken in jelly, making it easier to pass through the pharynx, and thus improving medication adherence.
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Pharmaceutical characterization of xerogel pill with various gelling agents as a multiple-unit dosage form for pediatric and geriatric patients. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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3
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A novel oral medicated jelly for enhancement of etilefrine hydrochloride bioavailability: In vitro characterization and pharmacokinetic evaluation in healthy human volunteers. Saudi Pharm J 2022; 30:1435-1447. [DOI: 10.1016/j.jsps.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Accepted: 07/19/2022] [Indexed: 11/21/2022] Open
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4
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Asai R, Takeuchi T, Kondo K, Niwa T. Design of xerogel pill with good swallowing performance through wet milling and drop freeze-drying processes. Int J Pharm 2022; 621:121783. [DOI: 10.1016/j.ijpharm.2022.121783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/06/2022] [Accepted: 04/25/2022] [Indexed: 10/18/2022]
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5
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Preference, Perception, and Acceptability of Fluid Gels as a Potential Age-Appropriate Dosage Form for Elderly Patients with Dysphagia. Gels 2022; 8:gels8040218. [PMID: 35448119 PMCID: PMC9028045 DOI: 10.3390/gels8040218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/25/2022] [Accepted: 03/30/2022] [Indexed: 12/14/2022] Open
Abstract
The development of pharmaceutical dosage forms that are tailored to specific populations according to their preferences and acceptability could improve medication adherence, which could lead to effective pharmacotherapy. This study evaluated the preference for and perceptions of fluid gels as a potential age-appropriate dosage form for older adults with dysphagia. The palatability and swallowability of the developed fluid gels were also assessed to determine the consumer acceptability of this formulation. A cross-sectional survey was conducted through the electronic distribution of a self-administered questionnaire among adults in Malaysia between April and December 2021. A randomized and double-blinded clinical study was conducted to evaluate the palatability and swallowability of the fluid gels in 30 healthy participants. A cross-sectional study involving 673 respondents revealed that the fluid gels were perceived positively by consumers (64.4%), were easily swallowed (50.8%), were safe to be consumed (45.3%), and were suitable as a new pharmaceutical formulation (43.8%). The clinical study shows that moderately thickened fluid gels masked the bitterness of the medication and were easily swallowed. The newly developed fluid gels were also positively perceived by the participants. Taken together, fluid gels have shown great potential as an innovative oral formulation that is suitable for consumption by elderly patients with dysphagia.
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Truong S, Tang EKY, Khan RN, Nguyen MN, von Ungern Sternberg BS, Yeo AWY, Lim LY. Prior administration of chocolate improves the palatability of bitter drugs: The Choc-with-Med study. J Paediatr Child Health 2021; 57:1267-1273. [PMID: 33739547 DOI: 10.1111/jpc.15448] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/21/2021] [Accepted: 03/06/2021] [Indexed: 11/30/2022]
Abstract
AIM The paediatric population has a low adherence and acceptance rate of unpalatable medicines. This study aimed to determine whether eating chocolate immediately prior to drug administration would help to mask the bitter taste of a drug. The difference in taste masking efficacy between white, milk and dark chocolate was a secondary measure outcome. METHODS A controlled repeated measures crossover taste trial was conducted using a taste panel of 29 young healthy adults who met the criteria to differentiate intensity in bitterness taste. Participants separately tasted solutions of quinine, flucloxacillin and clindamycin using the swill and spit method, singularly and following blinded prior administration of white, milk or dark chocolate. Drug solutions administered without prior chocolate served as controls. Bitterness score for each tasting was recorded using a 5-point scale. RESULTS Regardless of chocolate type, mean taste scores with prior chocolate for quinine (range 2.00-2.34), clindamycin (3.72-3.83) and flucloxacillin (3.38-3.45) were all lower than mean scores for respective drugs without chocolate (3.24, 4.75 and 4.28, respectively; P < 0.0001 for all comparisons). Dark chocolate was most efficacious for masking the bitter taste of quinine, but the differences in taste masking efficacy between dark, milk and white chocolates were not statistically significant for flucloxacillin and clindamycin. CONCLUSIONS Prior administration of chocolate results in lower perceived bitterness compared to control tastings of quinine, flucloxacillin and clindamycin solutions; however, there is no clear difference in this effect between the dark, milk and white chocolates used in this study.
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Affiliation(s)
- Shannon Truong
- School of Medicine, The University of Western Australia, Perth, Western Australia, Australia
| | - Edith Kai Yan Tang
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
| | - R Nazim Khan
- School of Mathematics and Statistics, The University of Western Australia, Perth, Western Australia, Australia
| | - Minh Ngoc Nguyen
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
| | - Britta S von Ungern Sternberg
- Department of Anaesthesia and Pain Management, Perth Children's Hospital and The University of Western Australia (School of Medicine), Perth, Western Australia, Australia
| | - Allen Wan Yan Yeo
- Department of Trauma/General Surgery, Sir Charles Gairdner Hospital, Perth, Western Australia, Australia
| | - Lee Yong Lim
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Perth, Western Australia, Australia
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7
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Banerjee S, Joshi U, Singh A, Saharan VA. Lipids for Taste masking and Taste assessment in pharmaceutical formulations. Chem Phys Lipids 2020; 235:105031. [PMID: 33352198 DOI: 10.1016/j.chemphyslip.2020.105031] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/30/2020] [Accepted: 12/16/2020] [Indexed: 12/15/2022]
Abstract
Pharmaceutical products often have drawbacks of unacceptable taste and palatability which makes it quite difficult for oral administration to some special populations like pediatrics and geriatrics. To curb this issue different approaches like coating, granulation, extrusion, inclusion complexation, ion-exchange resins, etc for taste masking are employed and among them use of lipids have drawn special attention of researchers. Lipids have a lower melting point which is ideal for incorporating drugs in some of these methods like hot-melt extrusion, melt granulation, spray drying/congealing and emulsification. Lipids play a significant role as a barrier to sustain the release of drugs and biocompatible nature of lipids increases their acceptability by the human body. Further, lipids provide vast opportunities of altering pharmacokinetics of the active ingredients by modulating release profiles. In taste sensors, also known as electronic tongue or e-tongue, lipids are used in preparing taste sensing membranes which are subsequently used in preparing taste sensors. Lipid membrane taste sensors have been widely used in assessing taste and palatability of pharmaceutical and food formulations. This review explores applications of lipids in masking the bitter taste in pharmaceutical formulations and significant role of lipids in evaluation of taste and palatability.
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Affiliation(s)
- Surojit Banerjee
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Ujjwal Joshi
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Anupama Singh
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India
| | - Vikas Anand Saharan
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun, Uttarakhand, 248001, India.
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Easy to Swallow “Instant” Jelly Formulations for Sustained Release Gliclazide Delivery. J Pharm Sci 2020; 109:2474-2484. [DOI: 10.1016/j.xphs.2020.04.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/22/2020] [Accepted: 04/23/2020] [Indexed: 11/19/2022]
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9
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Kojima H, Haraguchi T, Ikegami S, Nishikawa H, Yoshida M, Ozeki M, Kawasaki I, Uchida T. Preparation and Evaluation of Poly-γ-glutamic Acid Hydrogel Mixtures with Amlodipine Besylate: Effect on Ease of Swallowing and Taste Masking. Chem Pharm Bull (Tokyo) 2019; 67:1284-1292. [PMID: 31787655 DOI: 10.1248/cpb.c19-00548] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of the study was to prepare a poly-γ-glutamic acid hydrogel (PGA gel), to evaluate physicochemical properties, its ease of swallowing using texture profile analysis (TPA) and its taste-masking effects on amlodipine besylate (AML) using the artificial taste sensor and human gustatory sensation testing. Using TPA, 0.5 and 1.0% (w/v) PGA gels in the absence of drug were within the range of acceptability for use in people with difficulty swallowing according to permission criteria published by the Japanese Consumers Affairs Agency. The elution of AML from prepared PGA gels was complete within an hour and the gel did not appear to influence the bioavailability of AML. The sensor output of the basic bitterness sensor AN0 in response to AML mixed with 0.5 and 1.0% PGA gels was suppressed to a significantly greater degree than AML mixed with 0.5 and 1.0% agar. In human gustatory sensation testing, 0.5 and 1.0% PGA gels containing AML showed a potent bitterness-suppressing effect. Finally, 1H-NMR spectroscopic analysis was carried out to examine the mechanism of bitterness suppression when AML was mixed with PGA gel. The signals of the proton nearest to the nitrogen atom of AML shifted clearly upfield, suggesting an interaction between the amino group of AML and the carboxyl group of PGA gel. In conclusion, PGA gel is expected to be a useful excipient in formulations of AML, not only increasing ease of swallowing but also masking the bitterness of the basic drug.
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Affiliation(s)
- Honami Kojima
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Saeri Ikegami
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Miyako Yoshida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Minoru Ozeki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Ikuo Kawasaki
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
| | - Takahiro Uchida
- Faculty of Pharmaceutical Sciences, Mukogawa Women's University
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10
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Tsuchiya M, Osada K, Arakawa H, Takahashi S, Kamei M, Matsui Y, Mato T. [Survey on the Efficacy of Two Types of Medication Administration-assisting Food for Hospitalized Children]. YAKUGAKU ZASSHI 2019; 139:939-953. [PMID: 30944261 DOI: 10.1248/yakushi.18-00152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of this study was to investigate the efficacy of two types of medication administration-assisting food. The subjects were 30 caregivers of children from one to eight years old hospitalized in the pediatrics unit of a university hospital, and 30 nurses caring for them. The caregivers gave medications to their children using two types of administration-assisting food, "chocolate" and "jelly". A questionnaire was prepared to investigate the efficacy of the administration-assisting food, and the caregivers and nurses responded to the questionnaire after the medication was given. The questionnaire data included many positive responses regarding the administration-assisting food, demonstrating its efficacy. The caregivers of children aged ≥4 years responded that the "chocolate" type was more effective than the "jelly" type in administering medications. There also tended to be a positive opinion of the "chocolate" among the nurses of children aged ≥4 years. However, the opinion of the "chocolate" and "jelly" were equivalent among the nurses of children aged <4 years. The reasons for these results were thought to be that the children were at an age when their sense of taste was developing and changing, plus correlations with past experience of the food and differences in the properties of the administration-assisting food. Easiness of swallowing of administration-assisting foods may be important for children whose taste is underdeveloped. However, the taste of administration-assisting foods may be important for children with taste development. Selecting administration-assisting foods based on these factors may be useful for the smooth administration of medication.
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Affiliation(s)
- Morikatsu Tsuchiya
- Department of Nursing, Faculty of Health Sciences, Nihon Institute of Medical Science
| | - Kohei Osada
- Department of Pediatrics, Saitama Medical Center, Saitama Medical School
| | - Hiroshi Arakawa
- Department of Pediatrics, Saitama Medical Center, Saitama Medical School
| | | | - Masanori Kamei
- Research and Development Department, Morinaga & Co., Ltd
| | - Yuko Matsui
- Business Creation and Development Division, Morinaga & Co., Ltd
| | - Takashi Mato
- Department of Emergency Medicine, Jichi Medical University
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11
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Uchiyama H, Nogami S, Katayama K, Hayashi K, Kadota K, Tozuka Y. Jelly containing composite based on α-glucosyl stevia and polyvinylpyrrolidone: Improved dissolution property of curcumin. Eur J Pharm Sci 2018; 117:48-54. [PMID: 29428541 DOI: 10.1016/j.ejps.2018.02.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/23/2018] [Accepted: 02/07/2018] [Indexed: 11/25/2022]
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12
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Facteurs influençant l’acceptabilité des formulations galéniques en pédiatrie – revue de la littérature. ANNALES PHARMACEUTIQUES FRANÇAISES 2018; 76:163-171. [DOI: 10.1016/j.pharma.2018.01.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 01/04/2018] [Indexed: 11/15/2022]
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13
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Usefulness and limitations of taste sensors in the evaluation of palatability and taste-masking in oral dosage forms. Asian J Pharm Sci 2016. [DOI: 10.1016/j.ajps.2016.03.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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14
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Haraguchi T, Uchida T, Hazekawa M, Yoshida M, Nakashima M, Sanda H, Hase T, Tomoda Y. Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis. Chem Pharm Bull (Tokyo) 2016; 64:14-20. [DOI: 10.1248/cpb.c15-00474] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tamami Haraguchi
- Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University
| | - Takahiro Uchida
- Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University
| | - Mai Hazekawa
- Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University
| | - Miyako Yoshida
- Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University
| | - Masaki Nakashima
- Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd
| | - Hotaka Sanda
- Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd
| | - Takema Hase
- Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd
| | - Yutaka Tomoda
- Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd
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15
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Independent comparison study of six different electronic tongues applied for pharmaceutical analysis. J Pharm Biomed Anal 2015; 114:321-9. [DOI: 10.1016/j.jpba.2015.05.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 05/15/2015] [Accepted: 05/28/2015] [Indexed: 11/19/2022]
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16
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Young PM, Salama RO, Zhu B, Phillips G, Crapper J, Chan HK, Traini D. Multi-breath dry powder inhaler for delivery of cohesive powders in the treatment of bronchiectasis. Drug Dev Ind Pharm 2014; 41:859-65. [DOI: 10.3109/03639045.2014.909841] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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17
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Haraguchi T, Miyazaki A, Yoshida M, Uchida T. Bitterness evaluation of intact and crushed Vesicare orally disintegrating tablets using taste sensors. J Pharm Pharmacol 2013; 65:980-7. [DOI: 10.1111/jphp.12078] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Accepted: 03/25/2013] [Indexed: 01/08/2023]
Abstract
Abstract
Objective
Vesicare tablets, whose main component is solifenacin succinate, are known to be extremely bitter. The purpose of this study was to evaluate the effect of crushing on the bitterness of the Vesicare orally disintegrating tablets (ODTs).
Method
Vesicare ODTs and conventional Vesicare tablets (CTs) were crushed either heavily or lightly. The bitterness scores and release rates of sample solutions obtained 5, 10, 30, 60, 90 or 120 s after placing a crushed CT or ODT containing 5 mg solifenacin in 40 ml of water were predicted using two taste sensors (SA402B and a-ASTREE) and HPLC, respectively. The particle size and the surfaces of the crushed tablets were observed microscopically.
Key findings
The predicted bitterness scores and the drug release rates of CTs were high, irrespective of the degree of crushing. The lightly crushed ODT was predicted to be less bitter than the heavily crushed ODT. In lightly crushed ODTs, spherical particles were observed, about 200 mm in diameter.
Conclusions
The degree of crushing was a critical factor in determining the expression of bitterness by crushed ODTs. When intact tablets of Vesicare must be crushed to adjust the dosage, it is strongly recommended that ODTs be crushed gently.
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Affiliation(s)
- Tamami Haraguchi
- Department of Clinical Pharmaceutics, Mukogawa Women's University, Nishinomiya, Japan
| | - Airi Miyazaki
- Department of Clinical Pharmaceutics, Mukogawa Women's University, Nishinomiya, Japan
| | - Miyako Yoshida
- Department of Clinical Pharmaceutics, Mukogawa Women's University, Nishinomiya, Japan
| | - Takahiro Uchida
- Department of Clinical Pharmaceutics, Mukogawa Women's University, Nishinomiya, Japan
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18
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Stojanov M, Wimmer R, Larsen KL. Study of the inclusion complexes formed between cetirizine and α‐, β‐, and γ‐cyclodextrin and evaluation on their taste‐masking properties. J Pharm Sci 2011; 100:3177-3185. [DOI: 10.1002/jps.22539] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2010] [Revised: 06/04/2010] [Accepted: 02/14/2011] [Indexed: 11/06/2022]
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19
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Woertz K, Tissen C, Kleinebudde P, Breitkreutz J. A comparative study on two electronic tongues for pharmaceutical formulation development. J Pharm Biomed Anal 2011; 55:272-81. [DOI: 10.1016/j.jpba.2011.02.002] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2010] [Revised: 01/27/2011] [Accepted: 02/01/2011] [Indexed: 10/18/2022]
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20
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HAYASE N, IWAYAMA K, OHTAKI KI, YAMASHITA Y, AWAYA T, MATSUBARA K. Dissolution Behaviors of Tablet and Capsule Covered with Oblate or Agar Jelly for Taking Medicine Easily. YAKUGAKU ZASSHI 2011; 131:161-8. [DOI: 10.1248/yakushi.131.161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Nobumasa HAYASE
- Department of Pharmacology and Therapeutics, Hokkaido Pharmaceutical University, School of Pharmacy
| | - Kuninori IWAYAMA
- Department of Pharmacology and Therapeutics, Hokkaido Pharmaceutical University, School of Pharmacy
| | - Ko-ichi OHTAKI
- Department of Pharmacology and Therapeutics, Hokkaido Pharmaceutical University, School of Pharmacy
- Department of Hospital Pharmacy and Pharmacology, Asahikawa Medical University
| | - Yasunori YAMASHITA
- Department of Hospital Pharmacy and Pharmacology, Asahikawa Medical University
| | - Toshio AWAYA
- Department of Hospital Pharmacy and Pharmacology, Asahikawa Medical University
| | - Kazuo MATSUBARA
- Department of Hospital Pharmacy and Pharmacology, Asahikawa Medical University
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21
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Taste sensing systems (electronic tongues) for pharmaceutical applications. Int J Pharm 2010; 417:256-71. [PMID: 21094230 DOI: 10.1016/j.ijpharm.2010.11.028] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2010] [Revised: 11/11/2010] [Accepted: 11/11/2010] [Indexed: 11/21/2022]
Abstract
Electronic tongues are sensor array systems able to detect single substances as well as complex mixtures by means of particular sensor membranes and electrochemical techniques. Two systems are already commercially available, the Insent taste sensing system and the αAstree electronic tongue. In addition, various laboratory prototype versions exist. Besides the successful use in food industry, the implementation for pharmaceutical purposes has strongly grown within the recent years. A reason for this is the increased interest of developing palatable formulations, especially for children. As taste assessment of drugs comes along with challenges due to possible toxicity and subjectivity of the taste assessors, electronic tongues could offer a safe and objective alternative. In order to provide guidance on the use of these systems, possible fields of interest are presented in this review, as for example, system qualification, quality control, formulation development, comparison between marketed drug products, and the validation of the methods used. Further, different approaches for solid and liquid dosage forms are summarized. But, also the difficulty to obtain absolute statements regarding taste was identified and the need of more validated data was discussed to offer guidance for the next years of research and application of electronic tongues for pharmaceutical applications.
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Abstract
This minireview describes the main developments of electronic tongues (e-tongues) and taste sensors in recent years, with a summary of the principles of detection and materials used in the sensing units. E-tongues are sensor arrays capable of distinguishing very similar liquids employing the concept of global selectivity, where the difference in the electrical response of different materials serves as a fingerprint for the analysed sample. They have been widely used for the analysis of wines, fruit juices, coffee, milk and beverages, in addition to the detection of trace amounts of impurities or pollutants in waters. Among the various principles of detection, electrochemical measurements and impedance spectroscopy are the most prominent. With regard to the materials for the sensing units, in most cases use is made of ultrathin films produced in a layer-by-layer fashion to yield higher sensitivity with the advantage of control of the film molecular architecture. The concept of e-tongues has been extended to biosensing by using sensing units capable of molecular recognition, as in films with immobilized antigens or enzymes with specific recognition for clinical diagnosis. Because the identification of samples is basically a classification task, there has been a trend to use artificial intelligence and information visualization methods to enhance the performance of e-tongues.
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Affiliation(s)
- Antonio Riul
- UFScar, campus Sorocaba, 18052-780 Sorocaba, SP, Brazil
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23
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Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. SENSORS 2010; 10:3411-43. [PMID: 22319306 PMCID: PMC3274227 DOI: 10.3390/s100403411] [Citation(s) in RCA: 252] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2010] [Revised: 03/29/2010] [Accepted: 03/30/2010] [Indexed: 11/16/2022]
Abstract
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global selectivity and high correlation with human sensory score. These sensors respond similarly to similar basic tastes, which they quantify with high correlations to sensory score. Using these unique properties, these sensors can quantify the basic tastes of saltiness, sourness, bitterness, umami, astringency and richness without multivariate analysis or artificial neural networks. This review describes all aspects of these taste sensors based on artificial lipid, ranging from the response principle and optimal design methods to applications in the food, beverage, and pharmaceutical markets.
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Harada T, Uchida T, Yoshida M, Kobayashi Y, Narazaki R, Ohwaki T. A New Method for Evaluating the Bitterness of Medicines in Development Using a Taste Sensor and a Disintegration Testing Apparatus. Chem Pharm Bull (Tokyo) 2010; 58:1009-14. [DOI: 10.1248/cpb.58.1009] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tsutomu Harada
- Planning & Operations Section, Customer Joy Department, CEO Office, Eisai Co., Ltd
| | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | - Miyako Yoshida
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | | | - Ryuichi Narazaki
- Formulation Research, CMC Japan, Pharmaceutical Science and Technology CFU, Eisai Co., Ltd
| | - Takayuki Ohwaki
- Drug Development Technology Center, Customer Joy Department, CEO Office, Eisai Co., Ltd
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Yoshida M, Tokuyama E, Hazekawa M, Uchida T. Bitterness Suppression of the Kampo Medicine 'Orengedokuto' Using Flavoured Jellies. Chem Pharm Bull (Tokyo) 2010; 58:449-53. [DOI: 10.1248/cpb.58.449] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Miyako Yoshida
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Emi Tokuyama
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Mai Hazekawa
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Takahiro Uchida
- School of Pharmaceutical Science, Mukogawa Women's University
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Cabral FPA, Bergamo BB, Dantas CAR, Riul A, Giacometti JA. Impedance e-tongue instrument for rapid liquid assessment. THE REVIEW OF SCIENTIFIC INSTRUMENTS 2009; 80:026107. [PMID: 19256682 DOI: 10.1063/1.3084210] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
We present a compact and easy to handle instrument developed to perform rapid analysis of liquids utilizing an "electronic tongue" system. Briefly, the e-tongue used here is based on impedance measurements of an array of sensing units fabricated with ultrathin films of different materials deposited onto gold interdigitated electrodes. The instrument has the capability of measuring up to eight different sensor sets, each comprising an array of eight sensing units, and can perform a series of measurements in less than half of an hour. Additionally, there is a user-friendly software interface for instrument control, allowing the statistical correlation of samples using principal component analysis.
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Affiliation(s)
- Flávio P A Cabral
- FIPP, Universidade do Oeste Paulista, 19050-920, Presidente Prudente, Brazil
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Ishizaka T, Okada S, Tokuyama E, Mukai J, Uchida T. Suppression of bitterness and improvement of palatability of commercial prednisolone powder. Chem Pharm Bull (Tokyo) 2008; 56:1395-9. [PMID: 18827377 DOI: 10.1248/cpb.56.1395] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of the study was to suppress the bitterness and improve the palatability of pediatric prednisolone powder (PP) by the addition of simple sucrose syrup (SS) and various beverages and foods. Bitterness suppression was evaluated using the human gustatory sensory test. The suppression of the bitterness and improvement of palatability of PP by addition of SS solutions was investigated using standard taste substances: sucrose for sweetness, tartaric acid for sourness, and sodium chloride as saltiness. Dilution with SS solutions of up to 50% (w/w) was successful in bitterness-suppression and improvement of palatability, but at 80% (w/w) SS, the palatability of the diluted solution was reduced. The kinematic viscosities of SS solutions were therefore evaluated using the Uberorde viscosity meter, to see whether the high viscosity of the more concentrated solutions was responsible for the reduced palatability. The kinematic viscosity of the 80% SS was 16.60 mm(2)/s. Judging from above information, the palatability might become worse when the kinematic viscosity of syrup exceeded 15 mm(2)/s. Finally, the ability of various beverages and foods with low viscosity to suppress the bitterness and improve the palatability of PP were examined. The additions of orange juice or a carbonated lemon drink to simple syrup solution were most effective in suppressing bitterness and improving palatability of PP.
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Affiliation(s)
- Toshihiko Ishizaka
- School of Pharmaceutical Sciences, Mukogawa Women's University, Hyogo, Japan
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Ishizaka T, Okada S, Tokuyama E, Mukai J, Uchida T. Quality of twelve clarithromycin dry syrup formulations-bitterness, grittiness and uniformity of drug loading. Chem Pharm Bull (Tokyo) 2008; 56:1389-94. [PMID: 18827376 DOI: 10.1248/cpb.56.1389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The objective of the study was to evaluate the bitterness, grittiness and uniformity of drug loading as measures of the quality of 12 formulations of clarithromycin dry syrup (CAMDS), comprising one branded and 11 generic products. Some of the generic CAMDS formulations were more bitter than the branded product while others had similar bitterness when tested as aqueous suspensions. Only one generic product was less bitter than the branded product when tested as a suspension in acidic sports drink. The usual dissolution test described in JP XV could not be used to evaluate the bitterness of the products. A brief dissolution test using only 12.5 ml of water was used to evaluate the bitterness of the products in aqueous suspensions. There were considerable variances in the grittiness of the various products, which were independent of particle size. Changes in grittiness level seemed to be correlated with changes in the intensity of bitterness due to the disintegration of the formulation. Finally, there was less variation in the uniformity of drug loading for the branded product than for the generic products. These data may be useful when selecting which CAMDS formulation to prescribe.
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Affiliation(s)
- Toshihiko Ishizaka
- School of Pharmaceutical Sciences, Mukogawa Women's University, Hyogo, Japan
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Funasaki N, Uratsuji I, Okuno T, Hirota S, Neya S. Masking Mechanisms of Bitter Taste of Drugs Studied with Ion Selective Electrodes. Chem Pharm Bull (Tokyo) 2006; 54:1155-61. [PMID: 16880661 DOI: 10.1248/cpb.54.1155] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The masking mechanisms of the bitter taste of propantheline bromide (PB) and oxyphenonium (OB) bromide by native and modified cyclodextrins, saccharides, surfactants, organic acids, nonionic and anionic polymers, and other compounds were investigated with ion selective electrodes. The intensity of the bitter taste for a mixed solution of cyclodextrin with PB or OB was quantitatively explained from the observed electromotive force with the following assumptions: the complex and the masking agent do not have any tastes and the bitter taste is independent of other tastes. Sodium dodecyl sulfate reduced the bitter taste remarkably, and this reduction was also explicable on the basis of the same mechanism. Sodium taurodeoxycholate enhanced the bitter taste, because of its strong bitterness, although it formed 1 : 1 complexes with PB and OB. The masking mechanism of saccharides was ascribed to overcoming the weak bitterness of the drug by the strong sweetness. Lambda-carrageenan suppressed the bitter taste remarkably. This suppression was ascribed to the binding of PB and OB to lambda-carrageenan, the effect of the solution viscosity on the bitter taste, and the covering of the bitter taste receptor by lambda-carrageenan. It was suggested that the moderate masking by other polymers was attributable to the effect of the solution viscosity or the receptor covering. Native and modified beta-cyclodextrins, sodium dodecyl sulfate, lambda-carrageenan, Tween 20, and sodium carboxymethyl cellulose are good masking agents for the bitter tastes of PB and OB. The drug ion selective electrode is a useful tool for understanding of the masking mechanism of the bitter taste, screening of masking agents, and estimation of appropriate concentrations of the masking agents.
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Affiliation(s)
- Noriaki Funasaki
- Department of Physical Chemistry and 21st Century COE Program, Kyoto Pharmaceutical University, Misasagi, Yamashina-ku, Kyoto 607-8414, Japan.
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