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Effects of Solvents Used for the Preparation of Food Thickening Agent on the Disintegration Time and Dissolution Rate of Orally Disintegrating Levofloxacin Tablets
https://gifu-pu.repo.nii.ac.jp/records/13744
https://gifu-pu.repo.nii.ac.jp/records/137442c2b7cfa-8ecc-4cbd-9d2b-3faa349c7bed
| Item type | 研究室原著論文(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-03-04 | |||||
| タイトル | ||||||
| タイトル | Effects of Solvents Used for the Preparation of Food Thickening Agent on the Disintegration Time and Dissolution Rate of Orally Disintegrating Levofloxacin Tablets | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | disintegration test | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | dissolution test | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | food thickening agent | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | levofloxacin | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | orally disintegrating tablet | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| アクセス権 | ||||||
| アクセス権 | metadata only access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
| 抄録 | ||||||
| 値 | Food thickening agents are used for easy taking medicines by patients with dysphagia. However, food thickening agents sometimes affect disintegration time and dissolution rate of medicines. Patients can select various beverages to dissolve food thickening agents. However, in the studies, water has been mainly used as a solvent. Although it has been reported that different solvents change physical properties of food thickening agents such as viscosity and adhesiveness, effects of the food thickening agents dissolved by the solvents on the disintegration and dissolution of tablets are poorly understood. We investigated effects of five solvents (soft water, hard water, milk, orange juice, and miso soup) used for preparing xanthan gum-based food thickening agent on the disintegration and dissolution of orally disintegrating levofloxacin (L-OD) tablets. The results of the test with the first fluid (pH 1.2) revealed that the disintegration time of L-OD immersed in the food thickener solution prepared with milk was the longest and the dissolution rate was the lowest. On the other hand, the results of second fluid (pH 6.8) showed that the disintegration time of L-OD immersed in the food thickener solution prepared with hard water and the dissolution rate was the lowest. The disintegration and dissolution of L-OD tablets differed depending on the solvent used to prepare the food thickener solution. These results suggest that the selection of solvents to dissolve food thickening agents is important for appropriate taking medicines in patients with dysphagia. | |||||
| 書誌情報 |
en : Pharmacometrics 巻 97, 号 5/6, p. 105-111, 発行日 2019-12 |
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