Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

• Haraguchi Tamami

  Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University

• Uchida Takahiro

  Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University

• Hazekawa Mai

  Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University

• Yoshida Miyako

  Department of Clinical Pharmaceutics, School of Pharmaceutical Science, Mukogawa Women’s University

• Nakashima Masaki

  Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd.

• Sanda Hotaka

  Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd.

• Hase Takema

  Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd.

• Tomoda Yutaka

  Drug Formulation Research and Development Laboratories, Kyowa Hakko Kirin Co., Ltd.

抄録

The purpose of this study was to determine which foods and/or drinks are capable of reducing the bitterness of topiramate when consumed together with the medicine. The inhibitory effects of foods/drinks (yoghurt and nine other foods/drinks) on the bitterness of topiramate (5 mg/mL) were evaluated with a taste sensor using a bitterness-responsive membrane (C00). The effect of topiramate on the taste characteristics of the foods/drinks themselves was also evaluated by taste sensor outputs. The viscosities of the foods/drinks and the influence of the lactic acid and orotic acid components of yoghurt, the most successful of the tested substances in taste masking, on the bitterness of topiramate were also measured. Yoghurt was predicted to be the most effective of the foods/drinks tested in reducing the acidic bitterness-responsive sensor output of topiramate. The outputs of the astringency sensor, sourness sensor, and saltiness sensor to yoghurt were not reduced by the addition of topiramate. The viscosity and lactic acid and orotic acid components of yoghurt seemed to be the keys in reducing the bitterness of topiramate. Yoghurt is predicted to be the food/drink most capable of reducing the bitterness of topiramate without losing the taste of the food/drink itself.

収録刊行物

• ＣＨＥＭＩＣＡＬ　＆　ＰＨＡＲＭＡＣＥＵＴＩＣＡＬ　ＢＵＬＬＥＴＩＮ

  ＣＨＥＭＩＣＡＬ　＆　ＰＨＡＲＭＡＣＥＵＴＩＣＡＬ　ＢＵＬＬＥＴＩＮ 64 (1), 14-20, 2016

  公益社団法人 日本薬学会

キーワード

• topiramate
• taste interaction
• food and drink
• taste sensor

詳細情報

• CRID: 1390282679154053888
• NII論文ID: 130005115802
• NII書誌ID: AA00602100
• DOI: 10.1248/cpb.c15-00474
• ISSN: 13475223
• ISSN: 00092363
• NDL書誌ID: 027012472
• PubMed: 26726740
• Web Site: http://id.ndl.go.jp/bib/027012472
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I027012472
• Web Site: https://www.jstage.jst.go.jp/article/cpb/64/1/64_c15-00474/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2016233208
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可