Bitterness of the mixture of clarithromycin dry syrup and carbocisteine preparation-difference between branded and generic drugs

Ritsuko Matsuo, Syouko Tanaka, Michiko Kanou, Kimiko Isono, Yasuha Tanaka, Tomoko Taura, Yuki Asada, Yukiko Akamine, Hashimu Sawai, Masakazu Kinosita, Tomomi Sudou, Yoshiko Kunoki, Akiko Miki, Satoko Hori, Hiroki Satoh, Hisakazu Ohtani, Yasufumi Sawada

研究成果: Article

1 被引用数 (Scopus)

抄録

The purpose of this study was to assess the bitterness intensity and pH of the solutions of clarithromycin dry syrup (CAM-DS), carbocisteine preparation (CC), and the concomitant use of both drugs. We conducted 6 types of human gustatory sensation tests with 6 healthy male volunteers. As a result, there was almost no difference in the bitterness intensity of CAM-DS between the branded (the latest and former preparations) and the generic formulations. The bitterness intensity of CAM-DS (the latest and former preparations of the branded as well as the generic formulations) was almost equally enhanced by mixing it with either the branded CC-DS or the branded and the generic carbocisteine granule (CC-Gr). On this occasion, the enhancing the bitterness of the branded CAM-DS (latest and former preparation) was nearly avoided safely by dosage form's changing CC-DS or CC-Gr to the branded CC-Sy. However, unlike the branded CC-Sy, some generic CC-Sy failed to suppress the bitterness. Furthermore, it was proven that some generic CAM-DS were shown to exhibit bitterness when mixed with even branded CC-Sy. In conclusion, it should be noted that the extent of bitterness of the mixture of CAM-DS and CC highly varies among the generic formulations.

本文言語English
ページ(範囲)479-485
ページ数7
ジャーナルYakugaku Zasshi
128
3
DOI
出版ステータスPublished - 2008 3 1
外部発表はい

ASJC Scopus subject areas

  • Pharmacology
  • Pharmaceutical Science

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