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

Abstract

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.

Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions

“…18,20,22,[25][26][27] The detecting sensor part of the equipment consists of a reference electrode and a taste sensor which acts as the working electrode and is composed of various types of lipid/polymer membrane. 36) Aqueous solutions (0.01, 0.05, 0.1, 0.5, 1.0, 2.0 mM) of basic drugs (DPH, DNP, AMD) were evaluated using taste sensor AN0, while phosphate-buffered saline (PBS) solutions (0.01, 0.05, 0.1, 0.5, 1.0, 2.0 mM) of acidic drugs (RBM, ETD and DCF) were evaluated using taste sensor AE1.…”

“…18,20,22,[25][26][27] We have previously shown that the basic bitter tastes of AMD and DPH could be evaluated using changes in membrane potential caused by adsorption (CPA) values obtained using taste sensor AN0 20,21) while the acidic bitterness of RBM could be evaluated using the relative values of taste sensor AE1, 18) both measurements providing good correlation with human sensory tasting. For this reason, in the present study we used CPA values of AN0 sensor output for the basic drugs AMD, DPH and DNP, while we used the relative values of the AE1 sensor output for the acidic drugs RBM, DCF and ETD.…”

Preparation and Evaluation of Poly-γ-glutamic Acid Hydrogel Mixtures with Amlodipine Besylate: Effect on Ease of Swallowing and Taste Masking

“…The taste sensor measurements were performed as follows, according to our previous articles. [28][29][30][31] The electrode set was attached to a mechanically controlled robot arm. The detecting sensor part of the equipment consists of a reference electrode and a working electrode composed The difference between the electric potential of the working electrode and the reference electrode was measured using a high-input impedance amplifier connected to a computer.…”

Preparation and Evaluation of Poly-γ-Glutamic Acid Hydrogel Mixtures with Basic Drugs or Acidic Drugs: Effect on Ease of Swallowing and Taste Masking

“…In the present study, we chose four drugs as model drugs, i.e., benazepril hy- The use of an "electronic tongue" or taste sensor for pharmaceutical purposes is an innovation which reduces dependence on human gustatory sensation testing. We have previously evaluated the bitterness of several registered basic or acidic medicines using the taste sensor [12] [23] [25]- [31].…”