Human volunteer, in vitro, and molecular level evaluation of an optimized taste-masked isoniazid-chitosan spray-dried microparticle matrix

Stagner, William C.; Iyer, Mamta; Rathod, Vishal; Meruva, Sai Kishore; Staton, Scott; Haware, Rahul V.

doi:10.1016/j.ijpharm.2019.118774

Cited by 16 publications

(5 citation statements)

References 42 publications

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“…These fine droplets are passed into a drying chamber followed by the wet gas, and the resultant dry powder particles are separated in a cyclone chamber. Finally, the product is deposited into the collecting vessel [ 65 , 66 , 67 , 68 , 69 ]. Spray-drying is a robust manufacturing process that produces ASDs at a commercial scale.…”

Section: Advances In Asd Formulation Approachesmentioning

confidence: 99%

Recent Advances in Amorphous Solid Dispersions: Preformulation, Formulation Strategies, Technological Advancements and Characterization

et al. 2022

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Amorphous solid dispersions (ASDs) are among the most popular and widely studied solubility enhancement techniques. Since their inception in the early 1960s, the formulation development of ASDs has undergone tremendous progress. For instance, the method of preparing ASDs evolved from solvent-based approaches to solvent-free methods such as hot melt extrusion and Kinetisol®. The formulation approaches have advanced from employing a single polymeric carrier to multiple carriers with plasticizers to improve the stability and performance of ASDs. Major excipient manufacturers recognized the potential of ASDs and began introducing specialty excipients ideal for formulating ASDs. In addition to traditional techniques such as differential scanning calorimeter (DSC) and X-ray crystallography, recent innovations such as nano-tomography, transmission electron microscopy (TEM), atomic force microscopy (AFM), and X-ray microscopy support a better understanding of the microstructure of ASDs. The purpose of this review is to highlight the recent advancements in the field of ASDs with respect to formulation approaches, methods of preparation, and advanced characterization techniques

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Section: Advances In Asd Formulation Approachesmentioning

confidence: 99%

Recent Advances in Amorphous Solid Dispersions: Preformulation, Formulation Strategies, Technological Advancements and Characterization

et al. 2022

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“…All the peptides had a bitter taste, which may be due to the high sensitivity of humans to bitter taste and the fact that the perception threshold of bitter taste is lower than other basic tastes . The residues of free amino acids in synthetic peptides as well as the residues of chemicals introduced during the synthesis process , further indicate that existing synthesis technology could not completely restore the flavor of natural umami peptides and could only meet the purity of the peptide during the synthesis process.…”

Section: Results and Discussionmentioning

confidence: 99%

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Jia,

Yang,

Liao

et al. 2024

J. Agric. Food Chem.

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Wuding chicken is famous for its delicious meat, and HLEEEIK, LDDALR, and ELY were jointly extracted from different processing stages of Wuding chicken. However, whether these peptides can be used as umami supplements is unclear. The sensory evaluation tests were used to study the taste characteristics. The secondary structure of the peptides and their interaction with T1R1/T1R3 were predicted by the circular dichroism spectrum and molecular dynamics simulation. The umami threshold was 0.03125 to 0.06250 mg/mL, all of which could increase umami, saltiness, sweetness, and mask bitterness. Compared with HLEEEIK, the frequency of umami active fragments and the improvement rate of the umami score of EEE increased by 133.35% and 40.09%, respectively. Peptides were dominated by umami taste according to sensory analysis, among which EE-3 (3.18) has the highest umami intensity followed by LR-4 (2.58), HK-7 (2.13), and EY-3 (1.82). The main secondary structure of umami peptides was βfolding, and Tyr74, Arg323, Arg272, and Gln35 were the key amino acid residues for binding of umami peptides to the receptor. This study further elucidated that the umami intensity of the peptides could be altered by changing the sequence composition of the peptides, which enhanced our understanding of the complex flavor properties of umami peptides.

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“…[21][22][23] To develop a robust formulation, one requires an understanding of the various parameters i.e., both the process and compositional changes on the quality of the product. 24,25 In recent studies, statistical experimentation design, such as response surface methodology (RSM), has been demonstrated to be efficient in understanding the impact and interplay of variables on the critical quality attributes of the final product with minimal resources. This application has been extensively explored in establishing the optimized formulation since a variety of factors affect the physicochemical properties of the dosage form.…”

Section: Introductionmentioning

confidence: 99%

“…For the optimization of ODFs, a Box-Behnken design (BBD), the RSM was used in this study, since it requires fewer runs for a 3factorial, 3-levels experimental design. 24,[26][27][28] KTF was selected as a model drug owing to its BCS II (low solubility and high permeability) characteristics. To counter the solubility issues, several solubilization techniques for KTF have been explored.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Impact of Multi-factorial Composition on Efficient Loading of the Stable Ketoprofen Nanoparticles on Orodispersible Films Using Box-Behnken Design

Shah

Rathod

Basim

et al. 2022

Journal of Pharmaceutical Sciences

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Human volunteer, in vitro, and molecular level evaluation of an optimized taste-masked isoniazid-chitosan spray-dried microparticle matrix

Cited by 16 publications

References 42 publications

Recent Advances in Amorphous Solid Dispersions: Preformulation, Formulation Strategies, Technological Advancements and Characterization

Recent Advances in Amorphous Solid Dispersions: Preformulation, Formulation Strategies, Technological Advancements and Characterization

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Understanding the Impact of Multi-factorial Composition on Efficient Loading of the Stable Ketoprofen Nanoparticles on Orodispersible Films Using Box-Behnken Design

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