Bitterness of the Mixture of Clarithromycin Dry Syrup and Carbocisteine Preparation-difference between Branded and Generic Drugs

MATSUO Ritsuko, TANAKA Syouko, KANOU Michiko, ISONO Kimiko, TANAKA Yasuha, TAURA Tomoko, ASADA Yuki, AKAMINE Yukiko, SAWAI Hashimu, KINOSITA Masakazu, SUDOU Tomomi, KUNOKI Yoshiko, MIKI Akiko, HORI Satoko, SATOH Hiroki, OHTANI Hisakazu, SAWADA Yasufumi

doi:10.1248/yakushi.128.479

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Other Title

クラリスロマイシンドライシロップと各種カルボシステイン製剤併用時の苦味強度における先発医薬品と後発医薬品間の違い
クラリスロマイシンドライシロップトカクシュカルボシステインセイザイヘイヨウジノニガミキョウドニオケルセンパツイヤクヒントコウハツイヤクヒンカンノチガイ

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Description

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.<br>

Journal

YAKUGAKU ZASSHI

YAKUGAKU ZASSHI 128 (3), 479-485, 2008-03-01

The Pharmaceutical Society of Japan

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