Effect of Food Thickener on Disintegration and Dissolution of Magnesium Oxide Tablets

Tomita Takashi, Goto Hidekazu, Yoshimura Yuya, Tsubouchi Yoshiko, Nakanishi Rie, Kojima Chikako, Yoneshima Mihoko, Yoshida Tadashi, Tanaka Katsuya, Sumiya Kenji, Kohda Yukinao

doi:10.1248/yakushi.15-00021

It has been reported that magnesium oxide tablets are excreted in a non-disintegrated state in the stool of patients when the tablets are administered after being immersed in a food thickener. Therefore we examined whether immersion in a food thickener affects the pharmacological effect in patients taking magnesium oxide tablets, and whether immersion affects its disintegration and solubility. The mean dosage (1705 mg/d) was higher for patients who took tablets after immersion in a food thickener than for those who took non-immersed tablets (1380 mg/d). The disintegration time and dissolution rate of the immersed tablets were lower than those of non-immersed tablets in vitro. Furthermore, components that constitute the food thickener and differences in composition concentrations differentially affect the disintegration and solubility of magnesium oxide tablets. This suggests that commercially available food thickeners are likely to be associated with changes in the degradation of magnesium oxide tablets, and they therefore should be carefully used in certain clinical situations.<br>

Effect of Food Thickener on Disintegration and Dissolution of Magnesium Oxide Tablets

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