Creation of an assessment system for measuring the bitterness of azithromycin-containing reverse micelles

• Main Authors: Ri Huang, Yadan Zhang, Tao Wang, Liao Shen, Zhen Zhang, Yang Wang, Dongqin Quan
• Format: Article
• Language: English
• Published: Elsevier 2018-07-01
• Series: Asian Journal of Pharmaceutical Sciences
• Online Access: http://www.sciencedirect.com/science/article/pii/S181808761730987X

We aimed to develop a novel method for assessing the bitterness of azithromycin-containing reverse micelles (AM-containing RMs). Azithromycin-containing reverse micelles were prepared by processing Lipoid E80 and medium chain triglycerides via a freeze-drying method. The bitterness threshold of azithromycin was determined by human taste test, and an equation was derived to correlate the azithromycin concentrations and bitterness scores of standard solutions. Simulated salivary fluids and sampling times were fixed based on the drug release profile of AM-containing RMs, with Zithromax® (a commercial formulation of azithromycin) used as the control. The drug release concentrations from stimulated salivary fluids were then used to assess the bitterness of AM-containing RMs and Zithromax®. Afterward, the oral bioavailability of both formulations was evaluated by in vivo experiments in male Wistar rats. The results showed that the bitterness threshold of azithromycin standard solutions was between 25.3 µg/ml and 30.4 µg/ml. Thereafter, we calculated that the bitterness scores and the drug release concentrations of the azithromycin-containing reverse micelle formulation were similar to those of Zithromax® at each time point after 10 min of dispersal in simulated salivary fluid. In addition, the AUC0−t after oral administration of AM-containing RMs was 1.75-fold (P < 0.05) higher than that of Zithromax®. In conclusions, a system for assessing bitterness was developed using an in vitro drug release evaluation method and a human taste test panel. We found that the bitterness of azithromycin was successfully masked by reverse micelles, which also improved the oral bioavailability of azithromycin compared to that of Zithromax®. Keywords: Azithromycin, Taste masking, Taste assessment, Pharmacokinetics