Comparison of the effects on tablet disintegration of solvents used to dissolve food thickeners.

Affiliation

Matsuo T(1), Sasaki H(1), Tomita T(2), Sadzuka Y(1).
Author information:
(1)Division of Advanced Pharmaceutics, Department of Clinical Pharmaceutical Sciences, School of Pharmacy, Iwate Medical University, Iwate, Japan.
(2)Department of Pharmaceutical Sciences, Faculty of Pharmaceutical Sciences, Teikyo Heisei University, Tokyo, Japan.

Abstract

Food thickening agents help patients with dysphagia to eat, drink, and take medications. Taking medications with food thickeners has been reported to cause problems such as reduction of pharmacological effects through the delayed disintegration or non-disintegration of tablets. We previously reported that long immersion periods in food thickeners causes delayed disintegration and non-disintegration, while an immersion time of 1 min prevents these problems. However, in many studies including ours, water was used as the solvent, and patients with dysphagia use various drinks as food thickener solvents. Therefore, in this study, we examined the effects on tablet disintegration of food thickeners dissolved in 12 solvents. The line spread test (LST) and pH of the food thickeners differed among solvents, whereas the disintegration times of tablets immersed in food thickeners for 1 min were similar. Magnesium oxide tablets immersed in food thickeners for 30 min experienced delayed disintegration or non-disintegration in all solvents. These results suggested that the effects of solvents on the disintegration of medications hardly differ. Therefore, patients taking medications with food thickeners may refer to reports in which water was used as the solvent, regardless of their drink of choice.