高齢者向け新規製剤の開発 : 難消化性デキストリン含有ゼラチンゼリーの製剤化に関する基礎的検討

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The Pharmaceutical utility of the Fiber Drink Jelly^<[O!R]>(FDJ) gel which consists of gelatin and indigestible dextrin was investigated as a possible material for an oral dosage form for elderly patients. The gel formation was studied as a function of the variety of sugars added and the concentration of FDJ or sugar added. The gel formation was affected by the variety of sugars added, such as ribose, xylose, fructose, mannose, galactose and glucose. The rate of gelation seemed to be correlated to the number of equatorial hydroxyl groups of each sugar molecule. The FDJ or sugar content also affected the rate of gelation of the FDJ solution. Rheological properties of FDJ gel were evaluated using a creep meter. The variety of the sugar added affected the breaking stress of FDJ gel. From differential scanning calorimetry (DSC), the melting temperature of FDJ gel was observed to be affected by the variety of the sugars added and/or the concentration of the sugars. FDJ gel containing benfotiamine(BTMP) was prepared. The release behavior of BTMP from FDJ gel was studied as a function of the variety of the sugars added and the content of indigestible dextrin. The release rate of BTMP from FDJ gel was retarded with the increase of the number of equatorial hydroxyl groups of the sugar molecule and the content of indigestible dextrin. On the basis of the sensory test. FDJ gel prepared in glucose or mannose solution is considered to be adequate for the practical dosage form.
日本医療薬学会の論文
1996-10-10

高齢者向け新規製剤の開発 : 難消化性デキストリン含有ゼラチンゼリーの製剤化に関する基礎的検討

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