The Bitterness Intensity of Pharmaceutical Ingredients Determined by Taste Sensor

カテゴリ: 論文誌(論文単位)

グループ名: 【E】センサ・マイクロマシン部門

発行日: 2015/02/01

タイトル(英語): The Bitterness Intensity of Pharmaceutical Ingredients Determined by Taste Sensor

著者名: Takahiro Uchida (Department of Clinical Pharmaceutics, Faculty of Pharmaceutical Science, Mukogawa Women's University), Miyako Yoshida (Department of Clinical Pharmaceutics, Faculty of Pharmaceutical Science, Mukogawa Women's University)

著者名(英語): Takahiro Uchida (Department of Clinical Pharmaceutics, Faculty of Pharmaceutical Science, Mukogawa Women's University), Miyako Yoshida (Department of Clinical Pharmaceutics, Faculty of Pharmaceutical Science, Mukogawa Women's University)

キーワード: pharmaceutical ingredient，taste sensor

要約(英語): Many drugs elicit a bitter taste, so development of a method to mask bitterness is widely required in pharmaceutical sciences. The human sense of taste is subject to both physiological properties and individual preferences, and a general approach, which is also applicable to the paediatric population, is not yet available. The toxicity of new chemical entities plays a major role in early preclinical development and may lead to limitations with respect to taste assessment. Therefore, taste sensor may offer an objective and safe method for comparing different formulations with respect to taste masking. The bitterness intensities of pharmaceutical ingredients were evaluated using taste sensor. We introduce two studies, evaluation of bitterness intensity of active pharmaceutical ingredients and pharmaceutical preparation including bitter-taste active pharmaceutical ingredient.

本誌: 電気学会論文誌E（センサ・マイクロマシン部門誌） Vol.135 No.2 （2015） 特集：味覚センサの現状と発展

本誌掲載ページ: 46-50 p

原稿種別: 解説／英語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejsmas/135/2/135_46/_article/-char/ja/