Theophylline-Controlled Release Preparations and Fatty Food: An in Vitro Study Using the Rotating Dialysis Cell Method
- 1 January 1990
- journal article
- research article
- Published by Springer Nature in Pharmaceutical Research
- Vol. 07 (11) , 1134-1140
- https://doi.org/10.1023/a:1015976108251
Abstract
The in vitro dissolution behavior of four controlled-release theophylline products was investigated utililzing the rotating dialysis cell method. The effects of pH, oil, and enzymes on the dissolution profiles were studied. The wide range of pH values and the content of oil and enzymes in the dissolution media in the dialysis cell, which functioned as an in vitro model, were simulated to mimic physiological changes due to food along the entire gastrointestinal tract. Treatment with oil affected the dissolution behavior of Uniphyl and especially Theo-Dur Sprinkle but had little or no effect on the dissolution profiles of Theo-Dur tablets and Theo-24 capsules. The in vitro observations of the oil effect were related to the food effect obtained from published in vivo studies. The rotating dialysis cell can be a useful tool in studying factors which may be responsible for dissolution-related food effects on the absorption of controlled-release products.This publication has 13 references indexed in Scilit:
- New Results on an in Vitro Model for the Study of the Influence of Fatty Meals on the Bioavailability of Theophylline Controlled-Release FormulationsJournal of Pharmaceutical Sciences, 1989
- Measurement of gastrointestinal pH profiles in normal ambulant human subjects.Gut, 1988
- Relationship between rate and extent of absorption of oral theophylline from Uniphyl brand of slow-release theophylline and resulting serum concentrations during multiple dosingJournal of Allergy and Clinical Immunology, 1987
- Influence of a High Fat Breakfast on the Bioavailability of Theophylline Controlled-Release Formulations: An In Vitro Demonstration of an In Vivo ObservationJournal of Pharmaceutical Sciences, 1986
- Absorption of Theo-Dur Sprinkle with food: Importance of types of meals and medication timesJournal of Allergy and Clinical Immunology, 1986
- Food-induced changes in theophylline absorption from controlled-release formulations. Part I. Substantial increased and decreased absorption with Uniphyl tablets and Theo-Dur SprinkleClinical Pharmacology & Therapeutics, 1985
- Food-Induced “Dose-Dumping” from a Once-a-Day Theophylline Product as a Cause of Theophylline ToxicityChest, 1985
- Greatly enhanced bioavailability of theophylline on postprandial administration of a sustained release tabletEuropean Journal of Clinical Pharmacology, 1983
- Effect of Food on the Bioavailability and Pattern of Release of a Sustained‐Release Theophylline TabletThe Journal of Clinical Pharmacology, 1982
- The Relation of Product Formulation to Absorption of Oral TheophyllineNew England Journal of Medicine, 1978