In vitro tests overestimatein vivo neutralizing capacity of antacids in presence of food

Publisher Website
Google Scholar
Abstract
The neutralizing capacity of two antacids (Alucol®=A, Syntrogel®=S), differing both in their composition and theoretical neutralizing capacity, was evaluatedin vitro andin vivo.In vitro at pH 3.5, 1 ml of A or S neutralizes 3.9 and 1.6 meq of acid, respectively, in an aqueous solution. When testedin vivo in the absence of food during near maximal acid secretion, induced by impromidine, 60 ml of either A or S reduced the 4-hr mean H+ activity by 83% and 65%, respectively. In contrast, the reduction of the 12-hr H+ activity observed after repeated administration of 30–60 ml of A or S at the end of the postprandial hour failed to reach significance with both preparations. This suggests that interaction with food produces a considerable loss ofin vivo antacid neutralizing capacity, not quantitatively predictable fromin vitro tests.

This publication has 28 references indexed in Scilit: