Abstract

ENHANCEMENT OF SOLUBILITY AND TASTE MASKING OF LAFUTIDINE BY INCLUSION COMPLEXATION METHOD

*Abhishek. Y. Kanugo, Pratibha Chavhan , V.V. Potnis

Abstract

Complexation is one of the several ways to favorably enhance the physiochemical properties of pharmaceutical compounds. It involves reversible association of the substrate and ligand to form a new species. The differentiation of complexes usually based on the types of the interactions and species involved as metal complex, inclusion complex and ion exchange complex etc. inclusion complex results in improvement in the molecular solubility, stability, taste, safety and bioavailability. Lafutidine is a novel potent H2 receptor antagonist and preferred for gastric ulcer, duodenal ulcer as well as stomach ulcer. Lafutidine is a yellowish white crystalline powder which is practically insoluble in water. Hence, its bioavailability rate is limited by its dissolution. The aim of present work was to enhance the solubility dissolution and also to mask the taste of Lafutidine by inclusion Complexation method. Phase solubility analysis was initially carried out. Inclusion complex with physical mixture and kneading method in various ratios was performed. The bitter taste was masked and solubility was found to be increased with kneading method.

Keywords: