ITMI20110267A1 - COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX - Google Patents
COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX Download PDFInfo
- Publication number
- ITMI20110267A1 ITMI20110267A1 IT000267A ITMI20110267A ITMI20110267A1 IT MI20110267 A1 ITMI20110267 A1 IT MI20110267A1 IT 000267 A IT000267 A IT 000267A IT MI20110267 A ITMI20110267 A IT MI20110267A IT MI20110267 A1 ITMI20110267 A1 IT MI20110267A1
- Authority
- IT
- Italy
- Prior art keywords
- magnesium
- liquid
- water
- alginate
- alginic acid
- Prior art date
Links
- 235000010443 alginic acid Nutrition 0.000 title claims description 75
- 229920000615 alginic acid Polymers 0.000 title claims description 75
- 239000011777 magnesium Substances 0.000 title claims description 47
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 title claims description 45
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical group [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 title claims description 44
- 229940072056 alginate Drugs 0.000 title claims description 44
- 229910052749 magnesium Inorganic materials 0.000 title claims description 44
- 239000000203 mixture Substances 0.000 title claims description 39
- 230000002496 gastric effect Effects 0.000 title description 11
- 238000010992 reflux Methods 0.000 title description 5
- 239000000783 alginic acid Substances 0.000 claims description 27
- 229960001126 alginic acid Drugs 0.000 claims description 27
- 150000004781 alginic acids Chemical class 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 20
- 239000000284 extract Substances 0.000 claims description 19
- 239000000395 magnesium oxide Substances 0.000 claims description 19
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 19
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 claims description 19
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 11
- 238000009472 formulation Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 9
- 235000019219 chocolate Nutrition 0.000 claims description 8
- 239000004376 Sucralose Substances 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 239000012071 phase Substances 0.000 claims description 7
- 235000019408 sucralose Nutrition 0.000 claims description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000001095 magnesium carbonate Substances 0.000 claims description 6
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 6
- 239000000347 magnesium hydroxide Substances 0.000 claims description 6
- 229910001862 magnesium hydroxide Inorganic materials 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 claims description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 4
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 4
- 244000178870 Lavandula angustifolia Species 0.000 claims description 4
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 4
- 244000042664 Matricaria chamomilla Species 0.000 claims description 4
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 4
- 240000007313 Tilia cordata Species 0.000 claims description 4
- 235000021525 Tilia platyphyllos Nutrition 0.000 claims description 4
- NKCVNYJQLIWBHK-UHFFFAOYSA-N carbonodiperoxoic acid Chemical compound OOC(=O)OO NKCVNYJQLIWBHK-UHFFFAOYSA-N 0.000 claims description 4
- 239000003153 chemical reaction reagent Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 239000003159 antacid agent Substances 0.000 claims description 2
- 239000008346 aqueous phase Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 150000002334 glycols Chemical class 0.000 claims description 2
- 150000002576 ketones Chemical class 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical class [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims 1
- 229940069428 antacid Drugs 0.000 claims 1
- 230000001458 anti-acid effect Effects 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 208000035475 disorder Diseases 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 208000004998 Abdominal Pain Diseases 0.000 description 3
- 208000002881 Colic Diseases 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000015872 dietary supplement Nutrition 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 206010016766 flatulence Diseases 0.000 description 3
- 150000002681 magnesium compounds Chemical class 0.000 description 3
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 3
- 239000000845 maltitol Substances 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000419 plant extract Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000019220 whole milk chocolate Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 206010020601 Hyperchlorhydria Diseases 0.000 description 2
- 208000007101 Muscle Cramp Diseases 0.000 description 2
- 206010030216 Oesophagitis Diseases 0.000 description 2
- 208000005392 Spasm Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- 150000001342 alkaline earth metals Chemical class 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 150000007514 bases Chemical class 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 208000006881 esophagitis Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 208000021302 gastroesophageal reflux disease Diseases 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 2
- OUHCLAKJJGMPSW-UHFFFAOYSA-L magnesium;hydrogen carbonate;hydroxide Chemical compound O.[Mg+2].[O-]C([O-])=O OUHCLAKJJGMPSW-UHFFFAOYSA-L 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 239000000376 reactant Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 208000014094 Dystonic disease Diseases 0.000 description 1
- 206010015137 Eructation Diseases 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001529749 Lavandula Species 0.000 description 1
- 235000002997 Lavandula Nutrition 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010669 acid-base reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229940115137 anisum extract Drugs 0.000 description 1
- 230000001663 anti-spastic effect Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 208000027687 belching Diseases 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 125000002843 carboxylic acid group Chemical group 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 229940119217 chamomile extract Drugs 0.000 description 1
- 235000020221 chamomile extract Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 208000010118 dystonia Diseases 0.000 description 1
- 238000000921 elemental analysis Methods 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002178 gastroprotective effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 150000004688 heptahydrates Chemical class 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 239000007937 lozenge Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- -1 sodium and potassium Chemical class 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 238000000935 solvent evaporation Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002636 symptomatic treatment Methods 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 229940063898 tilia extract Drugs 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0084—Guluromannuronans, e.g. alginic acid, i.e. D-mannuronic acid and D-guluronic acid units linked with alternating alpha- and beta-1,4-glycosidic bonds; Derivatives thereof, e.g. alginates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/734—Alginic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/04—Alginic acid; Derivatives thereof
Description
Descrizione Description
“COMPOSIZIONI DI ALGINATO DI MAGNESIO E DERIVATI COME ADIUVANTI NEL TRATTAMENTO DEL REFLUSSO GASTRICO†⠀ œCOMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADJUVANTS IN THE TREATMENT OF GASTRIC REFLUXâ €
Riassunto dell’invenzione Summary of the invention
La presente invenzione ha per oggetto composizioni contro il reflusso gastrico e l’iperacidità gastrica, che possono essere formulate come sciroppo liquido o in forme solide, contenenti alginato di magnesio che viene preparato in situ a partire da acido alginico e da un ossido o idrossido di magnesio. L’attività di questo componente principale, l’alginato di magnesio, risulta accresciuta da un effetto sinergico esercitato da una miscela selezionata di estratti di piante officinali. Le composizioni dell’invenzione sono utili per il trattamento del reflusso gastrico e delle relative patologie, come l’esofagite, l’acidità di stomaco, il rigurgito, le disfonie e le flogosi. The present invention relates to compositions against gastric reflux and gastric hyperacidity, which can be formulated as liquid syrup or in solid forms, containing magnesium alginate which is prepared in situ starting from alginic acid and an oxide or hydroxide of magnesium. The activity of this main component, magnesium alginate, is enhanced by a synergistic effect exerted by a selected blend of medicinal plant extracts. The compositions of the invention are useful for the treatment of gastric reflux and related pathologies, such as esophagitis, stomach acidity, regurgitation, dysphonies and inflammation.
L’invenzione ha per oggetto anche la preparazione di alginato di magnesio in forma solida polverulenta, vantaggiosa nella fabbricazione di formulazioni convenzionali come sciroppi, pillole, compresse, come pure di qualsiasi altra comune presentazione farmaceutica. The invention also relates to the preparation of magnesium alginate in powdered solid form, advantageous in the manufacture of conventional formulations such as syrups, pills, tablets, as well as any other common pharmaceutical presentation.
Un altro scopo della presente invenzione à ̈ la preparazione di una composizione contro il reflusso gastrico formulata secondo forme innovative, poco comuni nei prodotti farmaceutici, ma comuni nel campo dell’alimentazione e degli integratori dietetici, come caramelle, confetti, biscotti, snack, alimenti a base di cioccolato e altro. Questo tipo di formulazioni associa il medicamento all’alimentazione abituale, fornendo così una modalità di somministrazione del medicamento più facile e attraente rispetto alle formulazioni farmaceutiche tradizionali, particolarmente adatta a soddisfare le esigenze dei bambini. Another object of the present invention is the preparation of a composition against gastric reflux formulated according to innovative forms, not very common in pharmaceutical products, but common in the field of nutrition and dietary supplements, such as candies, sugared almonds, biscuits, snacks, chocolate-based foods and more. This type of formulations combines the drug with the usual diet, thus providing an easier and more attractive way of administering the drug than traditional pharmaceutical formulations, particularly suited to meet the needs of children.
La presente invenzione prospetta quindi un nuovo approccio strategico per la prevenzione delle condizioni dello stomaco che portano a esofagite e disturbi analoghi, focalizzato sulla possibilità di utilizzare una nuova classe di alimenti e integratori dietetici protetti con alginato. In questo contesto “protezione con alginato†significa una strategia per prevenire e lenire i disturbi gastro-esofagei. The present invention therefore proposes a new strategic approach for the prevention of stomach conditions that lead to esophagitis and similar disorders, focused on the possibility of using a new class of foods and dietary supplements protected with alginate. In this context, â € œprotection with alginateâ € means a strategy to prevent and soothe gastroesophageal disorders.
Pertanto, secondo la presente invenzione, l’alginato di magnesio può essere somministrato in combinazione con differenti alimenti che costituiscono un rischio per l’ambiente gastrico allo scopo di prevenire il reflusso gastrico e l’iperacidità intrinseche in tali alimenti, che favoriscono questo tipo di sintomi. Therefore, according to the present invention, magnesium alginate can be administered in combination with different foods that pose a risk to the gastric environment in order to prevent gastric reflux and hyperacidity intrinsic in such foods, which favor this type of symptoms.
Sfondo dell’invenzione Background of the invention
È scientificamente documentato che gli alginati di metalli alcalini e alcalino-terrosi, in presenza di acidità gastrica, subiscono processi idrolitici che producono acido alginico insolubile, che si attacca all’epitelio dell’esofago e del tessuto gastrico. Sebbene l’acido alginico sia ben noto, il suo uso diretto in medicamenti per il trattamento del reflusso gastroesofageo à ̈ precluso dalla sua insolubilità in mezzi acquosi. It is scientifically documented that alkaline and alkaline-earth metal alginates, in the presence of gastric acidity, undergo hydrolytic processes that produce insoluble alginic acid, which attaches itself to the epithelium of the esophagus and gastric tissue. Although alginic acid is well known, its direct use in medicaments for the treatment of gastroesophageal reflux is precluded by its insolubility in aqueous media.
Di conseguenza, il trattamento del reflusso esofageo comprende attualmente l’uso degli alginati, in particolare di alginati di metalli alcalini e alcalino-terrosi, più particolarmente alginato di sodio e alginato di magnesio, che sono solubili in soluzione acquosa per le applicazioni fisiologiche. Consequently, the treatment of esophageal reflux currently includes the use of alginates, in particular alkaline and alkaline earth metal alginates, more particularly sodium alginate and magnesium alginate, which are soluble in aqueous solution for physiological applications.
Secondo i dati di letteratura, l’alginato di magnesio rappresenta un derivato di alginato preferito, in considerazione dell’intrinseca proprietà tamponante, della necessità di evitare l’uso di metalli alcalini indesiderati, come il sodio e il potassio, e dell’insolubilità dell’alginato di calcio. Inoltre l’alginato di magnesio à ̈ un composto commestibile. According to literature data, magnesium alginate represents a preferred alginate derivative, in consideration of its intrinsic buffering property, the need to avoid the use of unwanted alkali metals, such as sodium and potassium, and Insolubility of calcium alginate. Furthermore, magnesium alginate is an edible compound.
Tuttavia, l’alginato di magnesio risulta in particolare scarsamente disponibile e costoso (vedi per esempio l’articolo di rassegna: “Alginate-raft formulations in the treatment of heartburn and acid reflux†di K. G. Mandel, B. P. Daggy, D. A. Brodie and H. I. Jacoby pubblicato in Aliment Pharmacol. Ther., 2000, 14, 669 e relativi brevetti: EP 161443; EP 1468677). However, magnesium alginate is in particular scarcely available and expensive (see for example the review article: â € œAlginate-raft formulations in the treatment of heartburn and acid refluxâ € by K. G. Mandel, B. P. Daggy, D. A. Brodie and H. I. Jacoby published in Aliment Pharmacol. Ther., 2000, 14, 669 and related patents: EP 161443; EP 1468677).
Una procedura generale per trasformare l’acido alginico in alginato di magnesio à ̈ basata sul concetto convenzionale di reazione acido-base tra acido alginico e un composto di magnesio basico, come l’ossido o l’idrossido. Tuttavia, nella pratica, la natura polimerica dell’acido alginico e degli alginati rende il processo laborioso, poiché l’alginato di magnesio solubile produce una dispersione colloidale viscosa in soluzione acquosa, rendendo difficile la miscelazione meccanica, e impedendo in tal modo il completamento della reazione. Più in particolare, la disidratazione della soluzione finale per produrre alginato di magnesio solido à ̈ estremamente difficile, poiché il prodotto à ̈ appiccicoso e assume una consistenza indesiderata simile alla plastica. A general procedure for transforming alginic acid into magnesium alginate is based on the conventional concept of an acid-base reaction between alginic acid and a basic magnesium compound, such as oxide or hydroxide. However, in practice, the polymeric nature of alginic acid and alginates makes the process laborious, as soluble magnesium alginate produces a viscous colloidal dispersion in aqueous solution, making mechanical mixing difficult, and thus preventing the completion of the reaction. More specifically, dehydrating the final solution to produce solid magnesium alginate is extremely difficult, as the product is sticky and takes on an unwanted, plastic-like consistency.
Descrizione dell’invenzione Description of the invention
La presente invenzione, in una prima forma di realizzazione, ha per oggetto un procedimento per la preparazione di alginato di magnesio che supera gli inconvenienti della tecnica precedente menzionata. Il procedimento dell’invenzione utilizza acido alginico libero in forma di polvere da bianca a gialla, come precursore attivo dell’alginato di magnesio in composizioni farmaceutiche e alimenti. Vantaggiosamente, il processo per la preparazione di alginato di magnesio rappresenta il primo stadio di un procedimento per la preparazione di composizioni e di medicamenti basati sul magnesio alginato come ingrediente attivo. The present invention, in a first embodiment, relates to a process for the preparation of magnesium alginate which overcomes the drawbacks of the aforementioned prior art. The process of the invention uses free alginic acid in the form of a white to yellow powder, as an active precursor of magnesium alginate in pharmaceutical compositions and foods. Advantageously, the process for the preparation of magnesium alginate represents the first stage of a process for the preparation of compositions and medicaments based on magnesium alginate as an active ingredient.
Secondo un’altra forma di realizzazione, l’invenzione fornisce composizioni comprendenti alginato di magnesio in combinazione con estratti di piante officinali, edulcoranti ed altri eccipienti, adatte per la somministrazione orale come agenti antiacidi. According to another embodiment, the invention provides compositions comprising magnesium alginate in combination with medicinal plant extracts, sweeteners and other excipients, suitable for oral administration as antacid agents.
In particolare, l’invenzione fornisce un procedimento per la preparazione di formulazioni liquide comprendenti alginato di magnesio e altri ingredienti attivi, in cui viene preparata una prima fase facendo reagire acido alginico e un composto basico di magnesio in acqua, e a detta prima fase viene aggiunta una seconda fase comprendente gli altri ingredienti, edulcoranti e altri eccipienti. In particular, the invention provides a process for the preparation of liquid formulations comprising magnesium alginate and other active ingredients, in which a first phase is prepared by reacting alginic acid and a basic compound of magnesium in water, and said first phase is added a second phase comprising the other ingredients, sweeteners and other excipients.
Secondo un’ulteriore forma di realizzazione, l’alginato di magnesio solido viene preparato secondo l’invenzione in forma pura mediante un procedimento comprendente la reazione tra acido alginico in forma polverulenta e un composto basico di magnesio in polvere scelto tra ossido, idrossido, carbonato o idrossicarbonato di magnesio, le polveri essendo disperse in una miscela di acqua e di un liquido organico solubile in acqua in un rapporto ponderale tra i reagenti solidi e i liquidi tale da dare una sospensione densa (slurry) dalla quale viene recuperato l’alginato di magnesio dopo compressione, evaporazione del solvente ed essiccazione. According to a further embodiment, the solid magnesium alginate is prepared according to the invention in pure form by a process comprising the reaction between alginic acid in powder form and a basic compound of powdered magnesium selected from oxide, magnesium hydroxide, carbonate or hydroxycarbonate, the powders being dispersed in a mixture of water and an organic liquid soluble in water in a weight ratio between the solid reagents and the liquids such as to give a dense suspension (slurry) from which the ™ magnesium alginate after compression, solvent evaporation and drying.
L’acido alginico viene fatto reagire preferibilmente con ossido di magnesio. Alginic acid is preferably reacted with magnesium oxide.
Esempi di liquidi organici idrosolubili adatti comprendono alcoli, glicoli e chetoni, preferibilmente etanolo, isopropanolo, propilenglicol e acetone, più preferibilmente acetone. Examples of suitable water-soluble organic liquids include alcohols, glycols and ketones, preferably ethanol, isopropanol, propylene glycol and acetone, more preferably acetone.
Il rapporto ponderale tra ossido, idrossido, carbonato o idrossicarbonato di magnesio (espresso come ossido di magnesio)/acido alginico/acqua/acetone può variare tra 1/9/2/10 e 1/11/10/30. The weight ratio between magnesium oxide, hydroxide, carbonate or hydroxycarbonate (expressed as magnesium oxide) / alginic acid / water / acetone can vary between 1/9/2/10 and 1/11/10/30.
Le temperature di reazione saranno generalmente tra 20 e 80°C e il tempo di reazione varierà tra 0,5 e 6 ore. The reaction temperatures will generally be between 20 and 80 ° C and the reaction time will vary between 0.5 and 6 hours.
Per la preparazione di dispositivi in forma liquida, la reazione tra acido alginico e ossido di magnesio, o altri composti di magnesio adatti come idrossido di magnesio, carbonato di magnesio, idrossicarbonato di magnesio e altri, per dare l’alginato di magnesio può essere effettuata convenientemente in mezzi acquosi, senza separare l’alginato di magnesio. Per ottimizzare la reazione si utilizza un miscelatore a turbina che assicura una elevata velocità di reazione dei reagenti nonostante la loro insolubilità in acqua. La reazione à ̈ conclusa entro alcune ore a temperatura ambiente, producendo un liquido sciropposo che ha una viscosità correlata alla percentuale di alginato. For the preparation of devices in liquid form, the reaction between alginic acid and magnesium oxide, or other suitable magnesium compounds such as magnesium hydroxide, magnesium carbonate, magnesium hydroxycarbonate and others, to give magnesium alginate can be conveniently carried out in aqueous media, without separating the magnesium alginate. To optimize the reaction, a turbine mixer is used which ensures a high reaction speed of the reagents despite their insolubility in water. The reaction is completed within a few hours at room temperature, producing a syrupy liquid that has a viscosity related to the percentage of alginate.
È preferibile reagire ossido di magnesio con acido alginico a una temperatura superiore alla temperatura ambiente, tra 40 e 80°C, in particolare, operando a 50°C, la reazione può essere effettuata in meno di 30 minuti. It is preferable to react magnesium oxide with alginic acid at a temperature above room temperature, between 40 and 80 ° C, in particular, by operating at 50 ° C, the reaction can be carried out in less than 30 minutes.
La reazione può essere seguita tramite monitoraggio dell’acidità della dispersione acquosa: partendo da un basso valore di pH, circa 3-4, il pH muove verso la neutralità e poi si stabilizza a valori basici attorno a 8-9, a seconda del rapporto acido alginico/ossido di magnesio, quando la reazione à ̈ completa. The reaction can be followed by monitoring the acidity of the aqueous dispersion: starting from a low pH value, about 3-4, the pH moves towards neutrality and then stabilizes at basic values around 8-9, depending on the alginic acid / magnesium oxide ratio, when the reaction is complete.
I reagenti, ossido di magnesio o altri precursori, e acido alginico, sono fatti reagire secondo un rapporto ottimizzato vicino al valore stechiometrico di una mole di ione magnesio ogni 2 moli di gruppi carbossilici acidi presenti nell’acido alginico. In particolare, un campione di acido alginico caratterizzato da un valore di acidità di 278 à ̈ fatto reagire con ossido di magnesio secondo un rapporto ponderale acido alginico: ossido di magnesio compreso tra 9.5 e 10.5, in particolare 10.0. In questo ambito, il valore di acidità à ̈ espresso come milligrammi di KOH necessari per la titolazione di 1 g di acido alginico. The reactants, magnesium oxide or other precursors, and alginic acid, are reacted according to an optimized ratio close to the stoichiometric value of one mole of magnesium ion for every 2 moles of carboxylic acid groups present in alginic acid. In particular, a sample of alginic acid characterized by an acidity value of 278 is made to react with magnesium oxide according to an alginic acid: magnesium oxide weight ratio between 9.5 and 10.5, in particular 10.0. In this context, the acidity value is expressed as milligrams of KOH necessary for the titration of 1 g of alginic acid.
Dopo miscelazione con il tipo e la quantità di ingredienti secondari desiderati, l’alginato di magnesio solido o in soluzione acquosa può essere formulato in molte formulazioni diverse. After mixing with the type and quantity of secondary ingredients desired, solid or aqueous magnesium alginate can be formulated in many different formulations.
In particolare, si à ̈ trovato che una combinazione di magnesio alginato con estratti di piante medicinali à ̈ vantaggiosa in termini di caratteristiche di appetibilità e di efficacia, grazie alle interazioni sinergiche tra gli ingredienti. Gli estratti vegetali secondo l’invenzione comprendono Anisum stellatum, Foeniculum vulgare, Chamomilla recutita, Tilia platyphyllos e estratti di Lavandula angustifolia. In particular, it has been found that a combination of magnesium alginate with extracts of medicinal plants is advantageous in terms of palatability and efficacy, thanks to the synergistic interactions between the ingredients. The plant extracts according to the invention include Anisum stellatum, Foeniculum vulgare, Chamomilla recutita, Tilia platyphyllos and Lavandula angustifolia extracts.
Le proprietà di tali estratti sono riassunte nella tabella seguente. The properties of these extracts are summarized in the following table.
INGREDIENTI PROPRIETÀ INGREDIENTS PROPERTIES
ESTRATTO DI Agisce sul sistema digerente grazie alla FOENICULUM VULGARE sua capacità di liberare il gas dal tratto intestinale - allevia le coliche - eccellente rimedio per lo stomaco e l’intestino per alleviare flatulenza e coliche e stimolare la digestione. Agisce sul fegato e sui sistemi di detossificazione grazie alla sua capacità di tonificare, rinforzare, detossificare e curare il fegato ESTRATTO DI CAMOMILLA Trattamento sintomatico di disturbi RECUTITA gastrointestinali come spasmi lievi, tensione epigastrica, flatulenza, eruttazione EXTRACT OF Acts on the digestive system thanks to FOENICULUM VULGARE its ability to release gas from the intestinal tract - relieves colic - excellent remedy for the stomach and intestines to relieve flatulence and colic and stimulate digestion. Acts on the liver and detoxification systems thanks to its ability to tone, strengthen, detoxify and heal the liver CHAMOMILE EXTRACT Symptomatic treatment of gastrointestinal RECUTITA disorders such as mild spasms, epigastric tension, flatulence, belching
ESTRATTO DI ANISUM Dispepsia, indigestione, rigonfiamento, STELLATUM flatulenza, fermentazione intestinale, colica intestinale, gastralgia, spasmi. La sua azione à ̈ esaltata dal finocchio ESTRATTO DI LAVANDULA Anti spastico sulla muscolatura liscia del ANGUSTIFOLIA tratto digerente ANISUM EXTRACT Dyspepsia, indigestion, bloating, STELLATUM flatulence, intestinal fermentation, intestinal colic, gastralgia, spasms. Its action is enhanced by fennel LAVANDULA EXTRACT Anti spastic on the smooth muscles of the digestive tract ANGUSTIFOLIA
ESTRATTO DI TILIA Distonia neurovegetativa, regolazione PLATYPHYLLOS della funzione del tratto digerente TILIA EXTRACT Neurovegetative dystonia, PLATYPHYLLOS regulation of digestive tract function
Il sucralosio à ̈ un edulcorante sintetico che viene preferito in Sucralose is a synthetic sweetener which is preferred in
considerazione del suo forte potere edulcorante associato a un contributo consideration of its strong sweetening power associated with a contribution
calorico estremamente basso. Il sucralosio à ̈ non-igroscopico e svolge un extremely low calorie. Sucralose is non-hygroscopic and performs a
ruolo cruciale: ha un elevato potere edulcorante anche quando usato in crucial role: it has a high sweetening power even when used in
quantità molto ridotte, essendo à ̈ approssimativamente 600 volte più dolce del very small quantities, being approximately 600 times sweeter than
saccarosio (il normale zucchero da tavola), 2 volte più dolce della saccarina e 3,3 volte più dolce dell’aspartame, e può mascherare completamente il gusto sgradevole dell’alginato. Esso viene usato in quanto edulcorante non calorico, non cariogenico e sicuro per il consumo da parte dei diabetici. sucrose (normal table sugar), 2 times sweeter than saccharin and 3.3 times sweeter than aspartame, and can completely mask the unpleasant taste of alginate. It is used as a non-caloric, non-cariogenic and safe sweetener for consumption by diabetics.
Le formulazioni possono essere in forma liquida, solida o semi-solida, preferibilmente in forma solida o semi-solida. Esempi di tali forme comprendono pasticche, barrette nutritive, gelatina o caramelle gommose, praline, alimenti a base di cioccolato. The formulations can be in liquid, solid or semi-solid form, preferably in solid or semi-solid form. Examples of such forms include lozenges, nutritional bars, jelly or gummy candies, pralines, chocolate-based foods.
La quantità di alginato di magnesio nelle formulazioni può variare da 0,5 a 60%. The quantity of magnesium alginate in the formulations can vary from 0.5 to 60%.
È stato trovato particolarmente vantaggioso preparare le formulazioni in forma liquida mediante un procedimento che comprende: It has been found particularly advantageous to prepare the formulations in liquid form by means of a process which comprises:
a) reagire acido alginico con ossido di magnesio in acqua per produrre una prima fase acquosa; a) reacting alginic acid with magnesium oxide in water to produce a first aqueous phase;
b) sciogliere sucralosio, stabilizzanti ed eventualmente estratti di piante officinali in acqua; b) dissolve sucralose, stabilizers and possibly extracts of medicinal plants in water;
c) combinare la fase a) e la fase b). c) combine phase a) and phase b).
Preferibilmente, nello stadio b) vengono utilizzati estratti di Anisum stellatum, Foeniculum vulgare, Chamomilla recutita, Tilia platyphyllos e Lavandula angustifolia. Preferably, in step b) extracts of Anisum stellatum, Foeniculum vulgare, Chamomilla recutita, Tilia platyphyllos and Lavandula angustifolia are used.
Le formulazioni dell’invenzione sono caratterizzate dalle seguenti caratteristiche: The formulations of the invention are characterized by the following characteristics:
- mascheramento completo dell’aroma dell’alginato; - complete masking of the alginate aroma;
- assenza di retrogusto; - absence of aftertaste;
- possibilità di utilizzazione in alimenti preparati come formulazioni liquide, solide o semi-solide; - possibility of use in foods prepared as liquid, solid or semi-solid formulations;
- solubilità in acqua; - solubility in water;
- attività sinergica tra piante medicinali e alginato di magnesio: - synergistic activity between medicinal plants and magnesium alginate:
l’attività risulta accresciuta con una notevole funzione calmante in caso di ipersecrezione; the activity is increased with a remarkable calming function in case of hypersecretion;
- possibilità di presentazione come formulazioni standard (preparazione semi-solida in fiale e/o bustine) o come barrette nutrizionali, caramelle, alimenti a base di cioccolato. - possibility of presentation as standard formulations (semi-solid preparation in vials and / or sachets) or as nutritional bars, candies, chocolate-based foods.
Questa caratteristica assicura un’elevata compliance da parte dell’utilizzatore, ma consente anche di assumere alimenti, come il cioccolato, che risultano abitualmente controindicati in presenza di disturbi del tratto digerente, in quanto l’attività della preparazione gastroprotettrice garantisce una appropriata copertura. This feature ensures high compliance by the user, but also allows the consumption of foods, such as chocolate, which are usually contraindicated in the presence of digestive tract disorders, as the activity of the gastroprotective preparation guarantees an appropriate coverage.
L’invenzione à ̈ illustrata in maggior dettaglio negli esempi seguenti. Esempio 1 The invention is illustrated in greater detail in the following examples. Example 1
Preparazione di uno sciroppo liquido Preparation of a liquid syrup
Acido alginico viene fatto reagire con ossido di magnesio (“polveri pesanti†o “leggere†a seconda della densità apparente più bassa e più elevata dell’ossido di magnesio). Sebbene meno efficaci, possono essere usati altri composti di magnesio come reagenti, in particolare idrossido di magnesio, carbonato di magnesio e idrossicarbonato di magnesio. Alginic acid is reacted with magnesium oxide (â € œheavy powdersâ € or â € œlightâ € depending on the lower and higher apparent density of the magnesium oxide). Although less effective, other magnesium compounds can be used as reactants, notably magnesium hydroxide, magnesium carbonate, and magnesium hydroxycarbonate.
Una tipica composizione di reagenti à ̈: A typical composition of reagents is:
Acido alginico 12,50 g Alginic acid 12.50 g
Ossido di Magnesio 1,25 g Magnesium Oxide 1.25 g
Acqua 310,50 g Water 310.50 g
Questa sospensione viene miscelata in un’apparecchiatura di vetro a 50°C con un miscelatore turbo per circa 20-30 minuti, fino a formazione di una soluzione limpida e ottenimento di pH stabile attorno a 9, ottenendo la fase (a). This suspension is mixed in a glass apparatus at 50 ° C with a turbo mixer for about 20-30 minutes, until a clear solution is formed and a stable pH around 9 is obtained, obtaining step (a).
Una seconda soluzione, fase (b) viene preparata miscelando estratti di piante officinali, un edulcorante, e stabilizzanti secondo la seguente composizione: A second solution, step (b) is prepared by mixing extracts of medicinal plants, a sweetener, and stabilizers according to the following composition:
Estratto di Anisum stellatum 3,75 g Anisum stellatum extract 3.75 g
Estratto di Foeniculum vulgare 3,75 g Foeniculum vulgare extract 3.75 g
Estratto di Chamomilla recutita 3,75 g Chamomilla recutita extract 3.75 g
Estratto di Tilia platyphyllos 2,50 g Tilia platyphyllos extract 2.50 g
Estratto di Lavandula angustifolia 2,50 g Lavandula angustifolia extract 2.50 g
Acqua 158,50 g Water 158.50 g
Sucralosio 0,75 g Sucralose 0.75 g
Sorbato di Potassio 0,50 g Potassium sorbate 0.50 g
Benzoato di Sodio 0,50 g Sodium benzoate 0.50 g
La fase (a) e la fase (b) vengono poi miscelate per produrre lo sciroppo finale. Step (a) and step (b) are then mixed to produce the final syrup.
Esempio 2 Example 2
a) Preparazione di alginato di magnesio solido a) Preparation of solid magnesium alginate
Una miscela di polveri e liquidi viene preparata in un mulino di acciaio inossidabile secondo le proporzioni seguenti: A mixture of powders and liquids is prepared in a stainless steel mill according to the following proportions:
Acido alginico 3,00 g Alginic acid 3.00 g
Ossido di magnesio 0,30 Magnesium oxide 0.30
Acqua 1,50 g Water 1.50 g
Acetone 4,50 g Acetone 4.50 g
La miscela bagnata viene macinata a 50°C per circa 4 ore, fino a ottenere un impasto giallo avente un pH basico superiore a 8. Il prodotto bagnato viene pressato in un dispositivo di filtrazione per eliminare parte dei liquidi, lavato nel filtro con una piccola quantità di acetone (circa 5 g) e infine essiccato in stufa a 70°C per circa 1 ora, ottenendo una polvere giallina. Se necessario, il prodotto viene micronizzato in particelle aventi diametro inferiore a 200 micron mediante un micronizzatore. The wet mixture is ground at 50 ° C for about 4 hours, until obtaining a yellow mixture having a basic pH higher than 8. The wet product is pressed in a filtration device to remove part of the liquids, washed in the filter with a small quantity of acetone (about 5 g) and finally dried in an oven at 70 ° C for about 1 hour, obtaining a yellowish powder. If necessary, the product is micronized into particles having a diameter of less than 200 microns by means of a micronizer.
b) Caratterizzazione dell’alginato di magnesio b) Characterization of magnesium alginate
La polvere di alginato di magnesio ottenuta in 2 a) ha la seguente analisi elementare: The magnesium alginate powder obtained in 2 a) has the following elemental analysis:
C = 27,87%; H = 5,35%; Mg = 4,49% in accordo con l’analisi C = 27.87%; H = 5.35%; Mg = 4.49% according to the analysis
C = 28,78%; H = 5,60%; Mg = 4,86% calcolato per dialginato di magnesio eptaidrato avente formula Mg (C5H7O4CCO)2•7 H2O. C = 28.78%; H = 5.60%; Mg = 4.86% calculated for magnesium dialginate heptahydrate having the formula Mg (C5H7O4CCO) 2â € ¢ 7 H2O.
La soluzione acquosa al 5% dell’alginato di magnesio precedentemente preparato produce uno sforzo del 75%, corrispondente a una viscosità di 12500 cPs (o 12500 mPas•s) a 25°C, utilizzando una strumentazione Brookfield mod. DV-E, dotata di un dispositivo RV4, a 2 RPM. The 5% aqueous solution of the previously prepared magnesium alginate produces an effort of 75%, corresponding to a viscosity of 12500 cPs (or 12500 mPasâ € ¢ s) at 25 ° C, using a Brookfield instrument mod. DV-E, equipped with an RV4 device, at 2 RPM.
Esempio 3 Example 3
3.1. Barrette con cioccolato a latte 3.1. Milk chocolate bars
Secondo procedure convenzionali, cioccolato (88 g) e alginato di magnesio in polvere descritto in esempio 2 (6 g) sono miscelati e portati a 29-30°C. Il prodotto plastico viene poi miscelato con fiocchi di riso (6%) e la preparazione risultante viene stampata in un dispositivo appropriato. According to conventional procedures, chocolate (88 g) and powdered magnesium alginate described in example 2 (6 g) are mixed and brought to 29-30 ° C. The plastic product is then mixed with rice flakes (6%) and the resulting preparation is molded in an appropriate device.
3.2. Palline con cioccolato al latte 3.2. Balls with milk chocolate
Come in 3.1, cioccolato (92 g) e alginato di sodio in polvere (8 g) vengono miscelati e il prodotto à ̈ temprato a 29-30°C. La miscela plastica viene poi stampata in gusci di forma di emisferica, che vengono riuniti a due a due per formare praline sferiche. As in 3.1, chocolate (92 g) and sodium alginate powder (8 g) are mixed and the product is tempered at 29-30 ° C. The plastic blend is then molded into hemispherical shaped shells, which are joined two by two to form spherical pralines.
3.3. Palline di cioccolato al latte ripiene di crema 3.3. Milk chocolate balls filled with cream
Come in 3.2, cioccolato (92 g) e alginato di magnesio in polvere (8 g) sono miscelati, temprati e stampati in gusci di forma di emisferica. La miscela calda viene rovesciata cautamente per svuotare una parte del prodotto, ottenendo così un guscio emisferico cavo. Separatamente, in un altro contenitore, vengono miscelati crema (92 g) e alginato di magnesio in polvere (8 g) e il liquido fuso viene usato per riempire i gusci emisferici, che vengono poi riuniti a due a due ottenendo le praline finali. As in 3.2, chocolate (92g) and powdered magnesium alginate (8g) are blended, tempered and molded into hemispherical-shaped shells. The hot mixture is carefully turned over to empty part of the product, thus obtaining a hollow hemispherical shell. Separately, in another container, cream (92 g) and powdered magnesium alginate (8 g) are mixed and the melted liquid is used to fill the hemispherical shells, which are then joined in pairs to obtain the final pralines.
3.4. Caramelle gommose senza zucchero 3.4. Sugar-free gummy candies
Secondo procedure convenzionali, uno sciroppo di maltitolo (85 g) contenente aromi, gomma arabica, coloranti, acesulfame K e sodio citrato viene preparato e miscelato con alginato di magnesio in polvere (15 g). According to conventional procedures, a maltitol syrup (85 g) containing flavors, gum arabic, dyes, acesulfame K and sodium citrate is prepared and mixed with powdered magnesium alginate (15 g).
La miscela viene decantata per 24 ore, e poi versata in uno stampo a circa 60°C per produrre la forma desiderata. The mixture is decanted for 24 hours, and then poured into a mold at about 60 ° C to produce the desired shape.
3.5. Gelatina senza zucchero 3.5. Sugar-free gelatin
Secondo procedure convenzionali, una miscela di peptina, acqua, sodio citrato, maltitolo, acesulfame K, aromatizzanti e coloranti (95 g) viene scaldata a 106°C. Viene poi aggiunto alginato di magnesio in polvere (5 g) e la miscela risultante à ̈ versata in uno stampo a 90°C. According to conventional procedures, a mixture of peptin, water, sodium citrate, maltitol, acesulfame K, flavoring and coloring agents (95 g) is heated to 106 ° C. Magnesium alginate powder (5 g) is then added and the resulting mixture is poured into a mold at 90 ° C.
Dopo separazione dallo stampo, la gelatina risultante viene ricoperta di polvere di maltitolo. After separation from the mold, the resulting gelatin is coated with maltitol powder.
3.6. Gelatina con zucchero 3.6. Jelly with sugar
Come in esempio 3.5, tranne che nello stadio finale viene usato zucchero anziché sucralosio. As in example 3.5, except that sugar is used instead of sucralose in the final stage.
Claims (16)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI2011A000267A IT1406155B1 (en) | 2011-02-22 | 2011-02-22 | COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI2011A000267A IT1406155B1 (en) | 2011-02-22 | 2011-02-22 | COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ITMI20110267A1 true ITMI20110267A1 (en) | 2012-08-23 |
| IT1406155B1 IT1406155B1 (en) | 2014-02-14 |
Family
ID=43976171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ITMI2011A000267A IT1406155B1 (en) | 2011-02-22 | 2011-02-22 | COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1406155B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100029657A1 (en) * | 2021-11-24 | 2023-05-24 | Mauro Leonardis | STERILE ANTI-REFLUX SYRUP WITHOUT PRESERVATIVES |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0136502A2 (en) * | 1983-09-07 | 1985-04-10 | Fraunhofer-Gesellschaft Zur Förderung Der Angewandten Forschung E.V. | Use of ferro, zinc and magnesium salts and their mixed salts for the substitution of iron, zinc and magnesium |
| FR2563108A1 (en) * | 1984-04-19 | 1985-10-25 | Rorer Int Overseas | ANTIACID PHARMACEUTICAL COMPOSITION AND AQUEOUS SUSPENSION CONTAINING THE SAME |
| WO1990005750A1 (en) * | 1988-11-23 | 1990-05-31 | MTA Központi Kémiai Kutató Intézete | Basic metal complexes of acidic oligo- and polysaccharides and fruit and vegetable products and pharmaceutical compositions comprising such complexes |
| WO2010092468A1 (en) * | 2009-02-13 | 2010-08-19 | Carlo Ghisalberti | Composition comprising alginates and d-limonene to treat gerd and dyspepsia |
-
2011
- 2011-02-22 IT ITMI2011A000267A patent/IT1406155B1/en active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0136502A2 (en) * | 1983-09-07 | 1985-04-10 | Fraunhofer-Gesellschaft Zur Förderung Der Angewandten Forschung E.V. | Use of ferro, zinc and magnesium salts and their mixed salts for the substitution of iron, zinc and magnesium |
| FR2563108A1 (en) * | 1984-04-19 | 1985-10-25 | Rorer Int Overseas | ANTIACID PHARMACEUTICAL COMPOSITION AND AQUEOUS SUSPENSION CONTAINING THE SAME |
| WO1990005750A1 (en) * | 1988-11-23 | 1990-05-31 | MTA Központi Kémiai Kutató Intézete | Basic metal complexes of acidic oligo- and polysaccharides and fruit and vegetable products and pharmaceutical compositions comprising such complexes |
| WO2010092468A1 (en) * | 2009-02-13 | 2010-08-19 | Carlo Ghisalberti | Composition comprising alginates and d-limonene to treat gerd and dyspepsia |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100029657A1 (en) * | 2021-11-24 | 2023-05-24 | Mauro Leonardis | STERILE ANTI-REFLUX SYRUP WITHOUT PRESERVATIVES |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1406155B1 (en) | 2014-02-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES2664895T3 (en) | Compositions containing fiber and methods of manufacture and use thereof | |
| AU2010364348B2 (en) | Jelly confectionery products having a stabilizer/fiber blend | |
| US20140235730A1 (en) | Solid, edible, chewable laxative composition | |
| US20100119664A1 (en) | Confectionery products comprising polyols | |
| US11419940B2 (en) | Composition as auxiliary means for oral medication | |
| US20020182270A1 (en) | Edible compositions comprising freeze-dried flavoring agents | |
| WO2010050541A1 (en) | Food for people having difficulty chewing and/or swallowing | |
| US20080026099A1 (en) | Confectinery products having tea | |
| JP2008043217A (en) | Food composition | |
| WO2017120535A1 (en) | Food based delivery of cannabinoids | |
| ITMI20110267A1 (en) | COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX | |
| KR102418840B1 (en) | Gel composition and method for producing the same | |
| US20130004604A1 (en) | Dark chocolate delivery system for a combination of dietary supplements and pharmaceuticals | |
| ITMI20121975A1 (en) | COMPOSITIONS OF MAGNESIUM ALGINATE AND DERIVATIVES AS ADIUVANTS IN THE TREATMENT OF GASTRIC REFLUX | |
| US20230000900A1 (en) | Method for neutralizing stomach acid using alginate, polylysine, and seed preservatives | |
| CN102388031A (en) | Inhibitor for elevation of gip level | |
| WO2010104175A1 (en) | Composition for oral administration | |
| CN106031405A (en) | Snow pear paste preparation method | |
| JP2014103872A (en) | Jelling composition | |
| WO2008080809A2 (en) | Pharmaceutical composition containing psyllium and senna | |
| KR102195776B1 (en) | Pharmaceutical composition containing racecadotril and method for preparing same | |
| JP6782738B2 (en) | Oral composition | |
| WO2023281444A1 (en) | Gummy dosage forms | |
| CN104257893A (en) | Preparation method of fructus mume and green tea antidiarrheal chewable tablet | |
| US20230136537A1 (en) | Simethicone chewable composition |