WO2006001344A1 - Préparation de gelée contenant de l'isosorbide - Google Patents

Préparation de gelée contenant de l'isosorbide Download PDF

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Publication number
WO2006001344A1
WO2006001344A1 PCT/JP2005/011555 JP2005011555W WO2006001344A1 WO 2006001344 A1 WO2006001344 A1 WO 2006001344A1 JP 2005011555 W JP2005011555 W JP 2005011555W WO 2006001344 A1 WO2006001344 A1 WO 2006001344A1
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WO
WIPO (PCT)
Prior art keywords
isosorbide
agar
added
jelly
jelly preparation
Prior art date
Application number
PCT/JP2005/011555
Other languages
English (en)
Japanese (ja)
Inventor
Yoshihiro Hishikawa
Tomokazu Sakade
Masaki Ando
Yuji Sato
Hitoshi Noda
Original Assignee
Sanwa Kagaku Kenkyusho Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sanwa Kagaku Kenkyusho Co., Ltd. filed Critical Sanwa Kagaku Kenkyusho Co., Ltd.
Priority to JP2006528598A priority Critical patent/JP4264105B2/ja
Priority to CN2005800117601A priority patent/CN1942183B/zh
Priority to KR1020067025712A priority patent/KR101175163B1/ko
Publication of WO2006001344A1 publication Critical patent/WO2006001344A1/fr

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Classifications

    • 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
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/34—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/08—Drugs for disorders of the alimentary tract or the digestive system for nausea, cinetosis or vertigo; Antiemetics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P13/00—Drugs for disorders of the urinary system
    • A61P13/02—Drugs for disorders of the urinary system of urine or of the urinary tract, e.g. urine acidifiers
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P25/00—Drugs for disorders of the nervous system
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P27/00—Drugs for disorders of the senses
    • A61P27/02—Ophthalmic agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P27/00—Drugs for disorders of the senses
    • A61P27/16—Otologicals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P7/00—Drugs for disorders of the blood or the extracellular fluid
    • A61P7/10—Antioedematous agents; Diuretics

Definitions

  • the present invention is an invention in the field of pharmaceuticals, and relates to a device for isosorbide preparation that is hard to take and difficult to take.
  • Isosorbide is a therapeutic drug for Meniere, which is rapidly absorbed by the gastrointestinal tract, but is not metabolized in the body, thus increasing serum osmotic pressure. As a result, this drug exhibits diuretic action, brain pressure lowering action, intraocular pressure lowering action and endolymphatic pressure lowering action. Isosorbide also has seizures such as dizziness, which is a symptom of Meyerre's disease, and is often taken as a forceful dose, so its medicinal effect needs to appear immediately after taking it. In general, drugs are effective when dissolved and absorbed in the gastrointestinal tract after taking the drug. Therefore, in order for isosorbide to express its effect quickly, it must be dissolved quickly in the gastrointestinal tract. Internal medicines are commercialized as pharmaceuticals based on isosorbide. The reason why the liquid agent is selected as a dosage form is that the liquid agent is already in a dissolved state, so that it can be expected to quickly exhibit a medicinal effect.
  • this drug is characterized by being very bitter.
  • bitterness reduction by adding sweeteners and the like is being promoted, but the effect is not sufficient.
  • 21g to 28g of isosorbide having a bitter taste at a time, so that the concentration of isosorbide in the liquid is reduced to 70w / w with the aim of minimizing the amount of liquid taken by the patient at a time.
  • bitterness is reduced by applying sugar coating or film coating.
  • various powders, fine granules, and granules containing bitter ingredients are reduced in bitterness by applying film coating in the same manner as tablets or by adding sweeteners such as sucrose.
  • a method of containing a bitter component in an insoluble base to suppress dissolution in the oral cavity JP 54-95719, JP 63-303928, JP 2-288821, JP 4-187629, JP 4 -327528, JP-A-6-501027, etc.
  • a method of adding a protein-lipid complex as an additive to reduce bitterness JP-A-6-316 537
  • a method of blending essential oil or an essential oil component JP-A-5-255126
  • a method of adding acidic phospholipid or its lyso form JP-A-7-67552
  • a method of adding cacao powder JP-A 2000-95710 and the like are disclosed.
  • Patent Document 1 Japanese Patent Laid-Open No. 54-95719
  • Patent Document 2 JP-A 63-303928
  • Patent Document 3 JP-A-2-88821
  • Patent Document 4 JP-A-4-187629
  • Patent Document 5 JP-A-4-327528
  • Patent Document 6 JP-A-6-501027
  • Patent Document 7 JP-A-6-316537
  • Patent Document 8 JP-A-5-255126
  • Patent Document 9 JP-A-7-67552
  • Patent Document 10 JP 2000-95710 A
  • Patent Document 11 JP 2001-226293 A
  • isosorbide liquid which is a therapeutic agent for Meniere's disease, has a strong bitter taste and is strongly desired to improve its ingestibility.
  • an isosorbide preparation with good ingestibility has not been achieved yet. Accordingly, it is an object to provide an isosorbide preparation with improved dosing ability without impairing the characteristics of rapid and powerful drug efficacy required for an isosorbide preparation.
  • the present inventors diligently studied for the purpose of improving the dosage of an isosorbide solution that is bitter and difficult to drink.
  • the elution of isosorbide with this jelly formulation was significantly slower than that of the liquid, as was feared that the effect of improving the dosage of isosorbide by jelly formation was observed. This was thought to be due to the suppression of elution of isosorbide, which is a bitter component, by gelling.
  • the present inventors conducted further diligent investigations, and surprisingly, by using agar as a gelling agent, isosorbide can be quickly dissolved in the jelly formulation as well as the liquid, and the ingestion can be improved. I found it. Furthermore, as a result of adding cacao powder to improve the bitterness, it was found that the bitterness is reduced synergistically and it is easy to take large changes. Based on this knowledge, the inventors have completed the present invention.
  • the present invention is an isosorbide-containing jelly preparation characterized by containing isosorbide and agar.
  • the preparation of the present invention preferably further contains cacao powder.
  • the amount of agar added is preferably 0.3-2 w / w% of the total jelly preparation.
  • the present invention also provides a method for producing an isosorbide-containing jelly preparation. That is, the method of the present invention is a method for producing an isosorbide-containing jelly preparation characterized in that at least agar, isosorbide and water are mixed, dissolved by heating and then cooled to room temperature or lower. Here, it is preferable to add and mix cacao powder together with agar, isosorbide and water. The invention's effect
  • the patient can take it without worrying about the strong bitter taste of isosorbide, and it can be expected to improve the compliance.
  • the preparation of the present invention is rapidly isolated in the gastrointestinal tract in the same manner as an internal solution. Since the drug is eluted, the medicinal effects are rapidly developed in the same manner as the internal solution.
  • the concentration of isosorbide contained in the preparation of the present invention is not particularly limited, but is preferably 50 to 80 w / w%. This is because it is natural that the bitterness is alleviated if the content of isosorbide in a certain amount of jelly preparation is reduced. Since the single dose of isosorbide is very high, 21g to 28g, When the content of isosorbide is low, it is necessary to take a large amount of jelly at a time, which makes it difficult to take isosorbide.
  • isosorbide shows rapid elution as in the case of liquids, so that it can be expected that the drug will be rapidly taken or a powerful drug effect will be exhibited.
  • rapid and powerful dissolution means that, in the Japanese Pharmacopoeia dissolution test method, the dissolution of isosorbide from the jelly preparation after 15 minutes is 85% or more. Isosorbide elutes quickly even in the digestive tract, and immediately develops a medicinal effect in the same way as a solution.
  • the agar used in the present invention is a polysaccharide having galactose as a basic skeleton, and has different molecular weights and functional groups depending on the origin and production method of seaweed as a raw material, so that its characteristics are also different. Accordingly, the amount of addition cannot be generally defined, but is preferably 0.3 to 2 w / w%, more preferably 0.5 to 1.5 w / w% with respect to the total weight of the jelly preparation. When the amount of agar used is less than the above range, the elution of isosorbide from the jelly preparation is not affected, but the strength of the jelly is reduced and the bitterness reduction effect is reduced. Also, it may not gel.
  • the amount used is increased, poor agar dissolution may occur, or the viscosity of the liquid before gelation may be very high, making it difficult to fill the container. Furthermore, the jelly becomes too hard and the feeling of administration becomes worse, and the elution of isosorbide, which is a jelly preparation, is delayed. Therefore, the amount of agar is preferably within the above range in order to improve the feeling of taking by reducing the bitter taste of isosorbide and to ensure rapid dissolution of isosorbide from the jelly preparation.
  • the gelling agent it is desirable to use agar alone, but other gelling agents can be added.
  • Examples of the gelling agent to be added to agar include carrageenan, xanthan gum, low-strength bean gum, and alginate. However, a lot of these Doing so should impair the properties of the agar, so the added amount should be small.
  • the effect of improving the dosage by reducing the bitter taste of isosorbide of the present invention is enhanced by adding cacao powder.
  • the optimal amount is 0.1 to 5 w / w% based on the total weight of the jelly preparation.
  • the combination of chocolate flavor and saccharin sodium is most preferable for the bitterness of isosorbide.
  • the method for producing the preparation of the present invention is carried out by adding water to agar, isosorbide, cocoa powder, flavor, sweetener as necessary, stirring and dissolving at 90-100 ° C for several minutes, Cool down to the following.
  • the order of addition of the additives is not particularly defined.
  • it may further contain additives such as a pH adjusting agent, a coloring agent, and a preservative.
  • the prepared isosorbide-containing jelly preparation can be stored and packaged in a cup, bag, tube, or the like.
  • Example 1 isosorbide + agar + additive
  • Example 2 (isosorbide + agar)
  • agar 1.2 g was added to about 60 mL of water, and dissolved under heating and stirring at 90 to 100 ° C. for several minutes. Next, 140 g of isosorbide was added little by little, and the mixture was melted and mixed uniformly. Then, the cup was filled and cooled to room temperature.
  • Example 4 "isosorbide + (agar + xanthan gum) + additive"
  • Example 5 isosorbide + (agar + sodium alginate) + additive
  • Example 6 Increase / decrease in the amount of agar
  • 0.6 g of agar, 0.24 g of citrate, 0.48 g of anhydrous sodium hydrogen phosphate and 0.6 g of saccharin sodium were added to about 60 mL of water, and the mixture was heated and dissolved at 90-100 ° C for several minutes with stirring.
  • 140 g of isosorbide was added and dissolved little by little, and 0.4 g of cacao powder and 0.2 g of chocolate flavor were added and mixed uniformly, filled into a cup and cooled to room temperature.
  • Control Example 2 (isosorbide + pectin + additive)
  • pectin lg In about 55 mL of water, pectin lg, 4.8 g of citrate and 0.6 g of saccharin sodium were added and dissolved by stirring at 90 to 100 ° C. for several minutes. Next, 140 g of isosorbide was added little by little, and 0.4 g of cacao powder and 0.2 g of chocolate flavor were added and mixed uniformly, filled into a cup and cooled to room temperature.
  • Needle illumination example 3 (Isosonolevid + locust bean gum + xanthan gum)
  • Needle illumination example 4 (Isosonolevid + Darcomannan + Xanthan gum)
  • Control Example 5 (Isosonolevid + locust bean gum + xanthan gum)
  • Locust bean gum (1.4 g), xanthan gum (1.4 g), citrate (0.24 g), anhydrous sodium hydrogenphosphate (0.48 g) and saccharin sodium (0.6 g) were added to about 55 mL of water, and dissolved by stirring at 90-100 ° C for several minutes. .
  • 140 g of isosorbide was added little by little to dissolve, and 0.4 g of cacao powder and 0.2 g of chocolate flavor were added and mixed uniformly, filled into a cup and cooled to room temperature.
  • Control Example 6 (Isosonolevid + dielan gum)
  • Example Example 2 and Control Example 1 The feeling of administration of Example Example 2 and Control Example 1 was evaluated by five subjects. Here, the subject put about 5 g of jelly preparation in his mouth and chewed several times for evaluation. In addition, about 5g of the liquid was put in the mouth and evaluated. The evaluation was based on a five-step evaluation, with 1 being no bitterness and 5 being very bitter and difficult to take. The test results are shown in Table 1.
  • cacao powder will not be effective unless several tens of percent or even hundreds of percent of the bitter substance is added, but in Example 1, isosorbide, a bitter substance, is contained at a high concentration of 70%. In spite of this, it was confirmed that a small amount of cacao powder showed an excellent bitterness reduction effect due to the synergistic effect of agar and cacao powder.
  • Example 6 Six subjects compared the feeling of administration of the jelly preparations of Example 6, Example 7, and Example 8, and examined the effect of the amount of agar added. The subjects put about 5 g of jelly preparation into their mouth and chewed several times for evaluation. Regarding the evaluation of bitterness, since the bitterness of the miscellaneous jelly preparations has also been reduced, it was difficult to set an evaluation standard. Ranking in ascending order of bitterness. In addition, the overall ease of taking was evaluated based on a five-step evaluation, with 1 being very easy to take and 5 being difficult to take. The hardness of the jelly was measured by compressing the jelly at a rate of 60 mm / min using a rheometer with a fixed area plunger and measuring the strength when the jelly breaks. The test results are shown in Table 2, Table 3, and Figure 1.
  • Example 6 was relatively less effective in reducing bitterness. The reason for this was thought to be that the gel collapsed in the mouth and the synergistic effect between the agar and cacao powder was weak. Conversely, the gel of Example 8 with a large amount of agar added is very hard as shown in FIG. From the questionnaire results, although the bitterness reduction effect was sufficiently confirmed, the feeling of taking was very bad. In addition, it was considered impossible to mass-produce with very high viscosity during production. Therefore, it is considered that 0.3-2 w / w% is preferred as the amount of the agar supplement, and more preferably 0.5-1.5 w / w%.
  • the elution properties of isosorbide having the jelly preparation strength obtained from Example 1 and Control Example 2 to Control Example 6 were tested by the Japanese Pharmacopoeia dissolution test method paddle method. However, water, 900 mL of the Japanese Pharmacopoeia Disintegration Test Method 1 and 2 were used as the test solution, and the paddle rotation speed was 50 rpm.
  • the jelly preparation was pulverized into a size of about 2 mm in consideration of mastication. The quantification was performed by the HPLC method.
  • a comparison of the dissolution properties of isosorbide with jelly preparations prepared using a jelly preparation using agar and other gelling agents is shown in Figs. 2 to 4, and Fig. 5 shows the results of Example 1 and each control example. The elution rate after minutes was shown together.
  • Example 1 which is a jelly preparation using agar as a gelling agent, even if the test solution of water, the first solution, and the second solution is misaligned, isosorbide is rapidly dissolved, It was remarkable that it showed rapid elution independent of the environment.
  • the amount of each gelling agent used in each control example is a commonly used amount, and the hardness of the jelly preparation obtained in the control example is the same as or softer than that in Example 1. The test is not a comparison under conditions unfavorable to the control.
  • the dissolution test of isosorbide from the jelly preparations of Example 1 and Examples 6 to 8 was performed in the same manner as in Test Example 3. The test results are shown in Figs. From jelly preparations The elution of isosorbide was not greatly affected by the amount of agar added, but the amount added was very large, indicating a slight delay in elution.
  • FIG. 1 is a graph showing the relationship between the hardness of an isosorbide-containing jelly preparation and the amount of agar added.
  • FIG. 2 is a graph showing the results of an elution test of an isosorbide-containing jelly preparation into the “JP” disintegration test method solution 1 (pH 1).
  • FIG. 3 is a graph showing the results of a dissolution test for isosorbide-containing jelly preparations in water.
  • FIG. 4 is a graph showing the results of an elution test of an isosorbide-containing jelly preparation into the second solution (pH 6.8) of “JP” disintegration test method.
  • FIG. 5 is a graph showing the dissolution rate of an isosorbide-containing jelly preparation after 15 minutes in each dissolution test solution.
  • FIG. 6 is a graph showing the effect of adding cacao powder on the dissolution properties of isosorbide-containing jelly preparations.
  • FIG. 7 is a graph showing the effect of the amount of agar added on the dissolution properties of an isosorbide-containing jelly preparation into the “JP” disintegration test method solution 1 (pH 1).
  • FIG. 8 is a graph showing the effect of the amount of agar added on the dissolution property of isosorbide-containing jelly preparations in water.
  • FIG. 9 is a graph showing the effect of the amount of agar added on the dissolution properties of isosorbide-containing jelly preparations into the “JP” disintegration test method solution 2 (pH 6.8).
  • FIG. 10 is a graph showing the effect of addition of other gelling agents on the dissolution properties of isosorbide-containing jelly preparations into the “JPA” disintegration test method solution 1 (pH 1).
  • FIG. 11 is a graph showing the influence of other gelling agent-added calories on the solubility of isosorbide-containing jelly preparations in water.
  • This is a graph showing the effect of addition of other gelling agents on the dissolution properties of jelly preparations containing isosorbide into the “JPA” disintegration test method solution 2 ( PH 6.8).

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Abstract

Préparation d'isosorbide servant d'agent thérapeutique pour la maladie de Ménière qui est meilleure en ce qui concerne les propriétés d'aptitude à être administrée, telles que l'amertume, sans porter atteinte à la performance d'exercice rapide de son efficacité requise. Il est fourni une préparation de gelée contenant de l'isosorbide caractérisée en ce qu'elle contient non seulement de l'isosorbide mais également de l'agar-agar. De préférence, elle contient en plus de la poudre de cacao. La quantité d'agar-agar ajoutée est de préférence dans l'intervalle de 0,3 à 2 % poids/poids sur la base de la préparation de gelée totale. De plus, il est fourni un procédé servant à produire une préparation de gelée contenant de l'isosorbide, caractérisé en ce qu'il comprend de mélanger ensemble au moins de l'agar-agar, de l'isosorbide et de l'eau, de chauffer pour les dissoudre et de refroidir à température ambiante ou en dessous de celle-ci.
PCT/JP2005/011555 2004-06-24 2005-06-23 Préparation de gelée contenant de l'isosorbide WO2006001344A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2006528598A JP4264105B2 (ja) 2004-06-24 2005-06-23 イソソルビド含有ゼリー製剤
CN2005800117601A CN1942183B (zh) 2004-06-24 2005-06-23 含有异山梨醇的凝胶制剂
KR1020067025712A KR101175163B1 (ko) 2004-06-24 2005-06-23 이소소르비드함유 젤리제제

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004185960 2004-06-24
JP2004-185960 2004-06-24

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WO2006001344A1 true WO2006001344A1 (fr) 2006-01-05

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PCT/JP2005/011555 WO2006001344A1 (fr) 2004-06-24 2005-06-23 Préparation de gelée contenant de l'isosorbide

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JP (1) JP4264105B2 (fr)
KR (1) KR101175163B1 (fr)
CN (1) CN1942183B (fr)
WO (1) WO2006001344A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006193514A (ja) * 2004-12-15 2006-07-27 Aska Pharmaceutical Co Ltd イソソルビドの苦味が軽減された経口製剤及びその製造方法
JP2007254340A (ja) * 2006-03-22 2007-10-04 Lintec Corp 経口投与剤
WO2008084533A1 (fr) * 2007-01-10 2008-07-17 Kowa Co., Ltd. Agent thérapeutique pour la maladie de ménière
WO2010150400A1 (fr) * 2009-06-26 2010-12-29 日医工株式会社 Preparation de gelee contenant de l'isosorbide
JP2012107060A (ja) * 2004-12-15 2012-06-07 Aska Pharmaceutical Co Ltd イソソルビドの苦味が軽減された経口製剤及びその製造方法
CN102552310A (zh) * 2007-01-10 2012-07-11 兴和株式会社 梅尼埃病治疗药
WO2012099082A1 (fr) * 2011-01-17 2012-07-26 味の素株式会社 Gelée contenant un acide aminé à chaîne ramifiée
FR3101546A1 (fr) * 2019-10-07 2021-04-09 Roquette Freres Masquage du goût de l’isosorbide

Families Citing this family (1)

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Publication number Priority date Publication date Assignee Title
CN102919739B (zh) 2007-06-13 2014-07-02 大塚制药株式会社 含雌马酚的提取物、其制备方法、雌马酚的提取方法及含雌马酚的食品

Citations (3)

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Publication number Priority date Publication date Assignee Title
JPH04346937A (ja) * 1991-05-24 1992-12-02 Kibun Foods Inc 苦味低減方法
JP2000095710A (ja) * 1998-09-21 2000-04-04 Taisho Pharmaceut Co Ltd カカオ末を配合した経口用固形製剤
JP2001226293A (ja) * 2000-02-17 2001-08-21 Kotaro Kanpo Seiyaku Kk 服用補助剤

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04346937A (ja) * 1991-05-24 1992-12-02 Kibun Foods Inc 苦味低減方法
JP2000095710A (ja) * 1998-09-21 2000-04-04 Taisho Pharmaceut Co Ltd カカオ末を配合した経口用固形製剤
JP2001226293A (ja) * 2000-02-17 2001-08-21 Kotaro Kanpo Seiyaku Kk 服用補助剤

Non-Patent Citations (1)

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Title
Edited by Zaidan Hojin Nippon Iyaku Joho Senta, Iryoyaku Nippon Iyakuhinshu, Yakuji Jihosha, 25 october, 2000 (25.10.00), page 211 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012107060A (ja) * 2004-12-15 2012-06-07 Aska Pharmaceutical Co Ltd イソソルビドの苦味が軽減された経口製剤及びその製造方法
JP2006193514A (ja) * 2004-12-15 2006-07-27 Aska Pharmaceutical Co Ltd イソソルビドの苦味が軽減された経口製剤及びその製造方法
JP2007254340A (ja) * 2006-03-22 2007-10-04 Lintec Corp 経口投与剤
KR101406231B1 (ko) * 2007-01-10 2014-06-12 세츠코 다케다 메니에르병 치료약
WO2008084533A1 (fr) * 2007-01-10 2008-07-17 Kowa Co., Ltd. Agent thérapeutique pour la maladie de ménière
CN102552310A (zh) * 2007-01-10 2012-07-11 兴和株式会社 梅尼埃病治疗药
US8445461B2 (en) 2007-01-10 2013-05-21 Setsuko Takeda Pharmaceutical composition for meniere's disease
WO2010150400A1 (fr) * 2009-06-26 2010-12-29 日医工株式会社 Preparation de gelee contenant de l'isosorbide
WO2012099082A1 (fr) * 2011-01-17 2012-07-26 味の素株式会社 Gelée contenant un acide aminé à chaîne ramifiée
JP2017036329A (ja) * 2011-01-17 2017-02-16 Ｅａファーマ株式会社 分岐鎖アミノ酸含有ゼリー
JP6093181B2 (ja) * 2011-01-17 2017-03-08 Ｅａファーマ株式会社 分岐鎖アミノ酸含有ゼリー
FR3101546A1 (fr) * 2019-10-07 2021-04-09 Roquette Freres Masquage du goût de l’isosorbide
WO2021069836A1 (fr) 2019-10-07 2021-04-15 Roquette Freres Masquage du goût de l'isosorbide

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KR101175163B1 (ko) 2012-08-20
JP4264105B2 (ja) 2009-05-13
JPWO2006001344A1 (ja) 2008-04-17
CN1942183B (zh) 2011-06-29
CN1942183A (zh) 2007-04-04

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