EGG-ALBUMIN MICROAGGREGATES CONTAINING COLISTIN FOR ORAL-ADMINISTRATION - ORGANOLEPTIC CHARACTERISTICS

In order to mask the bitter taste of drug, a microencapsulation method for the production of egg albumin microaggregates was employed. As mo del bitter-tasting drug, colistin sulfonate was used. The heat denatur ation technique for egg albumin microaggregates (coagulation temperatu re: 60 degrees C) is different from that for human serum albumin (coag ulation temperature: 100 degrees C), which is quite important for high temperature unstable drugs. This method was subsequently used to prod uce microaggregates with a size range of 108.76 +/- 32 mu m. The egg a lbumin microaggregates were able to improve the organoleptic character istics of colistin sulfonate. Drug release from these microaggregates was confirmed by fitting the dissolution data to the equation of Peppa s; this resulted in an n value of 0.9798, signifying zero-order kineti cs.