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Developments in Taste-Masking Techniques for Traditional Chinese Medicines
A variety of pharmacologically active substances, including chemotherapeutic drugs and the substances from traditional Chinese medicine (TCM), always exhibit potent bioactivities after oral administration. However, their unpleasant taste (such as bitterness) and/or odor always decrease patient compl...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6161181/ https://www.ncbi.nlm.nih.gov/pubmed/30213035 http://dx.doi.org/10.3390/pharmaceutics10030157 |
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author | Zheng, Xiao Wu, Fei Hong, Yanlong Shen, Lan Lin, Xiao Feng, Yi |
author_facet | Zheng, Xiao Wu, Fei Hong, Yanlong Shen, Lan Lin, Xiao Feng, Yi |
author_sort | Zheng, Xiao |
collection | PubMed |
description | A variety of pharmacologically active substances, including chemotherapeutic drugs and the substances from traditional Chinese medicine (TCM), always exhibit potent bioactivities after oral administration. However, their unpleasant taste (such as bitterness) and/or odor always decrease patient compliance and thus compromise their curative efficacies in clinical application. Therefore, the developments of taste-masking techniques are of great significance in improving their organoleptic properties. However, though a variety of taste-masking techniques have been successfully used to mask the unpalatable taste of chemotherapeutic drugs, their suitability for TCM substances is relatively limited. This is mainly due to the fact that the bitter ingredients existing in multicomponent TCM systems (i.e., effective fractions, single Chinese herbs, and compound preparations) are always unclear, and thus, there is lack of tailor-made taste-masking techniques to be utilized to conceal their unpleasant taste. The relevant studies are also relatively limited. As a whole, three types of taste-masking techniques are generally applied to TCM, including (i) functional masking via sweeteners, bitter blockers, and taste modifiers; (ii) physical masking via polymer film-coating or lipid barrier systems; and (iii) biochemical masking via intermolecular interaction, β-cyclodextrin inclusion, or ion-exchange resins. This review fully summarizes the results reported in this field with the purpose of providing an informative reference for relevant readers. |
format | Online Article Text |
id | pubmed-6161181 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61611812018-10-01 Developments in Taste-Masking Techniques for Traditional Chinese Medicines Zheng, Xiao Wu, Fei Hong, Yanlong Shen, Lan Lin, Xiao Feng, Yi Pharmaceutics Review A variety of pharmacologically active substances, including chemotherapeutic drugs and the substances from traditional Chinese medicine (TCM), always exhibit potent bioactivities after oral administration. However, their unpleasant taste (such as bitterness) and/or odor always decrease patient compliance and thus compromise their curative efficacies in clinical application. Therefore, the developments of taste-masking techniques are of great significance in improving their organoleptic properties. However, though a variety of taste-masking techniques have been successfully used to mask the unpalatable taste of chemotherapeutic drugs, their suitability for TCM substances is relatively limited. This is mainly due to the fact that the bitter ingredients existing in multicomponent TCM systems (i.e., effective fractions, single Chinese herbs, and compound preparations) are always unclear, and thus, there is lack of tailor-made taste-masking techniques to be utilized to conceal their unpleasant taste. The relevant studies are also relatively limited. As a whole, three types of taste-masking techniques are generally applied to TCM, including (i) functional masking via sweeteners, bitter blockers, and taste modifiers; (ii) physical masking via polymer film-coating or lipid barrier systems; and (iii) biochemical masking via intermolecular interaction, β-cyclodextrin inclusion, or ion-exchange resins. This review fully summarizes the results reported in this field with the purpose of providing an informative reference for relevant readers. MDPI 2018-09-12 /pmc/articles/PMC6161181/ /pubmed/30213035 http://dx.doi.org/10.3390/pharmaceutics10030157 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Zheng, Xiao Wu, Fei Hong, Yanlong Shen, Lan Lin, Xiao Feng, Yi Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title | Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title_full | Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title_fullStr | Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title_full_unstemmed | Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title_short | Developments in Taste-Masking Techniques for Traditional Chinese Medicines |
title_sort | developments in taste-masking techniques for traditional chinese medicines |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6161181/ https://www.ncbi.nlm.nih.gov/pubmed/30213035 http://dx.doi.org/10.3390/pharmaceutics10030157 |
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