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The following message was posted to: PharmPK
If any dissolution specialist's read this inquiry, hopefully someone
can offer direction to the following questions. I have copies of
simulated intestinal fluid recipes from Jennifer Dressaman and from
the USP. To start with the USP recipes:
1. For simulated intestinal fluid, what activity level should
pancreatin have to best mimic in vivo conditions?
I would like to purchase some for our studies, but when I
spoke to the vendors, I found it comes in different
levels of activity, can you make any suggestions as to what I
2. For simulated gastric fluid, what activity level should purified
pepsin have to best mimic in vivo conditions?
For this recipe the USP has at least supplied a range of
activity of 800-2500 units per mg of protein.
Where within the range would it be best to target for
prepping the gastric fluid and could you suggest where I
could purchase this.
My last question has to do with the intestinal fluid recipe from
Jennifer Dressman. For many of her recipes the amount of lecithin to
be added to sited as mM. Is there a particular type of lecithin that
would be suggested, egg yolk vs soybean, and if so what value has
been designated as its molecular weight. Since lecithin is a natural
product I realize there is no fixed molecular weight, however is
there a value you commonly use to convert mM lecithin to grams of
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