Literature DB >> 33316991

Amorphization of Thiamine Mononitrate: A Study of Crystallization Inhibition and Chemical Stability of Thiamine in Thiamine Mononitrate Amorphous Solid Dispersions.

Seda Arioglu-Tuncil1, Adrienne L Voelker1, Lynne S Taylor2, Lisa J Mauer1.   

Abstract

This study investigated thiamine degradation in thiamine mononitrate (TMN):polymer solid dispersions, accounting for the physical state of the vitamin and the recrystallization tendency of TMN in these dispersions. Results were compared with those from solid dispersions containing a different salt form of thiamine (thiamine chloride hydrochloride (TClHCl)). TMN:polymer dispersions were prepared by lyophilizing solutions containing TMN and amorphous polymers (pectin and PVP (polyvinylpyrrolidone)). Samples were stored in controlled temperature and relative humidity (RH) environments for eight weeks and monitored periodically by X-ray diffraction and high performance liquid chromatography (HPLC). Moisture sorption, glass transition temperature (Tg), intermolecular interactions, and pH were also determined. Similar to the TClHCl:polymer dispersions, thiamine was more chemically labile in the amorphous state than the crystalline state, when present in lower proportions in amorphous TMN:polymer dispersions despite increasing Tg values, when environmental storage conditions exceeded the Tg of the dispersion, and when co-formulated with PVP compared to pectin. When thiamine remained as an amorphous solid, chemical stability of thiamine did not differ as a function of counterion present (TMN vs. TClHCl). However, storage at 75% RH led to hydration of thiamine:PVP dispersions, and the resulting pH of the solutions as a function of thiamine salt form led to a higher chemical stability in the acidic TClHCl samples than in the neutral TMN samples.

Entities:  

Keywords:  amorphous solid dispersion; amorphous stability; chemical stability; physical stability; thiamine; thiamine degradation; thiamine mononitrate; vitamin B1

Mesh:

Substances:

Year:  2020        PMID: 33316991      PMCID: PMC7763500          DOI: 10.3390/ijms21249370

Source DB:  PubMed          Journal:  Int J Mol Sci        ISSN: 1422-0067            Impact factor:   5.923


  18 in total

1.  Chemical stability of amorphous materials: specific and general media effects in the role of water in the degradation of freeze-dried zoniporide.

Authors:  Suman A Luthra; Evgenyi Y Shalaev; Ales Medek; Jinyang Hong; Michael J Pikal
Journal:  J Pharm Sci       Date:  2012-03-27       Impact factor: 3.534

2.  A generalized relation for solid-state drug stability as a function of excipient dilution: temperature-independent behavior.

Authors:  Kenneth C Waterman; Paul Gerst; Zhen Dai
Journal:  J Pharm Sci       Date:  2012-07-30       Impact factor: 3.534

Review 3.  Chemistry of thiamine degradation in food products and model systems: a review.

Authors:  B K Dwivedi; R G Arnold
Journal:  J Agric Food Chem       Date:  1973 Jan-Feb       Impact factor: 5.279

4.  Impact of the counterion on the solubility and physicochemical properties of salts of carboxylic acid drugs.

Authors:  S E David; P Timmins; B R Conway
Journal:  Drug Dev Ind Pharm       Date:  2012-01       Impact factor: 3.225

5.  Chemical stability of peptides in polymers. 1. Effect of water on peptide deamidation in poly(vinyl alcohol) and poly(vinyl pyrrolidone) matrixes.

Authors:  M C Lai; M J Hageman; R L Schowen; R T Borchardt; E M Topp
Journal:  J Pharm Sci       Date:  1999-10       Impact factor: 3.534

6.  GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.

Authors:  J Glen Dreher; Russell L Rouseff; Michael Naim
Journal:  J Agric Food Chem       Date:  2003-05-07       Impact factor: 5.279

7.  Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends.

Authors:  Ashley N Hiatt; Mario G Ferruzzi; Lynne S Taylor; Lisa J Mauer
Journal:  J Agric Food Chem       Date:  2008-07-02       Impact factor: 5.279

Review 8.  Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.

Authors:  L Slade; H Levine
Journal:  Crit Rev Food Sci Nutr       Date:  1991       Impact factor: 11.176

9.  Degradation of L-Ascorbic Acid in the Amorphous Solid State.

Authors:  Juan O Sanchez; Yahya Ismail; Belinda Christina; Lisa J Mauer
Journal:  J Food Sci       Date:  2018-02-05       Impact factor: 3.167

10.  Amorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions.

Authors:  Seda Arioglu-Tuncil; Adrienne L Voelker; Lynne S Taylor; Lisa J Mauer
Journal:  Int J Mol Sci       Date:  2020-08-18       Impact factor: 5.923

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.