3results about How to "Improve sustained release" patented technology

Disclosed is a pharmaceutical composition which can provide a tablet capable of maintaining the shape of the tablet for a long period of time after administration while suppressing the content of polyvinyl alcohol. The pharmaceutical composition contains a polyvinyl alcohol-based resin (A), a polyphenol compound (B), and amorphous silica (C). The content of the amorphous silica (C) is 0.1-20 parts by mass with respect to 100 parts by mass of the polyvinyl alcohol-based resin. Further disclosed is a tablet which comprises a pharmaceutical composition as a matrix composition (I) and an active pharmaceutical ingredient (II) dispersed in the matrix composition (I), the active pharmaceutical ingredient (II) being contained in an amount of 30-90 mass% inclusive.

This invention relates to an enzyme-responsive brain-targeting sustained-release formulation based on dialkylimidazolium biomimetic lipids, its preparation method, and its application, belonging to the field of drug delivery. First, dialkylimidazolium biomimetic lipids are covalently coupled with natural phospholipids to form a dialkylimidazolium conjugate. Then, this dialkylimidazolium conjugate is self-assembled with dialkylimidazolium biomimetic lipids, natural phospholipids, cholesterol, and a therapeutic drug to form a drug-loaded lipid nanoparticle delivery system. This drug delivery system can effectively cross the blood-brain barrier to achieve brain-targeted delivery of the loaded drug. In the glioma microenvironment, this drug delivery system can gradually hydrolyze the dialkylimidazolium conjugate through an enzyme-responsive mechanism to achieve sustained release of the loaded drug, providing a new strategy for improving the brain targeting and efficacy of different types of anti-glioma drugs, such as small nucleic acid drugs, peptide drugs, and small molecule drugs.

This invention relates to the field of food sauce technology, and more particularly to a wasabi and mushroom sauce and its preparation method. The wasabi and mushroom sauce is prepared from the following raw materials in parts by weight: 80-120 parts wasabi granules, 5-20 parts wasabi oil granules, 150-300 parts diced mushrooms, 30-60 parts edible oil, 10-30 parts sweetener, 8-12 parts edible salt, 4-10 parts thickener, and an appropriate amount of water. This invention combines wasabi granules with highly stable wasabi oil granules. The wasabi oil granules are obtained by solidifying a Pickering emulsion stabilized with sodium octenyl succinate starch / microcrystalline cellulose and hydrogenated palm oil, exhibiting excellent protection and sustained-release effects against isothiocyanates, etc. The added diced mushrooms enrich the chewy texture. The wasabi and mushroom sauce maintains a high ITC content after storage, with a long-lasting flavor and rich taste, combining the aroma of real wasabi, the umami of mushrooms, and a full-bodied chewy texture.