Preparation and evaluation of solid dispersion of meloxicam with skimmed milk

Meloxicam (MLX), a non-steroidal anti-inflammatory drug (NSAID) and a selective COX-2 inhibitor is a water insoluble drug (about 12 microg/ml). In order to improve the aqueous solubility of the drug and its dissolution rate, physical mixture and solid dispersions with skimmed milk were prepared and investigated. Enhancement of aqueous solubility of MLX was observed with solid dispersion of the drug with skimmed milk due to amino acids and surface active agents content in the milk, which can be used for the treatment of gastric disturbance. Rotary vacuum evaporation technique was used to prepare solid dispersion. Results showed that the solubility of solid dispersion of the drug was almost three times greater than the pure drug. Similarly, the solid dispersion of the drug indicated a significant improvement in the dissolution of the drug as compared to the physical mixture and the pure drug. Differential scanning calorimetry, X-ray diffraction and scanning electron microscopic analysis revealed the formation of solid dispersion of the drug with skimmed milk.     

Investigations on analgesic, anti-inflammatory and ulcerogenic potential of meloxicam solid dispersion prepared with skimmed milk

Meloxicam, a non-steroidal anti-inflammatory drug is used in the treatment of rheumatoid arthritis and osteoarthritis. It is practically insoluble in water leading to poor dissolution, variations in bioavailability and gastric irritation on oral administration. In order to modulate its gastric side effect and to increase aqueous solubility, physical mixture and solid dispersion of the drug were prepared with skimmed milk. The analgesic, anti-inflammatory and ulcerogenic effects were assessed for physical mixture and solid dispersion in comparison to pure meloxicam. The results indicate that solid dispersion possess better analgesic and anti-inflammatory properties with less ulcerogenic potential as compared to pure meloxicam.     

CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake

There is a lack of research on the combined effects of genetic variations (specifically CD36 SNPs—rs1761667 and rs1527483), dietary food habits (vegetarian or not), and the salivary environment on obesity and taste sensitivity, especially in the Indian population. The current study aims to better understand the relationship between impaired taste perception, fat consumption, higher BMI and obesity development by examining the combined association between CD36 SNPs, oleic acid (OA) detection threshold, and food habits among Indian participants. Furthermore, the relationship between oral fatty acid (FAs) sensitivity and taste physiology factors linked to inflammation and salivary proteins was considered. Participants with the minor allele (AA/AG) of CD36 (in both rs1527483 and rs1761667) consumed more fat, particularly saturated FAs (p = 0.0351). Salivary lipopolysaccharide, which causes inflammation, was significantly greater in non-vegetarians with a higher BMI (p < 0.05), and it exhibited a negative correlation (r = −0.232 and p < 0.05) with Ki67 gene expression, a marker for taste progenitor cells. A positive correlation (r = 0.474, p = 0.04) between TLR4 mRNA levels and the OA detection threshold was also observed. Participants with BMI > 25 kg/m² had substantially higher TNF-α and IL-6 receptor mRNA expression levels, but there were no significant differences between the vegetarian and non-vegetarian groups. However, salivary CA-VI, which has a buffering capability on the oral environment, was lower in non-vegetarian adults with BMI >25. Thus, it was shown that non-vegetarians with overweight and obesity in India were in at-risk groups for the CD36 SNP (AA/AG at rs1761667 and rs1527483) and had higher levels of inflammatory markers, which exacerbated alterations in food behaviour and physiological changes, indicating their relevance in the development of obesity.