Pharmaceutical evaluation of ibuprofen fast-absorbed syrup containing low-molecular-weight gelatin

Two kinds of ibuprofen syrups were prepared and evaluated. One was a suspending syrup, prepared by using hydroxypropyl methylcellulose (HPMC) as a dispersing agent, and the other was a dry syrup containing low-molecular-weight gelatin (LM gelatin). The dissolution behaviors of ibuprofen from syrups were studied, and both syrups showed size-dependent dissolution; the smaller particles exhibited faster dissolution. The in vivo absorption behaviors of the syrups were compared with that of commercial tablets of ibuprofen in beagle dogs and human volunteers. The absorption rates following oral administrations of syrups were much greater than those following administration of commercial tablets. Moreover, both syrups reduced the bitter taste and irritation of the oral mucosa caused by ibuprofen; the dry syrup markedly masked these side effects. These results suggest that the dry syrup containing LM gelatin improves some of the pharmaceutical properties of ibuprofen, and that the LM gelatin may be used in a variety of oral dosage forms.