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ORAL ADMINISTRATION OF PENICILLIN IN CORN OIL AND LANOLIN.

D Perlstein, R G Kluener, A J Liebmann

Science (New York, N.Y.)

|July 20, 1945

Summary

Oral penicillin in a corn oil and lanolin suspension significantly extends its presence in the body. This method increases penicillin levels for up to 42 hours, offering a five-fold improvement over saline solutions.

Area of Science:

Pharmacology
Drug Delivery Systems

Background:

Oral penicillin administration is a common method for treating bacterial infections.
Maintaining therapeutic penicillin levels in the bloodstream after oral administration can be challenging due to rapid excretion.

Purpose of the Study:

To investigate the effect of suspending oral penicillin in a mixture of corn oil and lanolin on its systemic maintenance.
To compare the duration and recovery of penicillin levels using this novel suspension versus traditional saline solutions.

Main Methods:

Penicillin was suspended in a 1:1 mixture of corn oil and lanolin for oral administration.
Urine bio-assays were used to determine penicillin levels in subjects over time.
Results were compared to historical data or a control group receiving penicillin in saline solution.

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Main Results:

Oral penicillin suspended in corn oil and lanolin maintained measurable levels in the system for 24 to 42 hours post-ingestion.
Penicillin recovery was approximately five times higher compared to administration in saline solution.
This indicates prolonged systemic availability of penicillin with the oil-lanolin vehicle.

Conclusions:

Suspending oral penicillin in a corn oil and lanolin mixture effectively prolongs its therapeutic presence in the body.
This formulation enhances penicillin bioavailability and duration of action, potentially improving treatment efficacy.
The findings suggest a promising alternative vehicle for oral penicillin delivery.