Protection by unsaturated lecithin against the imidazole antimycotics, clotrimazole and miconazole

The activity of egg lecithin in preventing the antifungal action of the two imidazole antimycotics, clotrimazole and miconazole, was confirmed. However, addition of this phospholipid could not relieve an existing imidazole inhibition. Compared with egg lecithin, reduced egg lecithin showed no such protective effect. The addition of egg lecithin to an aqueous suspension of the imidazole drugs changed the absorption profile of the imidazole, suggesting a low solubility and, consequently, a lower effective concentration; however, the addition of reduced egg lecithin did not produce any change in the adsorption. These results indicate that the preventive effect of egg lecithin on imidazole inhibition may be a consequence of preferential in vitro interaction of the drug with unsaturated phospholipid to form a hydrophobic complex.