Research Department, Infectious Diseases Institute, Makerere University College of Health Sciences, Kampala, Uganda.
J Acquir Immune Defic Syndr. 2012 Jul 1;60(3):295-8. doi: 10.1097/QAI.0b013e3182567a35.
We investigated the effect of food on the steady-state pharmacokinetics of lopinavir and ritonavir in 12 Ugandan patients receiving lopinavir coformulated with ritonavir (LPV/r) tablets using a crossover design. Intensive pharmacokinetic sampling was performed 7 days apart after LPV/r dosing under moderate fat, high fat, and fasted meal conditions. Lopinavir and ritonavir concentrations were determined by liquid chromatography and tandem mass spectrometry. Compared with the fasted state, a high fat meal reduced lopinavir and ritonavir area under the curve by 14% and 29%, respectively. With a moderate fat meal, area under the curve for both drugs was similar to the fasted state.
我们采用交叉设计，在 12 例接受洛匹那韦利托那韦复方制剂（LPV/r）治疗的乌干达患者中，研究了食物对洛匹那韦和利托那韦稳态药代动力学的影响。LPV/r 给药后 7 天，在中等脂肪、高脂肪和禁食餐条件下，分别进行密集的药代动力学采样。洛匹那韦和利托那韦浓度通过液相色谱-串联质谱法测定。与禁食状态相比，高脂肪餐使洛匹那韦和利托那韦的曲线下面积分别减少了 14%和 29%。中等脂肪餐时，两种药物的曲线下面积与禁食状态相似。
