用环糊精包合物提高抗抑郁药理化和药效学性质的专利述评
A Patent Review on the Use of Cyclodextrin Inclusion Complexes to Enhance Physicochemical and Pharmacological Properties in Antidepressant Drugs.
机构信息
Federal University of Sergipe.
Postgraduate Program in Pharmaceutical Sciences, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil.
出版信息
Crit Rev Ther Drug Carrier Syst. 2024;41(6):57-88.
Major depressive disorder is considered one of the most common and prevalent diseases worldwide, affecting children, adults, and the elderly. Currently, several antidepressant drugs are available on the market, but the low adherence of patients due to the slow therapeutic response is a problem to be solved. In this way, cyclodextrins become an alternative to circumvent the limitations and improve the physicochemical and pharmacological properties of this class of drugs. Thus, the objective of this work is to carry out a current review of patents associating antidepressant drugs and cyclodextrins. The patent search was performed in two patent databases, the World Intellectual Property Organization and the European Patent Office using terms in the title and abstract fields and the international patent classification code for antidepressant drugs. In the end, 27 patent documents were selected and divided into three classifications, physical-chemical characterization study, pre-clinical in vivo trials, and clinical trials. The scientific evidence found in the patents considers the use of cyclodextrins as an important alternative to improve the therapeutic and physicochemical properties of antidepressant drugs, among the main improved properties are, solubility, stability, masking taste and odor, bioavailability.
重度抑郁症被认为是全球最常见和流行的疾病之一,影响儿童、成人和老年人。目前,市场上有几种抗抑郁药,但由于治疗反应缓慢,患者的依从性低是一个亟待解决的问题。在这种情况下,环糊精成为一种替代方法,可以克服这些限制,并改善这类药物的物理化学和药理学性质。因此,本工作的目的是对与抗抑郁药和环糊精相关的专利进行当前综述。专利检索在两个专利数据库,世界知识产权组织和欧洲专利局进行,使用标题和摘要字段中的术语以及抗抑郁药的国际专利分类代码。最后,选择了 27 份专利文件,并分为三类,物理化学特性研究、临床前体内试验和临床试验。专利中的科学证据认为,使用环糊精是改善抗抑郁药治疗和物理化学性质的重要替代方法,主要改善的性质包括溶解度、稳定性、掩盖味道和气味、生物利用度。