Layered Tablets: A Novel Oral Solid Dosage Form

Oral solid dosage forms hold a predominant position in the drug delivery system. Tablets are the most widely used and convenient dosage form. Due to their ease of manufacturing, the minimum cost of production, easy handling and storage, and better stability, tablets are most preferred. Patients who are prescribed more than one drug are in a situation to consume multiple tablets. To minimize the counts, one or more drugs are cast into layers to form a single tablet, thus called layered tablets. Layered tablets tend to improve patient compliance and reduce the cost of production by half. Layers can be of multiple drugs or the same drug at different doses or drugs with release enhancers or drugs with fillers. Layered tablets hold a greater potential with better patient outcomes as well as stay production-friendly

A Comparative Pharmaceutical Study on Tiladi Churna and Tiladi Granules

Bhaishajya Kalpana- the pharmaceutical science of Ayurveda mainly deals with the planning and preparation of medicines. As per Ayurveda, an ideal drug is that one which can process into different forms. Though Ayurveda claims that no material is incapable of being utilized as medicine, none of them can be employed in the form in which they are available because they are not appetizing or easily absorbed by the human system. In this modern era, society prefers medicines which are more palatable, available, less dose and with more shelf life. In this view, as per the need of time, there is a need to modify the classical formulations in order to improve its characters and to make more acceptable. In this present study, Tiladi churna, a pure herbal formulation having minimum ingredients and its granules were prepared in departmental pharmacy. Churna Kalpana is considered as an Upakalpana of Kalka Kalpana which is one among the basic Panchavidha Kashaya Kalpana mentioned in classical texts while Khanda Kalpana or granules are the preparations added after 20th century which have more palatability and acceptance. Here both Tiladi Churna and granules were then compared to determine the efficiency in terms of method, duration of preparation and also in terms of organoleptic and physical parameter

Probiotic potential of lactic acid bacteria present in home made curd in southern India

Background & objectives: The human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) with probiotic potential. Methods: Fifteen LAB (12 lactobacilli, 1 l0 actococcus , 2 Leuconostoc) and one yeast isolated from home-made curd were evaluated for resistance to acid, pepsin, pancreatin and bile salts; antimicrobial resistance; intrinsic antimicrobial activity; adherence to Caco-2 epithelial cells; ability to block pathogen adherence to Caco-2 cells; ability to inhibit interleukin (IL)-8 secretion from HT-29 epithelial cells in response to Vibrio cholerae; and ability to induce anti-inflammatory cytokine expression in THP-1 monocyte cells. Results: Lactobacillus abundance in fermenting curd peaked sharply at 12 h. Nine of the strains survived exposure to acid (pH 3.0) for at least one hour, and all strains survived in the presence of pancreatin or bile salts for 3 h. None showed haemolytic activity. All were resistant to most antimicrobials tested, but were sensitive to imipenem. Most strains inhibited the growth of Salmonella Typhimurium while five inhibited growth of V. cholerae O139. Seven strains showed adherence to Caco-2 cells ranging from 20-104 per cent of adherence of an adherent strain of Escherichia coli, but all inhibited V. cholerae adherence to Caco-2 cells by 20-100 per cent. They inhibited interleukin-8 secretion from HT-29 cells, in response to V. cholerae, by 50-80 per cent. Two strains induced IL-10 and IL-12 messenger ribonucleic acid (mRNA) expression in THP-1 cells. Interpretation & conclusions: LAB in curd had properties consistent with probiotic potential, but these were not consistent across species. LAB abundance in curd increased rapidly at 12 h of fermentation at room temperature and declined thereafter