A Food Effect Study of an Oral Thrombin Inhibitor and Prodrug Approach To Mitigate It

详细信息    查看全文

• 作者：Jihye Lee ; Bongchan Kim ; Tae Hun Kim ; Sun Hwa Lee ; Hee Dong Park ; Kyungha Chung ; Sung-Hack Lee ; Seungyup Paek ; Eunice EunKyeong Kim ; SukKyoon Yoon ; Aeri Kim
• 刊名：Molecular Pharmaceutics
• 出版年：2016
• 出版时间：April 4, 2016
• 年：2016
• 卷：13
• 期：4
• 页码：1197-1205
• 全文大小：421K
• ISSN：1543-8392

文摘

LB30870, a new direct thrombin inhibitor, showed 80% reduction in oral bioavailability in fed state. The present study aims to propose trypsin binding as a mechanism for such negative food effect and demonstrate a prodrug approach to mitigate food effect. Effect of food composition on fed state oral bioavailability of LB30870 was studied in dogs. Various prodrugs were synthesized, and their solubility, permeability, and trypsin binding affinity were measured. LB30870 and prodrugs were subject to cocrystallization with trypsin, and the X-ray structures of cocrystals were determined. Food effect was studied in dogs for selected prodrugs. Protein or lipid meal appeared to affect oral bioavailability of LB30870 in dogs more than carbohydrate meal. Blocking both carboxyl and amidine groups of LB30870 resulted in trypsin K_i values orders of magnitude higher than that of LB30870. Prodrugs belonged to either Biopharmaceutical Classification System I, II, or III. X-ray crystallography revealed that prodrugs did not bind to trypsin, but instead their hydrolysis product at the amidine blocking group formed cocrystal with trypsin. A prodrug with significantly less food effect than LB30870 was identified. Binding of prodrugs to food components such as dietary fiber appeared to counteract the positive effect brought with the prodrug approach. Further formulation research is warranted to enhance the oral bioavailability of prodrugs. In conclusion, this study is the first to demonstrate that the negative food effect of LB30870 can be attributed to trypsin binding. Trypsin binding study is proposed as a screening tool during lead optimization to minimize food effect.