• SUVARNA CHITTAM Department of Pharmaceutics, PDEA’S Seth Govind Raghunath Sable, College of Pharmacy, Saswad, Pune (Maharashtra, India)
  • ASHOK BHOSALE Department of Pharmaceutics, PDEA’S Seth Govind Raghunath Sable, College of Pharmacy, Saswad, Pune (Maharashtra, India)



Saccharomyces boulardii, Probiotics, Furosemide, Response surface methodology, Bloating


Objective: The objective is to design and optimize a floating tablet of furosemide using a novel floating agent Saccharomyces boulardii.

Methods: In this study floating tablet based on principle of combination of floating and swelling prepared by direct compression technique. Saccharomyces boulardii probiotics preparation is used as a floating agent due to its bloating property i.e. production of CO2 gas and hydrophilic polymer HPMC E LV 15 used as swellable polymer. Furosemide is a BCS class IV drug selected as model drug which shows pH dependent solubility and permeability and it is better absorbed from the gastric region, hence to improve dissolution and residence at absorption site of such drug, floating drug delivery system is needed. Calcium hydroxide used as pH modifier which increase rate of dissolution of furosemide and also maintain integrity of tablet matrix. Formulation designed and developed using central composite design response surface methodology technique, so as to explore the effect of formulation variables such as amount of Saccharomyces boulardii preparation and calcium hydroxide on floating lag time and % drug release after 12h.

Results: The numerical and graphical optimization technique were used to choose the optimal formulation. Floating lag time was found to be 12.6 min and 88.18% drug release for the optimized formulation. In vivo buoyancy studies depicted that formulation stay more then 6h in stomach.

Conclusion: Study indicate that Saccharomyces boulardii is a promising floating agent, and the formulation containing this novel floating agent is suitable for gastro retention and it increases bioavailability of furosemide.


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