INFLUENCE OF FOOD ON THE BIOAVAILABILITY OF NEW FORMULATIONS OF ERYTHROMYCIN STEARATE AND BASE

1. The effect of food on the bioavailability of two new formulations of erythromycin, 1) erythromycin stearate, 500 mg (Erythrocin, 250 mg capsule‐shaped tablets) and 2) erythromycin base, 500 mg (Eryc, 250 mg capsules containing enteric‐coated pellets) was studied in 16 healthy subjects. 2. The study was a balanced, randomized Latin square design and was conducted on 4 days. The four treatments were erythromycin stearate immediately before (EB) and after EA) breakfast and erythromycin base immediately before (eB) and after (eA) breakfast. 3. The mean +/‐ s.d. maximal plasma erythromycin concentrations were 2.09 +/‐ 1.06, 0.37 +/‐ 0.40, 1.8+ +/‐ 1.15 and 1.91 +/‐ 1.57 micrograms/ml and the mean +/‐ s.d. times at which these occurred were 1.3 +/‐ 0.7, 2.3 +/‐ 0.9, 4.4 +/‐ 1.9 and 4.3 +/‐ 1.1 h for EB, EA, eB and eA respectively. 4. The mean +/‐ s.d. areas under the curves (0 to 8 h) were 4.99 +/‐ 2.41, 1.04 +/‐ 1.57, 4.93 +/‐ 2.98 and 4.98 +/‐ 3.14 for EB, EA, eB and eA respectively. 5. The bioavailability of erythromycin stearate was significantly reduced by the prior administration of food, whereas the absorption of the base was not inhibited by food. 1979 The British Pharmacological Society