There are currently two types of intra-arterial drug-delivery system (DDS) in clinical use in the palliative treatment of primary liver cancer. The chemotherapeutic drug doxorubicin (DOX) can be formulated into a drug-in-lipiodol emulsion (LIPDOX) or a microparticulate drug-eluting bead system (DEBDOX). To facilitate development of future DDSs, we need to understand the release and local distribution of drug from these DDSs into the complex, in vivo, pathological environment. The overall aim of this project was to assess and improve understanding of the in vivo release of DOX from LIPDOX and DEBDOX and its local disposition in the liver. These processes were investigated in detail in a multisampling-site, healthy pig model and in human patients with liver cancer. The mechanisms involved in DOX disposition were studied by examining potential interactions between DOX and lipiodol and/or cyclosporine A (CsA) in pigs.   In this project, the main elimination pathway for DOX and its primary metabolite doxorubicinol (DOXol) was via bile; their extensive canalicular carrier-mediated transport (e.g. ATP-binding cassette transporters ABCB1, ABCC1, ABCC2 and ABCG2) was inhibited by CsA. CsA had no effect on the carbonyl and aldo-keto reductases responsible for the metabolism of DOX into DOXol. LIPDOX released DOX more rapidly and to a greater extent into the circulation than DEBDOX, which had only released 15% of the dose in patients after 24 hrs. The systemic exposure to DOX was lower for DEBDOX than for LIPDOX. Greater fractions of DOXol were formed in blood and bile with LIPDOX than with DEBDOX. This may have been because DOX was more widely distributed into regions with increased metabolic capacity or because of increased intracellular uptake when DOX was delivered in LIPDOX. The excipient lipiodol in the LIPDOX formulation did not interact with transporters, enzymes or membranes that would explain the increased cellular uptake of DOX. In conclusion, the release of DOX from DEBDOX is more controlled in vivo than that from LIPDOX, indicating that DEBDOX is a more robust pharmaceutical product. The formulations for future optimized DDSs should therefore be more similar to DEBDOX than to LIPDOX.

There are currently two types of drug formulation in clinical use in the locoregional treatment of intermediate hepatocellular carcinoma (HCC). In the emulsion LIPDOX, the cytostatic agent doxorubicin (DOX) is dissolved in the aqueous phase, which is emulsified with the oily contrast agent Lipiodol® (LIP). In the microparticular system DEBDOX, DOX is loaded into the drug-eluting entity DC Bead™. The overall aim of the thesis was to improve pharmaceutical understanding of the LIPDOX and DEBDOX formulations, in order to facilitate the future development of novel drug delivery systems. In vivo release of DOX from the formulations and the disposition of DOX and its active metabolite doxorubicinol (DOXol) were assessed in an advanced multisampling-site acute healthy pig model and in patients with HCC. The release of DOX and disposition of DOX and DOXol where further analysed using physiologically based pharmacokinetic (PBPK) and biopharmaceutical (PBBP) modelling. The combination of in vivo investigations and in silico modelling could provide unique insight into the mechanisms behind drug release and disposition. The in vivo release of DOX from LIPDOX is not extended and controlled, as it is from DEBDOX. With both formulations, DOX is released as a burst during the early phase of administration. The in vivo release of DOX from LIPDOX was faster than from DEBDOX in both pigs and patients. The release from DEBDOX was slow and possibly incomplete. The in vivo release of DOX from LIPDOX and DEBDOX could be described by using the PBBP model in combination with in vitro release profiles. The disposition of DOX and DOXol was modelled using a semi-PBPK model containing intracellular binding sites. The contrast agent Lipiodol® did not affect the hepatobiliary disposition of DOX in the pig model. The control substance used in this study, cyclosporine A, inhibited the biliary excretion of DOX and DOXol but did not alter metabolism in healthy pigs. The disposition of DOX is similar in healthy pigs and humans, which was shown by the ease of translation of the semi-PBPK pig model to the human PBBP model.

L’objectif de cette étude est d’étudier le rôle de la salive dans la libération des molécules odorantes, par deux approches, in vitro et in vivo. L’effet des protéines salivaires sur la libération de 10 molécules odorantes (5 esters et 5 cétones, de longueur de chaîne hydrophobe variable) a été étudié in vitro dans des systèmes modèles composés de salives artificielles et humaine. Les salives artificielles contiennent les protéines majoritairement présentes dans la salive (mucine et alpha-amylase), seules et en mélange. Les quantités de chaque molécule odorante présentes dans la phase gazeuse à l’équilibre thermodynamique ont été mesurées par une analyse headspace en mode statique couplée à la chromatographie en phase gazeuse (SH-GC). Les coefficients de partage entre l’air et chacun des systèmes modèles ont été calculés pour chacune des molécules. Cette approche in vitro nous a permis de démontrer une diminution des coefficients de partage air/salive artificielle en présence de mucine et d’alpha-amylase, par un effet hydrophobe. Aucun effet cumulatif n’est observé lorsque les deux protéines sont mises ensemble en solution. En présence de salive humaine, une diminution des coefficients de partage est également observée, les esters étant plus affectés par la présence de salive humaine que les cétones. Cette observation est due à une activité des estérases de la salive, qui augmente avec l’hydrophobicité des esters. La libération in vivo du propanoate d’éthyle et de l’hexanoate d’éthyle a été suivie sur 10 sujets par spectrométrie de masse à ionisation chimique à pression atmosphérique (APCI-MS) dans des conditions physiologiques différentes : au repos, après stimulation et après élimination du film salivaire résiduel. La salive de chaque sujet a été caractérisée dans les différentes conditions physiologiques testées. De grandes variations de flux, viscosité et de composition salivaire ont été mises en évidence entre les sujets, ainsi qu’entre les conditions physiologiques pour un même sujet. Les différences observées sur les paramètres de libération in vivo des molécules odorantes sont discutées en regard de ces paramètres physiologiques. Nous avons ainsi observé qu’une viscosité salivaire élevée diminue la quantité de molécules odorantes libérées sur un temps donné. Dans le même temps, la présence d’une quantité importante d’alpha amylase dans la salive augmente de façon significative le temps de libération de la molécule la plus hydrophobe, l’hexanoate d’éthyle. Nous avons ainsi mis en évidence que la rétention des molécules hydrophobes par les protéines salivaires peut induire une modification de leur cinétique de libération en conditions réelles de consommation et pourrait intervenir dans la persistance aromatique. / The aim of this work is to give a deeper understanding of the impact of the salivary composition on aroma release, by two approaches, an in vitro and an in vivo approach. The impact of salivary proteins on the release of 10 aroma compounds (5 esters and 5 ketones, varying in their hydrophobic chain length) was first investigated by in vitro model systems composed of artificial and human saliva. Artificial salivas were composed of the main salivary proteins, mucins and alpha amylase, alone and in mixture.The amount of aroma released in the vapor phase at equilibrium was analyzed by Static Headspace Gas Chromatography analysis. Air/system partition coefficients have been calculated. This in vitro approach allowed us to demonstrate the ability of both mucin and alpha-amylase to decrease the release of aroma compounds by hydrophobic effect (increase of retention with aroma hydrophobicity). Interestingly, no cumulative effect was observed when both proteins were mixed together in solution. The release of ketones in presence of human saliva is lower than in water and slightly higher than in the presence of artificial saliva. Esters are more affected by the presence of human saliva than ketones. This observation is due to an esterase activity of saliva, which increases with the hydrophobicity of esters. The in vivo release of ethyl propanoate and ethyl hexanoate was followed on ten subjects by Atmospheric Pressure Chemical Ionization mass spectrometry (APCI-MS) under different physiological conditions: at rest, after stimulation and after removing the superficial salivary coat. The saliva was characterized for each subject and each physiological condition. Great variations were observed between the subjects on the salivary flow, viscosity, composition and for each subject between the physiological conditions. The differences observed on in vivo release parameters are discussed as a function of physiological parameters. We observed that subjects with a more viscous saliva present a lower amount of aroma released. The presence of higher amounts of alpha-amylase increased the time needed to release the more hydrophobic compound, ethyl hexanoate. Our results suggest that the retention of hydrophobic aroma compounds by salivary proteins induces a modification of the kinetics of aroma release in real consumption conditions, and could be responsible for aroma persistence.

La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son état physique lors de la mastication en bouche, les interactions et réactions mises en jeu dans la cavité buccale sont autant de paramètres qui peuvent influencer cette perception. Dans le cadre de ce travail la mangue sera utilisée comme fruit modèle. Il s’agira de mieux comprendre l’influence du niveau de déstructuration du produit, de la texture ainsi que de la variabilité inter-individuelle d’un panel d’analyse sensorielle sur la perception de l’arôme. La libération des composés volatils lors de la mastication en bouche in vivo du fruit frais, du fruit en forme de purée et du fruit séché sera étudiée par le dispositif RATD(. Le profil aromatique des produits obtenus par la technique SAFE (Solvent assisted flavor evaporation) et les descripteurs aromatiques établis lors de l’analyse sensorielle seront confrontés avec les données RATD. / Retro-nasal perception of flavor during chewing food in mouth is a complex process. The physico-chemical and aromatic compositions of food, its physical properties, the interactions and reactions involved in oral cavity are the main parameters which can influence flavor perception. In this study, mango is used as model fruit. The study will be focused in better understanding of food disintegration effect, its texture and inter-individual variability on the flavor perception. Liberation of volatile compounds during the chewing of fresh fruit, puree fruit and dried fruit will be studied with RATD (Retronasal aroma trapping device). Fruit volatile profile obtained by SAFE (Solvent assisted flavor evaporation) technique and the aromatic descriptors established during the sensory analysis will be compared with the data from RATD analysis.