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Evaluation of food effect on the oral bioavailability of pradigastat, a diacylglycerol acyltransferase 1 inhibitor

Ayalasomayajula, Surya and Meyers, Charles and Yu, Jing and Kagan, Mark and Matott, Ralph and Pal, Parasar and Majumdar, Tapan and Crissey, Anne and Rebello, Sam and Sunkara, Gangadhar and Chen, Jin (2015) Evaluation of food effect on the oral bioavailability of pradigastat, a diacylglycerol acyltransferase 1 inhibitor. Biopharmaceutics & Drug Disposition .

Abstract

Pradigastat, a diacylglycerol acyltransferase 1 inhibitor, is being developed for the treatment of the familial chylomicronemia syndrome. We present the results of two studies that evaluated the effect of food on the oral bioavailability of pradigastat using randomized, open-label, parallel group designs in healthy subjects (N = 24/treatment/study). In study 1, a single dose of 20 mg pradigastat was administered under fasted condition or with a high-fat meal. In study 2, a single dose of 40 mg pradigastat was administered under fasted condition or with a low- or high-fat meal. At the 20 mg dose, pradigastat Cmax and AUClast increased by 38% and 41%, respectively, with a high-fat meal. When 40 mg pradigastat was administered with a low-fat meal, Cmax and AUClast increased by 8% and 18%, respectively, whereas with a high-fat meal the increase was 20% and 18%, respectively. The population pharmacokinetic analysis with pooled data of 13 studies indicated that administration of pradigastat with a meal resulted in an increase of 30% in both Cmax and AUC parameters. Based on these results, food overall increased pradigastat exposure in the range of less than 40%, which is not considered clinically significant. Both 20 and 40 mg doses of pradigastat were well tolerated under fasted or fed conditions.

Item Type: Article
Keywords: pharmacokinetics; food effect; pradigastat; bioavailability
Date Deposited: 20 May 2016 23:45
Last Modified: 20 May 2016 23:45
URI: https://oak.novartis.com/id/eprint/24133

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