Effect of hydrophilic polymer on solubility and taste masking of linezolid in multi-component cyclodextrin inclusion complex: Physicochemical characterization and molecular docking

Abstract The current work deals with the effect of hydrophilic polymer in a multi-component β-cyclodextrin (βCD) inclusion complex for enhancement of solubility and taste masking ability of linezolid (LZ). The phase solubility studies indicated the formation of 1:1 M stoichiometric ratio of LZ to βCD in all complexes in presence or absence of hydrophilic polymer (HPMC e5LV). The high stability constant (Ks; 1089 M−1, 1393 M−1), complexation efficiency (CE; 3.347, 3.761) and more negativity of Gibbs free energy (ΔG; −238.69, −1019.61) of ternary complexes in presence of 2.5% w/v and 5% w/v of HPMCe5LV was compared with binary system (Ks, 1024 M−1: CE, 2.571: ΔG, −59.91), which resulted in the improved complexation stability and solubilizing efficiencies. Solid inclusion complexes of LZ-βCD were prepared in 1:0.3 M ratio by kneading, co-evaporation, physical mixing and microwave irradiation methods with or without addition of HPMC e5LV. The drug content, solubility, dissolution and taste masking of LZ in ternary complexes were significantly higher (p